Cheeseburger Soup Recipe: Silky & Smooth

Place diced bacon in a cold Dutch oven and turn heat to medium. Cook 8 mins until fat is rendered and bacon is a deep mahogany shatter. Remove bacon with a slotted spoon, leaving the fat in the pot.

Add the ground beef to the bacon fat. Increase heat slightly and cook 6 mins until the meat is deeply browned and no pink remains.

Stir in the diced onion, shredded carrots, celery, dried basil, and dried parsley. Cook 5 mins until the onions are translucent and fragrant.

Pour in the beef bone broth and add the diced potatoes. Bring to a boil, then reduce heat. Simmer 12 mins until potatoes are fork tender but not falling apart.

In a separate small saucepan, melt the 4 tbsp unsalted butter over medium heat. Whisk in the 1/4 cup flour and cook for 2 mins until it smells slightly nutty.

Slowly whisk the 1.5 cups milk into the roux. Continue whisking 3 mins until the mixture is thick and bubbling slightly.

Pour the thickened milk mixture into the main soup pot. Stir continuously for 2 mins until the broth becomes opaque and creamy.

Reduce heat to the lowest setting. Stir in the heavy cream, salt, and black pepper.

Add the shredded cheddar and cubed Velveeta in three batches. Stir 2 mins until the cheese is completely integrated and the soup is silky.

Turn off the heat. Let the soup sit for 5 mins until the flavors marry and the temperature drops slightly.