Bacon Cheeseburger Soup

Beef, bacon, cheddar, onion, tomatoes, mustard, relish... everything you need for a burger but in a soup bowl. Perfect for a rainy spring day!

Ingredients:

1 lb lean ground beef

5 strips of bacon

1/2 cup chopped onion

1 tsp minced garlic

3 3/4 cups beef broth

1/2 cup 10% cream (half and half creamer)

1 1/2 cups diced russet potatoes

2 cups shredded cheddar cheese

14 oz can diced tomatoes

1 tbsp tomato paste

1/2 tsp turmeric

1/2 tsp dry mustard

salt and pepper to taste

crumbled bacon, shredded cheese, relish and cherry tomatoes to garnish

To start, cook the bacon to crispy then crumble. Reserve 2-3 tbsps for garnish and set aside.

Remove all but 1 tbsp of bacon fat from the skillet and add the ground beef to brown until no pink remains. Then remove the beef to a paper towel lined plate. Set aside.

Pour most of the grease out of the pan, add the onions and sauté about 5 minutes, adding the garlic in the last minute. Add the broth, canned tomatoes, tomato paste, potatoes, turmeric, mustard, salt and pepper. Bring to a boil then simmer until the potatoes are tender, 10 minutes or so. Remove 3/4 - 1 cup of soup to a blender, mostly solids like the potatoes with some liquid, then pulse until thick and return to the soup pot.

Add the beef, cream, and most of the cheese and bacon having reserved some for garnish.

Cook 2-4 minutes until heated through and the cheese has melted.

Top each bowl of soup with cheese, bacon, cherry tomato halves and a spoonful of relish.

Serves 4-6

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