Bacon Burger Noodle Soup Recipes

BACON CHEESEBURGER PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain and set aside. , In the same skillet, cook bacon until crisp; remove with a slotted spoon to paper towels to drain. Discard drippings. Drain pasta; add to the skillet. Stir in the soup, water, beef and bacon; heat through. , Remove from the heat and sprinkle with cheese. Cover and let stand for 2-3 minutes or until the cheese is melted. Serve with barbecue sauce and mustard if desired.

BACON CHEESEBURGER SOUP

Steps:

• In a large skillet, cook and crumble beef with onion over medium-high heat until no longer pink, 6-8 minutes; drain. Stir in flour and pepper; transfer to a 5-qt. slow cooker., Stir in broth and milk. Cook, covered, on low 4-5 hours or until flavors are blended. Stir in cheeses until melted. Top servings with remaining ingredients.

BACON CHEESEBURGER SOUP

Steps:

• In a large sauce pan or dutch oven, over medium-high heat, fry the bacon until crisp. Remove bacon and set aside, leaving ¼ of the drippings in the pot.
• Add the beef to the pot, don't move it or break it for 3-4 minutes, so it gets nice and brown. Start crumbling the beef and cook until browned and no longer pink. Drain and set aside.
• Reduce heat to medium low, add the butter and once melted, add diced onion. Cook until tender, about 5 minutes.
• Add the rest of the veggies: carrots, celery and potatoes. For extra flavor, cook the veggies for 7-10 minutes until tender or proceed to adding the chicken broth.
• Add 3 cups of chicken broth and the dried herbs: red pepper flakes, parsley, basil and oregano. Season with salt and pepper.
• Stir and add back in the beef, stir and if the soup is too thick, add one more cup of broth. Bring to a boil. Reduce heat and simmer, covered, until potatoes are tender, 10-12 minutes.
• Reduce heat to low. Stir in sour cream and heavy cream. Taste and adjust for salt and pepper.
• Turn off the heat and stir in the cheese until it melts.
• Stir in ¾ of the bacon.
• Serve garnished with the remaining bacon and fresh parsley.

BACON CHEESEBURGER SOUP ( PAULA DEEN )

Steps:

• In a large Dutch oven, cook bacon until crisp; remove from pan, and drain on paper towels.
• Add ground chuck, onion, and garlic; cook for 6 to 8 minutes, or until beef is browned and crumbly. Drain well.
• Add chicken broth, tomatoes, soup, relish, bacon and Worcestershire sauce.
• Cook for 10 to 15 minutes, or until soup is heated through. Garnish with french-fried onions if desired.

LOADED BACON-CHEESEBURGER-POTATO SOUP

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain, discard grease, and set aside.
• Meanwhile, place bacon in a 3-quart saucepan, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove crisped bacon with a slotted spoon and set on paper towels to drain. Leave bacon grease in the saucepan.
• Sauté carrots, celery, and onion in the bacon grease until vegetables are tender, about 10 minutes. Add broth, potatoes, and browned ground beef; bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, 10 to 12 minutes.
• Meanwhile, wipe out the skillet you previously cooked the beef in. Melt butter in the skillet and whisk in flour; cook, stirring frequently, until bubbly, 3 to 5 minutes. Carefully whisk milk into flour-butter mixture until well combined and very smooth.
• Pour milk mixture into the soup, whisking to combine; bring to a boil and simmer for about 2 minutes. Add Cheddar cheese and stir until melted. Season with basil, parsley, salt, and pepper.
• Remove from heat. Ladle soup into bowls and sprinkle with bacon and additional shredded Cheddar cheese.

HEARTY HAMBURGER NOODLE SOUP

Steps:

• In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients; bring to a boil. reduce heat; cover and simmer until pasta is tender. Discard bay leaf.

BACON CHEESEBURGER SOUP

Steps:

• Cook bacon and crumble, (save grease).
• brown hamburger in bacon grease, drain.
• melt 2 tbls butter.
• saute' onion, carrots, celery.
• ADD: diced potatoes, chicken broth, basil and parsley, boil 10 minutes covered.
• In small skillet melt remaining butter and flour making a rue.
• add to soup, (this will thicken the soup) bring to boil stir 2 minutes. Reduce heat.
• ADD: Velveeta cheese, milk, salt, pepper. try not to boil while adding velveeta, just heat enough to melt cheese.
• Remove from heat and blend in sour cream.
• This is when I add the Lawry season salt to taste.
• Fill bowls and sprinkle with grated fine cheddar cheese.