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© Meredith Corporation. All rights reserved. Used with permission.
In a large stockpot, cook bacon over medium to medium-high heat until crisp, 5 minutes, turning occasionally. Remove to paper towels.
Crumble ground sirloin into pot and season with 1/4 teaspoon pepper and 1/8 teaspoon salt. Brown 4 minutes, breaking apart with a wooden spoon. Remove to a bowl with a slotted spoon.
Reduce heat to medium. Add onion and cook 3 minutes. Sprinkle with flour and cook, stirring, 1 minute. Whisk in milk and broth. Increase heat to medium-high and whisk in ketchup, mustard and remaining 1/4 teaspoon pepper and 1/8 teaspoon salt. Stir in diced potatoes and bring to a simmer. Cook 10 minutes.
Remove from heat and stir in cheese. Add ground sirloin back to pot. Divide soup among 6 bowls. Crumble bacon. Top each serving with tomato, scallions and crumbled bacon.