Western Bacon Cheeseburger Soup
A hearty western twist on the newly famous and well loved hamburger soup!
Servings:4 servings
Ingredients
- 3 cups chicken broth
- 1 large russet potato, peeled and cubed
- 1 pound ground beef
- salt and pepper, to taste
- ¾ cup BBQ sauce, divided
- about 6 sliced of bacon, cooked until crispy and crumbled
- 16 ounces velveeta cheese
- ½ teaspoon celery salt
- ½ cup white onion, diced
- 8 8 onion rings, cooked (click [url:1]HERE[/url] for my favorite homemade oven baked onion rings)
Instructions
- 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 1/2 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!
Notes
Top with your favorite cheese (my favorite for this soup is sharp cheddar!).
Nutrition
Calories: 690 kcal, Carbohydrates: 47 g, Protein: 44 g, Fat: 35 g, Saturated Fat: 17 g, Trans Fat: 1 g, Cholesterol: 128 mg, Sodium: 3365 mg, Potassium: 1216 mg, Fiber: 2 g, Sugar: 29 g, Vitamin A: 1239 IU, Vitamin C: 25 mg, Calcium: 711 mg, Iron: 4 mg