Parmesan & Black Pepper Egg Ribbons

Breakfast

Parmesan & Black Pepper Egg Ribbons

Thin omelets become tender ribbons in this savory egg breakfast. Garlic butter, Parmesan, parsley and black pepper bring the flavor.
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Prep
10 minutes
Cook
10 minutes
Total
20 minutes
Serves
2 servings

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About this recipe.

Thin omelet ribbons tossed with garlic butter, Parmesan, parsley and black pepper. The ribbons are made from eggs rather than flour pasta.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 4 lg Egg
  • Kosher Salt
  • 2 tsp Canola oil (divided)
  • 2 tbsp Butter
  • 4 cloves Garlic (minced)
  • 1/4 cup Parmesan cheese (freshly grated (plus more for serving))
  • 1/4 cup Parsley (fresh; chopped)
  • Black pepper (freshly ground)

The cooking plan

How to make Parmesan & Black Pepper Egg Ribbons.

  1. Whisk eggs with a little salt. Heat a nonstick skillet over medium heat with half the oil.
  2. Pour in half the eggs and tilt to spread thinly. When set enough to lift, turn carefully with a wide spatula. Finish cooking until firm with no wet egg. Repeat with remaining oil and eggs.
  3. Move the cooked sheets to a clean board. When cool enough to handle, roll loosely and cut crosswise into narrow ribbons.
  4. Melt butter over gentle heat in the skillet. Briefly soften garlic without browning, then fold in the ribbons, cheese and parsley. Heat thoroughly and finish with freshly ground pepper. Serve immediately.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Parmesan & Black Pepper Egg Ribbons

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Thin omelet ribbons tossed with garlic butter, Parmesan, parsley and black pepper. The ribbons are made from eggs rather than flour pasta.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: Italian-Inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 4 lg Egg
  • Kosher Salt
  • 2 tsp Canola oil divided
  • 2 tbsp Butter
  • 4 cloves Garlic minced
  • ¼ cup Parmesan cheese freshly grated (plus more for serving)
  • ¼ cup Parsley fresh; chopped
  • Black pepper freshly ground

Equipment

Non-Stick Skillet
Knife and cutting board
Mixing bowl
Wire whisk
Spatula
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Whisk eggs with a little salt. Heat a nonstick skillet over medium heat with half the oil.
  2. Pour in half the eggs and tilt to spread thinly. When set enough to lift, turn carefully with a wide spatula. Finish cooking until firm with no wet egg. Repeat with remaining oil and eggs.
  3. Move the cooked sheets to a clean board. When cool enough to handle, roll loosely and cut crosswise into narrow ribbons.
  4. Melt butter over gentle heat in the skillet. Briefly soften garlic without browning, then fold in the ribbons, cheese and parsley. Heat thoroughly and finish with freshly ground pepper. Serve immediately.

Notes

Inspired by Delish’s Cacio E Pepe Egg Noodles. These are omelet ribbons, not conventional egg pasta. Two servings and timing are editorial estimates. Cook egg sheets until firm throughout; egg dishes should reach 160°F. Refrigerate leftovers promptly and reheat to 165°F. No nutrition or dietary claims are supplied.

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Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Roasted Eggplant, Tomato & Chickpea Stew

Dinner · Stews

Roasted Eggplant, Tomato & Chickpea Stew

Roasting gives the eggplant a tender texture before it meets a rich tomato and chickpea sauce. Fresh parsley and cider vinegar brighten the finish.
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Prep
15 minutes
Cook
45 minutes
Total
1 hour
Serves
4 servings

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About this recipe.

Roasted eggplant folded into a tomato and chickpea sauce with herbs and a little cider vinegar.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 2 tbsp Olive oil (divided)
  • 2 med Eggplants (cut into bite-size pieces)
  • 2 cups Cherry tomatoes
  • 14 oz Chopped tomatoes (canned)
  • 14 oz Chickpeas (canned; drained)
  • 1 med Yellow Onion (chopped)
  • 2 cloves Garlic (chopped)
  • 4 tbsp Tomato paste (concentrated tomato puree)
  • 1 tbsp Apple cider vinegar
  • 2 tsp mixed herbs (dried)
  • Parsley (chopped (handful))
  • Salt and black pepper (to taste)

The cooking plan

How to make Roasted Eggplant, Tomato & Chickpea Stew.

