Creamy Bacon Cheeseburger Soup (Print Version)

# Ingredients:

→ Meats

01 - Bacon - 5 strips, cut into small pieces

02 - Lean ground beef - 1 pound

→ Vegetables

03 - Medium onion, chopped small - ½

04 - Celery, chopped small - 2 sticks

05 - Garlic clove, minced - 1

06 - Russet potatoes, peeled & diced small - 1 pound

→ Sauce Base

07 - Butter - ¼ cup (½ stick)

08 - All-purpose flour - 6 tablespoons

09 - Chicken broth - 4 cups

10 - Heavy cream - 1 cup

11 - Worcestershire sauce - 1 teaspoon

12 - Sharp cheddar cheese, shredded - 2 cups

→ Toppings

13 - Pickles, chopped - ¼ cup (optional)

14 - Salt and pepper to taste

# Instructions:

01 - Cook bacon pieces in soup pot until crispy, about 10 minutes. Remove to paper towel, leave fat in pot.

02 - Cook ground beef until browned, drain fat and set aside on paper towels.

03 - Melt butter in pot. Cook onion and celery 4-5 minutes. Add garlic and flour, cook 2 minutes more.

04 - Whisk in broth until smooth. Add cream, Worcestershire sauce, potatoes, and beef. Bring to boil, then reduce heat and simmer 15 minutes until potatoes are tender.

05 - Turn off heat. Stir in cheese gradually, then most of bacon. Season with salt and pepper. Add pickles if using.

# Notes:

01 - Cut potatoes small for faster cooking

02 - Can adjust thickness with extra broth or cream

03 - Save some bacon for garnish

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