Cheeseburger soup? It’s everything you’d expect from a cheeseburger-including the bun-in soup form. And it’s delicious.
I have a notebook that I guess I’d just call my blogging notebook. In it, I make my daily to-do lists, write lists of restaurants that I need to try, and keep a running list of recipe ideas. This summer, apparently I went through an “everything cheeseburger” phase. Seriously. It must have been because I had my burger list on my mind, because I wrote down cheeseburger soup, cheeseburger salad, cheeseburger egg rolls, cheeseburger bowl, cheeseburger tacos…..
Not all together. I promise. But over the span of a couple of weeks, I wrote all of those things in my notebook. Anyway…I just wanted to put ground beef, melted cheese, ketchup, mustard, onions, and pickles in all the things. And I will, yes I will. I decided, though, that I needed to start with the soup.
As I was researching cheeseburger soup, I found a lot of delicious sounding recipes, but none of them were cheesy enough. None contained ketchup, mustard, or pickles. And most of them neglected the burger bun croutons. Um, guys, this cheeseburger soup needs burger bun croutons…and if the bun has sesame seeds, all the better. This cheeseburger soup really is a cheeseburger in a bowl, and it is amazing (if I do say so myself).
Yield: 4 servings
- 2 large hamburger buns, cut into 1-inch cubes
- 1 tablespoon olive oil
- 4 strips bacon, diced
- 1 large onion, diced
- 1 pound ground beef
- 3 tablespoons flour
- 2 cups milk
- 2 1/2 cups low-sodium beef broth
- 2 medium russet potatoes, scrubbed and diced
- 4 ounces cheddar cheese, grated (1 cup)
- 1/4 cup ketchup
- 1/4 cup yellow mustard
- diced pickles, for serving
- Preheat the oven to 400 degrees. Toss the bread cubes with the olive oil and spread on a baking sheet. Bake until lightly browned, stirring once or twice (this will take about 10-15 minutes, but be careful not to overbake them!).
- Preheat a large (6-8 quarts) pot over medium heat. Add the bacon and cook until browned and crispy. Use a slotted spoon to move the bacon to a paper towel lined plate. Add the onions to the pot with the bacon drippings and cook until the onions are softened and just beginning to brown.
- Add the ground beef and cook until no longer pink. Sprinkle the flour over the beef and stir to combine. Cook for one minute, then gradually add the milk and beef broth while stirring constantly.
- Add the potatoes to the pot and bring the mixture to a low boil. Cook until the potatoes are cooked through, then add the cheddar cheese a handful at a time, stirring to incorporate.
- In a small bowl, whisk the ketchup and mustard together. Pour into the soup and stir to combine. Serve the soup immediately with diced pickles, bacon, and croutons for topping.
Click here to print the recipe for cheeseburger soup!