"bacon" cheeseburger soup
When you're craving a juicy burger and a bowl of soup at the same time. Lo and behold!
Ingredients
- 1 lb vegetarian or regular ground beef
- 1/2 cup celery, diced (about 2 ribs)
- 1 small yellow onion, diced
- 1/4 cup butter
- 3 cloves garlic, minced
- 1 tbsp yellow mustard
- 1/3 cup all purpose flour
- 4 cups vegetable broth
- 1 cup heavy whipping cream
- 1 lb Yukon gold potatoes, cubed (about 1/2 inch)
- 1/4 cup pickled jalapenos, chopped
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup tofu bacon, chopped (see note), or regular bacon
Instructions
- Heat 1 tablespoon olive oil in a large soup pot or Dutch oven over medium heat. Add the beef and brown for 5-6 minutes, breaking up the chunks with a wooden spoon as it cooks. Move the beef to a plate.
- Melt the butter, then add the celery and onion. Cook, stirring occasionally, for 4-5 minutes until softened. Stir in the garlic and mustard for 30 seconds, then the flour until there are no visible clumps of flour remaining.
- Pour in the broth, whisking to combine with the flour, then the heavy cream, beef, and potatoes. Bring to a simmer and cook 12-15 minutes until the potatoes are fork tender. Switch off the heat and stir in the cheese, pickled jalapenos, and bacon. Taste and adjust salt and pepper as desired.
- Ladle into bowls. Top with additional cheese and bacon, as desired.
Notes
*Tofu bacon...To make the tofu bacon follow directions in this recipe and add about 40-45 minutes to your prep time. You can multitask by making the bacon while working on the soup!