  1. Heat oven to 400°F (200°C). Toss eggplant with half the oil and a little salt in a baking dish. Roast until tender, about 40 minutes, stirring once.
  2. While the eggplant cooks, soften onion and garlic in the remaining oil in a large skillet. Stir in herbs and tomato paste; cook briefly, then add both tomatoes, chickpeas and vinegar.
  3. Bring to a gentle bubble. Lower heat and stir occasionally while the eggplant finishes. Add a splash of water if the sauce begins to catch.
  4. Fold the tender eggplant into the sauce and heat through. Taste for salt and pepper; scatter parsley over each serving. Rice is an optional accompaniment.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Roasted Eggplant, Tomato & Chickpea Stew

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Roasted eggplant folded into a tomato and chickpea sauce with herbs and a little cider vinegar.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 2 tbsp Olive oil divided
  •  
    2 med Eggplants cut into bite-size pieces
  • 2 cups Cherry tomatoes
  •  
    14 oz Chopped tomatoes canned
  •  
    14 oz Chickpeas canned; drained
  • 1 med Yellow Onion chopped
  • 2 cloves Garlic chopped
  • 4 tbsp Tomato paste concentrated tomato puree
  •  
    1 tbsp Apple cider vinegar
  •  
    2 tsp mixed herbs dried
  • Parsley chopped (handful)
  •  
    Salt and black pepper to taste

Equipment

Large skillet
Baking dish
Knife and cutting board
Mixing bowl
Spatula
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat oven to 400°F (200°C). Toss eggplant with half the oil and a little salt in a baking dish. Roast until tender, about 40 minutes, stirring once.
  2. While the eggplant cooks, soften onion and garlic in the remaining oil in a large skillet. Stir in herbs and tomato paste; cook briefly, then add both tomatoes, chickpeas and vinegar.
  3. Bring to a gentle bubble. Lower heat and stir occasionally while the eggplant finishes. Add a splash of water if the sauce begins to catch.
  4. Fold the tender eggplant into the sauce and heat through. Taste for salt and pepper; scatter parsley over each serving. Rice is an optional accompaniment.

Notes

Adapted from ExecFuel’s Roasted Eggplant and Tomato Stew. The imported oil unit was corrected to tablespoons, matching the divided method. Preparation and cooking times are estimates. Refrigerate promptly and use within 3 days; reheat thoroughly.

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Southern Fried Pork Chops

Dinner · Meat & Poultry Mains

Southern Fried Pork Chops

A seasoned flour crust and a hot skillet turn thin pork chops into a satisfying dinner. Oil and butter help brown the coating while the meat cooks.
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Prep
10 minutes
Cook
12 minutes
Rest
3 minutes
Total
25 minutes
Serves
4 people

Bring it to the table

About this recipe.

Thin bone-in pork chops with a seasoned flour coating, shallow-fried in oil and butter.

Southern Fried Pork Chops

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 4 Pork chops (bone-in, about 1/2 inch thick)
  • 1 cup All-Purpose Flour
  • 1/2 cup Vegetable Oil ((enough to cover bottom of pan for frying))
  • 2 tbsp Butter
  • 1 tsp Seasoned Salt ((extra to season chops to taste))
  • 1 tsp Black Pepper ((extra to season chops to taste))
  • Cayenne Pepper (a pinch, optional, to taste)

Keep the chops thin and the pan uncrowded

Use chops about half an inch thick for this method. Cook in batches when needed, reduce the heat if the coating darkens too quickly, and check the center temperature away from the bone.

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Serving ideas

Pair with a crisp salad, cooked greens or mashed potatoes. Let the chops rest for at least three minutes before serving.

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The cooking plan

How to make Southern Fried Pork Chops.

