Good morning everyone. It’s yet another beautiful day here in Missouri, and I am sitting outside at the lawn table on the patio and enjoying this beautiful day.
I love cooking in the fall of the year. It doesn’t feel as hot outside so it doesn’t make the house feel warmer when you spend a lot of time cooking meals for you family.
Today I’m going to make some Cheeseburger Soup from the hamburger I laid out last night. This is a very delicious meal I’ve made a few times before and has a cheeseburger flavor even if its a soup. We all love cheeseburgers right? This meal is easy to cook and take no time at all around 35 to 40 mints to cook with 10 mints of that being prep time.
Hope you will enjoy this. Please don’t forget to bookmark this site and share it with your friends on social media.
- 3 slices bacon, chopped
- 1 onion, chopped
- 2 stalks celery, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 lb. ground beef
- Kosher salt
- Freshly ground black pepper
- 2 tbsp. yellow mustard
- 1 (16-oz.) diced tomatoes, drained
- 3 c. low-sodium chicken broth
- 2 c. shredded cheddar, plus more for garnish
- 1 c. half and half
- 3 tbsp. all-purpose flour
- In a large pot over medium heat, cook bacon until crispy. Transfer to a paper-towel lined plate. Add onion, celery, and carrot to pot and cook until soft, 5 minutes then add garlic and cook until fragrant, 1 minute more. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Drain fat. Season with salt and pepper.
- Stir in mustard, broth, and diced tomatoes. Bring to a simmer, and let cook about 10 minutes. Lower the heat and stir in cheese, half and half, and flour. Cook until the cheese has melted and soup is thickened, about 15 minutes.
- Serve with bacon, cheese, pickles, and sesame seeds.