Lightened Up Bacon Cheeseburger Soup

This soup is to die for. I love the traditional super thick cheeseburger soup, but I don't feel like it's very nutritious and since its usually a whole meal, I wanted to make it so that I don't feel so guilty eating it. Especially if I want to eat it with a fresh piece of sourdough bread. Allow me to teach you how to make my lightened up version of bacon cheeseburger soup.

Traditional Cheeseburger soup is mainly ground beef, potatoes, onion, and carrots in a super thick velveeta-y base. How I made mine lighter, is by using a cheese sauce for the cheese (it's not light but its healthier than velveeta), less flour to thicken it, and more cauliflower than potatoes. I do the cauliflower swap all the time in soups, even in potato salad. I won't lie and say you can't tell a difference, but it's not a disappointing difference. When cauliflower isn't cooked to mush it has a similar texture to potatoes and you really can't taste it in a dish like this where there's so much going on, even though I don't mind tasting it!

Let's get to making this somewhat healthier cheeseburger soup.

I make most of my soups in my dutch oven, if you don't have one you'll just want to sauté the ground beef, bacon and onions in something else and add to your pot of soup later. I sauté the bacon and onion first, I like to do it separately, so the bacon crisps up a bit. Then remove it from the pot and set aside.

Then you want to brown your hamburger, and remove it and drain it.

Next you want to add some chopped garlic and butter to your empty but messy already dutch oven. Sauté until its aromatic. To that add all your chopped veggies, carrots, potatoes, and cauliflower, AND your herbs... dill, sage, thyme, parsley, you can go to town with herbs here and you won't go wrong. Just don't skip the dill weed, I feel like it gives it that pickle flavor, it is SO good in there. I only used dry herbs, but fresh is obviously always better.

Let that sauté for a moment, or you can add your broth right away. Let it simmer until the veggies are tender, which will be about 10 minutes.

Then add your bacon, onion, and hamburger. Then when it's all tender, you want to make it creamy and cheesy. I used a cheese sauce recipe that I had made up in the fridge, but you can also use Velveeta or slices of American cheese. I've tried adding just shredded cheese but it didn't incorporate well, it kind of stayed separate but I bet you could use the kind you shred yourself cause that doesn't have the anti-caking agents added to it.

Next, pour 1.5 cups of cold milk into a bowl, and mix in a heaping ¼ cup of flour. When it's lump free, pour that into the simmering pot. Stir while it thickens and the cheese melts. Taste it, I had to add more salt, but that totally depends on the broth you use. Some store bought kinds are low sodium and all the things, I use my own bone broth which is never salty enough. Start with a teaspoon of salt and add more to your liking.

After you see it has thickened up some from the flour/milk, turn it off. Milk in soup tends to stick to the bottom and separate if its overheated. Which is what happened to mine when I warmed it the next day. I turned it on and walked away, when I came back the milk had separated, and it just wasn't as pleasing to look at anymore. The taste was still delicious though. This recipe was exactly enough for my family of 5 to eat for dinner one day and lunch the next, I served it with dill-y sourdough bread. It was a hit and will for sure be made repeatedly throughout the winter. Let me know below if you try it or if you have any questions! I am happy to help, I want you to get the best results from my recipes. ❤️

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