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Bacon Cheeseburger And Fries Soup Recipe

Indulge in the ultimate comfort food: Bacon Cheeseburger & Fries Soup! This decadent recipe transforms the classic cheeseburger and fries into a rich, layered soup, where every bite is a flavor explosion. Imagine juicy bacon, melty cheese, crispy fries, and savory burger all swimming in a creamy broth. Celery cleverly stands in for crisp lettuce, completing this unforgettable culinary masterpiece. This isn't your average soup; it's a taste of pure bliss – even better than the real thing! Perfect for a chilly night or anytime you crave a seriously satisfying meal.

Prep Time 20 mins
Cook Time 60 mins
Calories 971.3 kcal
Protein 88g
Rating 4.3 (3 Reviews)
Bacon Cheeseburger And Fries Soup 94

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Bacon Cheeseburger And Fries Soup

  • 1 pound bacon, plus 8 slices cooked bacon, and extra for garnish
  • 1 pound ground beef
  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 (28 ounce) can crushed tomatoes
  • 2 large russet potatoes
  • Butter
  • Flour
  • Chicken Broth (not used, recipe calls for beef broth)
  • Half And Half
  • 2 cups shredded cheddar cheese
  • Velveeta Cheese
  • fresh parsley (optional, for garnish)
  • Yellow Mustard
  • Dill Pickle Relish
  • 2 tablespoons reserved bacon grease
  • 4 cups beef broth
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/2 cup shredded Monterey Jack cheese

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How to Make Bacon Cheeseburger And Fries Soup

  1. In a large pot or Dutch oven, brown 1 pound of bacon over medium heat until crispy. Remove bacon and set aside, reserving 2 tablespoons of bacon grease.
  2. Add 1 large onion, chopped, and 2 stalks celery, chopped, to the pot and sauté in the bacon grease until softened, about 5-7 minutes.
  3. Add 1 pound ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  4. Stir in 1 (28 ounce) can crushed tomatoes, 4 cups beef broth, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper, and 1/4 teaspoon salt.
  5. Bring the mixture to a simmer, then reduce heat and cook for 15 minutes.
  6. While the soup simmers, prepare the fries. Cut 2 large russet potatoes into fry shapes and fry in batches until golden brown and crispy (about 8-10 minutes per batch). Set aside.
  7. Crumble 8 slices of cooked bacon into the soup. Stir in 2 cups shredded cheddar cheese and 1/2 cup shredded Monterey Jack cheese until melted and creamy.
  8. Once the cheese is melted, gently stir in the crispy fries. Taste and adjust seasoning as needed.
  9. Serve immediately, garnished with extra bacon and a sprinkle of fresh parsley (optional).

Nutrition Information (Approximate per serving)

Sodium

65 g

Sugar

30g

Fat

163g

Carbs

18g

Recipe Categories (Choose a category and find related recipes!)

Starters Soups, Stews & Chilis Main Courses Lunch Main Dish / Dinner Beef & Red Meat Ground Beef Recipes Pork Recipes The Americas American Fall Recipes Game Day Recipes

Recipe Tags (Choose a tag and find related recipes!)

Weeknight 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Soups Stews Beef American Kid Friendly Dietary Low Calorie Comfort Food Low Carb Ground Beef Low In Something Meat Taste Mood