Creamy Bacon Cheeseburger Soup Recipe

Ingredients

• 4 slices bacon
• 1 tbsp cooking oil (if needed)
• 1 small onion, chopped
• 3 garlic cloves, chopped
• 1–1.5 lbs ground chuck
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp adobo all-purpose seasoning
• 1 packet Sazon seasoning
• 6 cups chicken stock
• 2 large russet potatoes, peeled and chopped
• Salt & cracked black pepper, to taste
• 4 sesame hamburger buns
• 2 tbsp butter, melted
• Garlic salt, to taste (for the buns)
• 12 oz evaporated milk
• 8 oz freshly shredded cheddar cheese, divided
• For serving: sliced green onions and dill pickle spears

Equipment

• Baking sheet
• Baking rack
• Aluminum foil
• Measuring cup and spoons
• Cheese grater
• Silicone brush (for buttering buns)
• Wooden spatula or spoon
• Ladle

Method

1. In a large pot over medium-low heat, cook the bacon until crisp. Transfer the cooked bacon to a paper-towel-lined plate and set aside to cool. Reserve the bacon fat in the pot.
2. With the pot over medium heat, add the chopped onion and garlic to the bacon fat and sauté for about 1 minute until fragrant. Add the ground chuck and cook, breaking it up with a spoon, until browned, about 5 minutes.
3. Season the meat with onion powder, garlic powder, paprika, adobo seasoning and the Sazon packet. Cook everything together for about 2 minutes to toast the spices. Use a paper towel to absorb and remove about three-quarters of the excess grease from the pot, leaving enough to coat the pan and add flavor.
4. Pour in the chicken stock and bring to a boil. Add the chopped potatoes, stir, cover the pot, and return to a gentle boil. Reduce heat to medium-low, season with salt and cracked black pepper, leave the lid slightly ajar, and simmer for about 20 minutes or until the potatoes are tender but still hold their shape.
5. While the potatoes cook, prepare the buns. Line a baking sheet with foil and place a rack on top. Brush both sides of the sesame buns with melted butter and season with garlic salt and a little cracked black pepper. Toast in a 400°F (200°C) oven for about 10 minutes, flipping once, until golden and crisp.
6. When the potatoes are tender, stir in the evaporated milk and bring the soup back to a gentle simmer. Add 7 oz of shredded cheddar and stir until the cheese is fully melted and the soup is smooth. Taste and adjust seasoning as needed.
7. Chop the reserved bacon. Serve the soup hot, topped with bacon bits, the remaining shredded cheddar, and sliced green onions. Offer toasted buns and dill pickle spears on the side for a true bacon-cheeseburger experience.

Tips

For a slightly thicker soup, mash a few of the cooked potatoes against the side of the pot before adding the cheese. If you prefer a lower-fat version, drain more of the bacon and beef fat and use low-sodium chicken stock. To make this vegetarian, substitute plant-based “beef” and skip the bacon, adding smoked paprika for depth.