Bacon Cheeseburger Soup 10 Recipes

Steps:

• In a large skillet, cook and crumble beef with onion over medium-high heat until no longer pink, 6-8 minutes; drain. Stir in flour and pepper; transfer to a 5-qt. slow cooker., Stir in broth and milk. Cook, covered, on low 4-5 hours or until flavors are blended. Stir in cheeses until melted. Top servings with remaining ingredients.

Steps:

• Cook bacon and crumble, (save grease).
• brown hamburger in bacon grease, drain.
• melt 2 tbls butter.
• saute' onion, carrots, celery.
• ADD: diced potatoes, chicken broth, basil and parsley, boil 10 minutes covered.
• In small skillet melt remaining butter and flour making a rue.
• add to soup, (this will thicken the soup) bring to boil stir 2 minutes. Reduce heat.
• ADD: Velveeta cheese, milk, salt, pepper. try not to boil while adding velveeta, just heat enough to melt cheese.
• Remove from heat and blend in sour cream.
• This is when I add the Lawry season salt to taste.
• Fill bowls and sprinkle with grated fine cheddar cheese.

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain, discard grease, and set aside.
• Meanwhile, place bacon in a 3-quart saucepan, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove crisped bacon with a slotted spoon and set on paper towels to drain. Leave bacon grease in the saucepan.
• Sauté carrots, celery, and onion in the bacon grease until vegetables are tender, about 10 minutes. Add broth, potatoes, and browned ground beef; bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, 10 to 12 minutes.
• Meanwhile, wipe out the skillet you previously cooked the beef in. Melt butter in the skillet and whisk in flour; cook, stirring frequently, until bubbly, 3 to 5 minutes. Carefully whisk milk into 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 about 2 minutes. Add Cheddar cheese and stir until melted. Season with basil, parsley, salt, and pepper.
• Remove from heat. Ladle soup into bowls and sprinkle with bacon and additional shredded Cheddar cheese.