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Per serving
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- 1
Cook the bacon
Cut the bacon strips in half and cook them low and slow in a 4.5-quart soup pot until crisp. Set the bacon on a paper-towel-lined plate to drain, then chop it once it's cool enough to handle. Reserve 2 tablespoons of the bacon drippings and wipe out any dark spots from the pot, leaving the flavorful brown bits behind.
- 2
Brown the beef
Sprinkle the ground beef lightly with salt and pepper. Cook and crumble it in the same pot over medium-high heat until browned through, about 8 minutes. Drain off the grease and set the beef aside.
- 3
Deglaze and soften the veggies
Pour in the light beer and scrape the bottom of the pot with a spatula to lift all those tasty browned bits. Let it bubble over medium heat until reduced by half, about 5 to 6 minutes. Dice the onion, carrots, and celery and mince the garlic, then add them along with the reserved bacon drippings and the butter. Cook until the vegetables soften, 5 to 6 minutes.
- 4
Build the base
Stir in the Worcestershire sauce, hot sauce, yellow mustard, ketchup, pickle juice, brown sugar, garlic powder, onion powder, and smoked paprika. Sprinkle in the flour and stir constantly for 2 minutes to cook out the raw flour taste. Add the chicken broth in small splashes, stirring as you go, then stir in the beef broth and half and half the same way.
- 5
Simmer with beef and potatoes
Bring the soup to a boil, then reduce to a simmer and add the cooked beef back in. Cover partially and simmer 10 to 15 minutes. Peel the potatoes, cut them into bite-sized cubes, and add them to the pot. Simmer, partially covered, for another 15 to 20 minutes until the potatoes are fork tender.
- 6
Melt in the cheese
Turn the heat to low and gradually stir in the shredded cheddar until melted and smooth. Keep the soup off a hard boil here so the cheese stays silky and doesn't go grainy. Ladle into bowls and top with the chopped bacon.
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Loaded Cheeseburger Soup
Created by: HomeCooking
Ingredients
- 5 bacon
- 1 lb ground beef
- salt and pepper
- 1/2 cup light beer
- 2 tbsp butter
- 1 yellow onion
- 3/4 cup carrots
- 2 celery
- 3 garlic
- 1 tsp Worcestershire sauce
- 1 tsp hot sauce
- 2 tsp yellow mustard
- 2 tsp ketchup
- 2 tsp dill pickle juice
- 1/2 tsp brown sugar
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp smoked paprika
- 1/3 cup all-purpose flour
- 4 cup chicken broth
- 1 cup beef broth
- 1 1/2 cup half and half
- 1 1/4 lb Yukon gold potatoes
- 2 cup cheddar cheese
Instructions
- Cook the baconCut the bacon strips in half and cook them low and slow in a 4.5-quart soup pot until crisp. Set the bacon on a paper-towel-lined plate to drain, then chop it once it's cool enough to handle. Reserve 2 tablespoons of the bacon drippings and wipe out any dark spots from the pot, leaving the flavorful brown bits behind.
- Brown the beefSprinkle the ground beef lightly with salt and pepper. Cook and crumble it in the same pot over medium-high heat until browned through, about 8 minutes. Drain off the grease and set the beef aside.
- Deglaze and soften the veggiesPour in the light beer and scrape the bottom of the pot with a spatula to lift all those tasty browned bits. Let it bubble over medium heat until reduced by half, about 5 to 6 minutes. Dice the onion, carrots, and celery and mince the garlic, then add them along with the reserved bacon drippings and the butter. Cook until the vegetables soften, 5 to 6 minutes.
- Build the baseStir in the Worcestershire sauce, hot sauce, yellow mustard, ketchup, pickle juice, brown sugar, garlic powder, onion powder, and smoked paprika. Sprinkle in the flour and stir constantly for 2 minutes to cook out the raw flour taste. Add the chicken broth in small splashes, stirring as you go, then stir in the beef broth and half and half the same way.
- Simmer with beef and potatoesBring the soup to a boil, then reduce to a simmer and add the cooked beef back in. Cover partially and simmer 10 to 15 minutes. Peel the potatoes, cut them into bite-sized cubes, and add them to the pot. Simmer, partially covered, for another 15 to 20 minutes until the potatoes are fork tender.
- Melt in the cheeseTurn the heat to low and gradually stir in the shredded cheddar until melted and smooth. Keep the soup off a hard boil here so the cheese stays silky and doesn't go grainy. Ladle into bowls and top with the chopped bacon.