Soup · Stovetop
Burger-night flavors in a bowl
Smoked bacon and cheddar bring a savory finish to this beef and potato soup. Carrot and celery add texture to the creamy broth.
Bacon Cheeseburger Potato Soup
Smoked bacon, ground beef and potatoes in a cheddar-rich soup.
Ingredients
- 4 Smoked bacon slices chopped
1 lb Ground beef lean- 4 tbsp Butter
- 1 med Yellow Onion chopped
- 2 Celery stalks chopped
- 2 Carrots grated
- 2 Yukon Gold potatoes medium, cut into 1/2-inch cubes
- ¼ tsp Thyme dried
- ½ tsp Onion powder
- ½ tsp Dried Basil dried
- 1 tsp Oregano dried
- 1 ½ tsp Parsley dried
- 2 cloves Garlic minced
- 3 tbsp All-Purpose Flour
- 2 cups Milk whole, warmed
- 2 cups Cheddar cheese freshly grated
- Salt to taste
- Ground Black Pepper to taste
- 3 cups Chicken broth low sodium
Instructions
- Cook bacon in a heavy pot over medium heat until crisp. Transfer to a plate. Brown the beef in the pot, breaking it up; cook to 160°F (71°C). Transfer and spoon off excess fat.
- Melt butter in the pot. Soften onion, celery and carrot for 5–7 minutes. Add garlic and dried seasonings for 1 minute. Stir in flour and cook for 2 minutes.
- Whisk in broth gradually. Add potatoes and simmer gently for 15–20 minutes, stirring, until tender.
- Reduce heat; stir in warmed milk, beef and bacon. Heat through without a hard boil. Remove from heat and add cheddar a handful at a time, stirring smooth. Adjust salt and pepper.
Notes
Adapted from Beth Pierce at Small Town Woman. The omitted chicken broth was restored from that source; this version retains the archive’s milk and herb amounts.
Use freshly grated cheddar and add it off the heat. Refrigerate within 2 hours in shallow containers, use within 3 days and reheat gently to 165°F (74°C).
Tried this recipe?
Let us know how it was!Adapted from Beth Pierce at Small Town Woman.