Cheeseburger Soup
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5 from 1 review
A deconstructed cheeseburger with all the fixin’s!
- 1 lb hamburger meat
- 1 cup onion – diced
- 8 slices bacon – crisped and crumbled
- 3 cups chicken broth
- 1/2 lb velveeta cheese – cubed
- 1/8 tsp cayenne pepper
- 2 cloves garlic – minced
- 1/2 cup sour cream
- 1/4 cup flour
- 3 TBL butter
- 1 tsp dried basil
- 1 tsp dried thyme
- Sweet pickle relish – garnish
- Ketchup – garnish
- Yellow mustard – garnish
- Ritz or saltine crackers – on the side
- Brown the hamburger in a big heavy bottom pot and season with salt and pepper, then set aside on a paper towel to drain
- Fry the bacon in the same pot until crisp enough to chop and crumble and set aside to cool and drain
- Save 2-3 TBL of the grease and pour off any excess, then sautee the onion until soft. Add the garlic and sautee another 1-2 minutes
- Pour in the chicken broth and scrape the pan bottom to deglaze all the good bits off the bottom
- Add the cayenne pepper and hamburger meat to the pot and bring to a simmer
- In a separate pan cook the flour in the butter 2-3 minutes, to make a roux, then stir into the soup
- Add the velveeta and slowly stir until melted and incorporated, then stir in the sour cream and bacon
- Adjust the salt and pepper to taste, thin with more chicken broth – if necessary
- Serve in a soup bowl and garnish with a small dollop of relish, ketchup and mustard with crackers on the side