It is the cool season around here. We are dipping in the 70's in Arizona and that means SOUP! I have to tell you we have made a ton of soup already and I do not see any stopping in the near future. So keep your eyes peeled we have a new soup planned each week throughout the cool season and they will knock your socks off.
One of our new soups this season has kind of gone crazy around here. The Bacon Cheddar Beer Cheese Soup with Chicken has over 23,000 Pins and is already our #2 all time recipe on the site and it was just posted 4 weeks ago. We have had such a fantastic response to the recipe with rave reviews all over Facebook and our site. We have even eaten it a gazillion times so I decided to mix it up a bit.
I created a soup inspired by one of Chad's favorites. Chad loves burgers. No really. HE LOVES BURGERS. So this soup was just for him (and all of you of course). The Bacon Double Cheeseburger Beer Cheese Soup oh my word. It is a grand slam home run (that means 'flippin' spectacularly fabulously' awesome for you non-baseball fans). I think if we could eat it breakfast, lunch and dinner we would.
Its loaded with thick cut bacon and seasoned ground beef in the most scrumptious beer cheese soup. One pot, 30 minutes and you have dinner. For fun we have been adding croutons, bacon, chopped pickles and other favorite toppings as a garnish. I have to say the croutons are a must! 30 minutes from prep to plate for this rich creamy delicious soup and I am sure it will be on your menu all winter long.
With love from our Kitchen Table to yours!
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Bacon Double Cheeseburger Beer Cheese Soup
12 ounces thick cut bacon, uncooked
1 pound lean ground beef
¼ cup all-purpose flour
2 tablespoons Montreal steak seasoning
2 teaspoons smoked paprika
1 (12 ounce) beer (I used Blue Moon)
4 cups half and half
16 ounces mild cheddar cheese, shredded
croutons, pickles, bacon bits (optional garnishes)
Warm an 8 quart pot over high heat. Using clean scissors; cut bacon into pot. Cook bacon until lightly crisp, stirring occasionally.
Add beef into pot. Break beef up with a wooden spoon. Cook until cooked through, stirring occasionally. Drain bacon/beef drippings as necessary; only leave about 2 tablespoons of drippings in the pan. Tip for checking drippings: Scrape all meat to one side, tip pan. Drippings will pool on the side. Use a spoon to remove drippings as necessary.
Stir in flour, seasoning and paprika. Stir until flour is coated. Add beer and scrape the bottom of the pot with a spoon to deglaze the pan, allow to cook for 3 minutes. Add half & half. Stir to combine and bring to a bubble. Add cheese and stir until cheese is melted. Allow to simmer until ready to serve, stirring occasionally.
Garnish with croutons, bacon, pickles, whatever you like on your burger. Enjoy!
COOK’S NOTE: Half and half is a US dairy product made up of half cream and half milk. Feel free to substitute accordingly. You may also use all cream, which would make the soup more rich. All milk would tone down the soup.
Recipe developed by Donna Elick - The Slow Roasted Italian
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