All-American Bacon Cheeseburger Soup
Ingredients
- 1 pound ground beef
- 1 medium white onion chopped
- 1 stalk celery chopped
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 14-ounce can lower-sodium beef broth
- 2 medium potatoes scrubbed and coarsely chopped
- 1 14.5-ounce can diced fire-roasted tomatoes drained
- 2 8-ounce packages processed American cheese cut into small cubes
- 1 6-ounce can tomato paste
- ¼ cup spicy ketchup
- 2 tablespoons prepared mustard
- 1 cup whole milk
- ½ teaspoon Himalayan fine salt
- ½ teaspoon Himalayan fine white pepper
- ½ pound bacon fried, drained, and crumbled
- Crispy bacon pieces and sliced chives for garnish
- Pickle slices, chopped onion, chopped tomato for garnish (optional)
Instructions
- Form 5 ground beef patties for grilling on a barbecue grill; grill burgers until pink inside. Remove from grill; cut meat into bite-size pieces. Cover and keep warm.
- In a Dutch oven cook and stir onion, celery, and garlic over medium until vegetables are tender. Return burger pieces to Dutch oven.
- Sprinkle flour on beef-vegetable mixture; cook and stir 2 minutes. Stir in broth and potatoes. Bring to a boil, stirring occasionally. Reduce heat; simmer, covered, 10 minutes or until potatoes are tender.
- Stir in tomatoes, cubed cheese, tomato paste, ketchup, and mustard. Cook and stir until cheese is melted and smooth and soup comes to a gentle boil. Stir in milk; heat through.
- Garnish with bacon and chives. If desired, serve with pickle slices, chopped onion, and chopped tomato. Makes 8 to 10 servings. Recipe from Jacqueline Riekena.