Recipe for Cheeseburger Soup
User Reviews
5
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
30 mins
-
Total Time
40 mins
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Servings
12 servings
-
Calories
506 kcal
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Course
Main Course, Soup, Dinner
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Cuisine
American
Recipe for Cheeseburger Soup
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This is your favorite hearty bacon cheeseburger served up in a rich and hearty soup form. While most cheeseburger soups are packed with processed Velveeta cheese, this one is not.
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Ingredients
- 1 lb Bacon chopped
- 1 pound ground beef
- 1 tablespoon burger seasoning
- 1 tablespoon onion powder
- 2 whole carrot peeled and finely diced
- 4 talks celery finely diced
- 1 teaspoon basil dried
- 1 teaspoon parsley dried
- 4 cloves garlic minced
- 4 cups beef stock
- 4 cups water
- 2 lbs potato peeled and diced, Yukon gold variety
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 6 ounces sharp cheddar cheese grated
- 6 ounces pepper jack cheese grated
- 1 1/2 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup sour cream
- cheddar cheese chopped pickles, chopped bacon, finely chopped parsley, shredded, for topping
Instructions
- Heat a large stock pot or dutch oven over medium-high heat.
- Add the bacon and cook until crispy and cooked through. Remove from the pot and add to a paper towel lined plate to drain the excess grease.
- Add the ground beef to the stock pot. Season it with burger seasoning, break it up, cooking through, until it is completely browned.
- Add the carrots, celery, onion powder, dried basil, and dried parsley to the pot. Saute until the vegetables are softened.
- Add the garlic and saute just until fragrant, about 1-2 minutes.
- Add the broth and potatoes to the pot and bring it to a boil. Reduce the heat and simmer it for about 10-15 minutes, just until the potatoes are tender.
- In a separate small skillet, melt the butter. Whisk in the flour until it's smooth and bubbly.
- Add the flour mixture to the soup and mix to combine.
- Add the bacon back to the soup, reserving some for topping.
- Add in the cheese, milk, salt, and pepper and mix together until it's smooth and the cheese has melted.
- Add in the sour cream and stir.
- Serve topped with extra chopped bacon, shredded cheese, and chopped pickles.
Equipments used:
Notes
- Most bacon has a high salt content, as does cheese. You'll want to be careful with how salty of a broth you use and how much additional salt you add to the soup.
- The roux helps make this soup creamy. Make sure the roux is smooth and bubbly before adding it to the soup to avoid clumping.
Nutrition Information
Show Details
Serving
1cup
Calories
506kcal
(25%)
Carbohydrates
21g
(7%)
Protein
23g
(46%)
Fat
37g
(57%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
14g
(70%)
Trans Fat
1g
(50%)
Cholesterol
93mg
(31%)
Sodium
844mg
(35%)
Potassium
785mg
(17%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
539IU
(11%)
Vitamin C
16mg
(18%)
Calcium
308mg
(31%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 506 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 506kcal | 25% |
| Carbohydrates | 21g | 7% |
| Protein | 23g | 46% |
| Fat | 37g | 57% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 93mg | 31% |
| Sodium | 844mg | 35% |
| Potassium | 785mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 539IU | 11% |
| Vitamin C | 16mg | 18% |
| Calcium | 308mg | 31% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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