3Russet Potatoes - peeled and diced into 1/2 inch pieces
3clovesGarlic - minced
¼cupShredded Cheddar Cheese
2teaspoonsGreen Onion - chopped
Instructions
Add the bacon to a large Dutch oven over medium high heat. Cook until crispy.
Remove bacon from the pot and drain any fat, reserving 1 tablespoon.
Add the reserved bacon fat to the pot and add ground beef, onion, and 1 teaspoon of All Purpose Seasoning Blend.
Cook beef until no longer pink, about 5 minutes. Drain any excess fat.
Add the butter to the pot; When melted, stir in flour. Stir for 1-2 minutes or until flour has coated all of the beef.
Pour in milk and chicken broth; Add the diced potatoes, garlic, and remaining 2 teaspoons of All Purpose Seasoning.
Bring to a simmer and cook for 15 minutes, or until the potatoes are fork tender.
When the soup is ready, remove from heat and stir in shredded cheese and cooked bacon.
Notes
Sour Cream: To make the soup thick and creamy, add in some sour cream while it's cooking and stir.
Pecorino Romano Cheese: Add in some grated pecorino Romano cheese to your soup. This cheese melts easily and tastes delicious.
Storage: Store leftover soup in an airtight container in the fridge. Because ground beef does not have a long shelf life, it's best to eat the soup within a week of cooking it.
Extras: Add salt and pepper to taste. You can also sauté some onions and add these to the soup to enhance the texture.
Broth: For a thinner soup, add some extra chicken broth. To make it thicker, add some heavy cream or cream cheese.