Name: Cheeseburger Soup
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 8 servings
Ingredients: 8 slice Bacon cut into 1 in pieces; 1 lb lean ground beef; 2 count Carrots medium, peeled and chopped; 2 count Celery stalks chopped; 1 count Onion medium, chopped; 2 tsp Kosher salt; 1/2 tsp Black Pepper plus more for serving; 2 clove Garlic finely chopped; 1/4 cup all purpose flour; 1/2 tsp mustard powder; 1/2 tsp Paprika; 4 cup Chicken Broth; 1 1/2 cup Water; 2 lb Russet potatoes peeled and diced, about 4 medium; 2 1/2 cup Shredded Cheddar Cheese about 10 oz; 1 cup Heavy Cream; 1/4 cup Sour Cream plus more for serving; 4 count Green Onions thinly sliced; 0 count hot rolls and butter for serving

Cooking Instructions

1
Cook the bacon
In a large Dutch oven, cook the bacon over medium heat, stirring occasionally, for four to six minutes until it is crisp and the fat is rendered. Use a slotted spoon to transfer the bacon to a paper towel lined plate and leave the bacon fat in the pot.
Tip: Let the bacon sit undisturbed for short moments so it browns evenly before stirring.
Cleanup: Discard the used paper towels once they have cooled to keep the area neat.
2
Brown the beef and vegetables
Add the ground beef, carrots, celery, onion, salt, and pepper to the bacon fat in the Dutch oven. Cook, stirring frequently, for five to seven minutes until the meat is browned and crumbly and the vegetables begin to soften. Stir in the garlic and cook for about one minute until fragrant.
Tip: Break up any larger pieces of beef with your spoon so the meat cooks evenly.
Cleanup: Wipe any splatters from around the stove to keep the cooking area clean.
3
Make the roux and add the liquid
Sprinkle in the flour, mustard powder, and paprika. Cook, stirring frequently, for one to two minutes until the raw flour smell disappears. Gradually stir in the chicken broth and one and one half cups of water, making sure there are no lumps of flour. Stir in the diced potatoes.
Tip: Add the liquid slowly while stirring to create a smooth base for the soup.
Cleanup: Rinse out the measuring cups and put them in the sink or dishwasher right away so flour does not dry on them.
4
Simmer and mash the potatoes
Bring the mixture to a simmer and cook for ten to twelve minutes until the potatoes start to become tender. Use a potato masher or wooden spoon to gently break up some of the potatoes. The soup should thicken and still have some small potato pieces.
Tip: Mash only part of the potatoes so the soup has both body and texture.
Cleanup: Set the potato masher aside on a small plate or towel to avoid drips on the counter.
5
Add cheese and creams
Remove the pot from the heat. Slowly stir in two cups of the shredded cheddar cheese until melted. Stir in the heavy cream and the sour cream until the soup is smooth and well combined.
Tip: Make sure the soup is off the heat when you add the cheese to prevent it from separating.
Cleanup: Rinse the cheese grater or measuring cup soon after using so the cheese does not harden on the surface.
6
Finish and serve
Divide the soup among bowls. Top each serving with a spoonful of sour cream, green onions, some of the reserved bacon, the remaining half cup of cheddar, and a sprinkle of black pepper. Serve with hot rolls and butter.
Tip: Let everyone customize their toppings so the soup feels like a build your own burger bowl.
Cleanup: Allow leftovers to cool slightly before transferring to airtight containers for refrigeration.

Cheeseburger Soup

Ingredients

Cooking Instructions

Cook the bacon

Brown the beef and vegetables

Make the roux and add the liquid

Simmer and mash the potatoes

Add cheese and creams

Finish and serve

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