  1. Pat chops dry with paper towels. Season lightly on both sides with extra seasoned salt and pepper, keeping in mind that the coating is also seasoned.
  2. Mix flour, the measured seasoned salt, black pepper and optional cayenne in a shallow dish. Coat each chop on both sides and shake off loose flour.
  3. Heat oil in a heavy skillet over medium to medium-high heat, then add butter. When hot but not smoking, add chops without crowding. Fry until browned on each side, adjusting heat to prevent burning. Start checking after about 3 minutes per side; thickness and pan heat affect timing. Insert a thermometer through the side, away from bone, and cook to at least 145°F (63°C).
  4. Transfer cooked chops to a clean rack or paper-towel-lined plate and rest at least 3 minutes before serving. Repeat with remaining chops if needed. Discard leftover coating that touched raw pork.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Southern Fried Pork Chops

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Thin bone-in pork chops with a seasoned flour coating, shallow-fried in oil and butter.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Rest 3 minutes
Total Time 25 minutes
Servings: 4 people
Course: Main Course
Cuisine: Southern American
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    4 Pork chops bone-in, about 1/2 inch thick
  • 1 cup All-Purpose Flour
  • ½ cup Vegetable Oil (enough to cover bottom of pan for frying)
  • 2 tbsp Butter
  •  
    1 tsp Seasoned Salt (extra to season chops to taste)
  • 1 tsp Black Pepper (extra to season chops to taste)
  • Cayenne Pepper a pinch, optional, to taste

Equipment

Large skillet
Instant-read thermometer
Knife and cutting board
Mixing bowl
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Pat chops dry with paper towels. Season lightly on both sides with extra seasoned salt and pepper, keeping in mind that the coating is also seasoned.
    4 Pork chops, 1 tsp Seasoned Salt, 1 tsp Black Pepper
  2. Mix flour, the measured seasoned salt, black pepper and optional cayenne in a shallow dish. Coat each chop on both sides and shake off loose flour.
    1 cup All-Purpose Flour, 1 tsp Seasoned Salt, 1 tsp Black Pepper
  3. Heat oil in a heavy skillet over medium to medium-high heat, then add butter. When hot but not smoking, add chops without crowding. Fry until browned on each side, adjusting heat to prevent burning. Start checking after about 3 minutes per side; thickness and pan heat affect timing. Insert a thermometer through the side, away from bone, and cook to at least 145°F (63°C).
    1/2 cup Vegetable Oil, 2 tbsp Butter
  4. Transfer cooked chops to a clean rack or paper-towel-lined plate and rest at least 3 minutes before serving. Repeat with remaining chops if needed. Discard leftover coating that touched raw pork.

Notes

Use chops about 1/2 inch thick; thicker chops take longer and may brown before the center is cooked. Color and clear juices are not reliable doneness tests. Cook to 145°F and rest 3 minutes. Refrigerate leftovers within 2 hours and use within 3 days; reheat to 165°F. Timing is approximate, especially when cooking in batches.

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Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Losh Kebab (Armenian Lamb Burgers)

Dinner · Meat & Poultry Mains

Losh Kebab (Armenian Lamb Burgers)

Parsley, pepper paste and warm spices give these lamb patties their character. A cool garlic-yogurt sauce balances the savory meat.
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Prep
20 minutes
Cook
15 minutes
Total
35 minutes
Serves
4 servings

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About this recipe.

Ground lamb patties seasoned with parsley, pepper paste and warm spices, served with a cool garlic-yogurt sauce.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 1/4 lb Lamb (ground (may substitute ground beef or combine with lamb))
  • 1/4 cup Yellow Onion (finely chopped)
  • 1/4 cup Parsley (fresh; finely chopped)
  • 1/4 cup Plain dry bread crumbs
  • 1 Egg
  • 1 tbsp Red pepper paste (or 1 tablespoon tomato paste plus 1/8 teaspoon cayenne)
  • 1 tsp Coriander (ground; or to taste)
  • 1/2 tsp Allspice (ground)
  • 1 tsp Salt
  • 1/2 tsp Black pepper (ground)
  • 1/4 tsp Aleppo red pepper (optional)

Garlic-yogurt sauce

  • 16 oz Plain yogurt (or Greek yogurt)
  • 2 cloves Garlic (minced)
  • 2 tbsp Lemon juice
  • Salt (to taste, for sauce)

The cooking plan

How to make Losh Kebab (Armenian Lamb Burgers).

