Bacon Cheeseburger Soup!


 This is "Bacon Cheeseburger Soup" and it is as delicious as the name indicates it might be!  If you have a family that is hard to fill up with just soup alone, this one might be the answer. 

It's hardy and with some good bread and maybe a salad or fruit, it's a meal!  This really stretches a pound of ground beef also.   I like it because you can have it on the table in less than an hour and if you are lucky enough to have leftovers, it is just as good the next day!    

 Here is what you will need to make this soup:
12 slices bacon cut in 1" pieces
1 lb. ground chuck  (can use ground beef)
1 medium sweet onion diced
1/2 cup carrots, diced or cut in matchsticks
1/2 cup celery, sliced thin
2 tsp. Worcestershire sauce
1 tsp. spicy brown or Dijon mustard
4 Tbs. butter
1/4 cup flour
4 cups chicken broth (can use 4 cups water with 2 Knorr chicken bullion cubes)
4 cups potatoes, peeled and diced
1/2  tsp. seasoned salt
1/2 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. black pepper
1 lb. Velveeta cheese, cubed (can use cheddar cheese)
3 cups half and half cream
2 cups shredded cheddar cheese for garnish
1 cup sliced green onions for garnish
Fry the bacon in a skillet until crisp.  Remove to a plate.  The bacon will be used to sprinkle on each serving before serving. 
Drain all of the bacon drippings except about 1 Tbs.  Saute the ground chuck, carrots, celery, an onion until the beef is browned and cooked through and the vegetables are tender.   If there is a  lot of excess grease, drain.    Add the Worcestershire sauce and mustard to the beef mixture. 
In a large soup pot or Dutch oven,  melt the butter.  Whisk in the flour and cook for a minute or two.  It will form a paste or light roux.  

Whisk in the chicken broth and bring the mixture to a boil whisking to make sure it's smooth and no lumps form.  Add the potatoes and all of the seasonings.   Cover and cook on low until the potatoes are fork tender.  This take about 15 - 20 minutes.  Stir halfway through to be sure they aren't sticking.   When the potatoes are tender, add the Velveeta and the ground beef mixture and stir.  Cover and leave on low heat for about 10 minutes or just until the cheese has melted.  Stir in the half and half cream, cover and heat through for about 5 or 10 more minutes.   Give it one last stir and it's ready to serve!

Garnish each serving with bacon, shredded cheddar cheese and green onions!  


1 comment:

  1. I found this recipe through Pinterest and so glad I did! Such an awesome soup!! It 's hearty with great flavor. A new winter must make!



Follow Me on Pinterest