Bacon Cheeseburger Soup Paula Deen Recipes

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BACON CHEESEBURGER SOUP ( PAULA DEEN )



Bacon Cheeseburger Soup ( Paula Deen ) image

This recipe is from Cooking with Paula Deen magazine Nov/Dec 2009. This soup is warm and hearty. People of all ages loved it and it is a fast family supper. You can double it easily and freeze the second portion for later. It tastes more like a regular cheeseburger to me. I garnished mine with some cheddar cheese as well. Served with my Hamburger Bun Toasts recipe also from Paula Deen in that same issue that she used to accompany it. Hope you like it. Enjoy ChefDLH

Provided by ChefDLH

Categories     One Dish Meal

Time 33m

Yield 6-8 serving(s)

Number Of Ingredients 10

10 slices bacon, cut into 1/2 inch pieces
2 lbs ground chuck (can use ground turkey)
1 onion, chopped
2 teaspoons minced garlic
1 (32 ounce) box low sodium chicken broth
1 (14 1/2 ounce) can petite diced tomatoes
1 (10 3/4 ounce) can cheddar cheese soup
1/4 cup dill pickle relish
2 tablespoons Worcestershire sauce
French-fried onions

Steps:

  • In a large Dutch oven, cook bacon until crisp; remove from pan, and drain on paper towels.
  • Add ground chuck, onion, and garlic; cook for 6 to 8 minutes, or until beef is browned and crumbly. Drain well.
  • Add chicken broth, tomatoes, soup, relish, bacon and Worcestershire sauce.
  • Cook for 10 to 15 minutes, or until soup is heated through. Garnish with french-fried onions if desired.

BACON CHEESEBURGER SOUP



Bacon Cheeseburger Soup image

Bacon Cheeseburger Soup is a hearty and creamy take on America's favorite cheeseburger. The soup is full of flavor, easy to make and comforting.

Provided by Catalina Castravet

Categories     Soup

Time 45m

Number Of Ingredients 18

12 slices bacon (chopped)
1 pound ground beef
4 tablespoons unsalted butter
1 medium sweet onion (chopped)
1 cup carrots (shredded)
1 cup celery (diced)
1 ¾ pounds potatoes (cubed and peeled , about 4 cups )
3-4 cups chicken broth
½ teaspoon red pepper flakes
1 teaspoon dried parsley flakes
1 teaspoon dried basil
1 teaspoon dried oregano
¾ teaspoon salt
½ teaspoon pepper
1 cup whole milk ( or heavy cream)
½ cup sour cream
16 ounces cheddar cheese (shredded)
Fresh parsley for garnish

Steps:

  • In a large sauce pan or dutch oven, over medium-high heat, fry the bacon until crisp. Remove bacon and set aside, leaving ¼ of the drippings in the pot.
  • Add the beef to the pot, don't move it or break it for 3-4 minutes, so it gets nice and brown. Start crumbling the beef and cook until browned and no longer pink. Drain and set aside.
  • Reduce heat to medium low, add the butter and once melted, add diced onion. Cook until tender, about 5 minutes.
  • Add the rest of the veggies: carrots, celery and potatoes. For extra flavor, cook the veggies for 7-10 minutes until tender or proceed to adding the chicken broth.
  • Add 3 cups of chicken broth and the dried herbs: red pepper flakes, parsley, basil and oregano. Season with salt and pepper.
  • Stir and add back in the beef, stir and if the soup is too thick, add one more cup of broth. Bring to a boil. Reduce heat and simmer, covered, until potatoes are tender, 10-12 minutes.
  • Reduce heat to low. Stir in sour cream and heavy cream. Taste and adjust for salt and pepper.
  • Turn off the heat and stir in the cheese until it melts.
  • Stir in ¾ of the bacon.
  • Serve garnished with the remaining bacon and fresh parsley.

Nutrition Facts : Calories 566 kcal, Carbohydrate 8 g, Protein 32 g, Fat 44 g, SaturatedFat 23 g, Cholesterol 142 mg, Sodium 1198 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

BACON CHEESEBURGER MEATLOAF (PAULA DEEN)



Bacon Cheeseburger Meatloaf (Paula Deen) image

This recipe comes from a "Cooking with Paula Deen" magazine (May/June 2006). My family loves this served with macaroni and cheese. The leftovers made a delicious sandwich the next day, topped with your favorite burger toppings.

Provided by Kim D.

