Bacon Cheeseburger Soup
By Paula Deen
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Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 10 minutes
Cook time: 30 minutes
Servings: 6 to 8
Ingredients
- 10 slices bacon, chopped
- 2 pounds ground chuck
- 1 onion, chopped
- 2 teaspoons minced garlic
- 1 (32-ounce) carton low-sodium chicken broth
- 1 (14.5-ounce) can petite diced tomatoes
- 1 (10.75-ounce) can cheddar cheese soup
- ¼ cup dill pickle relish
- 2 tablespoons Worcestershire sauce
- French fried onions, for garnish
Directions
In a large Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon and let drain on paper towels, reserving drippings in pot.
Add ground chuck, onion, and garlic to pot, and cook until beef is browned and crumbly; drain well. Return beef to pot, and stir in broth, tomatoes, soup, relish, and Worcestershire; bring to a boil. Reduce heat, and simmer for 15 minutes. Stir in cooked bacon and cook just until heated through. Garnish servings with French-fried onions, if desired.