Monday, March 28, 2016

Bacon Double Cheeseburger Beer Cheese Soup

Ingredients for 8 servings

¼ cup all-purpose flour
1 (12 ounce) beer
1 pound lean ground beef

1 tablespoon Montreal steak seasoning
2 teaspoons smoked paprika
4 cups half and half
12 ounces thick cut bacon, uncooked
16 ounces mild cheddar cheese, shredded
croutons, pickles, bacon bits (optional garnishes)


Warm an 8 quart pot over high heat.  Using clean scissors; cut bacon into pot.  Cook bacon until lightly crisp, stirring occasionally.

Add beef into pot.  Break beef up with a wooden spoon.  Cook until cooked through, stirring occasionally.  Drain bacon/beef drippings as necessary; only leave about 2 tablespoons of drippings in the pan.  Tip for checking drippings:  Scrape all meat to one side, tip pan.  Drippings will pool on the side.  Use a spoon to remove drippings as necessary.

Stir in flour, seasoning and paprika.  Stir until flour is coated.  Add beer and scrape the bottom of the pot with a spoon to deglaze the pan, allow to cook for 3 minutes. Add half & half.  Stir to combine and bring to a bubble.  Add cheese and stir until cheese is melted.   Allow to simmer until ready to serve, stirring occasionally.

Garnish with croutons, bacon, pickles, whatever you like on your burger.

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