Cheeseburger Soup
It's cheesy, easy, and totally delicious. It's Cheeseburger soup and it has all your favorite burger flavors all in one cozy, flavorful soup!
Ingredients
Instructions
-
Cut the bacon into small pieces and cook it until crispy in a soup pot over medium-high heat. Transfer bacon to a paper towel lined plate. Leave the fat in the pot.
-
Add the ground beef to the pot and cook until browned, breaking it up. Drain the fat and transfer the beef to another paper towel lined plate.
-
Add the butter to the pot and once it's melted, add the onion and celery and sauté for 4-5 minutes.
-
Stir in the garlic and flour. Cook for about 2 minutes, breaking it up with your spoon/stirring it as you go along. This step is important because it cooks the raw flour flavor out.
-
Slowly whisk in the chicken broth until all the flour has dissolved and there's no lumps.
-
Stir in the cream, Worcestershire sauce, potatoes, and add the beef back to the pot. Increase the heat to high and bring the soup to a boil, then reduce the heat so it's bubbling but not furiously boiling then cover the pot with the lid slightly ajar.
-
Let the soup simmer for about 15 minutes or until the potatoes are tender and the soup has thickened up to your liking. I like to stir it a few times to ensure nothing is sticking and that the stove's temperature is still correct.
-
Turn the burner off, and then stir in the cheddar gradually. If the soup seems too thick for your liking, add in a splash more chicken broth (or milk or cream will work too).
-
Stir in most of the cooked bacon (I keep some for topping the bowls), and taste and season with salt & pepper if needed. Stir in the optional chopped pickles or top the bowls with them.
Note
This recipe came from the website Salt & Lavender and I just LOVE it. I've tried a few recipes from Natasha and I've enjoyed not only eating them but cooking them, too. Her recipes are very flavorful, her instructions are easy to follow, and I always learn a new tip or two from her dishes.