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Cheeseburger Soup

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5 from 1 review

A deconstructed cheeseburger with all the fixin’s!

Ingredients

Scale
  • 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

Instructions

  1. Brown the hamburger in a big heavy bottom pot and season with salt and pepper, then set aside on a paper towel to drain
  2. Fry the bacon in the same pot until crisp enough to chop and crumble and set aside to cool and drain
  3. 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
  4. Pour in the chicken broth and scrape the pan bottom to deglaze all the good bits off the bottom
  5. Add the cayenne pepper and hamburger meat to the pot and bring to a simmer
  6. In a separate pan cook the flour in the butter 2-3 minutes, to make a roux, then stir into the soup
  7. Add the velveeta and slowly stir until melted and incorporated, then stir in the sour cream and bacon
  8. Adjust the salt and pepper to taste, thin with more chicken broth – if necessary
  9. Serve in a soup bowl and garnish with a small dollop of relish, ketchup and mustard with crackers on the side