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Western Bacon Cheeseburger Soup

  • Author: Cooking with Shotgun Red

Ingredients

Scale

1  lb. Bacon (chopped) (divided)

2  lbs. Ground Beef (80/20)

1  Medium Yellow Onion (diced)

1  Tbsp. Minced Garlic

1½ Tsp. Salt (divided)

1½ Tsp. Pepper (divided)

½ Tsp. Onion Powder

½ Tsp. Garlic Powder

1  Tbsp. Worcestershire Sauce

2  Tbsp. Barbecue Sauce

1  Tsp. Mustard

½  Cup All-Purpose Flour

1  Cup Mushrooms (sliced)

1  Can Diced Tomatoes (drained)
4  Cups Beef Broth
2  Cups Whole Milk

½ Block Cream Cheese

3  Cups Shredded Sharp Cheddar Cheese

Toppings:

Shredded Cheese (white and yellow cheddar cheese)

Dill Pickles (chopped)

Crumbled Bacon

Crispy Fried Onions


Instructions

In a Dutch oven on medium heat, add chopped bacon and cook until crispy.  Remove bacon with a slotted spoon and place in a bowl.  Then set aside.

 

Add the ground beef and onions into the Dutch oven with the bacon drippings and cook on medium heat until the beef is browned, and onions are tender.  Then season the meat with 1 tbsp. minced garlic, and salt, pepper, garlic powder and onion powder (½ tsp. of each), Worcestershire sauce, barbecue sauce, and mustard.

 

Stir all-purpose flour into the meat mixture and cook for about 1 minute, then add the mushrooms and diced tomatoes, and continue to cook for another 3 to 5 minutes.  Then add the chopped bacon (reserve about ½ cup for topping).

 

Add the beef broth, milk, cream cheese, and shredded sharp cheddar cheese.  Stir to combine everything, then cover and simmer on medium-low heat for 20-30 minutes (stirring occasionally) until cheese is melted.  Season with 1 tsp. salt and 1 tsp. pepper.

 

Serve in a bowl and top with shredded cheese, chopped dill pickles, crumbled bacon, and crispy fried onions.  So delicious, creamy, and cheesy!