Loaded Bacon-Cheeseburger-Potato Soup

Name: Loaded Bacon-Cheeseburger-Potato Soup
Total time: 55
Yield: 6
Ingredients: 1 pound ground beef; 4 bacon; 2 medium carrots, peeled and diced; 2 medium celery, diced; 1 small onion, diced; 4 cups chicken broth; 2 large russet potatoes, peeled and diced; 3 tablespoons butter; 0.25 cup all-purpose flour; 1.5 cups milk; 2 cups shredded Cheddar cheese, plus more for garnish; 1 teaspoon dried basil; 1 teaspoon dried parsley; salt and freshly ground black pepper to taste

Recipe by Rebekah Rose Hills from allrecipes.com

Dinner 55 Mins.

Ingredients

6 servings

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1 pound ground beef
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4 bacon
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2 medium carrots, peeled and diced
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2 medium celery, diced
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1 small onion, diced
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4 cups chicken broth
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2 large russet potatoes, peeled and diced

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3 tablespoons butter
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0.25 cup all-purpose flour
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1.5 cups milk
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2 cups shredded Cheddar cheese, plus more for garnish
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1 teaspoon dried basil
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1 teaspoon dried parsley
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salt and freshly ground black pepper to taste

Instructions

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.