Really? Does anyone actually think that sounds bad? Anyone? I asked my boy what he wanted for dinner and this is what he yelled out. OK, quick search for Cheeseburger Soup and I find some recipes. OK (again), I find the same recipe several times. So what the heck, let’s give this a shot.
OK, just kidding, I almost never do a recipe by the letter and this time I kept the record going. It calls for 1/2 pound of ground beef – I went with a full pound of shredded beef (the kind you make sandwiches with) and no sour cream because honestly, it didn’t need it. Oh, and I did make bacon, but I put crumbled pieces on top as a garnish so they wouldn’t get soft and mushy.
BACON CHEESEBURGER SOUP
1/2 pound ground beef (I used 1 pound of shredded beef, much better)
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups diced peeled potatoes (1-3/4 pounds)
1/4 cup All-Purpose Flour
2 cups (8 ounces) process cheese (Velveeta), cubed – (Right, I used 6 ounces of
Monterrey Jack and 2 ounces of sharp Cheddar)
1-1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream (I used 0 cups of sour cream. The cheddar added the flavor the
the sour cream was there for)
1/3 pound of bacon, diced
In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute the onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add the broth, bring to a boil. Reduce heat; cover and simmer for 10-12 minutes.
At the same time, dice potatoes and cook in boiling salted water in a separate pan. Just before they are done, pull from heat and drain. If they are too close to being done, submerge in cold water to stop the cooking and drain. Set aside.
Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup with beef, cheese and potatoes; bring to a low simmer. Cook and stir for 2 minutes. Additionally, in another skillet, cooked diced bacon until crispy, but not burned. Set aside on paper towels.
Yeah, it’s good. Really good. Just make sure the cheese, potatoes and beef don’t come to a boil -just a simmer. Serve and top with bacon.
So this is my BLT Salad. Sure, it looks just how you would expect a Bacon, Lettuce and Tomato Salad to look like – Bacon, Lettuce & Tomatoes. Of course, the obvious choice to capture the bread component of a BLT is croutons, summarily added. But what about the mayonnaise? As any self-respecting sandwich lover knows, most sandwiches are really just mayonnaise delivery vehicles. For a BLT salad, we need a mayo based dressing, of course. But, what kind of mayo dressing? How about a mayo dressing made with BACON fat?
Stop. Just stop. We should all take a moment of silence and contemplate that.
So, with a 1/3rd of a cup of bacon fat, another 1/3rd of canola oil and a fresh, free range (honest free range, I know the supplier by name) egg yolk, – I went to Mayo-town. Whisking away like taste depended on it (and it did) I created a bacon mayo. So rich, so creamy…so rich! I added some whole grain dijon mustard and champagne vinegar to thin it out.
The next day, I composed the salad and added the dressing. The dressing was soooooo rich and filling, I couldn’t finish the salad and like I said, I was bloated and sick all afternoon. I think I’ve found veggies I like.