Ingredients
Scale
- 5 strips bacon (chopped)
- 1 pound lean ground beef
- 4 tablespoons butter (or oil)
- ½ medium onion (chopped)
- 2 ribs celery (chopped)
- 2 medium carrots (chopped)
- 1 tablespoon minced garlic (about 3 cloves)
- ⅓ cup all-purpose flour (for thickening)
- 4 cups chicken broth
- 1 cup heavy cream (sour cream is an alternative)
- 1 tablespoon yellow mustard
- 1 pound Russet potatoes (about 2 large; peeled and diced)
- 2 cups shredded cheddar cheese (grating your own is recommended for better melting)
- 1 tablespoon fresh lemon juice
- Salt and pepper (to taste)
Instructions
- Cook Bacon: Heat a large pot over medium-high heat. Cook the chopped bacon until crispy, which takes about 10 minutes. If the pan gets too hot, reduce the heat to medium. Remove the bacon and set it aside on a paper towel-lined plate to dry.
- Cook Beef: Add the ground beef and cook for 4–5 minutes, using a spatula to break it up until it is no longer pink. Remove the beef to a bowl and drain the fat.
- Sauté Vegetables: Melt the butter in the pot. Cook the onion, celery, and carrots for 4–5 minutes until they are softened. Add the garlic and cook for another 30 seconds.
- Thicken Broth: Add the flour and stir until it is thoroughly mixed. Gradually whisk in the chicken broth until the mixture is smooth.
- Simmer: Add the cream, mustard, potatoes, and the cooked beef. Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot partially and let it simmer for 15 minutes until the potatoes are tender.
- Finish and Season: Remove the pot from the heat. Stir in the cheddar cheese and lemon juice. Season with salt and pepper to taste. If the soup is too thick, add more chicken broth or cream as needed.
- Serve: Ladle the soup into serving bowls and top with the crispy bacon from the first step.
Notes
- Use freshly grated cheddar cheese for better melting.
- Adjust thickness by adding more broth or cream.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg