This recipe started with The Vampire Diet. She posted a recipe for Cheeseburger Soup, which included canned cheese soup and other processed foods. We started discussing ways to create this recipe with mostly unprocessed ingredients, and I decided to tackle it. I’m glad I did, because this soup is delicious.
It’s also pretty perfect for the dark, rainy, cold days we’ve been having!
Bacon Cheeseburger Soup
1 Pound Ground Beef
1 Tbsp Ketchup
1 Tbsp Worcestershire Sauce
1 Tbsp Mustard
10 Slices Bacon, Cut Into Pieces
1 Onion, Diced
2-3 Carrots, Diced
2 Cloves Garlic, Minced
1 Tbsp Dried Parsley
1/2 Pound Red Potatoes, Cubed
4 Cups Chicken Broth
1 14.5 Ounce Can Diced Tomatoes
1 Cup Milk or Half and Half
2 Cups Shredded Cheddar Cheese
2 Cups Chopped Spinach or Lettuce
4 Hamburger Buns
Salt and Pepper, To Taste
First, mix the ground beef with the ketchup, Worcestershire sauce, and mustard and brown it in a pan. Set it aside.
Meanwhile, in a large pot, cook the bacon for about 5-7 minutes. Drain all but a tablespoon of the fat, saving another tablespoon for later.
Add the onion, carrot, parsley, and garlic to the pan. Season with salt and pepper if desired and cook until veggies are almost done, about 7 minutes.
Add the broth, browned ground beef, and potatoes. Bring to a boil, and simmer 10-15 minutes until the potatoes are done.
Add the undrained diced tomatoes, milk, cheese, and spinach. Simmer until cheese is melted.
While the soup is cooking, cut the hamburger buns into cubes.
Toss the bread cubes in the reserved tablespoon of bacon fat, season with salt and pepper, and spread them onto a baking pan.
Bake at 400F until they are golden brown, about 10 minutes, flipping the cubes halfway through.
Serve the soup with the homemade croutons.