Name: Cheeseburger Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 Tbsp olive oil; 8 Slices bacon, chopped into 1-inch pieces; 1 Pound lean ground beef, 90/10 blend; 2 Cups russet potatoes, peeled and diced; 1 small yellow or white onion, grated with large box grater; 1 stalk celery, diced; 1 Tsp Italian seasoning; 1 Tsp kosher salt; 1/2 Tsp ground black pepper; 1/4 Cup all-purpose flour; 2 Cups beef stock; 2 Cups whole milk; 8 Ounces cream cheese; 2 Cups shredded cheddar cheese, plus extra for garnish; Chopped scallions, for garnish

Cheeseburger Soup

Print Recipe

Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Course Appetizer

Servings 6 Servings

Ingredients

1 Tbsp olive oil
8 Slices bacon, chopped into 1-inch pieces
1 Pound lean ground beef, 90/10 blend
2 Cups russet potatoes, peeled and diced
1 small yellow or white onion, grated with large box grater
1 stalk celery, diced
1 Tsp Italian seasoning
1 Tsp kosher salt
1/2 Tsp ground black pepper
1/4 Cup all-purpose flour
2 Cups beef stock
2 Cups whole milk
8 Ounces cream cheese
2 Cups shredded cheddar cheese, plus extra for garnish
Chopped scallions, for garnish

Notes

1. Cook the bacon:

In a large heavy-bottomed pot set over medium-low heat, add the olive oil and bacon. Cook, stirring often until the bacon is crispy and the fat has rendered out, for 6 to 7 minutes. Transfer about half of the bacon into a small bowl. It will be used as a topping for the soup.

2. Brown the beef:

Turn the heat up to medium. Add the ground beef into the pot with the cooked bacon and brown it in the bacon grease. Using a wooden spoon, break up the beef into small pieces as it cooks for 5 to 6 minutes. Stir it frequently so it doesn’t burn.

3. Add the veg and seasonings:

Add the potatoes, onions, celery, Italian seasoning, salt, and black pepper. Cook for 4 to 5 minutes, stirring often until the vegetables soften. It’s okay if the potatoes aren’t cooked all the way through.

4. Thicken the soup:

Stir in the flour and cook it for 1 minute. Slowly add the beef stock and milk, stirring constantly. The soup should start to thicken slightly, but not as thick as a gravy.

When the soup comes up to a simmer, turn the heat down to low, cover, and simmer for 6 to 8 minutes until potatoes are very tender. Scoop one out with a spoon and try it!

5. Add the cheese:

Over very low heat, add the cream cheese and cheddar cheese. Stir gently until both cheeses melt into the soup. Don’t bring the soup to a boil once the cheeses are added. They will break and you’ll end up with a grainy soup.

Do not boil the soup because it will get grainy.

6. Serve the soup:

Once the cheeses are melted, ladle the soup into bowls and garnish with the extra cheese, the reserved crumbled bacon, and scallions.

Cheeseburger Soup