Cheeseburger Soup
Cheeseburger Soup is a rich and creamy dish that combines the flavors of a classic cheeseburger—savory ground beef, melted cheese, and tender potatoes—in a comforting, hearty broth. Perfect for chilly days, this soup delivers a satisfying blend of cheesy goodness and warm, indulgent flavors in every spoonful.
Equipment
- large deep skillet or Dutch oven
Ingredients
- 8 slices bacon cut into 1-in. pieces
- 1 lb. ground beef
- 2 carrots peeled and chopped
- 2 celery stalks chopped
- 1 medium onion chopped
- 2 tsp. salt
- ½ tsp. black pepper
- 2 garlic cloves finely chopped
- ¼ cup all-purpose flour
- ½ tsp. mustard powder
- ½ tsp. paprika
- 4 cups chicken broth
- 2 lb. russet potatoes peeled and diced (about 4 medium)
- 2 ½ cups shredded cheddar cheese about 10 oz.
- 1 cup heavy cream
- ¼ cup sour cream plus more for serving
- 4 green onions thinly slcied
Instructions
- In a large Dutch oven, cook the bacon over medium heat, stirring occasionally, until crisp and the fat is rendered. Using a slotted spoon, remove the bacon to a paper towel-lined plate, leaving the bacon fat in the Dutch oven.
- To the bacon fat, add the beef, carrots, celery, onion, salt, and pepper. Cook, stirring frequently, until the meat is brown and crumbly. Add the garlic and cook until fragrant.
- Sprinkle in the flour, mustard powder, and paprika. Cook, stirring frequently. Gradually stir in the chicken broth and 1 ½ cups of water, ensuring there are no lumps of flour. Stir in the potatoes.
- Bring the mixture to a simmer. Cook until the potatoes start to become tender, 10 to 12 minutes. Use a potato masher or a wooden spoon to break up the potatoes a bit; the soup should have some lumps and not be smooth.
- Remove from the heat and slowly stir in 2 cups of the cheese. Stir in the heavy cream and sour cream until well combined.
- Divide the soup among bowls and top with some sour cream, green onions, bacon, the remaining cheddar, and a sprinkle of black pepper.