Tam’s Tex-Mex Bacon Cheeseburger Soup and other variations

An overly popular soup in our household, I really wanted something different — so I made the traditional cheeseburger soup as requested — AGAIN — but gave it a new twist and flavorful upgrade. I also added broccoli florets to bring in added nutrition and color.

 

Tam’s Tex-Mex Bacon Cheeseburger Soup

1-1/2 pounds ground beef

4 Tbsp Worcestershire sauce

1/4 to 1/2 teaspoon salt

1/4 to 1/2 teaspoon pepper

1/2 cup sour cream

3 to 4 Tbsp tablespoons unsalted butter

1 cup chopped yellow onion

1 to 2 small cloves of garlic, crushed or fine minced

1 teaspoon dried basil

1 teaspoon dried parsley flakes

2 teaspoons onion powder

1 teaspoon garlic powder

2-1/2 to 3 cups beef or vegetable broth

1 can diced tomatoes with chilies

2 large or 3 medium potatoes, peeled and cubed

1 cup shredded carrots

1 cup broccoli florets

1 block Velveeta cheese, cubed

1-1/2 cups whole milk, cream, or half n half

1/4 cup green onion, chopped

1 lb bacon, fried crispy, crumbled

Optional: additional green onion and bacon crumbles

Note:   Sometimes, I will replace the potatoes with cauliflower and add one or two (drained) cans red kidney beans for another variation.    Also, for a more “bean and chili cheeseburger” flair I will stir in one or two cans of (undrained) Ranch Style beans and/or even season the ground beef with my taco seasoning blend while browning.

 

Stop Using Unhealthy Taco Seasoning Packets!

In large skillet, fry up bacon crispy. Set aside to drain and cool on double layer of paper towels.

Brown ground beef with salt, pepper, and Worcestershire sauce in 1 Tbsp. of the bacon grease.

Drain, stir in sour cream, and set aside.

In large Dutch oven pot, saute onion and garlic in butter until onion translucent.

Add remaining seasonings and broth. Bring to boil on moderately high heat.

Add potatoes, carrots, and broccoli florets to the broth. Reduce to moderate heat and simmer just until tender.

Stir in beef mixture, tomatoes with chilies (do not drain), and milk.

Add Velveeta.   Simmer stirring frequently and scraping sides and bottom of pot — until cheese sauce has formed, hot, bubbly, and the desired smooth creamy consistency.

Remove from heat and stir in chopped green onion and bacon crumbles.

May serve with additional green onion and bacon crumbles sprinkled on top if desired.