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Bacon Cheeseburger Soup



– 8 slices thick-cut bacon, cut crosswise into 1/4-inch strips – 8 ounces ground beef – 2 red onions, cut into 1/4-inch dice – 3 tablespoons Real California unsalted butter – 4 cloves garlic, minced – 3 tablespoons all-purpose flour – 1 teaspoon salt, or more to taste – 1 teaspoon pepper, or more to taste – 3 cups beef broth – 1 1/2 cups Real California half and half (can use evaporated milk) – 3 cups shredded Real California sharp Cheddar cheese, divided – 1 teaspoon yellow mustard – 1/2 teaspoon Worcestershire sauce – 1 small tomato, cut into 1/4-inch dice
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Prep time: 30 minutes

Cook time: 35 minutes

In a large saucepan or small stockpot over medium heat, cook bacon, stirring occasionally, until crisp, 7 to 9 minutes. Use a slotted spoon to transfer to a paper towel-lined plate.

Add beef to the saucepan and cook, stirring occasionally and breaking it up, until no longer pink, about 2 minutes. Use a slotted spoon to transfer to a plate.

Set aside about 1/3 cup of onions. Add remaining onions and butter to the saucepan and cook, stirring occasionally, until tender, 7 to 9 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Sprinkle in flour, salt, and pepper and cook, stirring, for 1 minute.

Add broth and half and half or milk and bring to a boil. Reduce to a simmer and cook, stirring occasionally, for 5 minutes.

Add mustard, Worcestershire, and 2 1/2 cups of cheese, stirring to melt cheese. Stir in about 3/4 of the bacon and 3/4 of the beef. Add more salt and pepper to taste.

Serve soup garnished with remaining cheese, remaining bacon, remaining beef, reserved onions, and tomatoes.

Serves 4 to 6.