American’s love a juicy, cheesy hamburger but what if you could turn it into an easy soup perfect all year round? The Ultimate Cheeseburger Soup is here!
There’s nothing quite like a hot bowl of soup on those windy, chilly fall days and we think it’s even better when it’s a comfort food mashup like this ultimate cheeseburger soup.
We’ve seen everyone posting about cheeseburger soup which apparently originated with Taste of Home and I can see why they’ve been so excited. It’s all the awesomeness of a cheeseburger in your favorite form of comfort food, soup.
A few things will help your soup turn out perfect and the first starts with the beef. This is not essential but it’s the difference between a Twinkie and a homemade cake. We start with ground chuck. You can ask your butcher to do that for you or even go for a ground sirloin if you’d like, heck you can even do a burger blend from the butcher that often includes BACON being ground into it. Whichever you choose it’s going to be more flavorful than just a regular lean ground beef.
Why Does Ground Beef Turn Brown?
Fresh ground beef goes through a number of color changes during its shelf life.
These color changes are normal, and the ground beef remains perfectly wholesome and safe to eat within 1-2 days of purchase.
Look for ground beef with a bright red color.
Ground beef can turn brown in the absence of oxygen.
While this is not necessarily a sign of spoilage, extended exposure to air reduces the normal shelf life of the product.
Remember though, if you need to just use ground beef, do it. I do and I don’t feel bad about it, but if company is coming I make sure it’s the good stuff. Cook it up until it’s almost completely browned, it’s going to finish off the last tiny bit of cooking in the soup.
What is the Best Ground Beef for Burgers?
Beef chuck happens to fall right in the sweet spot of 15 to 20 percent fat (sometimes you’ll see it marketed the other way round, as in 80 to 85 percent lean, or simply 80/20, 85/15, and so on).
Its deep beefy flavor with ample, but not excessive, fat makes ground chuck the best meat for burgers.
In a bowl toss together cheese, cornstarch and flour. We want the cheese to completely melt down and flavor the soup and the cornstarch will help with that while the flour and cornstarch also work together to thicken it just a little more than a broth.
Next, get going with a mirepoix (meer-pwah). It’s a fancy word that basically means the stuff that will give the base flavor to your soup, stews or sauces, usually consisting of onions, carrots, celery and garlic. I’m a huge fan of sautéing everything in butter or oil, but mostly butter because, well because butter is everything. Once it’s all tender we are going to move quickly through the rest of the steps. Stir in the brown sugar and let’s get moving.
Throw the cheese into the pot and quickly add the liquids, stirring to combine. Add the remaining ingredients and simmer. A quick note about the potatoes, you’ll notice they are about 3/4-1″ chunks, however as we’ve made this more and more we’ve decided we like them smaller and we prefer peeled red potatoes as they are creamier which fits in well with a cheeseburger soup.
Meanwhile, and this is my all time favorite part. Shred more cheese, cook up some bacon and crumble it, and then toast your buns. Grab your favorite hamburger buns and throw them in a nonstick pan with a little oil and a pinch of salt. Stir occasionally until golden and toasty. Set aside.
Once you’re ready for serving, pile on the garnishes, add a little chives for color and slurp away!
Can You Freeze Cheeseburger Soup?
You can cool to room temp, and freeze for up to 6 months if you used fresh ground beef that had not been frozen before cooking.
Let the soup thaw overnight in the fridge.
The Ultimate Cheeseburger Soup
- 1 Lb Ground Beef
- 1/4 Cup Flour
- 2 Tablespoons Cornstarch
- 3 Cups Shredded Cheese, medium, or sharp
- 3 Hamburger Buns, cubed
- 2 Tablespoons Oil
- Pinch of Salt
- 1/3 Cup Butter
- 2 Cloves of Garlic, minced
- 1 Onion, minced
- 2 Stalks of Celery, minced
- 1 Cup Matchstick Carrots, roughly chopped
- 2 Teaspoons Worcestershire
- 2 Tablespoons Brown Sugar
- 2 Large Red potatoes, peeled and diced
- 2 Cups Beef Broth
- 3 Cups Half and Half or Milk
- 1 Cup Bacon, cooked and crumbled for garnish
- 1 Cup Shredded Cheese for garnish
- 2 Tablespoons Chives, minced
- Prepare all of the vegetables.
- In a skillet over medium heat, add the ground beef and cook for 5 minutes or until no longer pink, breaking up the meat as it cooks.
- Set aside.
- In a large bowl, toss the cheese, cornstarch and flour together.
- In a medium nonstick skillet over medium heat, add the oil and hamburger buns and sprinkle with a little salt, stirring occasionally until golden and toasted.
- Set aside.
- In a dutch oven or stock pot over medium heat, add the butter and allow it to melt down.
- Add the garlic, onions, carrots and celery and stir occasionally until tender, about 2-3 minutes.
- Stir in the brown sugar, Worcestershire and cheese mixture.
- Quickly add the broth and cream and stir to combine.
- Add the meat and potatoes and allow to cook for about 5 minutes.
- Season with salt and pepper to taste and cook an additional 30 minutes or until the potatoes are tender.
Amount Per Serving:Calories: 812 Saturated Fat: 0g Cholesterol: 161.1mg Sodium: 0mg Carbohydrates: 39.1g Fiber: 2.9g Sugar: 10.7g Protein: 33.2g
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