Bacon Cheeseburger Soup
5 strips bacon, chopped
1 1/2lbs. lean ground beef
4 tbsp. unsalted butter
1 medium onion, chopped
2 ribs celery, chopped
2 medium carrots, peeled and chopped
1 tbsp. minced garlic
1/3 cup all-purpose flour
4 cups Beef stock or broth
1 cup heavy cream
1 tbsp. yellow mustard
3 medium Russet potatoes, peeled and diced
2 cups shredded cheddar cheese
1 tbsp. fresh lemon juice.
Chopped dill pickles for serving
Cook the chopped bacon in a large soup pot over medium-high heat, until crispy, about 10 minutes. Using a slotted spoon, remove the bacon to a paper towel-lined plate to drain. Add the ground beef and cook 4-5 minutes, crumbling the beef and cooking until it’s no longer pink. Drain the fat and remove the beef to a bowl.
Melt the butter in the pot, then add the onion, celery, and carrots and cook 4-5 minutes until softened. Add garlic and cook another 30 seconds. Add the flour and stir until it is mixed throughout. Gradually whisk in the beef stock or broth. Add the cream, mustard, potatoes, and the cooked beef. Bring to a boil, then reduce heat to medium-low. Cover partially and let simmer for 15 minutes until the potatoes are tender. Remove from the heat and stir in the cheese and lemon juice. If soup is too thick, add more broth, cream or water as needed. Season with salt and pepper. Ladle into serving bowls and top with the crispy bacon.
