Dinner: Bacon Cheeseburger Soup

Ingredients

◦5 slices Bacon
◦12 oz. Ground Beef (80/20)
◦2 tbsp. Butter
◦3 cups Beef Broth
◦1/2 tsp. Garlic Powder
◦1/2 tsp. Onion Powder
◦2 tsp. Brown Mustard
◦1 1/2 tsp. Kosher Salt
◦1/2 tsp. Black Pepper
◦1/2 tsp. Red Pepper Flakes
◦1 tsp. Cumin
◦1 tsp. Chili Powder
◦2 1/2 tbsp. Tomato Paste
◦1 medium Dill Pickle, diced
◦1 cup Shredded Cheddar Cheese
◦3 oz. Cream Cheese
◦1/2 cup Heavy Cream

Instructions

1. Add 5 slices of bacon to a pan on medium heat. Let this cook for a while until browned and crispy. Flip to cook on the other side.
2. Set the bacon aside on some paper towels and keep the bacon grease in the pan
3. Press the ground beef into the hot pan with bacon grease and let the beef caramelize
4. In the meantime, dice up 1 medium dill pickle and set aside for the time being.
5. Flip the beef over and caramelize the other side.
6. Measure out all dry spices for later use.
7. Once beef is browned on both sides, transfer the beef and all of the fat to a pot. Move the beef to the sides of the pot and add 2 tbsp. of butter in the middle. Once the butter is melted and bubbling, add the spices and mix them into the butter. Let this cook for about 30-45 seconds.
8. Mix everything together, add 3 cups of beef broth, and 2 1/2 tbsp. tomato paste.
9. Add the pickles and cheddar cheese to the pot and mix together well
10. Lastly, add the cream cheese and turn the heat on the stove down to low. Stir the soup until the cream cheese is melted.
11. Cover the pot and let cook for 20-30 minutes while covered on low heat.
12. Once cooked, turn the heat off and finish the soup with 1/2 cup heavy cream. Crumble and bacon and add it in also, retaining as much crunchiness as you can.
13. Stir soup and serve hot!

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