Ingredients
1lbground beef90% lean
Salt and pepperto taste
6slicesbaconchopped
¾cuponionfinely diced
¾cupcarrotspeeled, quartered and sliced
½cupcelerysliced
1½tspdried parsley
1tspgarlicminced
3cupsRusset potatoespeeled and cubed
3cupslow sodium chicken broth
3tbspbutter
¼cupall purpose flour
1½cupsmilkwhole milk or half and half
3cupsVelveeta cheesecut into small cubes
Preparation
Place a large pot over medium heat.
Add the ground beef, then cook, breaking up the meat with a spoon, for 5 to 6 minutes or until the beef is no longer pink.
Season to taste with salt and pepper.
Remove the meat from the pot and set aside.
Add the bacon to the pot and cook for 5 to 6 minutes or until crisp. Set the cooked bacon aside.
Drain most of the bacon grease from the pot, leaving 1 to 2 teaspoons of grease in the pot.
Add the onion, carrots and celery to the pot.
Cook for 3 to 4 minutes or until vegetables are just softened.
Add the dried parsley and garlic, then cook for 30 seconds.
Add the ground beef back to the pot, along with the potatoes and chicken broth.
Bring to a simmer and cook for 15 minutes or until the potatoes are tender.
Melt the butter in a small pan.
Whisk in the flour and cook for 1 to 2 minutes or until bubbly and the sauce has thickened.
Add the flour mixture to the soup and bring to a boil.
Cook for 2 minutes, stirring occasionally.
Add the milk to the pot, then stir well to combine.
Add the Velveeta cheese and cooked bacon to the soup.
Cook for 3 to 4 minutes or until the cheese has melted.
Serve the soup with crouton toppings, and enjoy!
