Bacon Cheeseburger Soup
- 1 of 4 In a large stockpot, cook bacon over medium to medium-high heat until crisp, 5 minutes, turning occasionally. Remove to paper towels.
- 2 of 4 Crumble ground sirloin into pot and season with 1/4 tsp of the pepper and 1/8 tsp of the salt. Brown 4 minutes, breaking apart with a wooden spoon. Remove to a bowl with a slotted spoon.
- 3 of 4 Reduce heat to medium. Add onion and cook 3 minutes. Sprinkle with flour and cook, stirring, 1 minute. Whisk in milk and broth. Increase heat to medium-high and whisk in ketchup, mustard and remaining 1/4 tsp pepper and 1/8 tsp salt. Stir in diced potatoes and bring to a simmer. Cook 10 minutes.
- 4 of 4 Remove pot from heat and stir in cheese. Add ground sirloin back to pot. Divide soup among 6 bowls. Crumble bacon. Top each serving with tomato, scallion and crumbled bacon. Serve with Rainbow Slaw.
Servings Per Recipe: 6
Per Serving: 497 kcal cal., 2 g fiber, 786 mg sodium, 32 g pro., 91 mg chol., 22 g Fat, total, 31 g carb., 12 g sat. fat