Savor a creamy blend of bacon, cheddar, beef, and vegetables, ideal for warming up on chilly evenings.
# What You'll Need:
→ Meats
01 - 8 slices bacon, chopped
02 - 1 pound ground beef
→ Vegetables
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 2 medium carrots, peeled and diced
06 - 2 celery stalks, diced
07 - 2 medium russet potatoes, peeled and diced
→ Dairy
08 - 2 cups whole milk
09 - 1 and 1/2 cups shredded sharp cheddar cheese
10 - 1/4 cup heavy cream
→ Liquids & Broth
11 - 3 cups low-sodium beef broth
→ Pantry
12 - 2 tablespoons all-purpose flour or gluten-free flour
13 - 2 tablespoons unsalted butter
14 - 1 teaspoon Dijon mustard
15 - 1 teaspoon Worcestershire sauce
16 - 1/2 teaspoon smoked paprika
17 - Salt and freshly ground black pepper, to taste
→ Garnish
18 - Chopped green onions
19 - Extra shredded cheddar cheese
20 - Crumbled cooked bacon
# How to Make It:
01 - In a large pot or Dutch oven over medium heat, cook the chopped bacon until crisp. Remove bacon with a slotted spoon, reserving approximately 2 tablespoons of bacon fat in the pot.
02 - Add the ground beef to the pot. Sauté until thoroughly browned, breaking it up with a spoon, for roughly 5 to 6 minutes. Drain excess fat if necessary.
03 - Incorporate the onion, garlic, carrots, celery, and potatoes. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
04 - Add unsalted butter, then sprinkle flour over the mixture. Stir well to coat the vegetables and beef, allowing to cook for 1 minute.
05 - Gradually stir in beef broth, followed by whole milk, Dijon mustard, Worcestershire sauce, smoked paprika, salt, and freshly ground black pepper.
06 - Bring the mixture to a gentle simmer. Cover and cook for 15 to 20 minutes, until potatoes are fork-tender.
07 - Reduce the heat to low. Stir in shredded cheddar cheese and heavy cream until cheese is melted and soup is creamy.
08 - Return half of the cooked bacon to the pot, reserving the remainder for garnish. Taste and adjust seasonings as needed.
09 - Ladle soup into bowls. Top each portion with additional cheddar cheese, green onions, and reserved crumbled bacon, if desired.
