Bacon Jalapeno Cheeseburger Soup
Ingredients
- 6 slices of bacon
- 1 lb. ground beef
- 1 medium onion diced
- 2 jalapenos seeded and fine diced
- 1 garlic clove minced
- 1 medium baking potato peeled and cubed
- 2 Tbl. flour
- 3 cups beef broth
- 1/8 cup ketchup
- 1 Tbl. Worcestershire sauce
- 1 Tbl. yellow mustard
- 2 cups milk or cream
- 6 ounces Cheddar or American cheese shredded
- salt & pepper to taste
- Toppings: crispy bacon diced tomato, shredded cheese and fine diced jalapeno. Serve with mini dill pickles.
Instructions
- In a Dutch oven, brown ground beef; drain and reserve. Add bacon and cook until crispy; remove to drain reserving 1 Tbl. bacon drippings.
- Add onion and jalapeno to pan and sauté until just tender. Add garlic and saute an additional minute. Return browned ground beef and potato: dust mixture with flour and stir until bubbly. Whisk in broth, ketchup, Worcestershire sauce, and mustard; bring to a boil then reduce heat and simmer for 15-20 minutes until potato is tender.
- Stir in milk and shredded cheese; stirring until soup is hot and cheese has melted. Season with salt and pepper to taste.
- Serve topped with crumbled crispy bacon, diced tomato, shredded cheese, and fine diced jalapeno.
Notes
Recipe tip: If you want a nice charbroiled flavor brown your ground beef in a hot pan. You may want to wipe out any black bits before adding in the bacon.