Bacon Cheeseburger Potato Soup
This recipe is delicious! I was introduced to it by Lauren at From Gate to Plate during the #10DaysofTailgate event I participated in last September. I pinned it and knew I needed to try it at some point. Soup is something I love to make, really enjoy eating, and I love how versatile and adaptable soup recipes are! I grew up in a home where my dad made a lot of "refrigerator purge" type soups - especially a chicken / turkey, veggie, rice soup that I remember well. Thick, comforting, chock full of delicious and hearty ingredients that would warm you from the inside out and leave you full and satisfied. Dad's soup always froze really well and reheated great too. Another huge plus for soups!
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.
I really, really liked this recipe. My son ate this for dinner two days in a row (and came back for seconds of the leftovers)! That is always high praise for any meal at my house.
Lindsey wanted to get in on the action - what was mommy more interested in than her??! She wasn't, however, super interested in eating this one. Sigh. We are definitely in the land of super picky toddler eating habits.
Bacon Cheeseburger Potato Soup adapted from Gate To Plate
1 lb ground beef
4 slices thick cut bacon
1 small onion, diced
2 medium carrots, peeled and diced
2 medium / large celery stalks diced
1 teaspoon Gourmet Garden lightly dried basil
1 teaspoon Gourmet Garden lightly dried parsley
3 TBS butter
4 cups chicken broth
2 large russet potatoes, diced into small chunks
1/4 cup all-purpose flour (I used whole wheat flour)
2 cups shredded cheddar cheese
1 1/2 cups milk
Salt (to taste)
Pepper (to taste)
- In a medium nonstick skillet brown the ground beef; drain and set aside.
- In a 3-quart saucepan, brown the bacon. Remove the crisped bacon with a slotted spoon and set on paper towels to drain. Leave the bacon grease in the saucepan.
- Saute the onion, carrots and celery in the bacon grease until vegetables are tender, about 10 minutes. Add in the broth, potatoes and cooked beef; bring to a boil.
- Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
- Meanwhile, wipe out the skillet you previously cooked the beef in. Melt the butter in the skillet and then whisk in the flour; cook and stir frequently for 3-5 minutes or until bubbly. Carefully whisk the milk into the flour / butter mixture until well combined and very smooth.
- Pour milk mixture into the soup, whisking to combine; bring to a boil and simmer for a couple minutes. Add in the cheese, stir until melted. Season with the basil, parsley, and salt and pepper to taste.
- Remove from the heat. Serve in bowls with bacon sprinkled on top and additional shredded cheese if desired.