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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'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Megan Noah


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)

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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