How to make Cheeseburger Soup
It is the cool season around here. We are dipping in the 80's in Arizona and that means SOUP! I have to tell you we have made a ton of soup already and I do not see any stopping in the near future.
So keep your eyes peeled we have a new soup planned each week throughout the cool season and they will knock your socks off.
One of our soups from last year has kind of gone crazy around here. Bacon Cheddar Beer Cheese Soup with Chicken has over 113,000 Pins and is our #2 all time recipe on the site.
We have had such a fantastic response to the recipe with rave reviews all over Facebook and our site. We have even eaten it a gazillion times so I decided to mix it up a bit.
I created a soup inspired by one of Chad's favorites. Chad loves burgers. No really. HE LOVES BURGERS. So this soup was just for him (and all of you of course).
The Bacon Double Cheeseburger Beer Cheese Soup oh my word. It is a grand slam home run (that means 'flippin' spectacularly fabulously' awesome for you non-baseball fans). I think if we could eat it breakfast, lunch and dinner we would.
Its loaded with thick cut bacon and seasoned ground beef in the most scrumptious beer cheese soup. One pot, 30 minutes and you have dinner. For fun we have been adding croutons, bacon, chopped pickles and other favorite toppings as a garnish.
I have to say the croutons are a must! 30 minutes from prep to plate for this rich creamy delicious soup and I am sure it will be on your menu all winter long.
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Helpful Tips to make Bacon Double Cheeseburger Beer Cheese Soup:
- Half and half is a US dairy product made up of half cream and half milk. Feel free to substitute accordingly. You may also use all cream, which would make the soup more rich. All milk would tone down the soup.
What you will need to make Bacon Double Cheeseburger Beer Cheese Soup:
Enjoy!
With love from our simple kitchen to yours.
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Check out more of our favorite soup recipes:
Best Ever Hearty Beef Soup
30 Minute Chicken and Dumplings
Homemade Chicken Noodle Soup
Bacon Beer Cheese Soup with Chicken
Slow Cooker Potato Soup
Slow Cooker French Onion Soup
30 Minute Chicken and Dumplings
Homemade Chicken Noodle Soup
Bacon Beer Cheese Soup with Chicken
Slow Cooker Potato Soup
Slow Cooker French Onion Soup
Yield: 8
Bacon Double Cheeseburger Beer Cheese Soup
BACON DOUBLE CHEESEBURGER BEER CHEESE SOUP - Its loaded with thick cut bacon and seasoned ground beef in the most scrumptious beer cheese soup. A one pot 30 minute simple recipe and you have dinner.
Ingredients
- 12 ounces thick cut bacon, uncooked
- 1 pound lean ground beef
- ¼ cup all-purpose flour
- 1 tablespoon Montreal steak seasoning
- 2 teaspoons smoked paprika
- 1 (12 ounce) beer (I used Blue Moon)
- 4 cups half and half
- 16 ounces mild cheddar cheese, shredded
- croutons, pickles, bacon bits (optional garnishes)
Instructions
- Warm an 8 quart pot over high heat. Using clean scissors; cut bacon into pot. Cook bacon until lightly crisp, stirring occasionally.
- Add beef into pot. Break beef up with a wooden spoon. Cook until cooked through, stirring occasionally. Drain bacon/beef drippings as necessary; only leave about 2 tablespoons of drippings in the pan. Tip for checking drippings: Scrape all meat to one side, tip pan. Drippings will pool on the side. Use a spoon to remove drippings as necessary.
- Stir in flour, seasoning and paprika. Stir until flour is coated. Add beer and scrape the bottom of the pot with a spoon to deglaze the pan, allow to cook for 3 minutes. Add half & half. Stir to combine and bring to a bubble. Add cheese and stir until cheese is melted. Allow to simmer until ready to serve, stirring occasionally.
- Garnish with croutons, bacon, pickles, whatever you like on your burger.
- Enjoy!
DONNA’S NOTES
- Half and half is a US dairy product made up of half cream and half milk. Feel free to substitute accordingly. You may also use all cream, which would make the soup more rich. All milk would tone down the soup.
- 10/14/15 This recipe was edited to reduce the Montreal Steak Seasoning to 1 tablespoon. It was originally published with 2.
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