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Bacon cheeseburger soup Recipe

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This recipe for Bacon cheeseburger soup, by , is from The Phelan Phamily Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Megan Noah

Category:
Category:

Ingredients:  
Ingredients:  
ound beef
8 slices bacon (preferably smoked), cut into one inch pieces
1 onion, diced
2 carrots, diced
2 stalks celery, diced
1 jalapeno, seeded and finely diced
2 cloves garlic, chopped
1/4 cup flour (rice flour for gluten free)
2 cups beef broth
1 (~12 ounce) bottle/can beer (gluten free for gluten free)
1 large yukon gold or other boiling potato, peeled and cut into bite sized pieces
2 tablespoons ketchup
1 teaspoon dijon mustard
1 tablespoon worcestershire sauce
1 (14.5 ounce) can diced tomatoes
2 cups lettuce, shredded
1 cup milk
1 cup cheddar, shredded
1 cup mozzarella, shredded
cayenne, salt and pepper to taste
1 tablespoon bacon grease oil
2 hamburger buns, cut into 1 inch cubes (gluten free or omit for gluten free)
4 tablespoons pickle, diced (optional)
directions

Directions:
Directions:
Cook the ground beef in a large sauce an over medium heat, about 8-10 minutes, and set aside.
Cook the bacon in the pan, about 5-7 minutes, and set aside on paper towels reserving about 2 tablespoons of the bacon grease in the pan and 1 tablespoon for later.
Add the onions, carrots, celery and jalapeno and cook until tender, about 10-15 minutes.
Add the garlic and cook until fragrant, about a minute
Mix in the flour and let it cook for 2-3 minutes.
Add the broth, beer, bacon, beef, potato, ketchup, mustard, worcestershire sauce and tomatoes, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 10-15 minutes.
Add the lettuce, milk and cheese and cook until the cheese has melted without bringing it back to a boil.
Season with cayenne, salt and pepper and enjoy!
While the soup is cooking, toss the bun cubes in the reserved bacon grease and bake in a preheated 400F/200C oven until lightly golden brown, about 10 minutes, turning half way through.
Serve garnished with the croutons and pickle.

Slow Cooker: Implement step 1 & 2, optionally implement steps 3 & 4, implement step 5, place everything except the milk, cheese and buns in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the milk and cheese and continuing to cook until the cheese melts and optionally implementing step 9.

 

 

 

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