- 4
- 15 mins
- 50 mins
Ingredients
- 3 hamburger buns, diced into 1-inch cubes
- 4 slices bacon, diced
- 1 tablespoon olive oil
- 8 ounces ground beef
- 1/4 cup unsalted butter
- 2 cloves garlic, minced
- 1 onion, diced
- 2 stalks celery, diced
- 2 carrots, grated
- 1 teaspoon Worcestershire
- 3 tablespoons all-purpose flour
- 2 1/2 cups chicken broth
- 2 cups milk, or more, as needed
- 2 russet potatoes, peeled and cubed
- 1 1/2 cups shredded cheddar cheese
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped chives
Preparation
Step 1
Preheat oven to 400 degrees F. Spread bread cubes in a single layer on a baking sheet. Place into oven and bake until crisp and golden, about 10-15 minutes; set aside.
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
Heat olive oil in a saucepan over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat and set aside.
Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, onion, celery, carrots and Worcestershire. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.
Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes. Stir in cheese, salt and pepper, to taste. If the soup is too thick, add more milk as needed until desired consistency is reached.