Mimi's Kitchen

The Year of Soup Recipe Challenge is rolling right along here at Mimi's Kitchen, and for week 6, I have a recipe for you that's based on and American fast food favorite...bacon cheeseburgers with fries!
I know it sounds off-the-wall, but the flavors we all love in this classic combination translate surprisingly well into a soup too. Besides, anything with bacon in it can't be all bad (can I get an "amen")? This soup is a snap to prep, goes from stove to table in about 30 minutes, and it tastes amazing! Give it a try this week...I bet your kids will love the idea of "cheeseburger soup" (my 6-year-old grandson, who loves soup, said he thought cheeseburger soup was "crazy" but after tasting it, his mom said he asked for more!)

P.S. Sorry there's no picture of the soup...I came up with this long before my blogging days (aka the days when I obsessively photograph everthing I cook!)

Mimi's Bacon Cheeseburger and Fries Soup

2 tbsp. olive oil
1 small onion, diced
6 medium potatoes, peeled and cubed
1 can diced tomatoes with green chilies, drained
3 cups water
1 envelope brown gravy mix
1 tbsp. sweet pickle relish
2 cans cheddar cheese soup
1 lb. ground beef
4 cups buttermilk (or plain milk)
2 tbsp. flour
2 tbsp. butter, softened but not melted
2 cups shredded cheddar
4-6 slices bacon, cooked and crumbled
croutons (optional)

In a large pot or soup kettle, heat olive oil over medium-high heat; add onions and cook until translucent. Add potatoes and next 5 ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Meanwhile, in a large skillet, cook ground beef until no longer pink; drain. Add ground beef to potato mixture. Stir in milk.

In a small dish or bowl, combine flour and butter using two forks; gradually add to soup, whisking constantly. Bring to a boil; cook and stir for 2 minutes until soup begins to thicken. Reduce heat; stir in grated cheese until melted. Garnish with crumbled bacon and croutons.