Bacon/Cheeseburger Soup

12  slices		bacon, chopped
1  lb.		ground beef
4  tablespoons		butter
1		medium onion, chopped
1  cup		carrots, shredded
1-3/4  lb.		peeled potatoes
4  cups		chicken broth
1/2  teaspoon		red pepper flakes
1  teaspoon		dried parsley
1  teaspoon		dried basil
3/4  teaspoon		salt
1/2  teaspoon		pepper
1  cup		cream
1/2  cup		sour cream
16  ounces		shredded cheddar
1		parsley sprig
1  cup		Celery - Fresh, Diced
1  teaspoon		Ground Oregano

Tip: For nutritional information on all the ingredients in Bacon/Cheeseburger Soup just click on each ingredient name. Then adjust the serving size for any Bacon/Cheeseburger Soup ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

In large pot, fry bacon until crisp. Remove & set aside. Reserve 1/4 of the drippings in the pot. Add beef, crumbling until nicely browned. Drain & set aside. Add butter to pot, and add diced onion. Cook until tender. Add carrots, potatoes, and celery. Cook until tender- add 3 cups chicken broth, red pepper flakes, parsley, basil and oregano.Season with salt and pepper. Stir and add in beef. If too thick- add remaining cup of broth. Simmer 10-12 minutes. Reduce heat and stir in sour cream and whipping cream. Stir in 3/4 of the bacon and cheese. Stir until cheese is melted. Serve with remaining bacon and sprigs of fresh parsley.