Every now and then, I crave a big, juicy bacon cheeseburger. But then realize I don’t have time to thaw burger, form patties, and flip them in the frying pan, all before the Midget’s 6:30pm bed time — so I came up with this quicker version a few years back, and it’s in high demand during football season. If you’re looking for a creative Super Bowl party recipe, it’s time to dole out some liquid bacon cheeseburger in a bowl.
And good news — there’s still time to whip up a batch of bacon cheeseburger soup before the big game tonight!
- 1 Large Onion, diced
- 3 Tbsps Flour
- 3 Tbsps Butter
- 1 Tbsp Chicken Stock Base (I use Better Than Boullion)
- 8-12 Slices of Cooked Bacon; chopped
- 1 lb – 1.5 lbs Ground Beef
- 1/4 Cup of Light to Medium Bodied Beer (I used Fulton Lonely Blonde, which is something I drink regularly anyway)
- 4 Cups Water
- 2 Cups Half & Half
- 16 Oz. Natural American Cheese (If you’re not a “real food” freak like me, you’d use Velveeta, but I’m not about manufactured cheese, so I went on the hunt for a real, natural melting cheese and this works great.)
- 8 Oz. Shredded Cheddar Cheese
- 1 Tbsp Worcestershire Sauce (I hate how much junk is in store bought sauces, so I made some homemade Worcestershire)
- 2 Tbsp Ketchup
- 2 Cups Diced Tomatoes
- 1 Cup Dill Pickles, chopped
- 2 Cups Romaine Lettuce, chopped
- I typically keep a bit of pre-cooked bacon on hand, but if you’re starting from scratch, I recommend baking it on a foil-wrapped pan at 375° for about 15-20 minutes until crispy. You can do this easily while getting everything else going.
- Brown ground beef in pan over medium heat (Break it up well since you want bite size chunks for your soup!)
- On another burner, heat a large soup pot over medium heat, add your butter and onions.
- When your onions have sweated out (this means they’ve started to turn translucent), add the bacon. Once your ground beef is browned, drain excess oil, then add it to your soup pot.
- Sprinkle flour over meat and onions– this will make a roux to thicken your soup. Between your butter, bacon, and beef, you should have enough excess oil to absorb the flour. Stir until no more dry, flour is visible, then add chicken base.
- Add beer and stir until base is dissolved and beer has cooked down a bit, then add water, Worcestershire, and ketchup.
*Note: If you want a thicker soup, just 1/2 of the water, stir and let it cook down a bit before you decide if you want to add the rest. If you like really thick, chunky soup, just stick with 2 cups and you can always add more later.
- Pour in half & half, then slowly add your cheese while stirring consistently (I found that shredded cheese tends to work best for cheese soups, but if you got blocks or slices, just break into small pieces so it melts faster!)
- Once cheese has melted, add tomatoes and pickles. (Pickles?! In soup?! Yes. In my opinion, this is what makes this cheeseburger soup taste like a real cheeseburger!)
- Feel free to do some more tasting and season as needed, but in the batch I just made this afternoon, all I added was a sprinkle of pepper — there’s more than enough salt added in the chicken base, pickles and cheese for the whole pot.
- Add chopped lettuce last. You can add lettuce to the whole pot, but keep in mind that it will wilt. (I’m bringing it in a bag to the Super Bowl party we’re attending so people can garnish their cheeseburger soup. I think the cool crunch adds a nice fresh texture element since it’s a hearty soup.) Then, pop open your favorite brew and enjoy!
Have you ever had cheeseburger soup? What’s you’re favorite Super Bowl recipe? I’d love to hear from you. Let me know what you think in the comments below, or find me on Facebook, Twitter, and Instagram.