Cheeseburger Soup
Cheeseburger Soup is a comforting blend of classic cheeseburger flavors in a hearty soup with beef, bacon, potatoes, veggies, and cheese.
Servings: 6
Ingredients
- 8 slices bacon chopped
- 1 pound lean ground beef
- 2 tablespoons butter
- 1 medium onion small dice
- ½ cup shredded carrot
- 2 ribs celery small dice
- 2 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ cup flour
- 2 teaspoons yellow mustard
- 6 cups low sodium chicken stock
- 3 medium russet potatoes peeled and cubed ½”
- 1 cup heavy cream
- 2 cups freshly shredded cheddar cheese
- Extra shredded cheese, diced pickles, and sliced green onion for garnish
Instructions
- In the bottom of a large dutch oven, saute the bacon over medium low heat until the fat is rendered and the bacon is crispy, about 5-8 minutes. Remove to a plate lined with a paper towel. Remove bacon grease and reserve.
- Turn heat up to medium high and add in the ground beef and cook until browned, trying not to break the beef apart too much. Drain and remove beef to a bowl. Use a paper towel to remove excess grease from the bottom of the pot.
- Add in 2 tablespoons of the reserved bacon grease and 2 tablespoons of butter. Stir in the onion, carrot and celery and cook over medium heat until softened, about 5 minutes. Add in the garlic, salt and pepper and cook for 30 seconds. Add in the flour coating all of the vegetables and cook for 1-2 minutes.
- Whisk in the chicken broth and mustard and bring to a boil. Add in the potatoes and cook until tender, about 10-15 minutes. Reduce pot to a simmer and whisk in the cream.
- Stir in the cheese until melted and combined with the soup, add in the ground beef. Do not let soup come to a boil after adding in the cheese. Taste and adjust seasoning.
- Scoop into bowls and top with extra shredded cheese, bacon crumbles, parsley, chopped pickles and chopped green onion.
Notes
- For storing: Transfer cooled soup to an airtight container and refrigerate for up to 3-4 days. Reheat on the stovetop or in the microwave.
- Freezing: While you technically *can* freeze this soup, it doesn't reheat well. If you plan to freeze, make sure not to overcook the potatoes and thaw completely before gently reheating.
- Cheese - Be sure to shred the cheese from a block. Pre-shredded cheese has an anti-caking agent that prevents smooth melting.
- Velveeta - If you want to use a cheese that's guaranteed to melt and not separate, try Velveeta.
- Ground beef - The leaner, the better. Fattier grinds will make your soup greasy. Opt for at least an 85% or 90%, and drain off as much grease as possible.
- Remove the pot from the heat source when adding the cheese. If the soup base is too hot, the cheese will separate. Set the pot aside, and let it cool for a few minutes, then add the cheese in small handfuls, stirring in completely each time.
Nutrition
Calories: 631kcal | Carbohydrates: 32g | Protein: 38g | Fat: 40g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 150mg | Sodium: 1008mg | Potassium: 1108mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2873IU | Vitamin C: 9mg | Calcium: 338mg | Iron: 4mg
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