Bacon Cheeseburger Soup

Source: Chef Rachael Perron on

Yield: 6 servings


  • Can of French fried onions, for garnish: 1 Each
  • Dill pickle relish: 1/4 Cups
  • Kosher salt and freshly ground black pepper: 2 Pinches
  • Worcestershire sauce: 3 Tablespoons
  • Medium egg noodles, prepared, drained and kept warm: 16 Ounces
  • Bacon, chopped, cooked crisp, drained and crumbled: 1/2 Pounds
  • Can condensed Cheddar cheese soup: 2 Each
  • Garlic, minced: 3 Teaspoons
  • Chicken broth: 4 Cups
  • Onion, chopped: 1 Each
  • Jalapeño peppers, chopped: 1/4 Cups
  • Lean ground beef: 1 Pounds
  • =Instructions=

In a large skillet over medium heat, brown ground beef with onions, jalapeño and garlic; cook until the meat is no longer pink and the onion and jalapeño are soft and tender, about 10 minutes.
Stir in broth, condensed soup and Worcestershire sauce; heat through. Stir in cooked noodles, relish and bacon; season to taste and garnish with fried onions.