Description
Creamy Cheeseburger Soup that feels like a warm hug.
Ingredients
Scale
- 6 slices Bacon
- 1 lb Ground Beef
- 2 tablespoons Butter
- 1 medium Onion
- 2 stalks Celery
- 2 medium Carrots
- 2 cloves Minced Garlic
- 1/4 cup All-Purpose Flour
- 4 cups Chicken Broth
- 1 cup Heavy Cream
- 1 tablespoon Yellow Mustard
- 2 medium Russet Potatoes
- 1 cup Shredded Cheddar Cheese
- 2 tablespoons Fresh Lemon Juice
- to taste Salt
- to taste Pepper
Instructions
- In a large pot over medium-high heat, cook the sliced bacon until crispy, about 8-10 minutes. Remove bacon and place on a paper towel, leaving some drippings in the pot.
- Add ground beef to the pot and cook for 4-5 minutes until browned. Drain excess fat and set aside.
- Melt butter in the pot over medium heat, add onion, celery, and carrots. Sauté for 4-5 minutes until softened. Add minced garlic and cook for another 30 seconds.
- Sprinkle in flour, stirring continuously to combine. Cook for about a minute, then whisk in chicken broth until no lumps form.
- Pour in heavy cream, add mustard and diced potatoes. Stir in the cooked ground beef. Bring to a gentle boil, then simmer for 15 minutes.
- Off the heat, stir in shredded cheddar cheese and lemon juice until melted. Adjust consistency with more broth or cream as needed. Taste and season with salt and pepper.
- Ladle the soup into bowls and top with crispy bacon. Serve hot with crusty bread or a side salad.
Notes
- For a lighter option, substitute bacon with turkey bacon.
- Use cornstarch instead of flour for a gluten-free version.
- Freshly grated cheese melts better than pre-shredded cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 90 mg