This soup is quick and easy to make and on the table within an hour including prep time. This can be made in a slow cooker or cast iron skillet and as with most soup, it's even better reheated the next day when all the flavors have a chance to meld. Best of all it uses ingredients you likely already have on hand
BACON N CHEESE BURGER SOUP
- Servings: 4
- 1/2 pound ground chicken/poultry
- 3/4 cup chopped onion
- 1 T. Garlic Seasoning
- 1 teaspoon dried parsley
- 1 tsp. Smoked Paprika
- Pinch Salt and Pepper (to taste)
- 4 tablespoons butter
- 3 cups chicken broth
- 1 can tomatoes
- 4 slices cooked, chopped bacon
- 2 cups Shredded Cheddar cheese (Colby, Mozzarella can be added or mixed)
- 3/4 cups milk
- 3/4 C. Cream
- 1/4 C. Potato Flakes
- 1/4 cup sour cream (or plain yogurt)
Directions
- In a large cast iron skillet, melt 1 tablespoon butter or margarine over medium heat: cook and stir onion and ground poultry , until meat is browned and onions caramelized.
- Stir in seasonings and parsley. Add broth and bacon. Bring to a boil, then simmer until onions are tender, about 10-12 minutes.
- Melt the remainder of butter and stir in the potato flakes, milk and cream, stirring until smooth.
- Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in half of the cheese. When cheese is melted, add sour cream and heat through. Do not boil.
- Serve topped with a dollop of sour cream or plain yogurt and sprinkle liberally with cheese and parsley.
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