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1
Cook the bacon in a 5-quart Dutch oven until crispy, remove to paper towels to drain.
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2
Add the ground beef to the pot with the bacon grease and cook until beginning to brown, breaking the meat into small pieces.
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3
Add the chopped onion and garlic and cook until the onions are soft and the meat is cooked through.
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4
Drain the fat from the pot, then return it to the heat.
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5
Stir in the Worcestershire sauce, then add the chicken broth and bring to the boil.
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6
Reduce the heat to simmer.
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7
Meanwhile, in a small bowl, whisk together the milk and the flour until smooth.
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8
While the soup is simmering, stir in the flour and milk and stir and simmer until the soup is slightly thickened.
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9
Add the grated cheese a handful at a time, stirring to melt after each addition.
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10
When all the cheese is incorporated, stir in the mustard and the ketchup and add salt and pepper to taste.
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11
Crumble the cooked bacon and stir into the soup.
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12
Cover and simmer the soup for 10 minutes.
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13
While the soup is simmering, spread each side of the hamburger buns with butter, cut into thin strips and toast in a toaster oven or under the broiler until lightly toasty.
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14
Serve the soup immediately, accompanied by the bun croutons.
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15
If you'd like, you could top with extra crumbled bacon, pickle relish, more grated cheese-anything you like on your cheeseburger!