  1. Stir yogurt, garlic, lemon juice and a little salt together. Cover and refrigerate while preparing the patties.
  2. Beat the egg with pepper paste and spices. Work this into the lamb with onion, parsley and bread crumbs until evenly distributed.
  3. Divide into four patties of even thickness. Keep chilled until the pan or grill is ready.
  4. Cook over moderate grill or skillet heat, turning to brown both sides. Check through the side with a thermometer; the center must reach 160°F (71°C). Allow about 15 minutes, adjusting for thickness and heat.
  5. Serve the hot patties with the chilled sauce. Bread, sliced tomato and lettuce are optional accompaniments.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Losh Kebab (Armenian Lamb Burgers)

No ratings yet
Ground lamb patties seasoned with parsley, pepper paste and warm spices, served with a cool garlic-yogurt sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Armenian
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    1 ¼ lb Lamb ground (may substitute ground beef or combine with lamb)
  • ¼ cup Yellow Onion finely chopped
  • ¼ cup Parsley fresh; finely chopped
  •  
    ¼ cup Plain dry bread crumbs
  • 1 Egg
  •  
    1 tbsp Red pepper paste or 1 tablespoon tomato paste plus 1/8 teaspoon cayenne
  •  
    1 tsp Coriander ground; or to taste
  •  
    ½ tsp Allspice ground
  • 1 tsp Salt
  • ½ tsp Black pepper ground
  •  
    ¼ tsp Aleppo red pepper optional
Garlic-yogurt sauce
  •  
    16 oz Plain yogurt or Greek yogurt
  • 2 cloves Garlic minced
  • 2 tbsp Lemon juice
  • Salt to taste, for sauce

Equipment

Large skillet
Grill
Instant-read thermometer
Knife and cutting board
Mixing bowl
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Stir yogurt, garlic, lemon juice and a little salt together. Cover and refrigerate while preparing the patties.
  2. Beat the egg with pepper paste and spices. Work this into the lamb with onion, parsley and bread crumbs until evenly distributed.
  3. Divide into four patties of even thickness. Keep chilled until the pan or grill is ready.
  4. Cook over moderate grill or skillet heat, turning to brown both sides. Check through the side with a thermometer; the center must reach 160°F (71°C). Allow about 15 minutes, adjusting for thickness and heat.
  5. Serve the hot patties with the chilled sauce. Bread, sliced tomato and lettuce are optional accompaniments.

Notes

Adapted from The Armenian Kitchen’s Losh Kebab recipe. Corrected the imported lamb quantity to 1 1/4 pounds, matching the source. Refrigerate leftovers promptly and use within 3 days. Reheat cooked patties to 165°F. Timing is an estimate; use a food thermometer.

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How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Creamy Corn and Potato Chowder with Bacon

Soup

Creamy Corn and Potato Chowder with Bacon

Creamy corn chowder with potatoes and crisp bacon. Sweet corn, vegetables and a rich broth make a comforting stovetop meal.
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Prep
10 minutes
Cook
40 minutes
Total
50 minutes
Serves
6 servings

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About this recipe.

Sweet corn and potatoes in a creamy broth with crisp bacon.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 4 Bacon strips (cut into small pieces)
  • 1/2 med Yellow Onion (chopped small)
  • 3 Celery sticks (chopped small)
  • 2 med Carrots (peeled and chopped small)
  • 1/4 cup All-Purpose Flour
  • 2 cloves Garlic (minced)
  • 4 cups Chicken broth or stock (low sodium)
  • 2 lg Russet potatoes (peeled, cut into 1/2-inch cubes)
  • 1/4 tsp Italian seasoning
  • 1 pinch Cayenne Pepper (optional)
  • Salt (to taste)
  • Ground Black Pepper (to taste)
  • 1 cup Heavy cream
  • 4 cups Sweet corn kernels (fresh or frozen)

The cooking plan

How to make Creamy Corn and Potato Chowder with Bacon.

