2 pieceshamburger buns, diced into 1/2-inch (1 cm) cubes
4 slicesslices bacon, diced
8 oz (226 g)lean ground beef
2 tbsp (30 mL)butter
1 onion, finely diced
2 carrots, finely diced
2 stalkscelery, finely diced
2 cloves garlic, minced
1 tsp (5 mL) Worcestershire sauce
2 tbsp (30 mL) all-purpose flour
1 carton CAMPBELL’S® Ready to Use Beef Broth
1 cup (250 mL) heavy cream
2 fresh bay leaf
1 large Yukon gold potato, peeled and diced
1 cup (250 mL) shredded Cheddar cheese
1 tbsp (15 mL) chopped green onion or chives
YIELD 4 servings
Preheat oven to 400°F (200°C).
Spread bun cubes in a single layer on a baking sheet. Place into oven and bake until crisp and golden, about 10 minutes; set aside.
Meanwhile, in large skillet over medium high heat, cook bacon until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside
Drain all but 1 tbsp (15 mL) of the fat from the pan and return to medium high heat. Add ground beef and cook until browned, about 3-5 minutes, crumbling the beef as it cooks; drain excess fat and set aside.
In large saucepan over medium heat, melt butter. Add onion, celery, carrots and cook until tender crisp, about 4 minutes. Add garlic and Worcestershire sauce ; cook one minute more. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef broth and cream, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in bay leaves potatoes.
Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes. Stir in ground beef, cheese, salt and pepper, to taste. Serve immediately, garnished with croutons (bun cubes), bacon and green onions.