Bacon Double Cheeseburger Beer Cheese Soup

serves 8

12 ounces thick cut bacon, uncooked
1 pound lean ground beef
¼ cup all-purpose flour
1 tablespoon Montreal steak seasoning
2 teaspoons smoked paprika
1 (12 ounce) beer (I used Blue Moon)
4 cups half and half
16 ounces mild cheddar cheese, shredded
croutons, pickles, bacon bits (optional garnishes)

Warm an 8 quart pot over high heat.  Using clean scissors; cut bacon into pot.  Cook bacon until lightly crisp, stirring occasionally.

Add beef into pot.  Break beef up with a wooden spoon.  Cook until cooked through, stirring occasionally.  Drain bacon/beef drippings as necessary; only leave about 2 tablespoons of drippings in the pan.  Tip for checking drippings:  Scrape all meat to one side, tip pan.  Drippings will pool on the side.  Use a spoon to remove drippings as necessary.

Stir in flour, seasoning and paprika.  Stir until flour is coated.  Add beer and scrape the bottom of the pot with a spoon to deglaze the pan, allow to cook for 3 minutes. Add half & half.  Stir to combine and bring to a bubble.  Add cheese and stir until cheese is melted.   Allow to simmer until ready to serve, stirring occasionally.

Garnish with croutons, bacon, pickles, whatever you like on your burger.  Enjoy!

DONNA’S NOTES:  Half and half is a US dairy product made up of half cream and half milk.  Feel free to substitute accordingly. You may also use all cream, which would make the soup more rich.  All milk would tone down the soup.

10/14/15 This recipe was edited to reduce the Montreal Steak Seasoning to 1 tablespoon. It was originally published with 2.
Recipe developed by Donna Elick - The Slow Roasted Italian 
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