Total Time
Prep 20 mins
Cook 30 mins

If you prefer a thicker texture increase the flour slightly, I also add in a couple tablespoons Cajun spice and a couple of seeded and finely chopped jalapeno peppers for extra heat and also some canned or frozen corn kernels, if desired you may omit the cheddar cheese soup and add in 1/2 cup more of shredded cheese :)

Ingredients Nutrition


  1. In a pot cook bacon until almost crisp; remove to a large bowl.
  2. Add in the ground beef, onions, garlic, diced carrots and celery until well browned, stirring constantly (about 12-15 minutes) transfer the mixture to a bowl that has the cooked bacon in it; drain fat.
  3. Add in 1/3 cup butter to the pot and cook until melted.
  4. Add in 1/2 cup flour; whisk for 1 minute.
  5. Slowly add in the half and half cream, chicken broth and bouillon powder (if using) bring to a boil stirring constantly with wooden spoon until combined and thickened.
  6. Add in the undiluted cheddar cheese soup and 1/4 cup grated Parmesan cheese; stir until completely combined and the cheese has melted completely.
  7. Add in the cooked ground beef, bacon and veggie mixture back to the pot; stir to mix and simmer over low heat for about 25-30 minutes.
  8. Stir in the grated cheddar cheese until melted and heated through.
  9. Season with cayenne pepper, salt and lots black pepper.
  10. Delicious!


Most Helpful

This was awesome after I changed it up a bit. I used the drippings from the bacon and hamburger instead of butter, and it added a lot of flavor. I also increased the amount of bacon and shredded cheese, and omitted the carrots. It's a great lunch for a New England winter!

littlemissljk February 08, 2008

This was just okay for us. It wasn't really soup to us, in fact, if I'd made biscuits for supper instead, we probably would have eaten it on top of those. It was very bland in flavor also. I added quite a bit of red pepper flakes, but for our tastebuds this just didn't do it. Thanks for the opportunity to try it!

Nonnie4Two October 17, 2007

This was simply a wonderful soup for a chilly late autumn supper. We live in the French countryside, so I did have to make some changes to account for the ingredients I had on hand (no cheddar cheese soup for example) but it still worked out great. I increased the cheddar cheese to compensate for the soup, and as a substitute for half-and-half I used full fat evaporated milk. I also had some leftover potroast, so ground that up and added it to the ground beef. It does make a lot, and it's very filling, so we'll be looking forward to those leftovers today.

Possumgirl (Randy) December 02, 2006

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