Cheeseburger Soup

01Method

1. 1

   Place a large heavy-bottomed pot over medium-low heat. Pour in the olive oil, then add the bacon. Stir frequently and cook until the bacon is crisp and has released its fat, about 6 to 7 minutes. Remove roughly half the bacon and set it aside in a small bowl for topping the soup later.

2. 2

   Raise the heat to medium. Add the ground beef directly to the pot with the remaining bacon and its rendered fat. Break the meat into small pieces with a wooden spoon and cook for 5 to 6 minutes, stirring regularly to prevent burning.

3. 3

   Add the potatoes, onion, celery, Italian seasoning, salt, and pepper to the pot. Stir and cook for 4 to 5 minutes until the vegetables begin to soften. The potatoes do not need to be fully cooked at this stage.

4. 4

   Sprinkle the flour over the mixture and stir for 1 minute to cook it out. Gradually pour in the beef stock and milk while stirring continuously. The soup will begin to thicken slightly. Once it reaches a gentle simmer, reduce the heat to low, cover, and cook for 6 to 8 minutes until the potatoes are completely tender.

5. 5

   Reduce the heat to very low. Add the cream cheese and cheddar, stirring gently until both are fully melted and incorporated. Do not allow the soup to boil after the cheese has been added, as this will cause the soup to become grainy.

6. 6

   Ladle the finished soup into bowls and top with the reserved bacon, extra cheddar, and sliced scallions.