Award Winning Bacon Cheeseburger Soup
I want to start by introducing myself – My name is Debra Clark and I live here in the valley. I write a food blog entitled Bowl Me Over. I laughingly introduce myself as Souper Chef Deb as often times things I make end up in a bowl! I’m excited to be joining the FresYes! team and I will be offering you weekly recipes sourced from local ingredients right here in the valley.
For inspiration I often visit the farmer’s market – with so much bounty in the area; beautiful citrus, fruits galore and amazing restaurants, there is so much local inspiration! My recipes are centered around casual food with great flavor – food you’ll be proud to serve your family and friends.
So my question for you is – Who serves up the best burger in town? Well, If you like a great burger and fries, have you ever had a soup that combines all those great flavors? Bacon Cheeseburger Soup is filled with lean ground beef, sharp cheddar cheese, potatoes (I mean what’s a burger without fries, right?!!) and topped with lettuce, tomato and pickles – yes pickles! This is a savory, meaty soup that will satisfy all of the carnivores in your home! And won 1st prize at the Stone Soup Competition in Sacramento, CA.
- 3-4 strips of bacon
- 1 pound lean ground beef
- 1 lb sliced mushrooms
- ½ chopped onion
- 4 cups peeled, cubed potatoes*
- 3 cloves garlic
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon red pepper flakes
- 1 tablespoon steak seasoning**
- 1 box (4 cups) beef broth
- 3 cups shredded cheddar cheese
- **Toppings crumbled bacon, chopped dill pickle, diced tomatoes, shredded lettuce & cheese
- Chop bacon into lardons & slowly sauté in a large stock pot to render fat. When crispy remove the bacon from pan & drain on a paper towel.
- Increase the heat to medium & to rendered fat add one pound of hamburger, sliced mushrooms & chopped onion. Sauté until the meat is browned.
- Add the garlic & sauté until fragrant, about 30 seconds. Add the potatoes and beef broth & increase the heat to high and bring to a boil, cook until potatoes are just barely fork tender, about 10 minutes, depending upon the size of the potatoes..
- Reduce the heat to low & add the shredded cheese and stir until the cheese is completely melted, remove from heat.
- Serve garnished with chopped dill pickle (yes, dill pickle!), crumbled bacon, diced tomato & chopped lettuce.
** I use russet potatoes – the starch helps thicken the soup just a bit and my steak seasoning of choice is McCormick’s.
Give this recipe a try and let me know what you think! Like what you see, share it with your friends and head over to my blog Bowl Me Over – I’m also on Facebook, Pinterest, Instagram and Twitter – let’s connect!
Follow me on Facebook, Pinterest, Twitter and Instagram!
- Learn All About Kingsburg Honey & Why Bees Rock - January 14, 2017
- How to Make Lemon Drop Martinis with Locally Made Corbin Vodka - January 5, 2017
- Eat Local – The Schoolhouse Restaurant - December 29, 2016
Leave a Reply