Bacon Cheeseburger Soup
Recipe type: Main,Soup
Cuisine: American
  • 2 pound ground beef (I prefer ground chuck or ground round)
  • 12 slices bacon, cut 8 of them into one inch pieces & reserve 4 slices to crumble to be used as garnish
  • 2 large sweet yellow onions, diced
  • 4 carrots, diced
  • 2 stalks celery, diced
  • 4 jalapeƱos, seeded and finely diced
  • 4 cloves garlic, minced
  • ¼ cup flour
  • 8 cups beef stock
  • 2 large yukon gold (or other boiling potato), peeled and cut into bite-sized pieces
  • 4 tablespoons ketchup
  • 2 teaspoon dijon mustard
  • 4 tablespoon worcestershire sauce
  • 2 (14.5 ounce) can diced tomatoes
  • 2 cup milk
  • 2 cups cheddar cheese, shredded
  • Kosher salt and freshly cracked black pepper, to taste
  • Cayenne pepper, to taste
  • 3 to 4 whole dill pickles, diced
  1. Brown the ground beef in a large heavy-bottomed skillet over medium heat, about 10 minutes. Drain and set aside.
  2. While the ground beef is browning, cook the bacon in a pre-heated oven set at 400 until done, about 15 minutes. Remove bacon from the pan and drain on plate lined with paper towels. Reserve the bacon grease.
  3. Add 2 to 3 tablespoons of bacon grease to a large heavy-bottomed soup pot over medium to medium-high heat. And add the onions, carrots, celery and jalapeƱo, stir well and saute until tender, about 10-15 minutes.
  4. Add the garlic and cook until fragrant, being careful to not let it burn, about a minute
  5. Add the flour and stir well, allowing it to cook for 2 to 3 minutes.
  6. Add the beef stock, bacon, ground beef, potatoes, ketchup, dijon mustard, worcestershire sauce and tomatoes. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15 to 20 minutes. Stir in the milk at the halfway point.
  7. Season with Kosher salt, freshly cracked black pepper and cayenne.
  8. Serve soup in bowls and garnish with cheddar cheese, crumbled bacon and diced pickles.
Recipe by The Catholic Foodie at