Categories: beef, soup

Ingredients

• 4 c broth
• 1 can diced tomatoes
• 1/4 c chopped dill pickles
• 2 T Dijon Mustard
• 2 T Worcestershire sauce
• 2 T chopped fresh flat-leaf parsley
• 1 t salt
• 1/2 t black pepper
• 1 1/2 pounds ground beef
• 1 small onion, diced
• 4 cloves garlic, minced
• 1 1/2 c shredded sharp cheddar cheese
• 1 c heavy cream
• 8 slices bacon, cooked crisp and crumbled

Directions

1. Heat a large dutch oven or stock pot over medium heat. Add the ground beef, onions, and garlic, and cook until the ground beef is browned and cooked through.

2. Add the beef stock, tomato, pickles, Dijon, Worcestershire sauce, parsley, sea salt, and black pepper. Bring to a boil, and then reduce the heat to medium-low and simmer for 30 minutes.

3. Mix in the cheddar cheese and heavy cream, reduce the heat to low, cover and stirring occasionally, simmer for 30 minutes.

4. Add bacon just before serving.

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