When it comes to comfort food that warms the soul and satisfies your cravings, nothing beats a rich and creamy bowl of soup. The Bacon Mushroom Swiss Cheeseburger Soup is the perfect combination of hearty flavors, blending the savory taste of bacon, earthy mushrooms, creamy Swiss cheese, and the juicy essence of a classic cheeseburger. This soup is not only indulgent but also versatile, making it a go-to recipe for family dinners, gatherings, or cozy nights at home. Let’s dive into the details and learn how to prepare this delightful dish.
Ingredients:
- 1 lb ground beef
- 6 slices bacon, cooked and crumbled
- 1 cup mushrooms, diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup heavy cream
- 2 cups shredded Swiss cheese
- 3 medium potatoes, peeled and diced
- 1 cup carrots, diced
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Preparation:
Step 1: Prepare the Bacon and Ground Beef
- In a large skillet, cook the bacon until crispy. Transfer to a paper towel-lined plate, crumble once cooled, and set aside.
- In the same skillet, cook the ground beef until browned. Drain excess fat and set aside.
Step 2: Sauté Vegetables
- In a large soup pot, melt the butter over medium heat. Add onions and garlic, sautéing until fragrant and translucent.
- Stir in the mushrooms and carrots, cooking for another 5 minutes until softened.
Step 3: Add Potatoes and Broth
- Add the diced potatoes to the pot and pour in the beef broth. Bring to a boil, then reduce the heat to simmer. Cover and cook for 10-15 minutes, or until the potatoes are tender.
Step 4: Make the Cheese Sauce
- In a small bowl, whisk the flour with heavy cream to form a smooth mixture. Gradually stir this into the soup to thicken it.
- Add the shredded Swiss cheese, stirring until melted and fully incorporated.
Step 5: Combine and Season
- Stir the cooked ground beef and bacon into the soup. Add Worcestershire sauce, smoked paprika, salt, and pepper to taste. Let the soup simmer for an additional 5-7 minutes.
- Garnish with fresh parsley before serving.
Variations:
- Add Veggies: Include broccoli or spinach for added nutrition.
- Make it Low-Carb: Substitute potatoes with cauliflower florets.
- Spicy Kick: Add red pepper flakes or diced jalapeños for a spicy twist.
- Cheese Options: Swap Swiss cheese with cheddar or Monterey Jack for a different flavor profile.
Cooking Note:
- To avoid clumping, shred your Swiss cheese fresh from a block rather than using pre-shredded cheese.
- If the soup becomes too thick, add a splash of milk or broth to adjust the consistency.
- Use a non-stick skillet to ensure the bacon cooks evenly without sticking.
Serving Suggestions:
- Serve with crusty bread or buttered rolls to soak up the creamy goodness.
- Pair with a light salad for a complete meal.
- Garnish with extra cheese or a dollop of sour cream for added richness.
Tips:
- Cook the bacon first to save time, and use the rendered fat to sauté the vegetables for extra flavor.
- For a smoky aroma, consider using smoked bacon or adding liquid smoke.
- Prepare the soup a day ahead for even better flavor as the ingredients meld together overnight.
Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Nutritional Information (Per Serving):
- Calories: 480
- Protein: 22g
- Sodium: 950mg
- Fat: 32g
FAQs:
Q: Can I freeze this soup?
A: Yes! Allow the soup to cool completely before transferring it to an airtight container. Freeze for up to 3 months. Reheat over low heat, adding a little milk or broth to restore the creamy texture.
Q: Can I make this soup vegetarian?
A: Absolutely! Skip the bacon and ground beef, and use vegetable broth instead of beef broth. Add more mushrooms or plant-based protein for heartiness.
Q: What’s the best way to store leftovers?
A: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
Conclusion:
Bacon Mushroom Swiss Cheeseburger Soup is more than just a meal—it’s a hug in a bowl. Bursting with layers of flavor, this soup is a delightful way to enjoy all the elements of a cheeseburger in a warm, creamy form. Perfect for any occasion, it’s bound to become a favorite in your recipe collection. Try it out today and experience the magic of this comforting dish!
Bacon Mushroom Swiss Cheeseburger Soup
- Total Time: 50 min
Ingredients
Ingredients:
- 1 lb ground beef
- 6 slices bacon, cooked and crumbled
- 1 cup mushrooms, diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup heavy cream
- 2 cups shredded Swiss cheese
- 3 medium potatoes, peeled and diced
- 1 cup carrots, diced
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
Preparation:
Step 1: Prepare the Bacon and Ground Beef
- In a large skillet, cook the bacon until crispy. Transfer to a paper towel-lined plate, crumble once cooled, and set aside.
- In the same skillet, cook the ground beef until browned. Drain excess fat and set aside.
Step 2: Sauté Vegetables
- In a large soup pot, melt the butter over medium heat. Add onions and garlic, sautéing until fragrant and translucent.
- Stir in the mushrooms and carrots, cooking for another 5 minutes until softened.
Step 3: Add Potatoes and Broth
- Add the diced potatoes to the pot and pour in the beef broth. Bring to a boil, then reduce the heat to simmer. Cover and cook for 10-15 minutes, or until the potatoes are tender.
Step 4: Make the Cheese Sauce
- In a small bowl, whisk the flour with heavy cream to form a smooth mixture. Gradually stir this into the soup to thicken it.
- Add the shredded Swiss cheese, stirring until melted and fully incorporated.
Step 5: Combine and Season
- Stir the cooked ground beef and bacon into the soup. Add Worcestershire sauce, smoked paprika, salt, and pepper to taste. Let the soup simmer for an additional 5-7 minutes.
- Garnish with fresh parsley before serving.
Notes
- To avoid clumping, shred your Swiss cheese fresh from a block rather than using pre-shredded cheese.
- If the soup becomes too thick, add a splash of milk or broth to adjust the consistency.
- Use a non-stick skillet to ensure the bacon cooks evenly without sticking.
- Prep Time: 20 min
- Cook Time: 30 min
Nutrition
- Calories: 480
- Sodium: 950 mg
- Fat: 32 g
- Protein: 22 g