Time will pass and seasons will come and go, so to will football season inevitably end for every fan base...some sooner than others. Unfortunately for the Pittsburgh Steelers and their fans, the season has ended at the hands of a New England Patriots butt whoopin'. As hard as it is to admit, the better team clearly won....with that said...LETS GO PENS!!
Whenever I watch big games, like the Steelers/Patriots AFC Championship game, I always make a point to make something absolutely delicious. So that whatever the outcome of the game, at least I still win because I had something delicious...well that's my silver lining logic. So, in true fashion, I made this delicious Bacon Cheeseburger soup! What really makes this soup fantastic is layering the bacon flavor through the entire cooking process. This flavor layering can be achieved in lots of recipes, especially when using a fat (i.e. butter, oil, bacon fat, etc). In this example, I rendered fat from both the ground beef and bacon. I then saved that rendered fat and used it through the entire recipe. I used the golden delicious fat to saute the mirepoix, as well as, the base for the roux. Layering or building flavor, especially in soup, is definitely a great way to elevate any dish. With that said, lets check out this delicious recipe!
Bacon Cheeseburger Soup
Prep time: 45m | Cook time: 30min | Total time: 1hr 15min | Yield: 8 servings (2 1/4 quart)
- 1/2 lbs ground beef
- 4 slices bacon, 1" chop
- 3/4 cup onion, chopped
- 3/4 cup carrots, shredded
- 3/4 cup celery, diced
- 1 tsp dried basil
- 1 tsp dried parsley
- 1-3/4 pounds peeled potatoes, cubed (about 4 cups)
- 3 cups chicken stock
- 1/4 cup all-purpose flour
- 1 package (16-ounce) Velvetta cheese, cubed
- 1-1/2 cups whole milk
- 3/4 tsp salt
- 1/2 tsp pepper
- 2 tsp worchestershire sauce
- 1/4 cup sour cream
- In a dutch oven over medium heat, cook and crumble beef until no longer pink; drain and set aside. In the dutch oven, add chopped bacon and cook until crispy and bacon fat is rendered. Place mesh sieve over a bowl and drain bacon, separating the bacon bits from fat. Set both the fat and cooked bacon aside. In same dutch oven, add 1 tablespoon bacon fat over medium heat. Saute onion, carrots, celery, basil and parsley until tender, about 10 minutes. Add potatoes, beef and chicken stock; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes.
- Meanwhile, in a small skillet, heat 3 tablespoons of bacon fat until shimmering. Add flour; cook and stir until bubbly, 3-5 minutes. Add roux to the soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, milk, salt, pepper, and worchestershire sauce; cook until cheese melts. Remove from heat; blend in sour cream.
- To service, top soup with shredded cheddar cheese, cooked bacon bits, and sliced scallions.
Of course when throwing a Super Bowl Party (or should I say Soup-er Bowl Party...ba doom ching!) you may want to keep food out to snack on during the game. It is crucial that hot foods at above 135F and cold foods don't exceed 41F. Always check these temperatures every 2 hours to maintain proper food safety protocol. The best way to monitor food temperatures? Thermapen of course! I use mine pretty much every time I cook. It's incredibly accurate, easy to ready, fast, and most importantly durable.
Other delicious soup recipes...
Galliker's makes the best French Onion Chip Dip known to man kind...there is absolutely nothing like it. And outside of Pennsylvania, it probably isn't even known of. It has been a staple at our family get-togethers ever since I can remember. There are some members of my family that can finish a whole tub of it with about 3 chips (*Cough my sister & Aunt Janet *cough*).
When my wife finally experienced the greatness that is Gallicker's French Onion Dip, she too has become addicted. Whenever we go to Pennsylvania to visit we are greeted with about 4 tubs of the goodness that we pack up in a cooler to bring home. But, the past few years it has become increasingly difficult to procure the dip. You used to be able to find it at all the Sheetz locations, then just one Sheetz location, now there is really only one other gas station that sells it....uh oh!
Here is my attempt at making my own Galliker's French Onion Chip Dip...it tastes NOTHING like it but it is still pretty dang good and would be a great treat for any upcoming Superbowl Parties!
French Onion Dip
Prep time: 15 min
Cook time: 32 min
Total time: 1 hr 45 min
Yield: 3.5 cups
- 2 Tbsp Unsalted butter
- 2 Vidalia onions, sliced into 1/4" rings
- 2 Large shallots, sliced into 1/8" rings
- 3 Cloves garlic, minced
- 2 cups Sour cream
- 1 cup Mayonnaise
- 1 tsp Celery salt
- 1 tsp Worcestershire sauce
- As needed Kosher salt and freshly ground pepper
- For serving Potato chips
- In a large saute pan, heat the butter over medium-high heat. Add the onions and saute, stirring occasionally, for 15 to 20 minutes, or until golden brown and caramelized. Add the shallots and saute for 8 to 10 more minutes, until the onions and shallots are dark brown. Add the garlic and saute for 2 minutes. Remove from the heat and let cool for 5 minutes, then chop the onion mixture into 1/4-inch pieces. Set aside to cool to room temperature.
- In a bowl, mix the sour cream, mayonnaise, celery salt, Worcestershire sauce and 1 teaspoon each salt and pepper. Fold in the onion mixture. Refrigerate at least 1 hour or overnight. Serve with potato chips.