Bacon Cheeseburger Soup
This recipe is perfect for any occasion, from family dinners to tailgating events. Don't forget the bacon garnish!
Ingredients
- 4 strips bacon
- 1 pound lean ground beef
- 1 large onion, chopped
- 1 cup diced celery
- 1 cup diced carrots
- 1 tsp Italian seasoning
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 pound potatoes, cut into 3/4-inch cubes
- 4 cups chicken broth
- 5 tbsp unsalted butter
- ⅓ cup all-purpose flour
- 2 cups half-and-half
- 1 ½ cups shredded mild cheddar cheese, (6 oz)
- 1 cup shredded sharp cheddar cheese, (4 oz)
- 1 tbsp fresh chopped parsley
Instructions
- Put the bacon in a large Dutch oven and place it over medium heat. Cook the bacon for 3 to 4 minutes, stirring frequently, until browned and crisp. Use a slotted spoon to transfer the bacon to paper towels to drain. Add the ground beef to the Dutch oven, breaking it up into smaller pieces. Cook undisturbed for 4 minutes. Continue cooking, stirring, for 7 to 8 minutes or until no longer pink. Remove to a paper towel-lined plate to drain. Crumble and set aside.4 strips bacon | 1 pound lean ground beef
- Drain off all but about 1 tablespoon of drippings and place the Dutch oven back over medium heat. Add the onion, celery, carrots, and Italian seasoning to the pot and add 1 pinch each of kosher salt and pepper. Cook over medium heat, stirring, for 4 to 5 minutes or until the onions are translucent.1 large onion | 1 cup diced celery | 1 cup diced carrots | 1 tsp Italian seasoning | Kosher salt | Freshly ground black pepper
- Add the ground beef back to the pot along with the potatoes and chicken broth. Bring to a simmer over medium-high heat. Reduce the heat to low, cover the pot, and simmer for 15 to 20 minutes or until the potatoes are tender.1 pound potatoes, cut into 3/4-inch cubes | 4 cups chicken broth
- Melt the butter in a saucepan over medium heat. When the butter is sizzling, add the flour and cook, stirring, for 2 minutes. Stir the roux into the soup and continue cooking for 2 minutes.5 tbsp unsalted butter | 1/3 cup all-purpose flour
- Add the half-and-half and cheese to the soup and cook over low heat until the cheese has melted and the soup is thickened. Taste and season with salt and pepper, as needed.2 cups half-and-half | 1 cup shredded sharp cheddar cheese | 1 1/2 cups shredded mild cheddar cheese
- Ladle the soup into bowls and garnish with the crumbled bacon and parsley.1 tbsp fresh chopped parsley
Nutrition
Calories: 649kcalCarbohydrates: 22gProtein: 29gFat: 49gSaturated Fat: 26gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 147mgSodium: 1036mgPotassium: 677mgFiber: 2gSugar: 5gVitamin A: 3739IUVitamin C: 14mgCalcium: 505mgIron: 2mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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