"BACON CHEESEBURGER AND FRIES" SOUP

Provided by davianng

Categories Meat

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 17

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6 slices bacon
1 lb lean ground beef
1 large onion, chopped
1 cup celery, chopped
1 teaspoon garlic powder
1/2 teaspoon black pepper
28 ounces whole tomatoes, drained and chopped
3 large russet potatoes
4 tablespoons butter
1/4 cup flour
2 cups chicken broth
3 cups half-and-half
10 ounces extra-sharp cheddar cheese, grated (I use Cracker Barrel)
1/2 lb Velveeta cheese, grated (optional)
2 tablespoons parsley, minced
1 tablespoon yellow mustard
2 tablespoons dill pickle relish

Steps:

In a large skillet, cook bacon. Drain. Crumble. Set aside in a medium bowl. Do not discard grease from skillet.
In same skillet with bacon grease brown beef, onion, celery, garlic powder and pepper. Remove with slotted spoon to bowl with bacon. Be sure to remove all solids from skillet, leaving fat. Add tomatoes to the beef mixture.
Peel potatoes and cut into 1/2" dice. When fat in skillet is very hot again, fry potato cubes on all sides until well browned. Drain. Remove to bowl with bacon and beef. (You are done with the skillet, now!).
In soup pot, melt butter and add flour. Whisk for 1 minute to cook flour.
Add chicken broth and half-and-half. Cook, whisking constantly, until you see the first signs of thickening.
Begin adding grated cheeses, a little at a time, whisking constantly, until soup is bubbling, creamy and thick. Remove from heat. Add parsley, mustard and relish. Stir well.
Add bowl of bacon and beef mixture and potatoes. Stir. Cover and let stand 5 minutes.