Spicy Bacon Cheeseburger Soup

This is a little bit of a North American staple, the cheeseburger, spiced up to be a little Mexican, and all brought together in a creamy soup.  Excellent, warming, comfort meal on a Cold Albertan day.

Can be stored and warmed in microwave for lunches.

Serve with fresh baked biscuits or cornbread.

Spicy Bacon Cheeseburger Soup
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
A spicy soup with the flavour of a cheeseburger, slightly spiced by jalapeño pepper and cayenne. If you aren't daring enough for the jalapeño and cayenne, sub a tbsp of chili powder. Topped with pickles, this is a delightfully fun soup.
Course: Soups
Cuisine: North American, Redneck
Servings: 10 people
Author: John Winslow
  • 3 cups water
  • 4 cups peeled and cubed potatoes
  • 2 small onion chopped
  • 1/2 cup chopped green bell pepper
  • 1 jalapeno pepper seeded and minced
  • 2 clove garlic minced
  • 1 teaspoon salt
  • 4 cubes beef bouillon crumbled
  • 2 pound ground beef
  • 5 cups milk divided
  • 6 tablespoons all purpose flour
  • 1 pound cheddar cheese cubed
  • 1/4 teaspoon Cayenne Pepper
  • 8 Dill Pickles diced
  • 8 slices bacon diced
  1. In a large saucepan over medium heat, combine water, potatoes, carrots, onion, bell pepper, jalapeno and garlic. Sprinkle salt and bouillon over the mixture. Bring to a boil, then reduce heat, cover and simmer 15 to 20 minutes, until potatoes are tender.
  2. Meanwhile, in a large skillet over medium heat, cook beef ad bacon until brown; drain.
  3. Stir cooked beef and bacon and 2 cups milk into the soup and heat through. Combine remaining 1/2 cup milk with flour, stirring until smooth; stir into soup. Bring to a low boil and cook, stirring, until thickened, 3 minutes.
  4. Reduce heat to low and stir in cheese until melted. Season with cayenne pepper
  5. Dice pickles and sprinkle on top of each bowl of soup.