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Hamburger Soup


  • 1.5 lbs ground beef
  • 4 stips bacon cut into lardons
  • 2 small onions
  • 2-3 cloves garlic minced
  • 1 small package baby tomatoes chopped small
  • 1/3 cup pickled jalapenos chopped small
  • 1 tablespoon fresh oregano chopped fine
  • 3 cups beef stock
  • 1 cup heavy cream
  • 15 Velveeta slices
  • Salt and pepper for seasoning
  • Mrs. Dash for seasoning
  • 2 teaspoons all-purpose rub


  • Place the lardons in a cold and large soup pot and render the fat out of the lardons.
  • When the bacon is about halfway cooked, add the onions.
  • Sprinkle with some fresh ground black pepper and Mrs. Dash.
  • Saute until the onions become translucent.
  • Add the oregano, garlic, and pickled jalapenos and saute for about 5 minutes.
  • Remove from the pot and set aside.
  • Add the ground beef, sprinkle with the all-purpose rub, and brown the beef.
  • Once browned, add the onion mixture and stir to combine.
  • Add the stock and let simmer for 15 minutes, stirring occasionally.
  • In a medium sauce pot, bring the cream up to a soft simmer.
  • Add the cheese slices a few pieces at a time, stirring constantly.
  • Once all the cheese has melted and been incorporated, add cheese sauce to the soup pot.
  • Simmer for an additional 15 minutes, stirring occasionally.
  • At this point, add salt if needed and let simmer for a few minutes to incorporate.