Cooking Instructions

• In a large pot, add olive oil and bacon, then place over medium heat. Cook bacon until crispy, then transfer to a paper-towel-lined plate.
• Add onion, celery, carrot, ½ teaspoon salt, and ¼ teaspoon black pepper to pot and cook until soft, about 5 minutes. Then add garlic and cook until fragrant, about 1 minute more.
• Add ground beef and 1 teaspoon salt and cook, breaking up meat with a wooden spoon, until no longer pink, about 6-7 minutes. Drain.
• Stir in mustard, broth, and diced tomatoes. Bring to a simmer over medium heat, and let cook for about 10 minutes.
• Turn heat to low and stir in cheese, half and half, and flour. Cook until the cheese has melted and soup is thickened, about 12-15 minutes.
• Top with crumbled bacon, more cheese, dill pickles, and toasted sesame seeds.