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Bacon Cheeseburger Soup (11/21/2014)

Bacon Cheeseburger Soup

1 lb. Ground Beef
2 12 oz. pkgs. Hormel Black Label Bacon, cooked and crumbled
¾ cup chopped onion
¾ cup shredded carrots
¾ cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley
8 tablespoons butter, divided
4 cups chicken broth
4 cups peeled and diced potatoes
5 tablespoons all-purpose flour
3 cups shredded cheddar cheese
3 cups milk
Half pint of heavy cream
¾ teaspoon salt
½ teaspoon pepper
½ cup sour cream

Brown the ground beef in a large soup pot. Drain and set aside.

In the same pot, melt 3 tablespoons of butter. Add onion, shredded carrots, parsley, basil and celery. Saute until tender. Add the broth, and potatoes and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.

In a small skillet, melt remaining 5 tablespoons butter and stir in flour. Cook and stir 3-5 minutes or until bubbly. Whisk in milk and heavy cream and continue whisking until mixture thickens. Stir in cheese until melted. Add salt and pepper. Add mixture to your soup pot. Add browned ground beef and cooked, crumbled bacon. Continue to cook until heated through. Remove from heat and blend in the sour cream. Serve.


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