One of my happy food moments as a kid was a bowl of cheeseburger soup I had at a friends house. I remember being completely blown away by the delicious flavors and, well, then we went and played dress up or something like that and the cheeseburger soup was forgotten. Except, every now and then I think back on that bowl of soup and how spectacular it was. I think at one point over the past two decades I got that very same recipe. But I have no idea where I placed it.
So this week while trying to think of which soups I wanted to make I knew cheeseburger soup was a must-do. As I thought about what might make cheeseburger soup even better that what I remembered it as, it hit me – bacon! Bacon cheeseburger soup. Bacon makes everything better. And I don’t know, maybe my original bowl of cheeseburger soup had bacon, I don’t remember it though.
This soup has a bit of prep work with peeling and grating and such tedious tasks, so be sure to give enough time for that and have a good station turned on Pandora! We are enjoying Piano Guys a lot lately.
Brown the beef in skillet until brown. Drain, if needed, and set aside.
In same skillet melt the 1 Tbs butter and add onion, garlic, carrots, celery, basil and parsley. Saute until done to your preference (we like them brown, at very least get to a tender stage.) Set veggies aside.
Pour the broth into a soup pot and bring to a boil.
Reduce heat on soup pot, add potatoes to broth and cook until tender, about ten minutes.
In skillet melt the 3 Tbs of butter. Whisk in the cornstarch - this is the thickener for the soup and will clump. Once bubbly add cornstarch mixture to the soup pot and stir into the broth and potato mixture.
Add cooked beef and the veggies that had been set aside.
Stir in cheese, milk, cream, hot sauce, salt and pepper, stirring until cheese is thoroughly melted.
Remove from heat and stir in sour cream and bacon, leaving a bit to garnish top of bowls if desired.