Cheeseburger Soup
User Reviews
5
Cheeseburger Soup
Description
Cheeseburger Soup starts with cooking bacon to render drippings used for flavor, followed by browning ground beef seasoned simply with salt and pepper. Vegetables including onion, carrot, celery, and garlic add depth once sautéed in butter. The soup base includes light beer to deglaze and build flavor, chicken and beef broth for richness, and seasonings like Worcestershire sauce, hot sauce, mustard, ketchup, and dill pickle juice for complexity.
Potatoes such as Yukon Gold or red potatoes provide a creamy texture while holding their shape. Flour thickens the soup as it simmers, then half-and-half and shredded sharp cheddar cheese melt in to create a smooth, creamy consistency with cheesy notes. Bacon pieces and spices like smoked paprika add smoky accents.
This soup serves about 5 people with roughly 10 cups of yield and is substantial enough for a main meal. It pairs well with bread or simple sides and suits cold weather meals. Diet adaptations include skipping bacon if desired and selecting preferred beer styles for subtle flavor.
Leftovers store well refrigerated for several days and the soup can be frozen, though potato texture may soften in freezing and reheating. Using shredded cheese from a block rather than pre-shredded improves melt and flavor. Monitoring the soup temperature when adding cheese prevents dairy separation.
Ingredients
- 5 Bacon 2 tbsp drippings reserved. (Optional, see notes, strips
- 1 lb. ground beef
- salt
- black pepper
- ½ cup light beer see notes
- 2 tablespoons butter
- 1 yellow onion diced
- ¾ cup carrot diced
- 2 celery ribs diced
- 3 cloves garlic minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- 2 teaspoons yellow mustard
- 2 teaspoons ketchup
- 2 teaspoons dill pickle juice
- 1/3 cup flour
- 4 cups chicken broth
- 1 cup beef broth
- 1 ½ cups half and half
- 1 ¼ lbs. potato Yukon gold, russet, or red
- 2 cups cheddar cheese shredded
Seasonings
- ½ teaspoon brown sugar
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon pepper
- ¼ teaspoon smoked paprika
Instructions
Cook the Bacon
- Note: This soup can be made without bacon if needed, but it adds a lot of flavor to the broth. 2 tablespoons of butter can be used instead of bacon drippings if needed.
- Cook the bacon in a 4.5-quart soup pot slowly over low heat. (I cut my bacon in half, it’s easier to fit it in the pan and have it cook evenly.) While the bacon cooks, measure out remaining ingredients. Once cooked, set aside on a paper towel lined plate. Chop once cooled and reserve 2 tablespoons of bacon drippings.
- Wipe any dark spots from the pot but leave as much bacon remnants as you can, as that will add flavor to the soup.
Brown the Beef
- Sprinkle the ground beef lightly with salt/pepper. Cook and crumble it in the same soup pot over medium-high heat until browned and cooked through, about 8 minutes. Drain grease and set the ground beef aside.
Make the Soup
- Add beer and use a silicone spatula to clean the bottom and sides of the soup pot, this will add flavor to the broth. Let it bubble over medium heat until reduced by half, about 5-6 minutes.
- Add reserved bacon drippings, butter, onions, carrots, celery, and garlic. Cook until the vegetables are softened, 5-6 minutes.
- Add the Worcestershire sauce, hot sauce, mustard, ketchup, pickle juice, and seasonings. Stir to combine.
- Add the flour and stir continuously for 2 minutes, until the raw flour smell is gone.
- Add the chicken broth in small splashes, stirring continuously. Add the beef broth and the half and half in the same manner.
- Bring to a boil, then reduce to a simmer. Add the cooked ground beef back to the soup. Cover partially and simmer for 10-15 minutes.
- Peel the potatoes and cut them into bite-sized cubes. Add to the soup and stir to combine. Cover partially and simmer for 15-20 minutes, or until the potatoes are fork tender.
- Reduce heat to low and gradually stir in the cheddar cheese until melted and combined. Sprinkle with bacon and serve!
Notes
- This recipe yields approximately 10 cups, serving about 5 people.
- Use light beer like Bud Light for subtle flavor; beef broth can replace beer-based deglazing if preferred.
- Frank's Hot Sauce is used to enhance flavors without making the soup spicy.
- Yukon Gold potatoes create a creamy soup; red potatoes hold shape well, while russet potatoes may become too soft.
- Shred cheese from a block rather than using pre-shredded for better melt and taste.
- Add cheese when soup is not too hot to avoid dairy separating and becoming grainy.
- Store in an airtight container refrigerated for 3-4 days; freezing is possible but texture may change.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10cups
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Calories | 349kcal | 17% |
| Carbohydrates | 19g | 6% |
| Protein | 20g | 40% |
| Fat | 21g | 32% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 79mg | 26% |
| Sodium | 794mg | 33% |
| Potassium | 585mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 2072IU | 41% |
| Vitamin C | 14mg | 16% |
| Calcium | 227mg | 23% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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