The Ultimate Cheeseburger Soup Recipe

Ingredients

• 2 pieces hamburger buns, diced into 1/2-inch (1 cm) cubes
• 4 slices slices bacon, diced
• 8 oz lean ground beef
• 2 tbsp butter
• 1 onion, finely diced
• 2 carrots, finely diced
• 2 stalks celery, finely diced
• 2 cloves garlic, minced
• 1 tsp Worcestershire sauce
• 2 tbsp all-purpose flour
• 1 carton CAMPBELL’S® Ready to Use Beef Broth
• 1 cup heavy cream
• 2 fresh bay leaf
• 1 large Yukon gold potato, peeled and diced
• 1 cup shredded Cheddar cheese
• 1 tbsp chopped green onion or chives

Instructions

1. Preheat oven to 400°F (200°C).
2. Spread bun cubes in a single layer on a baking sheet. Place into oven and bake until crisp and golden, about 10 minutes; set aside.
3. Meanwhile, in large skillet over medium high heat, cook bacon until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside
4. Drain all but 1 tbsp (15 mL) of the fat from the pan and return to medium high heat. Add ground beef and cook until browned, about 3-5 minutes, crumbling the beef as it cooks; drain excess fat and set aside.
5. In large saucepan over medium heat, melt butter.  Add onion, celery, carrots and cook until tender crisp, about 4 minutes. Add garlic and Worcestershire sauce ; cook one minute more.  Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef broth and cream, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in bay leaves potatoes.
6. Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes. Stir in ground beef, cheese, salt and pepper, to taste. Serve immediately, garnished with croutons (bun cubes), bacon and green onions.

Nutrition Facts

Calories670

Fat43 g

Sodium1410 mg

Carbohydrate42 g

Dietary Fibre4 g

Protein29 g

Calcium30 %DV