Ingredients
1 Medium onion, diced
1 Stick unsalted butter
2 Tablespoons bacon grease (or unsalted butter)
½ Pound ground beef
2 Tablespoons vegetable oil
¼ Pound bacon, chopped finely
1 14.5oz Can chicken broth
¼ Cup + 2 Tablespoons all purpose flour
½ - ¾ Pound Yellow American cheese (or cheddar)
1 Quart half and half
1 Packet of Goya jamon (optional)
Salt and Black pepper to taste
Directions
Melt butter and bacon grease in stockpot over medium heat and add onions, sauté until translucent. Add vegetable oil to a skillet on medium-high heat; add beef and bacon cook until browned. Remove beef and bacon with a slotted spoon, set aside.
Add the flour to the stockpot and cook for 2-3 minutes. Stir in the chicken broth and half and half, bring to a boil.
The mixture should begin to thicken, add beef, cheese, bacon and Goya seasoning (this seasoning will give the soup a smoky bacon taste). Stir to make sure your soup doesn’t clump. Add salt and black pepper to taste.
Serve with chopped lettuce and diced ripe tomatoes. You can also place a buttermilk biscuit in the bottom of the bowl and ladle the soup over it. Enjoy!
