Creamy Bacon Cheeseburger Potato Soup

Instructions

Step 1 In a large pot, cook the chopped bacon until crispy, then remove and set aside.
/n Step 2 In the same pot, cook the ground beef until browned, then drain excess grease.
/n Step 3 Add diced onion and carrots, sautéing until softened.
/n Step 4 Stir in minced garlic and cook briefly until fragrant.
/n Step 5 Add butter and let it melt, then sprinkle in flour and whisk to form a roux.
/n Step 6 Gradually pour in beef broth, whisking constantly until smooth.
/n Step 7 Add diced potatoes and bring to a simmer, cooking until tender.
/n Step 8 Stir in heavy cream and milk, allowing the soup to thicken.
/n Step 9 Add shredded cheddar cheese, salt, pepper, paprika, and thyme, stirring until melted.
/n Step 10 Return bacon to the pot, stir, and serve warm.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth to adjust consistency. This soup can be frozen for up to 2 months, though the texture may slightly change when reheated.