Cheeseburger Soup


  • 1 lb. Hidden Creek 80/20 Ground Beef 
  • 3-4 Slices of Hidden Creek Pepper Bacon 
  • 1 Stick of Butter 
  • 1 Chopped Red Onion 
  • 1 Cup Shredded Carrots 
  • 1 Cup Diced Celery 
  • 1 Can of Diced Tomatoes (14.5 oz.) 
  • 2 lbs. Diced Potatoes 
  • 1/2 Cup All Purpose Flour 
  • 4 Cups Shredded Cheddar Cheese 
  • 1 Container of Hidden Creek Chicken Broth (28 oz.) 
  • 3 Cups Whole Milk 
  • 1 Teaspoon of Salt 
  • 1/2 Teaspoon Pepper 
  • 3 Teaspoons Black Label Musket Powder 
  • 2 Tbsp. Ketchup 
  • 1/2 Cup Sour Cream 


  • Using a small skillet, cook 3-4 slices of pepper bacon thoroughly and set aside. Once cooled, break up bacon into small pieces. 
  • In a large saucepan, over medium heat, cook & crumble ground beef until no longer pink. Drain & set aside. 
  • In the same saucepan, melt 1 tbsp. butter over medium heat & sautéed onion, carrots & celery until vegetables turn turner (about 5 minutes). 
  • 1 tablespoon of all purpose flour to the vegetable and butter mixture and then add potatoes, ground beef, bacon & chicken broth; bring to a boil. 
  • Reduce heat; simmer until potatoes are tender (10-12 minutes). 
  • In a small skillet, melt remaining butter & slowly add butter while stirring. Add to soup and continue stirring until mixed thoroughly in soup. Bring to a boil. 
  • After two minutes, reduce heat to low & stir in cheese, milk, salt, pepper, and musket powder seasonings. Cook until cheese melts completely. 
  • Remove from heat & blend in sour cream. 
*** I garnished my soup with 'homemade' croutons. I took 3-4 hamburger buns & diced them using kitchen shears. I then sprayed them with olive oil & seasoned with McCormick Hamburger Seasoning. They were placed in the oven at 400* until they browned (5-10 minutes).*** 

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