Bacon Cheeseburger Soup

Prep: 30 min | Cook: 35 min | Yield: 4 to 6 servings

Ingredients

• 8 slices thick-cut bacon, cut crosswise into 1/4 inch strips
• 8 ounces ground beef
• 2 red onions, cut into 1/4 inch dice
• 3 tablespoons Real California unsalted butter
• 4 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 1 teaspoon salt, or more to taste
• 1 teaspoon pepper, or more to taste
• 3 cups beef broth
• 1 1/2 cups Real California Half-and-Half (or evaporated milk)
• 3 cups shredded Real California sharp Cheddar cheese, divided
• 1 teaspoon yellow mustard
• 1/2 teaspoon Worcestershire sauce
• 1 small tomato, cut into 1/4 inch dice

Instructions

1. In a large saucepan or small stockpot over medium heat, cook bacon, stirring occasionally, until crisp, 7 to 9 minutes. Use a slotted spoon to transfer to a paper towel-lined plate.
2. Add beef to the saucepan and cook, stirring occasionally and breaking it up, until no longer pink, about 2 minutes. Use a slotted spoon to transfer to a plate.
3. Set aside about 1/3 cup of onions. Add remaining onions and butter to the saucepan and cook, stirring occasionally, until tender, 7 to 9 minutes.
4. Add garlic and cook, stirring, until fragrant, about 30 seconds. Sprinkle in flour, salt, and pepper and cook, stirring, for 1 minute.
5. Add broth and Half-and-Half or milk and bring to a boil. Reduce to a simmer and cook, stirring occasionally, for 5 minutes.
6. Add mustard, Worcestershire and 2 1/2 cups of cheese, stirring to melt cheese. Stir in about 3/4 of the bacon and 3/4 of the beef. Add more salt and pepper to taste.
7. Serve soup garnished with remaining cheese, remaining bacon, remaining beef, reserved onions and tomatoes.

Attribution

Recipe and photo used with permission from: California Milk Advisory Board