I was in the mood for soup since it's a bit brisk out in Pittsburgh this time of year. I asked a few coworkers what types of soup they like to get a few good ideas for something different. I heard southwest chicken tortilla soup, broccoli & cheddar, and chicken noodle, but one idea really seemed different & I needed to give it a try. The suggestion was bacon cheeseburger soup. Challenge accepted. This is my own twist to the bacon cheeseburger soup.
First, cook some bacon. Set the bacon aside & put 1 tbsp of bacon grease in a pot.
Slice 1 onion and saute until onions are translucent. 
Add the ground sirloin and cook until brown. Add salt. Then add 4 cups of beef broth. Whisk in 2 tsp of xanthan gum as a thickener then bring to a boil. 
Grate 2 cups of white cheddar cheese and add to boiling soup. Add an additional 1 cup of sharp yellow cheddar cheese. Stir until the cheese melts. Then add 1 cup of cream.
Crumble 3-4 strips of cooked bacon into the soup. Serve hot and garnished with sliced pickles. The pickles really kick the flavor up a notch.
Ingredients:
1 lbs ground sirloin
1/2-1 lbs bacon
1 medium sized onion
4 cups beef broth
1/2 tsp salt
2 cups white cheddar cheese
1 cup shredded sharp cheddar cheese
1 cup heavy cream
2 tsp xanthan gum (gluten free thickener - optional)
pickles (optional)
Makes 4 servings
