Western Bacon Cheeseburger Soup – A hearty western twist on the newly famous and well loved hamburger soup! Ready in just 30 minutes!
You can’t go wrong with a hamburger. I mean unless someone tried really really hard to mess it up, if you order a hamburger you’re probably gonna get a good one. And I can’t say that I’ve ever ordered a hamburger and regretted it. Hamburgers are just… wonderful.
Some days I’m in the mood for a good old classic, simple hamburger. One of the really cheap ones. My brother and I call those “garbage burgers”. Every now and then we’ll text each other a message saying something like “omg found a new fav garbage burger. you gotta try it!” They don’t taste like garbage, they’re dang delicious, they’re just simple and super cheap. Seedless bun, wimpy hamburger patty, ketchup, mustard, and maybe pickles. I. Love. Those.
Sometimes though, I have to have a big. juicy. fully-loaded. cheeseburger. And one of my favorite variations is a western bacon cheeseburger. Fresh onions, barbecue sauce, onion rings, and bacon, all on a big hamburger. Ahhhhhh that always hits the spot! I’ve seen hamburger soup and cheeseburger soup floating all over the web lately. So I’ve taken that brilliant concept and made it even better. Western Bacon Cheeseburger Soup. What’s not to love here?? Nothing!
- 3 cups chicken broth
- 1 large russet potato, peeled and cubed
- 1 pound ground beef + salt and pepper to taste
- ½ cup barbecue sauce + 3 tablespoons, divided (I used Stubbs because it's my fav!)
- about 6 sliced of bacon cooked until crispy and crumbled
- 16 ounces velveeta cheese
- ½ teaspoon celery salt
- ½ cup diced white onion
- 8 onion rings, cooked (click HERE for my favorite homemade oven baked onion rings)
- Add chicken broth to a large soup pot. Add cubed potatoes and allow to simmer about 15 minutes or until potatoes are easily pierced with a fork. While potatoes are simmering, add ground beef (seasoned with salt and pepper to taste) and ½ cup barbecue sauce to a large bowl. Mash sauce and meet together. Transfer to a large pan or nonstick skillet sprayed heavily with cooking spray and cook, stirring throughout, until meet is browned and no longer pink. Drain liquid from pan and set meat aside.
- When potatoes are tender, add velveeta cheese and stir until cheese is melted. Stir in bacon (reserve some for topping), celery salt, onion, and remaining 3 tablespoons barbecue sauce. Allow to simmer 5-10 minutes longer to allow flavors to marry well. Lastly, pour soup into serving bowls and top with onion rings and extra crumbled bacon. Enjoy!