Love is hug on a chilly autumn night. Love is laughing like little kids at each other’s jokes at 3 o’clock in the morning. Love is patient and love is kind. Love is a midnight walk in the snow. Love is in the air (is that what that odor is?). Love is forcing a smile through this incredibly cheesy introduction. Love is eating an entire extra large pizza alone in your room because you rather eat your feelings than deal with the outside world. There are truly two kinds of people.
I first came across a version of this soup, just strictly called "Cheeseburger Soup", from a restaurant named Charlie Parker’s in Springfield, Illinois (I talked about them in my last post here). Their cheeseburger soup is, by far, the greatest bowl of soup I’ve ever had. I’m no liar when I say this, it is bursting with flavor. It truly taste like you’re eating a double cheeseburger right off the griddle, so warm and comforting.
This soup may clog your arteries, but it will not clog your spirits. It’s hearty; it’s creamy, it's rich, it's luscious, and it won't leave you for a hooker. From the smokiness of the bacon, to the silkiness of the cheese sauce, this soup is honestly the best soup I’ve ever tasted. My family completely gormandized this soup. Two to three bowls were the average serving per person. This is a soup perfect for a cold night in or a small gathering of friends and foes. This soup may even be great cooked in the crock pot (who knows? Try it! Follow your dreams.) This recipe is inspired from Taste of Home
By the way, if you're looking a perfect that Valentine's Day cover song to end that perfect evening, this cover of Ellie Goulding's "Love Me Like You Do" by Madilyn Bailey and Max Schneider is the song for you. I have loved Goulding and her work for quite a while now, but Madilyn and Max really take this song to whole other level. It's slow, it's moody, and artistically executed. When I watched it for the first time, I got literal goosebumps. I've been an avid fan of both Madilyn and Max for forever and a day. Definitely check them out if you haven't yet.
BACON CHEESEBURGER SOUP
8-10 strips of bacon
1 lb ground beef
1 medium onion, chopped
1 cup carrots, finely chopped
3-4 stalks of celery, diced
2 teaspoon Basil
¼ cup dried Parsley flakes
3 tablespoons butter
3 cups beef broth
4 russet potatoes
2 red potatoes
¼ cup flour
2 cups heavy cream
2 cups of Velveeta
1 cup Sharp Cheddar Cheese
Salt and pepper, for taste
Pre-Step: Run a quick mile or two before preparing/consuming this soup. Also cutting up your vegetables and potatoes before hand is pretty smart too.
Step 1: In a large skillet, fry you bacon. Drain excess grease into a metal can. In the same skillet, add in your ground beef with 2 tablespoons of the reserved bacon grease and cook until fully cooked.
Step 2: In stockpot or Dutch oven, take 2 tablespoons of the reserved bacon grease and sauté your onion, carrots, and celery, add your basil and parsley, and cook until tender, about 5-6 minutes. Add in your ground beef, diced potatoes, and beef broth. Cover and simmer on medium-low for 15-20 minutes until potatoes are fork tender. Turn soup to low.
Step 3: In medium saucepan, melt your butter. Add flour, cook and stir for 3-5 minutes or until bubbly. Using a whisk, gently pour in your heavy cream and whisk until rue is well incorporated into the cream. Add your Velveeta and sharp cheddar cheese. Switch to a wooden spoon and stir continuously on medium heat until the cheese is melted and sauce thickens, about 5-10 minutes.
Step 4: With lightning fast precision, take the cheese/cream mixture and add it to your broth mixture. Stir until well combined. Serve immediately.