Easy Bacon Cheeseburger Soup

Who doesn't like bacon and a nice juicy cheeseburger? Well, this is a new way to serve those same flavors for a real, family pleasing meal. 

Directions

8 to 12 slices bacon, cooked and crumbled
1 lb. ground beef
1 large onion, chopped
3 to 4 c. beef stock
4 c. cubed potatoes, or about 1 1/2 lbs.
1 c. celery, chopped
1 c. carrots, diced
1/2 tsp. red pepper
1 tsp. parsley
1 tsp. basil
1 tsp. oregano
Salt and pepper to taste
1 c. milk
1/2 c. sour cream
1 lb cheese, shredded or cut in cubes
1 Tbs. yellow mustard
1 Tbs. ketchup

Directions

In a large cast iron Dutch oven, fry the bacon until it is crisp. Remove from pan and place on paper towels to absorb extra grease. Remove all but a fourth of the bacon grease. Add the ground beef, onions, celery, carrots and potatoes. Cook and stir until the meat is no longer pink. Drain.

Pour in the beef stock. Stir in red pepper, parsley, basil, and oregano. Add salt and pepper to taste. Bring to a bubble.

Reduce heat to low.  Cover the Dutch oven with a lid and continue to simmer until vegetables are tender. If there is not enough liquid, add more beef broth.  

Pour in the milk and stir in the sour cream until blended.

Stir in the cheese, stirring until the cheese is melted.

Add the mustard, ketchup and crumpled bacon.  Serve and enjoy!