Bacon Cheeseburger Soup

This soup is hearty and healthy.  It satisfies a craving for a cheeseburger, and it is a hit with kids.  It even uses up leftover mashed potatoes!

Ingredients:

1lb ground beef

3 rashers bacon

1 onion, chopped

2 carrots, chopped

1 celery stalk, chopped

2 cloves garlic, minced

8 mushrooms, halved then sliced

1 tbsp each mustard and ketchup

1 tbsp flour

1 14 oz can diced tomatoes

1 litre chicken stock

1 cup leftover mashed potatoes

1 cup grated cheddar cheese

6 dill pickles, chopped

1. In a large pot or dutch oven, cook the bacon slowly until the fat is rendered and it is becoming crispy on the edges.  Remove to a paper towel lined plate and set aside.  Drain the bacon fat from the pot. and add the ground beef, breaking it up and cooking it until it is very brown and caramelized.  Meanwhile, chop up the cooked bacon and set aside again, 

2.  Add the onions, celery, carrots, garlic and mushrooms to the pot and allow to cook sweat, cooking slowly.  When all the vegetables have released their water and become soft, stir in the mustard and ketchup, then the flour.  Cook for a further 3-4 minutes, then add the canned tomatoes and chicken broth.

3.  Simmer 15-20 minutes, then stir in the mashed potatoes to thicken the soup.  Allow the soup to heat through, then stir in half of the cheese.

4.  Serve hot, with the remaining cheese and the chopped bacon and pickles to sprinkle on top as garnish.