Ingredients
6slicesBacon
1poundlean ground beef
3cupsreduced-sodium beef broth
1cupshredded Cheddar cheese
4ouncescream cheese
2kosher dill pickleschopped
3tbsptomato paste
1tbspsteak sauce
2tspspicy brown mustard
1tsponion powder
1tspchili powder
1tspground black pepper
1headRomaine lettucechopped into bite-sized pieces
6grapetomatoeshalved
null¼cupchopped red onion
Preparation
Heat a large soup pot over medium-high heat and add bacon. Cook until crisp, about 10 minutes. Transfer to a paper towel-lined plate. Set aside to cool.
Add beef to the soup pot and flatten with a spatula. Cook for about 5 minutes or until the bottom is browned. Flip and cook the other side for about 5 minutes more.
Add broth, Cheddar cheese, cream cheese, pickles, tomato paste, steak sauce, mustard, onion powder, chili powder, and black pepper. Mix well to combine, breaking meat into smaller pieces.
Reduce heat to low; cook and stir until cream cheese is melted for about 3 minutes. Cover and cook soup for 25 minutes more.
Ladle soup into individual bowls. Divide lettuce between bowls and fold into soup. Crumble 1 slice of cooked bacon into each bowl and garnish with tomatoes and red onion.
