While we rarely get very cold winters here in Florida, we love our cold weather when it rolls in. Give us a little chill in the air and we’ve broken out our sweaters, fuzzy boots, and chili and chicken & dumplings recipes.

As much as I love chili and chicken & dumplings, sometimes I need a comfort food fix… cheeseburger soup.

I began making cheeseburger soup several years ago for my guys and I fell in love with it as much as they did. Tonight’s cheeseburger soup will take a slightly new direction…BACON Double Cheeseburger Soup.
This recipe uses ordinary bacon, but you can add an even beefier flavor to it by mixing it up with beef bacon. Beef bacon is about as delicious as you’d expect, with the satisfaction and flavor that might remind you of a tasty cured brisket. Even better, it’s halal, meaning that more people can enjoy that bacony goodness.

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Bacon Double Cheeseburger Soup

Ingredients

• 6 strips of bacon
• 1 lb. Ground sirloin
• 1 medium onion-chopped
• 2 garlic cloves-minced
• 2 c. Frozen hash brown potatoes (cubes)
• 1 qt. Beef stock
• 1 TBSP tomato paste
• 2 c. Shredded sharp cheddar
• 2 c. Shredded Colby Jack
• 1/4 c heavy cream

Instructions

1. In Dutch oven or 2 at saucepan, fry bacon until crisp. Remove from grease, but do not discard.
2. Add ground sirloin, onion, and garlic and cook over medium heat until meat is fully cooked.
3. Add potatoes and saute until tender.
4. Add beef stock and tomato paste and bring to a boil. Cook over medium heat for 10-15 minutes or until liquid has slightly reduced.
5. Add cheese and cream and reduce heat to medium-low.
6. Simmer until cheese has melted and everything is completely incorporated.
7. Serve immediately.

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