Diced cherry tomatoes
Sliced green onions
Sliced dill pickles
- Place the bacon in a soup pot over medium heat
and sauté until crisp-tender, about 4 minutes. Remove
the bacon and reserve for garnish. Leave the drippings
in the pot. - Add the butter and onions to the pot and sauté for
5 minutes or until translucent. Add the ground beef,
salt, and pepper and sauté, while crumbling, until the
meat is cooked through and no longer pink, about 5
minutes. - Meanwhile, place the cream cheese, shredded
cheddar cheese, and broth in a blender and puree until
smooth. Add the mixture to the soup pot. Heat for 5
minutes or until warm, but do not allow the soup to
boil. - Ladle the soup into 4 serving bowls and garnish
with diced cherry tomatoes, sliced green onions,
shredded cheese, and the reserved bacon. Serve with
dill pickle slices on the side. - Store extras in an airtight container in the
refrigerator for up to 3 days. Reheat in a saucepan over
medium heat for a few minutes or until warmed
through.