Do you love a good bacon cheese burger? Then this soup is for you! Loaded with bacon, beef and veggies in a smooth and creamy, cheesy beef based broth, you might pass on the burger and choose this soup instead. Topped with a dollop of sour cream to swirl through as you go, adds a delicious tang to every bite. This soup takes comfort food to the next level.
TIPS AND TRCIKS
- Keep the bacon crispy by adding it on top of your soup at the end instead of cooking it in the broth. Cooking it in the broth causes the bacon to loose its crispiness and takes on a chewy texture. Trust me, the bacon flavor still comes through. Alternatively, add half to the pot while it cooks and save the other half for topping at the end.
- Be sure to remove the pot from the heat before adding the cheese. Cheese doesn't like high heat. If it reaches boiling point it will create a gritty texture in your soup.
- Season as you go. Adding salt and pepper as you cook, adds more depth of flavor to your food. Season your meat and onions while they are frying.
- Depending on how much fat is in your meat, you may have a lot of drippings left after you have fried everything. Before adding your liquids and vegetables, strain any excess fat off first.
- If you prefer a more watery soup, feel free to skip adding corn starch. The corn starch is used as a thickened and does not add any flavor to the soup.
- Feel free to add some sour cream directly to the broth as well. It helps to thicken the broth and adds a nice tangy flavor to the soup.
- To make cutting your bacon super easy, use kitchen scissor and cut it directly into the pot. Side note, Scissors also work great to cut pizza.
1 1/2 Cups Cream or whole milk
2 Tbsp Corn Starch
1 Carton Beef Stock (4 cups)
1 Tbsp Beef Stock powder
1/2 Cup sour Cream
1 tsp Worcestershire Sauce
1 lb Ground Beef Pork Mix
6 to 8 Slices of Bacon
1 Large Onion, Peeled and Diced
6 Garlic Cloves, Peeled and Minced
1 Tbsp Basil
1 Tbsp Parsley
4 Cups Peeled Diced Potatoes
2 Cups Shredded Carrot
2 Stalks Celery, finely diced
1 Stalk of Green Onions, finely diced
Salt and Pepper to taste
2 Cups Cheddar Cheese
- Dice up your bacon and fry in a large pot. Once crispy, remove and set aside.
- Add ground beef/pork mix to the pot with the bacon drippings. Season with salt and pepper. Cook until no longer pink. Remove and set aside.
- Add diced onion to the same pot and sauté for 2 minutes in the remaining drippings. Add minced garlic cloves, and continue to cook for another minute.
- Add celery and carrots to the pot and sauté for 2 minutes. Then add beef stock, 1 cup of milk, peeled and diced potatoes, basil, parsley, cooked beef/pork, and Worcestershire sauce.
- Add to the remaining 1/2 cup of milk your corn starch powder and beef stock powder. Stir together until dissolved and set aside.
- Once the potatoes are cooked through, add your milk slurry to the pot, stirring constantly until thickened. If you would like it thicker, dissolve an additional tbsp or 2 in an equal amount of milk, then add to the soup.
- Once at desired thickness, remove the pot from the heat and add your shredded cheese and 3/4 of the cooked bacon.
- After spooning into a bowl, top with an extra sprinkle of cheese, a dollop of sour cream, followed by a sprinkle of fresh green onions and crispy bacon.
TIP: Serve this along side some homemade buns. Check out my "Quick Dinner Rolls Recipe."
Whether it's Sweet or Savoury, let it be made with love!