Cheeseburger Soup

Step 1In a large Dutch oven, cook the bacon over medium heat, stirring occasionally, until crisp and the fat is rendered, 4 to 6 minutes. Using a slotted spoon, remove the bacon to a paper towel-lined plate, leaving the bacon fat in the Dutch oven.

Step 2To the bacon fat, add the beef, carrots, celery, onion, salt, and pepper. Cook, stirring frequently, until the meat is brown and crumbly, 5 to 7 minutes. Add the garlic and cook until fragrant, about 1 minute.

Step 3Sprinkle in the flour, mustard powder, and paprika. Cook, stirring frequently, until the raw flour smell disappears, 1 to 2 minutes. Gradually stir in the chicken broth and 1 ½ cups of water, ensuring there are no lumps of flour. Stir in the potatoes.

Step 4Bring the mixture to a simmer. Cook until the potatoes start to become tender, 10 to 12 minutes. Use a potato masher or a wooden spoon to break up the potatoes a bit; the soup should have some lumps and not be smooth.

Step 5Remove from the heat and slowly stir in 2 cups of the cheese. Stir in the heavy cream and sour cream until well combined.

Step 6Divide the soup among bowls and top with some sour cream, green onions, bacon, the remaining ½ cup cheddar, and a sprinkle of black pepper. Serve with hot rolls.