Ingredients
Scale
- 5 pieces of bacon, cut into small pieces
- 1 lb ground beef
- 1/4 cup butter
- 1/4 cup onion, diced
- 2 sticks celery, diced
- 1/2 teaspoon minced garlic
- 6 tablespoons flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon Worcestershire sauce
- 1 lb Yukon potatoes, peeled and diced small
- 2 cups sharp cheddar cheese, shredded
- Salt and pepper to taste
- 1/4 cup pickles, diced (optional)
Instructions
- Cook the bacon in a soup pot over medium-high heat until crispy, about 10 minutes; transfer to paper towels and leave the fat in the pot.
- Add ground beef to the pot and cook until browned; drain excess fat and place on paper towels.
- Melt butter in the pot; sauté onion and celery for 4–5 minutes until soft.
- Stir in minced garlic and flour; cook for 2 minutes to remove raw flour taste.
- Whisk in chicken broth slowly until smooth.
- Add heavy cream, Worcestershire sauce, potatoes, and return beef to the pot; bring to a boil, then lower to a simmer with the lid slightly ajar.
- Simmer for about 15 minutes or until potatoes are tender; stir occasionally.
- Turn off heat and stir in cheddar until melted; adjust thickness with broth or cream as needed.
- Mix in most of the cooked bacon; season with salt, pepper, and optional pickles.
Notes
For best texture, add cheese off the heat. Adjust thickness with additional broth or cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Omnivore
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg
Keywords: cheeseburger soup, creamy soup, comforting meal