My Leader Yummy – Bacon Cheeseburger Soup

Leader food columnist says this Bacon Cheeseburger Soup makes a great lunch.

There’s nothing like a good cheeseburger when you’re hungry at lunchtime, that is unless it’s a steaming, hot bowl of Bacon Cheeseburger Soup! This soup has all the ingredients found inside a hamburger bun, plus more!

Not only is this soup tasty but also it offers some healthy vegetables. It’s not the quickest soup to make, since it takes a while to dice the veggies, I have to say. However, once that step is finished, the actual cooking time takes less than an hour, and that time is well worth the effort.

This recipe is also great because if you don’t eat it all the first day, the leftovers reheat well and may even be more flavorful.

This soup goes well with your favorite chips, a dill pickle and a slice of chunky, cheesy bread on the side!


1 pound ground beef

Salt and pepper to taste

6 slices bacon, chopped

3/4 cup onion, finely diced

3/4 cup carrots, finely diced

1/2 cup celery, finely diced

1 teaspoon dried parsley

1 teaspoon minced garlic

2 1/2 cups potatoes, peeled and cut into small cubes

3 chicken bouillon cubes dissolved in 3 cups hot water

3 tablespoons butter

1/4 cup flour

1 1/2 cups milk

3 cups Velveeta cheese (cubed)

1/2 cup shredded Cheddar cheese, for garnish

Place a large pot or Dutch oven over medium heat. Add ground beef and cook, breaking into small pieces. Season with salt and pepper.

Remove meat from pot and set aside. Add bacon (reserving a few tablespoons of crumbled bacon for topping) to pot and cook 5-6 minutes or until crisp. Set aside.

Drain all but 2-3 tablespoons of grease and add onions, carrots and celery to pot. Cook 3-4 minutes, just until veggies are softened. Add dried parsley and garlic and cook another minute.

Add ground beef back to pot with potatoes and chicken broth; bring to simmer and cook 15-20 minutes until potatoes are tender.

While soup simmers, melt butter in small pan. Whisk in flour and cook 1-2 minutes until thickened.

After potatoes are tender, add flour mixture to soup and bring to a boil. Cook for 2 minutes, stirring occasionally.

Add milk to pot, then stir well to combine. Add the Velveeta cheese and bacon to soup. Cook 3-4 minutes or until cheese is melted.

Serve soup with sprinkling of reserved, crumbled, cooked bacon and shredded Cheddar cheese. Serves 8.

Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature.

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