Cheeseburger Soup

Note: This soup can be made without bacon if needed, but it adds a lot of flavor to the broth. 2 tablespoons of butter can be used instead of bacon drippings if needed.

Cook the bacon in a 4.5-quart soup pot slowly over low heat. (I cut my bacon in half, it’s easier to fit it in the pan and have it cook evenly.) While the bacon cooks, measure out remaining ingredients. Once cooked, set aside on a paper towel lined plate. Chop once cooled and reserve 2 tablespoons of bacon drippings.

Wipe any dark spots from the pot but leave as much bacon remnants as you can, as that will add flavor to the soup.

Sprinkle the ground beef lightly with salt/pepper. Cook and crumble it in the same soup pot over medium-high heat until browned and cooked through, about 8 minutes. Drain grease and set the ground beef aside.

Add beer and use a silicone spatula to clean the bottom and sides of the soup pot, this will add flavor to the broth. Let it bubble over medium heat until reduced by half, about 5-6 minutes.

Add reserved bacon drippings, butter, onions, carrots, celery, and garlic. Cook until the vegetables are softened, 5-6 minutes.

Add the Worcestershire sauce, hot sauce, mustard, ketchup, pickle juice, and seasonings. Stir to combine.

Add the flour and stir continuously for 2 minutes, until the raw flour smell is gone.

Add the chicken broth in small splashes, stirring continuously. Add the beef broth and the half and half in the same manner.

Bring to a boil, then reduce to a simmer. Add the cooked ground beef back to the soup. Cover partially and simmer for 10-15 minutes.

Peel the potatoes and cut them into bite-sized cubes. Add to the soup and stir to combine. Cover partially and simmer for 15-20 minutes, or until the potatoes are fork tender.

Reduce heat to low and gradually stir in the cheddar cheese until melted and combined. Sprinkle with bacon and serve!