Bacon Cheeseburger Soup

Name: Bacon Cheeseburger Soup
Prep time: 15 min
Cook time: 30 min
Yield: Kiolbassa
Ingredients: 1 package Kiolbassa Smoked Meats Dry Cured Hickory Bacon, cooked and cut into pieces (for in the soup and to top); 4 tbsp unsalted butter; 1 medium onion, diced; 4 cloves of garlic, minced; 1 tsp red pepper flakes (optional and to taste); 1⁄4 cup tomato paste (or ketchup); 1.5 lbs ground beef; 4 oz dill pickles, cut into bite sized pieces (about 2 dill pickle spears); 3 tbsp yellow mustard; 1⁄4 cup Worcestershire sauce; 4 cups beef broth; 1 can diced tomatoes (14.5 oz); 4 oz heavy whipping cream (could substitute for half and half or milk); 4 oz cream cheese, cut into small blocks; 8 oz shredded cheddar cheese; 1 tsp cracked black pepper (or to taste); 2 tsp kosher salt (or to taste); Dill pickles, shredded cheddar, tomato slices, bacon bits for garnish when serving

Courses | Prep 15 Min | Cook 30 Min

This Bacon Cheeseburger Soup is the perfect easy dinner solution when you’re craving a cheeseburger, but also something warm and comforting! Skip the bun, and add all of your favorite cheeseburger flavors into this hearty, luscious and filling soup. Recipe courtesy of A Full Living.

Ingredientes

Direcciones

Ingredientes

personas

1 package Kiolbassa Smoked Meats Dry Cured Hickory Bacon, cooked and cut into pieces (for in the soup and to top)
4 tbsp unsalted butter
1 medium onion, diced
4 cloves of garlic, minced
1 tsp red pepper flakes (optional and to taste)
1⁄4 cup tomato paste (or ketchup)
1.5 lbs ground beef
4 oz dill pickles, cut into bite sized pieces (about 2 dill pickle spears)
3 tbsp yellow mustard
1⁄4 cup Worcestershire sauce
4 cups beef broth
1 can diced tomatoes (14.5 oz)
4 oz heavy whipping cream (could substitute for half and half or milk)
4 oz cream cheese, cut into small blocks
8 oz shredded cheddar cheese
1 tsp cracked black pepper (or to taste)
2 tsp kosher salt (or to taste)
Dill pickles, shredded cheddar, tomato slices, bacon bits for garnish when serving

Productos utilizados en la receta

Tocino de nogal curado en seco »

Direcciones

Start by cooking your bacon ends and pieces via your preferred method. After bacon is cooked, cut into bite sized pieces and set aside. Stovetop Method- Cook your bacon ends and pieces over medium heat until cooked through to your liking. Work in batches to ensure even cooking. Remove from the stock pot when finished cooking and place bacon pieces on a paper towel lined plate to absorb extra grease. Set aside to cool before cutting into pieces. Oven method: Preheat oven to 375°F, line two baking sheets with parchment paper and spread bacon bits evenly in a single layer. Bake for 15-20 minutes, checking frequently at the 15 minute mark to avoid burning. Allow to cool before cutting into small pieces.
In a stock pot, melt the butter, add in onions and cook until translucent, about 5 minutes. Add in the garlic and red pepper flakes and cook until the garlic is fragrant, about 30 seconds. Next, add in your tomato paste and cook until the color starts to deepen a bit, about 2 minutes.
Add your ground beef with lots of salt and pepper to the pot and cook until browned. Add most of the bacon bits back to the pot, reserving some for topping.
Stir in yellow mustard, Worcestershire sauce, pickles, beef broth and diced tomatoes. Bring to a boil, then simmer on medium-low heat for around 30 minutes. Reduce heat to low, then add in cream cheese, shredded cheddar and heavy whipping cream and simmer stirring frequently until everything is combined. Adjust seasonings to taste, and serve!

Productos utilizados en la receta

Tocino de nogal curado en seco »