Ingredients

The following ingredients have 4 Servings
  • 1 pound ground beef (I use 90% lean)
  • salt and pepper to taste
  • 6 slices bacon (chopped)
  • 3/4 cup onion (finely diced)
  • 3/4 cup carrots (peeled, quartered and sliced)
  • 1/2 cup celery (sliced)
  • 1 1/2 teaspoons dried parsley
  • 1 teaspoon garlic (minced)
  • 3 cups Russet potatoes (peeled and cubed)
  • 3 cups low sodium chicken broth
  • 3 tablespoons butter
  • 1/4 cup all purpose flour
  • 1 1/2 cups milk (I use whole milk or half and half)
  • 3 cups Velveeta cheese (cut into small cubes)
  • toppings such as toasted hamburger bun cubes, diced tomatoes, diced pickles, cooked bacon and chopped parsley

Instruction

  • Place a large pot over medium heat. Add the ground beef and cook, breaking up the meat with a spoon, for 5-6 minutes or until the beef is no longer pink. Season to taste with salt and pepper.
  • Remove the meat from the pot and set aside. Add the bacon to the pot and cook for 5-6 minutes or until crisp. Set the cooked bacon aside. 
  • Drain most of the bacon grease from the pot, leaving 1-2 teaspoons in the pot. 
  • Add the onion, carrots and celery to the pot. Cook for 3-4 minutes or until vegetables are just softened. Add the dried parsley and garlic and cook for 30 more seconds.
  • Add the ground beef back to the pot, along with the potatoes and chicken broth. Bring to a simmer and cook for 15 minutes or until potatoes are tender.
  • While the soup is simmering, melt the butter in a small pan. Whisk in the flour and cook for 1-2 minutes or until bubbly and thickened.
  • After the potatoes are tender, add the flour mixture to the soup and bring to a boil. Cook for 2 minutes, stirring occasionally.
  • Add the milk to the pot, then stir well to combine. Add the Velveeta cheese and reserved bacon to the soup. Cook for 3-4 minutes or until cheese has melted.
  • Serve the soup with assorted toppings such as hamburger bun croutons, tomatoes, pickles and more bacon.