This has definitely become a family favorite. Scott just lurrrrves this soup. And so do I! It’s the perfect thing for a cold weekend, you can save time by using frozen cubed potatoes if you don’t want to peel and dice your own. I’ve saved myself that step many a time. You will need:
- 6 bacon slices
- 1 lb ground beef, cooked and drained
- 3 TBS reserved bacon drippings
- 1/2 cup chopped onions
- 3/4 cup shredded carrots
- 3/4 cup diced celery
- 3 TBS butter
- 2 TBS flour
- 4 cups chicken broth
- 4 cups cubed potatoes
- 2 cups cubed, processed cheese (8 oz)
- 1 1/2 cups milk
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 cup sour cream
- 2 TBS chopped fresh parsley
Start by frying the bacon in a cast iron pot. When it’s nice and crispy, remove the bacon and all but three tablespoons of the bacon fat. Add in the carrots, celery and onions and push them around in the bacon fat until they get soft. Next add in the broth, potatoes, and cooked ground beef. Let it simmer on the stove at medium heat until the potatoes are cooked through, about 10-15 minutes.
Next, get your roux going. Add the butter to a skillet and let it melt and get bubbly. Then sprinkle flour over the surface and whisk it in. Word to the wise: this makes a huge difference in thickening up your soup! I forgot this step on time, and couldn’t for the life of me figure out WHY the darn soup was so thin. All my hard work was rendered inedible, sob sob! Not really, but just don’t skip this step, unless you don’t mind a thinner soup!
Now for the good stuff! Throw in that processed cheese! Let it melt! Add in the milk, and seasonings. Crumble up the reserved bacon and throw that in, reserving some for garnish. Add some chopped parsley for some pretty color and freshness. At the last minute add in 1/4 cup sour cream if you like. Voila!