This cheeseburger soup is a creamy blend of ground beef, bacon, potatoes, vegetables and cheese, all finished off with your favorite burger toppings. A hearty dinner option that's popular with both kids and adults alike!
I use 90% lean
salt and pepper to taste
peeled, quartered and sliced
peeled and cubed
low sodium chicken broth
all purpose flour
I use whole milk or half and half
cut into small cubes
toppings such as toasted hamburger bun cubes, diced tomatoes, diced pickles, cooked bacon and chopped parsley
Place a large pot over medium heat. Add the ground beef and cook, breaking up the meat with a spoon, for 5-6 minutes or until the beef is no longer pink. Season to taste with salt and pepper.
Remove the meat from the pot and set aside. Add the bacon to the pot and cook for 5-6 minutes or until crisp. Set the cooked bacon aside.
Drain most of the bacon grease from the pot, leaving 1-2 teaspoons in the pot.
Add the onion, carrots and celery to the pot. Cook for 3-4 minutes or until vegetables are just softened. Add the dried parsley and garlic and cook for 30 more seconds.
Add the ground beef back to the pot, along with the potatoes and chicken broth. Bring to a simmer and cook for 15 minutes or until potatoes are tender.
While the soup is simmering, melt the butter in a small pan. Whisk in the flour and cook for 1-2 minutes or until bubbly and thickened.
After the potatoes are tender, add the flour mixture to the soup and bring to a boil. Cook for 2 minutes, stirring occasionally.
Add the milk to the pot, then stir well to combine. Add the Velveeta cheese and reserved bacon to the soup. Cook for 3-4 minutes or until cheese has melted.
Serve the soup with assorted toppings such as hamburger bun croutons, tomatoes, pickles and more bacon.
Directions for the hamburger bun croutons are in the post under the tips section.