Loaded Bacon-Cheeseburger-Potato Soup

This particular soup is a cheeseburger variation on a more traditional potato soup base, and the addition of the ground beef alongside all that cheese and the potatoes makes for a rich, creamy, and hearty soup. The thick cut bacon adds a nice savory flavor and good texture. I love all the vegetables mixed throughout as well. It's just a great combination of flavors, textures, and ingredients. The cheese really thickens up the broth and it's a "stick to your ribs" kind of meal! Serve this with some crusty bread for sopping up all that goodness.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 573 Calories

Ingredients

• 1 ½ cups milk
• 3 tablespoons butter
• ¼ cup all-purpose flour
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• salt and freshly ground black pepper to taste
• 4 cups chicken broth
• 1 pound ground beef
• 1 small onion, diced
• 2 medium carrots, peeled and diced
• 4 thick bacon slices bacon
• 2 medium celery, diced
• 2 large russet potatoes, peeled and diced
• 2 cups shredded Cheddar cheese, plus more for garnish

Recipe Instructions

Step 1

Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain, discard grease, and set aside.

Step 2

Meanwhile, place bacon in a 3-quart saucepan, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove crisped bacon with a slotted spoon and set on paper towels to drain. Leave bacon grease in the saucepan.

Step 3

Sauté carrots, celery, and onion in the bacon grease until vegetables are tender, about 10 minutes. Add broth, potatoes, and browned ground beef; bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, 10 to 12 minutes.

Step 4

Meanwhile, wipe out the skillet you previously cooked the beef in. Melt butter in the skillet and whisk in flour; cook, stirring frequently, until bubbly, 3 to 5 minutes. Carefully whisk milk into flour-butter mixture until well combined and very smooth.

Step 5

Pour milk mixture into the soup, whisking to combine; bring to a boil and simmer for about 2 minutes. Add Cheddar cheese and stir until melted. Season with basil, parsley, salt, and pepper.

Step 6

Remove from heat. Ladle soup into bowls and sprinkle with bacon and additional shredded Cheddar cheese.