Instead of the classic hamburger and fries for dinner tonight, whip up a pot of this easy bacon cheeseburger soup instead. It tastes just like a cheeseburger, down to the dill pickles! It’s a family favorite in our house and it will sure be one in your too, pickles and all!
Easy Cheeseburger Soup Recipe
This soup is perfect for any night of the week. It’s easy enough for the kids to help with or cook on their own. You cook everything in one pot, usually my cast iron Dutch Oven. One-pot cooking means there are fewer dishes to do after dinner. That’s something I’ll never complain about.
My husband calls this a “One-Pot Wonder.” For a long time, I made a lot of meals like this because they were so easy. My family loved this back then and to this day. Of course, how could they not, it has crispy bacon in addition to copious amounts of cheddar cheese?
Can you freeze cheeseburger soup?
Most definitely! If you are going to freeze this soup, follow the recipe until you get to step 7, adding the cheese and heavy cream. Skip this step and add these two these after you have reheated this sometime in the future. It makes it less likely that the cheese will burn when reheated. Also you can freeze in either single serving size storage containers to take to work or school or in larger portions in a large freezer bag. With a freezer bag, I would put the soup in and lay onto a plate or small cookie sheet before putting it in the freezer. It helps freeze into a regular shape that is easier to stack/store until ready to use. Otherwise you get a wonky bag of frozen soup that take up a bunch of space.
Keto Cheeseburger Soup
This soup recipe below is not keto-friendly, but it could be with a simple switch or omission. Potatoes are not keto-friendly, as you well know. But parsnips and rutabagas are. So if you are looking for a keto cheeseburger soup, make that switch or omit the potatoes all together. Either way, it will be delicious!!
- 4 strips of bacon
- 1 pound lean ground beef
- 1 onion, chopped
- 2 cloves of garlic, chopped
- 1/3 cup dill pickles, chopped
- 2 tablespoons Worcestershire sauce
- 2 tablespoon yellow mustard
- 3 tablespoon ketchup
- 3 cups beef or chicken stock
- 2 cups whole milk
- 1/2 cup heavy cream
- 3 large potatoes, peeled and cubed - about 2 cups
- 14 ounce can diced tomatoes
- 1 1/2 cup shredded cheddar cheese
- Salt and pepper to taste
- Cook the bacon just until brown in a dutch oven or large pot, about 4-5 minutes on medium-low heat.
- Remove cooked bacon and set aside. Leave bacon drippings in the pot.
- Add ground beef to the pot and turn heat to medium. Cook ground beef until cooked thru, about 5 minutes. Remove ground beef and add it to the bacon.
- Add onion, garlic, and pickled to the pan. Cook until onion is translucent, about 2-3 minutes.
- Add in the Worcestershire sauce, mustard, ketchup, stock, and milk. Stir well to combine.
- Add the cooked beef, bacon, potatoes, and tomatoes to the soup. Bring to a boil and then reduce heat to a simmer. Cover and cook for 10-15 minutes, until the potatoes are tender.
- Remove from heat and stir in the cheese and heavy cream.
- Season with salt and pepper as needed.
- Ladle soup into bowls and add additional cheese if you like. We like to serve with a slice of homemade bread.
This hamburger soup can be made keto-friendly by omitting the potatoes or substituting with cubed parsnips or rutabaga.
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Amount Per Serving: Calories: 519Total Fat: 26gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 106mgSodium: 980mgCarbohydrates: 39gFiber: 4gSugar: 8gProtein: 35g
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