Bacon Double Cheeseburger Soup Recipe

Cook bacon: in a large Dutch oven or heavy-bottom pot over medium heat, lay out 8 bacon slices and cook until crisp, turning occasionally, about 8–10 minutes. Remove bacon to a paper-towel-lined plate, reserving 2 tablespoons of bacon fat in the pot. Chop 2 slices finely for garnish and reserve; chop remaining bacon into bite-size pieces for the soup.

Brown beef: increase heat to medium-high, add the ground beef to the pot with reserved bacon fat. Season with 1/2 tsp kosher salt and 1/2 tsp black pepper. Break beef up with a spatula and cook until no longer pink, about 6–8 minutes. Add 1/2 cup finely diced onion and cook 2–3 minutes until softened and translucent. Use a slotted spoon to transfer cooked beef and onions to a bowl, leaving as much fat in the pot as possible.

Preheat oven to 375°F (190°C). Toss brioche cubes with 3 tbs melted butter, 1/2 tsp garlic powder and 1/2 tsp kosher salt until evenly coated. Spread in a single layer on a rimmed baking sheet and bake 8–12 minutes, stirring once, until golden and crisp. Set aside to cool.

Sauté aromatics: wipe the pot if excess burnt bits remain but keep about 1–2 tbs fat. Add 2 tbs unsalted butter over medium heat. When melted, add 1 cup diced onion, 1 cup diced carrots and 1 cup diced celery. Cook, stirring occasionally, until vegetables are soft, about 6–8 minutes. Add 3 tsp minced garlic and cook 30–45 seconds until fragrant.

Make roux and liquids: sprinkle 1.5 tbs flour over the softened vegetables and stir for 1–2 minutes to remove raw flour taste. Gradually whisk in 3 cups whole milk and 3 cups beef broth, scraping the bottom of the pot. Whisk until smooth and beginning to thicken, about 3–5 minutes.

Flavor: stir in 1 cup heavy cream, 2 tbs tomato paste, 2 tsp Worcestershire sauce, 1 tsp yellow mustard, 1 tsp dried thyme, 1 bay leaf, 1.5 tsp kosher salt and 1 tsp black pepper. Bring soup to a gentle simmer, then reduce heat to low and simmer uncovered 10 minutes, stirring occasionally to prevent sticking.

Return meat and cheese: add the cooked ground beef and chopped bacon pieces back into the soup and stir to combine. Remove bay leaf. Turn heat to low. Gradually stir in 3 cups grated sharp cheddar and chopped American cheese slices in small handfuls, stirring until fully melted and smooth. If soup becomes too thick, thin with up to 1/2 cup additional milk or broth to reach desired consistency.

Adjust seasoning: taste and adjust salt and pepper as needed. Keep soup warm on the lowest heat, stirring occasionally. If desired, keep covered to maintain heat until serving.

Ladle soup into bowls. Top each bowl with a small handful of brioche croutons, a sprinkle of chopped pickles (about 1 tbsp per serving), chopped reserved crisp bacon, and 1/2 tbsp chopped chives or green onion. Serve immediately so croutons stay partly crisp.