Bacon Cheeseburger Soup

Ingredients
- 12 slices bacon chopped
- 1 pound ground beef
- 4 tablespoons unsalted butter
- 1 medium sweet onion chopped
- 1 cup shredded carrot
- 1 cup diced celery
- 1 ¾ pounds potatoes cubed and peeled
- 3-4 cups chicken broth
- ½ teaspoon red pepper flakes
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 cup whole milk or heavy cream
- ½ cup sour cream
- 16 ounces cheddar cheese shredded
- chopped fresh parsley for garnish
Instructions
- 1
In a large sauce pan or dutch oven, over medium-high heat, fry the bacon until crisp. Remove bacon and set aside, leaving ¼ of the drippings in the pot.
- 2
Add the beef to the pot, don't move it or break it for 3-4 minutes, so it gets nice and brown. Start crumbling the beef and cook until browned and no longer pink. Drain and set aside.
- 3
Reduce heat to medium low, add the butter and once melted, add diced onion. Cook until tender, about 5 minutes.
- 4
Add the rest of the veggies: carrots, celery and potatoes. For extra flavor, cook the veggies for 7-10 minutes until tender or proceed to adding the chicken broth.
- 5
Add 3 cups of chicken broth and the dried herbs: red pepper flakes, parsley, basil and oregano. Season with salt and pepper.
- 6
Stir and add back in the beef, stir and if the soup is too thick, add one more cup of broth. Bring to a boil. Reduce heat and simmer, covered, until potatoes are tender, 10-12 minutes.
10 min - 7
Reduce heat to low. Stir in sour cream and heavy cream. Taste and adjust for salt and pepper.
- 8
Turn off the heat and stir in the cheese until it melts.
- 9
Stir in ¾ of the bacon.
- 10
Serve garnished with the remaining bacon and fresh parsley.
Nutrition
Per serving (based on 8 servings)


