BBQ Bacon Cheeseburger Soup is a hearty, creamy one-pot dish that combines seasoned ground beef, vegetables, and potatoes with melted cheese and crispy bacon, all tied together with a tangy homemade BBQ sauce for burger-flavor comfort in a bowl.
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In a large stockpot over medium heat, melt the butter.
Add the chopped onion, celery, and shredded carrots. Sauté for 5-7 minutes until they begin to soften.
Add the chopped red bell pepper and continue to cook for another 3-4 minutes.
While the vegetables cook, brown the ground beef in a separate large skillet, breaking it apart with a spoon. Season with salt, pepper, and garlic powder. Drain any excess grease.
Season the sautéed vegetables with salt, pepper, and garlic powder.
Sprinkle the flour over the vegetables to create a roux. Stir constantly for 2-3 minutes to cook out the raw flour taste.
Gradually pour in the milk, about a cup at a time, whisking continuously to prevent lumps. Continue adding milk and whisking until the soup base is smooth and begins to thicken.
Add the cubed processed cheese and whisk until it is completely melted into the soup.
Stir in the shredded sharp cheddar cheese and whisk until melted and fully incorporated.
Add the cooked, diced potatoes to the soup.
Add the cooked ground beef to the pot and stir to combine.
Reduce the heat to low and let the soup simmer for at least 10-15 minutes for all the flavors to meld together.
While the soup simmers, prepare the BBQ sauce. In a medium saucepan, combine ketchup, apple cider vinegar, red wine vinegar, brown sugar, granulated sugar, soy sauce, and all the spices (garlic powder, onion powder, dry mustard, chili powders, paprika).
Bring the BBQ sauce to a simmer over medium heat, whisking to combine. Let it simmer for 5 minutes, then remove from heat.
To serve, ladle the soup into bowls. Garnish with extra shredded cheese, chopped scallions, and cooked bacon. Finish with a drizzle of the homemade BBQ sauce.
Refrigerate in an airtight container for up to 4 days; freeze for up to 3 months. Reheat gently on the stovetop and thin with additional broth if needed.
Yes, store it in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat, adding a splash of broth or milk if the soup has thickened.
Use ground beef with 80/20 lean-to-fat ratio for optimal flavor and texture; higher fat content keeps the soup richer while lean beef reduces greasiness.
You can use store-bought BBQ sauce if time is limited, or swap it for ketchup mixed with brown sugar, Worcestershire sauce, and apple cider vinegar for a quick homemade version.
Start with the flour amount specified and gradually add beef broth or chicken broth until you reach your preferred consistency; add liquid a bit at a time while simmering.
Yes, freeze in airtight containers for up to 3 months; thaw overnight in the refrigerator and reheat on the stovetop, thinning with broth as needed.
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