Cheeseburger soup is one of those recipes that has stood the test of time, becoming a cherished favorite in kitchens across the country. First introduced in a 1996 publication of Taste of Home magazine, has continued to warm hearts and fill bellies for decades. This creamy, cheesy soup perfectly captures the flavor of your favorite New Jersey diner bacon cheeseburger, making it a nostalgic treat for many.
Imagine the rich aroma as you combine hearty ingredients like carrots, celery, and potatoes, each adding warmth and comfort to the soup's inviting essence. This soup is especially perfect for those chilly fall days when all you crave is a bowl of something satisfying and soothing.
We believe in the power of family meals and the joy they bring. Using our innovative high-quality cookware not only enhances the flavor but also preserves the nutritional value of your ingredients, aligning perfectly with your health-conscious lifestyle.
We encourage you to get creative with our cheeseburger soup recipe! Experiment with different vegetables, or add crispy French fries or onion rings for an extra twist.
Experience this classic recipe and gather your family around the table for a comforting meal that will surely become a staple in your home.
PREPARATION: 40 minutes – makes 4 servings
EQUIPMENT: 4-quart Stockpot with Vented Lid, Steamer Strainer Unit, Gourmet Skillet
INGREDIENTS:
- · ½ pound ground sirloin
- · 4 tablespoons unsalted butter, divided
- · 1 medium onion diced
- · 1 carrot diced
- · 1 stalk celery diced
- · 3 garlic cloves minced fine
- · 3 cups homemade chicken stock or broth
- · 1 teaspoon fresh basil chopped
- · 1 teaspoon fresh parsley chopped
- · 4 medium red potatoes brushed clean (not peeled) cubed
- · ¼ cup all-purpose flour
- · 4 ounces American cheese
- · 4 ounces Cheder cheese grated
- · 4 ounces Velveeta cheese
- · 1½ cups whole milk
- · 4 tablespoons sour cream
- · 4 slices crispy bacon crumbled
- · 4 tablespoons green onions chopped
DIRECTIONS:
Heat your stockpot over medium heat 275ᵒF. This optimal cooking temperature helps ensure that your beef is cooked through while retaining its natural flavors and nutrients. Cook the beef for about 8 to 10 minutes, stir occasionally.
After the beef is fully cooked, use the steamer/strainer to drain off any excess liquid, and set the beef aside.
In your stockpot, melt 1 tablespoon of butter over medium heat (275°F). Add chopped onions, carrots, celery, and minced garlic. Sauté these vegetables until they are tender, which should take about 10 to 12 minutes.
Next, pour in the chicken stock and sprinkle in fresh basil and parsley. Add the potatoes and ground beef to the pot. Bring everything to a simmer, then reduce the heat to low (200°F), covering the pot with the vent open. Let it simmer until the potatoes are tender, which will take about 20 to 25 minutes.
To prepare a Roux, melt 3 tablespoons of butter over medium-low heat (around 225°F) in your gourmet skillet. As the butter begins to melt, add in the flour and whisk it together. Continue whisking until the mixture starts to smell like freshly baked cookies and turns a light brown color—this should take about 7 to 10 minutes.
Stir the Roux in to thicken, then mix in your cheese and milk, cooking until the cheese melts into creamy perfection.
SERVING: ladle the rich, hearty soup into bowls, and elevate each serving with a dollop of sour cream, a sprinkle of crispy bacon, and fresh green onions.