The Ultimate Cheeseburger Soup

Name: The Ultimate Cheeseburger Soup
Yield: 4
Ingredients: 2 pieces hamburger buns, diced into 1/2-inch (1 cm) cubes; 4 slices slices bacon, diced; 8 oz 226 g lean ground beef; 2 tbsp 30 mL butter; 1 onion, finely diced; 2 carrots, finely diced; 2 stalks celery, finely diced; 2 cloves garlic, minced; 1 tsp 5 mL Worcestershire sauce; 2 tbsp 30 mL all-purpose flour; 1 carton CAMPBELL’S® Ready to Use Beef Broth; 1 cup 250 mL heavy cream; 2 fresh bay leaf; 1 large Yukon gold potato, peeled and diced; 1 cup 250 mL shredded Cheddar cheese; 1 tbsp 15 mL chopped green onion or chives

fromcookwithcampbells.ca www.cookwithcampbells.ca/recipe/ultimate-cheeseburger-soup

All the flavour of a cheeseburger is packed into this easy, everyday soup that’s sure to become a new family favourite.

Ingredients

Instructions

Preheat oven to 400°F (200°C).
Spread bun cubes in a single layer on a baking sheet. Place into oven and bake until crisp and golden, about 10 minutes; set aside.
Meanwhile, in large skillet over medium high heat, cook bacon until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside
Drain all but 1 tbsp (15 mL) of the fat from the pan and return to medium high heat. Add ground beef and cook until browned, about 3-5 minutes, crumbling the beef as it cooks; drain excess fat and set aside.
In large saucepan over medium heat, melt butter. Add onion, celery, carrots and cook until tender crisp, about 4 minutes. Add garlic and Worcestershire sauce ; cook one minute more. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef broth and cream, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in bay leaves potatoes.
Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes. Stir in ground beef, cheese, salt and pepper, to taste. Serve immediately, garnished with croutons (bun cubes), bacon and green onions.