Thick and Creamy Cheeseburger Soup

Thick and Creamy Cheeseburger Soup

This hearty soup captures all the flavors of a delicious cheeseburger in a warm, comforting bowl. With ground beef, potatoes, and plenty of cheese, it’s perfect for chilly evenings or anytime you’re craving something indulgent.

Ingredients

For the Soup Base:

• 1 pound ground beef (80/20 recommended for flavor)
• 6 slices bacon, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced small
• 2 stalks celery, diced small
• 2 medium russet potatoes, peeled and diced into 1/2-inch cubes
• 4 cups chicken broth
• 2 tablespoons butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1/2 cup heavy cream
• 8 oz sharp cheddar cheese, shredded (plus extra for garnish)
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried basil
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

For Garnish:

• Additional sharp cheddar cheese, cut into thin slices or small cubes
• Cooked bacon strips
• Green onions, thinly sliced
• Croutons (optional)

Instructions

1. Cook the bacon: In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until crispy. Remove about 1/3 of the bacon pieces and set aside for garnish. Leave the bacon grease in the pot.
2. Brown the beef: Add the ground beef to the pot with the remaining bacon and grease. Cook until browned, breaking it into small pieces with a wooden spoon. Season with salt and pepper. Once cooked, drain excess fat if necessary, leaving about 2 tablespoons in the pot.
3. Cook the vegetables: Add the diced onion, carrots, and celery to the pot. Cook for 5-6 minutes until vegetables begin to soften. Add the garlic and cook for an additional 30 seconds until fragrant.
4. Add potatoes and broth: Add the diced potatoes to the pot along with the chicken broth. Bring to a boil, then reduce heat to a simmer. Cook for 10-12 minutes until potatoes are tender but not falling apart.
5. Make the roux: While the potatoes are cooking, in a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to remove the raw flour taste. Gradually whisk in the milk and heavy cream until smooth and slightly thickened. Cook for 4-5 minutes, stirring frequently.
6. Combine and add cheese: Slowly pour the milk mixture into the soup pot, stirring constantly. Add the shredded cheddar cheese a handful at a time, stirring until melted before adding more. Stir in the Dijon mustard, Worcestershire sauce, dried basil, and smoked paprika.
7. Simmer: Reduce heat to low and simmer for 10-15 minutes to allow flavors to meld together and the soup to thicken. Stir occasionally to prevent sticking. Season with additional salt and pepper to taste.
8. Serve: Ladle the hot soup into bowls. Top each bowl with cheddar cheese slices or cubes, reserved crispy bacon pieces, and sliced green onions.

Notes

• For extra thickness, you can mash some of the potato cubes against the side of the pot while cooking.
• This soup will thicken as it cools. If reheating leftovers, you may need to add a splash of milk or broth.
• For a spicy kick, add a pinch of cayenne pepper or a few dashes of hot sauce.

Enjoy your delicious cheeseburger soup!