Categories     Pork

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb ground chuck
10 slices bacon, cooked and crumbled
1 (8 ounce) package sharp cheddar cheese, grated
2 large eggs
1/4 cup fine breadcrumbs
1/4 cup mayonnaise
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup ketchup
2 tablespoons prepared mustard
1 (3 ounce) can French-fried onions (optional)

Steps:

  • Preheat oven to 350°F.
  • Spray a baking dish with non-stick cooking spray.
  • In a large mixing bowl, combine the first 9 ingredients, mixing well by hand.
  • In a small bowl, combine ketchup and mustard.
  • Stir in 1/4 cup ketchup mixture into the meat mixture.
  • Place meat mixture in baking dish and shape into a loaf.
  • Spread remaining ketchup mixture over meatloaf.
  • Bake for 40 minutes.
  • Remove from oven and top with French fried onions.
  • Return to oven and bake 10-15 minutes longer, or until meat is no longer pink.

PAULA DEEN'S BACON CHEESEBURGER MEAT LOAF



Paula Deen's Bacon Cheeseburger Meat Loaf image

This recipe is a Paula Deen creation, very good, and very BAD for you. I love it. Makes good sandwiches when it is cold. Recipe courtesy of http://www.pauladeen.com

Provided by Bryson Hatfield @BestBaker90

Categories     Beef

Number Of Ingredients 11

1 pound(s) ground chuck
10 slice(s) bacon, fried crisp and crumbled
8 ounce(s) cheddar cheese, grated
2 large eggs, lightly beaten
1/4 cup(s) bread crumbs, toasted
1/4 cup(s) mayonnaise
1 tablespoon(s) worcestershire sauce
1/4 teaspoon(s) salt and pepper
1/3 cup(s) ketchup
2 tablespoon(s) mustard
3 ounce(s) can french's onions

Steps:

  • Preheat oven to 350 degrees F.
  • In a large bowl, combine the ground chuck and next 8 ingredients, mixing well. In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup mixture into meat mixture, reserving remaining ketchup mixture.
  • Press meat mixture into a 9x5x3-inch loaf pan, or shape into a loaf and place on a rack in a broiler pan. Spread remaining ketchup mixture over loaf. Bake 40 minutes. Top with French fried onions; bake 10 to 15 minutes, or until meat is no longer pink.

SHAGGY MAN SPLIT PEA SOUP



Shaggy Man Split Pea Soup image

There's nothing more comforting than homemade soup. Cook up a pot of some Shaggy Man Split Pea Soup. This recipe calls for split peas, pork sausage, carrots, bacon and more. This split pea soup is a satisfying delicious meal that is very high in fiber.

Provided by Paula Deen

Time 5m

Yield 5

Number Of Ingredients 9

1/2 stick butter
1/2 lb thick slab chopped bacon
1 large sliced onion
2 stalks diced with leaves celery
2 shredded carrots
1 lb ground pork sausage
1 lb soaked overnight in cold water dried split peas
2 quarts chicken stock
to taste Paula Deen House Seasoning

Steps:

  • Melt butter in Dutch oven. Add bacon and sauté until tender. Add onions, celery, carrots and pork sausage. Combine together and start with 2 quarts of chicken stock. Add more later if necessary. Add salt, pepper and house seasoning. Add peas and cook on low temperature simmering for about 2 hours.

CHEESEBURGER MEATLOAF AND SAUCE



Cheeseburger Meatloaf and Sauce image

A cheesy version of the classic, with a mushroom sauce.

Provided by Paula Deen

Categories     cheesy     comfort food     guys night

Time 20m

Yield 6 to 8

Number Of Ingredients 14

2 pounds ground beef
2 teaspoon Paula Deen's House Seasoning
1 teaspoon Paula Deen's Seasoned Salt
1 medium onion, chopped, plus more for garnish
1 medium bell pepper, chopped
1 cup shredded cheddar cheese
1 cup crushed buttery crackers
1 cup sour cream
¼ cup Worcestershire sauce
8 slices white bread
1 bunch fresh parsley, optional, for garnish
1 (10 ¾-ounce) can condensed cream of mushroom soup
½ soup-can measure of milk
1 ½ cups shredded cheddar cheese

Steps:

  • Preheat oven to 350 °F. In a large bowl, combine the beef, House Seasoning, Lawry's salt, onion, bell pepper, Cheddar, cracker crumbs, sour cream, and Worcestershire sauce. Use your hands and make sure you mix the ingredients really well so they are thoroughly combined. Shape into a loaf about 8 by 3 inches.
  • Line a rimmed baking sheet with the bread slices and place the loaf on top. Bake the loaf until well browned, 45 minutes to 1 hour. Remove from the oven and discard the bread slices.
  • Meanwhile, make the sauce.
  • Slice the meatloaf and serve topped with the sauce or pass the sauce at the table. You can add chopped onions and parsley to the sauce, if you like.
  • In a medium saucepan, heat the soup and milk over medium heat. Add the Cheddar and stir until the cheese is melted.

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