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Western Bacon Cheeseburger Soup - Creme de la Crumb

Western Bacon Cheeseburger Soup

A hearty western twist on the newly famous and well loved hamburger soup!
Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Author Tiffany


  • 3 cups chicken broth
  • 1 large russet potato, peeled and cubed
  • 1 pound ground beef
  • salt and pepper, to taste
  • 3/4 cup BBQ sauce, divided
  • about 6 sliced of bacon, cooked until crispy and crumbled
  • 16 ounces velveeta cheese
  • 1/2 teaspoon celery salt
  • 1/2 cup white onion, diced
  • 8 8 onion rings, cooked (click [url:1]HERE[/url] 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 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!