Bacon Cheeseburger Soup

Bacon Cheeseburger Soup:

Thick, cheesy, and packed with protein. The pickles on top add a sharp, vinegar crunch that completely cuts through the richness.

Prep time: 10 mins | Cook time: 20 mins | Servings: 4

Ingredients:
1 lb ground beef (80/20 mix)
6 slices bacon (chopped)
1/2 cup celery (finely diced)
2 cloves garlic (minced)
3 cups beef broth
8 oz cream cheese (softened)
2 cups sharp cheddar cheese (shredded)
1 tbsp yellow mustard
1 tbsp tomato paste
Garnish: Dill pickle slices

Instructions:
Fry chopped bacon in a heavy soup pot until crisp. Remove the bacon and set aside, keeping 2 tablespoons of grease in the pot.
Add the ground beef to the pot and brown over medium-high heat. Drain excess fat if desired, then remove beef and set aside.
Lower heat to medium. Add celery and garlic, cooking for 3 minutes until soft. Stir in the tomato paste and yellow mustard.
Pour in the beef broth and bring to a light simmer. Cut the softened cream cheese into cubes and whisk it smoothly into the warm broth until entirely melted.
Stir the cooked beef back into the pot. Turn off the heat and gradually stir in the shredded cheddar cheese one handful at a time until completely smooth (doing this off-heat prevents the cheese from clumping or separating).
Ladle into bowls and top generously with the reserved bacon and dill pickle slices.

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