Ingredients
12bacon slices,chopped
1lbground beef
4tbspunsalted butter
1medium sweet onion,chopped
1cupcarrots,shredded
1cupcelery,diced
1¾lbpotatoes,cubed, peeled, about 4 cups
4cupschicken broth
½tspred pepper flakes
1tspdried parsley flakes
1tspdried basil
1tspdried oregano
¾tspsalt
½tsppepper
1cupwhole milk,or heavy cream
½cupsour cream
16ozcheddar cheese,shredded
fresh parsley,for garnish
Preparation
In a large saucepan or Dutch oven, over medium-high heat, fry the bacon until crisp.
Remove the bacon, then set aside, leaving ¼ of the drippings in the pot.
Add the beef to the pot. Don’t move or break for 3 to 4 minutes, until nice and brown.
Start crumbling the beef, then cook until browned and no longer pink. Drain and set aside.
Reduce the heat to medium-low, then add the butter and once melted, add the diced onion.
Cook for about 5 minutes, until tender.
Add the rest of the carrots, celery, and potatoes.
Cook the vegetables for 7 to 10 minutes until tender.
Add 3 cups of chicken broth, parsley, basil, oregano, and red pepper flakes. Season with salt and pepper.
Stir to combine, then add back in the beef. If the soup is too thick, add one more cup of broth.
Bring to a boil. Reduce the heat and simmer, covered for 10 to 12 minutes, until the potatoes are tender.
Reduce the heat to low, then stir in the sour cream and heavy cream. Taste, then adjust for salt and pepper.
Turn off the heat, then stir in the cheese until it melts.
Stir in ¾ of the bacon.
Serve garnished with the remaining bacon and fresh parsley, and enjoy!
