Cheeseburger Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
4 servings
Cheeseburger Soup
Description
Cheeseburger Soup starts with cooked ground beef and crispy bacon providing a savory base. The soup incorporates diced onions, celery, grated carrots, and potatoes, which simmer in a broth thickened by butter and all-purpose flour. Milk enriches the soup, contributing to a creamy texture. Baking bread cubes crisped to golden are added as garnish for contrast. Cheddar cheese melted in the soup creates a rich, cheesy depth. Worcestershire sauce and garlic add savory complexity.
The combination mirrors cheeseburger ingredients in a warm soup form, with a tender potato bite and crunchy croutons enhancing texture. Chopped chives added at the end bring freshness and color to the finished soup.
This soup works well as a filling meal especially during cooler months. It can be served with extra bread or salad for a robust lunch or dinner. Adjust milk quantity to achieve desired consistency. Leftovers can be reheated gently to preserve creaminess.
Ingredients
- 3 Hamburger Bun diced into 1-inch cubes
- 4 lices Bacon diced
- 1 tablespoon olive oil
- 8 ounces ground beef
- ¼ cup butter unsalted
- 2 cloves garlic minced
- 1 onion diced
- 2 celery diced, stalks
- 2 carrot grated
- 1 teaspoon Worcestershire sauce
- 3 tablespoons all-purpose flour
- 2 ½ cups chicken broth
- 2 cups milk or more, as needed
- 2 russet potato peeled and cubed
- 1 ½ cups cheddar cheese shredded
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 tablespoons chives chopped
Instructions
- Preheat oven to 400 degrees F. Spread bread cubes in a single layer on a baking sheet. Place into oven and bake until crisp and golden, about 10-15 minutes; set aside.
- Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
- Heat olive oil in a saucepan over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat and set aside.
- Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, onion, celery, carrots and Worcestershire. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
- Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.
- Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes. Stir in ground beef, cheese, salt and pepper, to taste. If the soup is too thick, add more milk as needed until desired consistency is reached.
- Serve immediately, garnished with croutons, bacon and chives, if desired.
User Reviews
Overall Rating
5
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