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Bacon Cheeseburger Soup

Bacon Cheeseburger Soup

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Total Time 35 minutes
Course Soup, Soups and Stews
Cuisine American
Servings 6

Ingredients
  

  • 6 slices bacon (cooked crisp and crumbled)
  • 1/2 pound sweet onions (chopped - I prefer Vidalia)
  • 1 pound ground beef chuck (browned, crumbled, and fat drained)
  • 2 tablespoons bacon drippings or olive oil
  • 1/2 cup flour
  • 2 cups whole milk
  • 5 cups chicken broth
  • salt and black pepper (to your tastes)
  • 2 tablespoons chopped garlic
  • 2 tablespoons chopped Italian parsley
  • 1 teaspoon sweet paprika
  • 8 ounces tomato sauce
  • 2 tablespoons Dijon mustard
  • 2 tablespoons dill pickle brine
  • 1/4 cup chopped dill pickles
  • 2 pounds small red waxy potatoes (chopped)
  • 8 ounces shredded cheddar cheese
  • 1 cup croutons (I prefer cheddar croutons)

Instructions
 

  • Have bacon cooked and crumbled and ground beef browned and drained.
  • Caramelize the onions in a nonstick soup pot  with oil or drippings.
  • Whisk flour into cold chicken broth and set aside.
  • Add the salt and pepper, bacon, browned beef, garlic, parsley, paprika, tomato sauce, Dijon mustard, pickle brine, chopped pickles, and potatoes.
  • Stir in the milk and  broth with flour mixed in. Bring to a boil then reduce heat to low and simmer 20-25 minutes or until potatoes are done.  Test them with a fork.
  • Remove from heat and stir in cheese,  placing only back on the heat if your soup isn't hot enough to melt the cheese but be careful not to boil. Boiling cheese causes it to string in the soup.
  • Serve garnished with croutons (I like croutons flavored with cheddar).

Notes

From the kitchen of palatablepastime.com
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