Bacon Cheeseburger Soup
1 1/2 pounds of lean ground beef
1 large onion, chopped and divided
2 carrots, shredded
1 stick of butter
1/2 cup flour
4 cups chicken broth
1 can of Rotel tomatoes
2 cups of water
2 chicken bouillon cubes
1/2 tsp. sea salt
1/4 tsp. pepper
4 oz. cream cheese, cubed
4 oz. Velvetta cheese, cubed
12 slices of cooked bacon, chopped and divided
1 cup cheddar jack cheese, shredded
In a large skillet, brown ground beef until it is no longer pink. Drain and set aside. In a large stock pot melt butter. Add onions and carrots. Saute until the onions are transparent. Sprinkle in flour; stirring constantly until incorporated. Add broth and water, stirring until there are no lumps. Add bouillon cubes, tomatoes, salt, pepper and ground beef. Simmer on low for about an hour; stirring frequently to make sure the soup is not sticking on the bottom of the pot.
After the soup has simmered for an hour; add the cream cheese and Velvetta. Turn up the stove to medium and cook until the cheeses are melted; stirring constantly to make sure the soup does not stick to the bottom of the pot. Stir in half of the chopped bacon until thoroughly combined.
Serve up the soup in bowls or bread bowl. Sprinkle with cheddar jack cheese and chopped bacon.
I served ours in homemade bread bowls. It was my very first attempt at baking bread bowls and although they were tasty; I would like to tweak the recipe a little. As soon as I have them perfected I will post the recipe.
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