Categories: Soup

Ingredients

• 12 ounces thick cut bacon, uncooked
• 1 pound lean ground beef
• 1/4 cup all-purpose flour
• 1 tablespoon Montreal steak seasoning
• 2 teaspoons smoked paprika
• 1 (12 ounce) beer (I used Blue Moon)
• 4 cups half and half
• 16 ounces mild cheddar cheese, shredded
• croutons, pickles, bacon bits (optional garnishes)

Directions

1. Warm an 8 quart pot over high heat. Using clean scissors; cut bacon into pot. Cook bacon until lightly crisp, stirring occasionally.

2. Add beef into pot. Break beef up with a wooden spoon. Cook until cooked through, stirring occasionally. Drain bacon/beef drippings as necessary; only leave about 2 tablespoons of drippings in the pan. Tip for checking drippings: Scrape all meat to one side, tip pan. Drippings will pool on the side. Use a spoon to remove drippings as necessary.

3. Stir in flour, seasoning and paprika. Stir until flour is coated. Add beer and scrape the bottom of the pot with a spoon to deglaze the pan, allow to cook for 3 minutes. Add half & half. Stir to combine and bring to a bubble. Add cheese and stir until cheese is melted. Allow to simmer until ready to serve, stirring occasionally.

4. Garnish with croutons, bacon, pickles, whatever you like on your burger. Enjoy!

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