Cheeseburger and Bacon Potato Soup

1. 1

   Gather all ingredients.

2. 2

   Heat a large skillet over medium-high heat. Cook and stir the ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard the grease, then set aside.

3. 3

   Meanwhile, place the bacon in a 3-quart saucepan and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the crisp bacon with a slotted spoon and set it on paper towels to drain. Leave the bacon grease in the saucepan.

4. 4

   Sauté the carrots, celery, and onion in the bacon grease until the vegetables are tender, about 10 minutes. Add the broth, potatoes, and browned ground beef; bring to a boil. Reduce the heat, cover, and simmer until the potatoes are tender, 10 to 12 minutes.

5. 5

   Meanwhile, wipe out the skillet you used to cook the beef. Melt the butter in the skillet and whisk in the flour; cook, stirring frequently, until bubbly, 3 to 5 minutes. Carefully whisk the milk into the flour-butter mixture until well combined and very smooth.

6. 6

   Pour the milk mixture into the soup, whisking to combine; bring to a boil and simmer for about 2 minutes. Add the Cheddar cheese and stir until melted. Season with basil, parsley, salt, and pepper.

7. 7

   Remove from heat. Ladle the soup into bowls and sprinkle with the bacon and additional shredded Cheddar cheese.

• Calories 662.33 kcal High
• Protein 36.79 g Good Source
• Carbs 32.14 g Moderate
• Total Fat 43.63 g High
• Saturated Fat 22.05 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 139.78 mg High
• Sodium 1227.85 mg High
• Fiber 4.71 g Moderate
• Sugar 7.7 g Moderate
• Added Sugar 0.07 g Low Source
• Calcium 630.06 mg Good Source
• Iron 3.12 mg Moderate
• Potassium 1074.91 mg Good Source
• Vitamin A 101.53 mcg_rae Moderate
• Vitamin C 19.99 mg Good Source
• Vitamin D 1.2 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Celery
• Onions 🧅