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.
Ingredients
- 1 pound ground beef
- 4 bacon
- 2 medium carrots, peeled and diced
- 2 medium celery, diced
- 1 small onion, diced
- 4 cups chicken broth
- 2 large russet potatoes, peeled and diced
- 3 tablespoons butter
- ¼ cup all-purpose flour
- 1 ½ cups milk
- 2 cups shredded Cheddar cheese, plus more for garnish
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- salt and freshly ground black pepper to taste
Directions
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
Saut? 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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 573 | |
% Daily Value * | |
Total Fat34g | 44% |
Saturated Fat18g | 89% |
Cholesterol120mg | 40% |
Sodium1343mg | 58% |
Total Carbohydrate34g | 12% |
Dietary Fiber3g | 10% |
Total Sugars6g | |
Protein32g | |
Vitamin C10mg | 49% |
Calcium389mg | 30% |
Iron3mg | 18% |
Potassium976mg | 21% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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