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Description
A hearty and flavorful soup that captures the essence of a classic bacon cheeseburger, loaded with ground beef, bacon, potatoes, and cheesy goodness.
Ingredients
- 1 pound lean ground beef
- 6 slices bacon, chopped
- 1 large yellow onion, diced
- 2 stalks celery, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 3 cups peeled and cubed russet potatoes
- 1/2 cup ketchup
- 2 tablespoons yellow mustard
- 1 teaspoon Worcestershire sauce
- 8 ounces sharp cheddar cheese, shredded
- 1 cup heavy cream
- Salt and freshly ground black pepper to taste
- Toppings: chopped pickles, croutons, extra shredded cheese, crumbled bacon
Instructions
- In a large Dutch oven or pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving about 1 tablespoon of bacon grease in the pot.
- Add the ground beef to the pot and cook until browned, breaking it up with a spoon. Drain off any excess grease.
- Add the onion, celery, and carrots to the pot and cook until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for one more minute.
- Pour in the beef broth and add the cubed potatoes, ketchup, mustard, and Worcestershire sauce.
- Bring to a boil, then reduce heat to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are tender.
- Reduce the heat to low. Gradually stir in the shredded cheddar cheese until it’s completely melted and smooth.
- Slowly pour in the heavy cream and stir to combine.
- Season with salt and pepper to taste.
- Stir in half of the reserved crispy bacon.
- Serve the soup hot, garnished with the remaining bacon, and other toppings like chopped pickles and croutons.
Notes
- Ensure potatoes are tender before adding cheese to prevent a grainy texture.
- Adjust seasoning to your preference.
- For a thicker soup, you can mash some of the cooked potatoes against the side of the pot.