Ingredients
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1 pound ground beef
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4 slices thick-cut bacon, chopped
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2 medium carrots, peeled and diced
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2 medium celery, diced
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1 small onion, diced
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4 cups chicken broth
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2 large russet potatoes, peeled and diced
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3 tablespoons butter
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¼ cup all-purpose flour
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1 ½ cups milk
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2 cups shredded Cheddar cheese, plus more for garnish
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1 teaspoon dried basil
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1 teaspoon dried parsley
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salt and freshly ground black pepper to taste
Directions
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Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain, discard grease, and set aside.
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Meanwhile, place bacon in a 3-quart saucepan, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove crisped bacon with a slotted spoon and set on paper towels to drain. Leave bacon grease in the saucepan.
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Sauté carrots, celery, and onion in the bacon grease until vegetables are tender, about 10 minutes. Add broth, potatoes, and browned ground beef; bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, 10 to 12 minutes.
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Meanwhile, wipe out the skillet you previously cooked the beef in. Melt butter in the skillet and whisk in flour; cook, stirring frequently, until bubbly, 3 to 5 minutes. Carefully whisk milk into flour-butter mixture until well combined and very smooth.
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Pour milk mixture into the soup, whisking to combine; bring to a boil and simmer for about 2 minutes. Add Cheddar cheese and stir until melted. Season with basil, parsley, salt, and pepper.
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Remove from heat. Ladle soup into bowls and sprinkle with bacon and additional shredded Cheddar cheese.
Nutrition Facts (per serving)
| 573 | Calories |
| 34g | Fat |
| 34g | Carbs |
| 32g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 573 | |
| % Daily Value * | |
| Total Fat 34g | 44% |
| Saturated Fat 18g | 89% |
| Cholesterol 120mg | 40% |
| Sodium 1343mg | 58% |
| Total Carbohydrate 34g | 12% |
| Dietary Fiber 3g | 10% |
| Total Sugars 6g | |
| Protein 32g | 63% |
| Vitamin C 10mg | 11% |
| Calcium 389mg | 30% |
| Iron 3mg | 18% |
| Potassium 976mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
