Loaded Bacon Cheeseburger Soup

Ingredients

• ½ lb bacon (diced)
• 1 lb ground beef
• 1 onion (chopped)
• 1 cup diced carrots
• 4 potatoes (diced)
• ¼ cup all-purpose flour
• 4½ cups chicken broth
• 1½ cups whole milk or half-and-half
• 8 oz Velveeta cheese, cubed
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 tsp salt, divided, plus more to taste
• 1 tsp garlic powder (divided)
• 1 tsp paprika (divided)
• ½ tsp black pepper (plus more to taste)
• Optional Toppings:u2028Reserved bacon, green onions, extra shredded cheese, and chopped pickles.

Instructions

1. In a large pot or Dutch oven over medium heat, cook the bacon until browned and crisp. Remove and set aside, leaving the drippings in the pot.
2. Add the onion and carrots. Cook for a few minutes until they begin to soften. Add the ground beef, breaking it apart as it cooks. Season with ½ tsp each salt, garlic powder, and paprika, plus ¼ tsp black pepper.
3. Once the beef is fully cooked, carefully drain about half the grease. Then, stir in the flour and cook for 1-2 minutes, stirring constantly.
4. Gradually stir in the chicken broth, then add the potatoes. Bring to a boil, reduce the heat, and cover. Simmer for 20-25 minutes, or until the potatoes are fork-tender, stirring every 3-5 minutes to prevent sticking.
5. Partially mash the potatoes in the pot to thicken the soup, leaving plenty of chunks. Reduce the heat to low and stir in the milk or half-and-half, Velveeta, cheddar, and mozzarella until melted and creamy.
6. Add the remaining salt, garlic powder, paprika, and black pepper. Taste and adjust as needed. Stir in most of the cooked bacon, reserving some for topping.
7. Remove from the heat, cover, and let sit for about 10 minutes before serving. Top with the reserved bacon, extra cheese, and any other toppings you love!