Sublime Foodie

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Bacon Cheeseburger Dip January 10, 2014

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We loved the Cheeseburger soup, (and you did too!) so I decided to go one step further and make a dip out of it. I found a recipe on Pinterest and I changed it up a little bit, once again, to make a delicious version we all loved. We couldn’t stop eating it! We were making the dip and Nachos, and we got filled up on the dip before we even got the Nachos in the oven! We think this dip is perfect for Sunday’s watching football and a perfect appetizer for parties!

Bacon Cheeseburger Dip

Ingredients:

1 1/2LB Ground Beef

1 1/2 Onion, Diced

2LB Velveeta Cheese, Cubed

6OZ Cream Cheese

1LB Bacon

1 Can Diced Tomatoes, Drained

1 Can Rotel with Green Chiles, Drained

1/2 Cup Milk

 

Directions:

Cook beef and onions in large pot.

Add velveeta, cream cheese, and milk and cook until cheese is melted.

Add tomatoes and rotel.

Add cooked and chopped bacon.

That’s it! Very simple, quick, and delicious!

Enjoy!

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Bacon Cheeseburger Soup November 7, 2013

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I’ve noticed in the ever popular Cheeseburger Soup recipes that each has some odd ingredients. I don’t recall ever eating a cheeseburger with carrots or celery in it. I am aware of the fact the the potatoes are not in a normal Cheeseburger either, however you do typically have a side of fries…In saying this, I feel that potatoes are not an odd addition to an otherwise delightful bowl of soup. I wouldn’t eat this without potatoes because they definitely make it better. Celery and Carrots, on the other hand, do not sound appetizing to me in this so I removed them and added Bacon. I feel like Bacon is an excellent addition to a cheeseburger. This soup is delicious, at first glance I was a little bit leery of the ingredients, but decided to give it a shot. Since then, I’ve made it four times and I’m delighted to say it’s the best soup, (next to Olive Garden’s Zuppa Tuscana, of course) I have ever had.

Bacon Cheeseburger Soup

Ingredients:

1-2 lbs Ground Beef

1/2-1 lb Bacon

2 Large Onions

4-6 Red Potatoes

64 OZ Chicken broth ( I use one 32 oz box of Swanson chicken broth and then mix one more with Better Than Bouillon)

1 Large pkg Velveeta Cheese

1/4 C Milk

1/4 C Flour

4 TBSP Butter

Approx. 1 TBSP each Onion Powder and Garlic Powder

Red Pepper, Salt and Pepper to taste

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Directions:

Chop onions, break up beef, and chop bacon finely. Cook all together in large pan until beef is browned and bacon is crispy.

Cube potatoes and boil until soft.

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Turn crockpot on high for 4 Hours and add cooked beef, onions and bacon. Add chicken broth, spices, and cubed Velveeta. I usually use a whole package, this is entirely up to you as to how cheesy you like it. I usually start out with half of the package and go from there.

Let heat until potatoes are done and then add potatoes as well. Let Velveeta melt and then add milk. Continue to add Velveeta as desired, Then make a roux in a smaller pot with 1/4 flour and 4 TBSP butter. (To make a roux, melt butter, add flour, boil and stir until thickened.)

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Once the roux is thickened, add to soup and then let soup sit until all cheese is melted. Stir occasionally. I like to serve this soup with some really good bread and garlic butter. I usually get either french baguette or ciabatta bread. Many people add a dollop of sour cream to each bowl. If I have it on hand I do and if not I eat it as is. This is entirely up to you, it’s fantastic either way! Enjoy!

 

 
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