This hearty, meat-and-potatoes soup tastes like a cheeseburger, but can be eaten with a spoon.
- 3 slices bacon,
- 1 pound ground sirloin,
- ½ teaspoon ground black pepper, divided,
- ¼ teaspoon salt, divided,
- ¾ cup diced onion,
- ¼ cup all-purpose flour,
- 4 cups nonfat milk,
- 1 14.5-ounce can unsalted beef broth,
- ¼ cup ketchup,
- 2 tablespoons yellow mustard,
- 1 pound russet potatoes, peeled and diced,
- 8 ounces shredded extra-sharp Cheddar,
- 1 medium ripe tomato, diced,
- 2 scallions, sliced,
In a large stockpot, cook bacon over medium to medium-high heat until crisp, 5 minutes, turning occasionally. Remove to paper towels.
Crumble ground sirloin into pot and season with 1/4 teaspoon pepper and 1/8 teaspoon salt. Brown 4 minutes, breaking apart with a wooden spoon. Remove to a bowl with a slotted spoon.
Reduce heat to medium. Add onion and cook 3 minutes. Sprinkle with flour and cook, stirring, 1 minute. Whisk in milk and broth. Increase heat to medium-high and whisk in ketchup, mustard and remaining 1/4 teaspoon pepper and 1/8 teaspoon salt. Stir in diced potatoes and bring to a simmer. Cook 10 minutes.
Remove from heat and stir in cheese. Add ground sirloin back to pot. Divide soup among 6 bowls. Crumble bacon. Top each serving with tomato, scallions and crumbled bacon.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.