Better late than never tends to be my motto so much of the time with the blog. I made this soup in the dead of winter and am just now getting around to posting it.
Whether your neck of the woods is still bitterly cold, winter is hitting the end of its season, or soup is your thing year round, I beg you to give this one a try.
I chose to add potatoes as 'croutons' for the main reason that I do not like potatoes IN soup. While they will obviously float to the bottom, not having the potatoes in the soup allowed me to freeze it beautifully, without getting the mealy texture that potatoes get often when frozen.
- 1 lb ground beef
- 4 slices bacon, chopped
- 1 onion, diced
- 2 stalks celery, diced
- 1 red bell pepper, diced
- 2 carrots, grated
- 3 cloves garlic, minced
- 1 can cherry tomatoes
- 3 tablespoons flour
- 2 tablespoons butter
- 1 tablespoon yellow mustard
- 1 tablespoon worcestershire sauce
- 32oz + 16oz beef broth
- salt + pepper
- 1 russet potato, diced
1. Cook the chopped bacon in a large dutch oven. Cook until crisp. Reserve fat.
2. Sauté the onion, celery, carrots, and bell pepper in bacon fat until tender, about 4 minutes. Add garlic and sauté until fragrant. Remove veggies.
3. Brown ground beef and drain the fat. Remove beef.
4. Melt butter, add flour, mustard and worcestershire. Cook 1-2 minutes. Slowly add the beef broth to the flour mixture. Bring to a boil. Reduce to simmer. Add veggies, beef, tomatoes to pan.
5. Simmer soup on low for 1.5-2 hours. The longer the better for this one!
6. In the last hour, preheat oven to 400 degrees. Line a baking sheet with parchment paper. Toss diced potato in olive oil. Roast potatoes in preheated oven for 15-20 minutes, or until crisp.
7. While the potatoes are cooking, add the cheese slowly to the soup. Stir to melt and combine. Remove soup from heat.
8. Top soup with the potato "croutons" and enjoy! Add more of your favorite burger ingredients, if wanted: a drizzle of mustard/ketchup/worcestershire. Throw on some green onions if you please. Add some extra cheddar if you dare.
YUM. One of my favorite soups of the season, by far.
Until next time,