Worlds Best Cheeseburger Soup
Easiest Cheeseburger Soup
On a chilly and windy day, a tasty and Easiest Cheeseburger Soup is the perfect way to warm yourself. Potatoes, ground beef, and sliced carrots are all encased in a velvety cheese soup in this delicious homemade cheeseburger soup recipe. It’s a unique spin on cheeseburgers that’s perfect for the colder months! It’s so simple to put together and it never fails to please everyone at dinner.
Ingredients
4 burger buns,
1 tablespoon oil
Kosher salt and freshly ground black pepper
1 pound ground beef
Freshly ground black pepper
1 medium onion, finely chopped
2 large carrots, finely chopped
2 stalks celery, finely chopped
3 cloves garlic, finely chopped
2 teaspoons mustard powder
2 pounds russet potatoes, diced
6 cups low-sodium chicken stock
1/3 cup chopped fresh parsley
1/4 cup heavy cream
10 ounces shredded Swiss cheese
2 tablespoons pickle brine plus 1/2 cup chopped pickles
Note
Beef grounded – If you want your ground beef on the leaner side, you may use that in this recipe.
Onion – If you chop them up so little, even those who don’t like onions won’t be able to tell that they’re there! It imparts an incredible taste to the soup.
Carrots – peeled and sliced; alternatively, you might shred them to conceal their presence in meals intended for finicky eaters.
Potatoes – While Yukon gold potatoes are our first choice, russet potatoes are also a delicious and versatile alternative.
Butter – If you prefer beef broth instead of butter chicken broth, feel free to use it instead.
Cheese – Velveeta is the greatest choice for cheese because it melts well and thickens the soup, but if you want, you may use shredded cheddar cheese instead. This cheese thickens the soup and is the finest option for cheese since it melts well and thickens it. It will make the soup less thick as a consequence.
Milk – While we just used 2% milk in this recipe, it is advised that you use milk with a higher fat content to get a creamier consistency. Cream cheese may be substituted for sour cream in a hurry, since both can be used to thicken and flavor the dish. The soup may be thickened by adding flour, which also adds flavor.
The following are examples of spices and seasonings: dried basil, parsley flakes, salt, and pepper.
Directions
For the buns topped with toasted sesame: Turn on the broiler in the oven. Place the pieces of sesame bun on a sheet pan and toss them with the oil, along with a dash of salt and pepper. For approximately 5 minutes, broil the meat until it is golden brown.
To prepare the cheeseburger potato soup, add the meat and a sprinkle of salt to the Dutch oven, cook the beef for four to five minutes, breaking it up with a spoon, until it is browned (it will continue to cook through). After adding the onion, carrot, and celery, as well as a generous amount of salt and pepper, continue to simmer the mixture for around ten minutes, or until the vegetables become translucent. After one minute, stir in the garlic and mustard powder, then continue cooking.
After adding the potatoes, stock, parsley, 1 1/2 teaspoons of salt, and a bunch of turns of pepper, bring the mixture to a boil, then reduce the heat to a simmer and cook for 30 to 40 minutes, or until the potatoes are soft when pierced with a fork.
After adding the eight ounces of cheese and the heavy cream, whisk the mixture until the cheese has melted.
Add the pickle brine as the last touch to the soup. Try it out, then make any necessary adjustments to the seasoning. Place a serving of the soup in each bowl, and then top each serving with some of the leftover shredded cheese, pickles, a drizzle of ketchup (or mayonnaise, if you’re feeling crazy), pickles, and toasted sesame buns.