  1. Cook bacon in a heavy pot over medium heat until crisp. Remove to a plate, leaving about 2 tablespoons fat.

  2. Soften onion, celery and carrot for 5–7 minutes. Add garlic for 30 seconds. Stir in flour and cook for 1 minute.

  3. Gradually whisk in broth, scraping the bottom smooth. Add potatoes, corn, Italian seasoning and optional cayenne. Simmer with the lid ajar for 15–20 minutes, stirring often, until potatoes are tender.

  4. Stir in cream and most of the bacon. Heat gently until hot throughout. Adjust salt and pepper; serve topped with reserved bacon.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Creamy Corn and Potato Chowder with Bacon

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Sweet corn and potatoes in a creamy broth with crisp bacon.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Soup
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    4 Bacon strips cut into small pieces
  • ½ med Yellow Onion chopped small
  •  
    3 Celery sticks chopped small
  • 2 med Carrots peeled and chopped small
  • ¼ cup All-Purpose Flour
  • 2 cloves Garlic minced
  •  
    4 cups Chicken broth or stock low sodium
  • 2 lg Russet potatoes peeled, cut into 1/2-inch cubes
  • ¼ tsp Italian seasoning
  • 1 pinch Cayenne Pepper optional
  • Salt to taste
  • Ground Black Pepper to taste
  • 1 cup Heavy cream
  •  
    4 cups Sweet corn kernels fresh or frozen

Equipment

Large stockpot
Knife and cutting board
Mixing bowl
Wire whisk
Spatula
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Cook bacon in a heavy pot over medium heat until crisp. Remove to a plate, leaving about 2 tablespoons fat.
  2. Soften onion, celery and carrot for 5–7 minutes. Add garlic for 30 seconds. Stir in flour and cook for 1 minute.
  3. Gradually whisk in broth, scraping the bottom smooth. Add potatoes, corn, Italian seasoning and optional cayenne. Simmer with the lid ajar for 15–20 minutes, stirring often, until potatoes are tender.
  4. Stir in cream and most of the bacon. Heat gently until hot throughout. Adjust salt and pepper; serve topped with reserved bacon.

Notes

Adapted from Natasha Bull at Salt & Lavender. The missing corn and heavy cream quantities were restored from that source.
Add broth if the chowder becomes too thick. Refrigerate within 2 hours in shallow containers, use within 3 days and reheat to 165°F (74°C).

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Bacon Cheeseburger Potato Soup

Soup

Bacon Cheeseburger Potato Soup

Bacon cheeseburger soup with potatoes, ground beef and cheddar. A creamy stovetop soup with clear steps for a smooth cheese finish.
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Prep
15 minutes
Cook
35 minutes
Total
50 minutes
Serves
8 approximate servings

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About this recipe.

Smoked bacon, ground beef and potatoes in a cheddar-rich soup.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 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)
  • 1/4 tsp Thyme (dried)
  • 1/2 tsp Onion powder
  • 1/2 tsp Dried Basil (dried)
  • 1 tsp Oregano (dried)
  • 1 1/2 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)

The cooking plan

How to make Bacon Cheeseburger Potato Soup.

  1. 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.

  2. 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.

  3. Whisk in broth gradually. Add potatoes and simmer gently for 15–20 minutes, stirring, until tender.

  4. 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.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Bacon Cheeseburger Potato Soup

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Smoked bacon, ground beef and potatoes in a cheddar-rich soup.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 approximate servings
Course: Soup
Cuisine: American
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

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

Equipment

Large stockpot
Instant-read thermometer
Knife and cutting board
Mixing bowl
Wire whisk
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. 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.
  2. 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.
  3. Whisk in broth gradually. Add potatoes and simmer gently for 15–20 minutes, stirring, until tender.
  4. 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!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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