Dutch Oven Bacon Cheeseburger Soup Recipes

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.

DUTCH OVEN BACON CHEESEBURGER SOUP

Steps:

• Combine chicken broth, potatoes, onion, carrots, basil, parsley, and garlic powder in a Dutch oven or large pot. Stir, cover, and cook over medium heat until potatoes are soft, 1 to 2 hours.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain grease from the skillet. Chop bacon and set aside.
• Add ground beef to the same skillet and cook over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Add bacon and ground beef to the soft potatoes; mix well.
• Melt butter in another skillet over medium-low heat. Add flour and whisk until brown, about 1 minute. Whisk in milk and season with salt and pepper. Add milk mixture to the soup, stirring well to combine everything. Add 1 3/4 cups Cheddar cheese and stir until melted. Reduce heat to low and simmer for 30 minutes to 1 hour.
• Ladle soup into bowls, top with remaining Cheddar and sprinkle with green onions.

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.