Bacon Cheeseburger Soup

Main Ingredients:

• 1/2 pound ground beef
• 1/4 cup butter or margarine, divided
• 3/4 cup chopped onion
• 3/4 cup shredded carrots
• 3/4 cup sliced celery
• 1 teaspoon parsley flakes
• 3 cups water
• 3 Herb-Ox® Beef Bouillon Cubes
• 2 cups frozen hashbrown potatoes
• 1/4 cup all-purpose flour
• 2 cups shredded processed American cheese
• 1 1/2 cups milk
• 1 (3-ounce) jar Hormel® Real Bacon Bits, divided
• 1/4 cup dill pickle relish
• 1/4 teaspoon pepper
• Sliced green onions

Instructions

1. 1

   In large saucepan or Dutch oven, cook beef over medium-high heat, stirring occasionally, 4 to 5 minutes or until no longer pink. Drain well.

2. 2

   In same saucepan, melt 1 tablespoon butter over medium-high heat. Add onion, carrots, celery and parsley flakes; cook, stirring frequently, 8 to 10 minutes or until tender. Add water, bouillon, potatoes and beef; bring to a boil. Reduce heat to medium-low. Cover saucepan; cook, stirring occasionally, 10 to 12 minutes longer or until potatoes are tender.

3. 3

   Meanwhile, in small skillet, melt remaining 3 tablespoons butter over medium heat. Add flour; cook, stirring constantly, 3 to 4 minutes or until bubbly. Add to soup in saucepan; bring to a boil. Cook, stirring frequently, 2 minutes longer. Reduce heat to low.

4. 4

   Add cheese, milk, 1/2 of bacon bits, the relish and pepper to saucepan. Cook, stirring frequently, 3 to 5 minutes or until cheese is melted.

5. 5

   Ladle soup into warm soup bowls. Top each serving with additional shredded cheese, remaining 1/2 of bacon bits and the green onions, if desired.