Cheeseburger Soup
User Reviews
5
Cheeseburger Soup
Description
This soup starts by browning ground beef and cooking crisp bacon separately, then sautéing onions, carrots, and celery in reserved bacon fat for flavor. Parsley and garlic are added briefly before combining beef, potatoes, and chicken broth. After simmering until potatoes are tender, a butter-flour roux is whisked in to thicken the broth before melting in Velveeta cheese for creaminess. The soup is cooked until smooth and heated through.
The resulting dish offers a rich and creamy soup with tender potato chunks and a pronounced cheeseburger taste stemming from the seasoned beef, melted cheese, and bacon. The soup's texture is velvety, offset with the rustic bite of vegetables and crispy bacon bits. Traditional burger garnishes can be sprinkled on top, adding interest and complementary flavors.
This soup suits a cold day meal, providing a filling and flavorful one-pot option. It can be accompanied by toasted hamburger bun cubes as croutons for added texture and to echo burger buns. The use of Velveeta cheese ensures a smooth, melt-in-the-mouth cheese presence that would be more challenging with other cheeses.
To control fat, choose lean ground beef and drain excess grease before continuing. Variations allow potato types or garnishes to be adjusted according to availability or preference.
Ingredients
- 1 pound ground beef I use 90% lean
- salt to taste
- black pepper to taste
- 6 lices Bacon chopped
- 3/4 cup onion finely diced
- 3/4 cup carrot peeled, quartered and sliced
- 1/2 cup celery sliced
- 1 1/2 teaspoons parsley dried
- 1 teaspoon garlic minced
- 3 cups russet potato peeled and cubed
- 3 cups chicken broth low sodium
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 1 1/2 cups milk I use whole milk or half and half
- 3 cups Velveeta cheese cut into small cubes
- Hamburger Bun toasted bun cubes, chopped parsley, toppings
- diced tomatoes
- diced pickles
- Bacon
- parsley
Instructions
- Place a large pot over medium heat. Add the ground beef and cook, breaking up the meat with a spoon, for 5-6 minutes or until the beef is no longer pink. Season to taste with salt and pepper.
- Remove the meat from the pot and set aside. Add the bacon to the pot and cook for 5-6 minutes or until crisp. Set the cooked bacon aside.
- Drain most of the bacon grease from the pot, leaving 1-2 teaspoons in the pot.
- Add the onion, carrots and celery to the pot. Cook for 3-4 minutes or until vegetables are just softened. Add the dried parsley and garlic and cook for 30 more seconds.
- Add the ground beef back to the pot, along with the potatoes and chicken broth. Bring to a simmer and cook for 15 minutes or until potatoes are tender.
- While the soup is simmering, melt the butter in a small pan. Whisk in the flour and cook for 1-2 minutes or until bubbly and thickened.
- After the potatoes are tender, add the flour mixture to the soup and bring to a boil. Cook for 2 minutes, stirring occasionally.
- Add the milk to the pot, then stir well to combine. Add the Velveeta cheese and reserved bacon to the soup. Cook for 3-4 minutes or until cheese has melted.
- Serve the soup with assorted toppings such as hamburger bun croutons, tomatoes, pickles and more bacon.
Notes
- Use 90% lean ground beef and drain excess grease before combining with other ingredients for a balanced fat content.
- Velveeta cheese helps achieve the smoothest, creamiest soup texture in this recipe.
- Russet potatoes give the intended texture, but yellow or red potatoes can be substituted if preferred.
- Instructions for making toasted hamburger bun croutons are available separately and enhance the soup's texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 516 kcal
% Daily Value*
| Calories | 516kcal | 26% |
| Carbohydrates | 29g | 10% |
| Protein | 36g | 72% |
| Fat | 18g | 28% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 100mg | 33% |
| Sodium | 854mg | 36% |
| Potassium | 968mg | 21% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 3110IU | 62% |
| Vitamin C | 5.4mg | 6% |
| Calcium | 590mg | 59% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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