Cheeseburger Soup

Langkah-langkah

1. Cook the bacon. Use kitchen shears to cut bacon into small pieces. Place all the bacon into a 6 quart pot or dutch oven. Cook the bacon over medium heat for about 5 minutes, until it is as crispy as you like it. Remove to a paper-towel-lined plate and set aside. Leave the bacon grease in the pot. (Turn off the heat, unless your veggies are already chopped.)

2. While the bacon cooks, chop the veggies. Chop 1 small onion. Chop 2 stalks of celery into a fairly small dice. Peel one large carrot and shred, using a box grater. Or you can shred using a food processor. Heat up the bacon grease over medium heat, and add the onion, celery, and carrot to the pot.

3. Spices. Add 1 teaspoon Lawry's seasoning salt and 2 teaspoons dried parsley. Add cracked black pepper to taste. Saute for about 5 minutes, until the onions are soft and translucent.

4. Flour. Sprinkle 1/4 cup flour over the veggies in the pot and stir together.

5. Add 1 pound ground beef to the veggies. Break it up and cook completely, until no longer pink, another 5-10 minutes. (If your beef was very fatty, take a moment to ladle out some of the grease.)

6. Add 1 tablespoon tomato paste, 1 tablespoon Worcestershire sauce, 1 tablespoon yellow mustard, and 1 tablespoon Better Than Bouillon Beef Base. Stir it into the ground beef.

7. Add 4 cups of water. Chop 8 ounces of Velveeta into 1 inch cubes, and add to the soup.* Bring the mixture to a boil over high heat. Scrape the bottom of the pot to stir up all the browned bits. Stir until all the Velveeta is melted.

8. Once the soup boils, lower the heat to medium and continue simmering for another 20-30 minutes with the lid off.

9. Serve the soup in bowls topped with cheeseburger garnishes: bacon, shredded lettuce, tomatoes, pickles, and a sprinkle of cheddar cheese.

10. Don't forget to serve this Cheeseburger Soup with buttery soft dinner rolls!