Name: Cheeseburger Soup
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 1 tablespoon olive oil -; 8 slices bacon, chopped into 1-inch pieces -; 1 pound lean ground beef, 90/10 blend -; 2 cups russet potatoes, peeled and diced -; 1 small yellow or white onion, grated with large box grater -; 1 stalk celery, diced -; 1 teaspoon Italian seasoning -; 1 teaspoon kosher salt -; 1/2 teaspoon ground black pepper -; 1/4 cup all-purpose flour -; 2 cups beef stock -; 2 cups whole milk -; 8 ounces cream cheese -; 2 cups shredded cheddar cheese, plus extra for garnish -; Chopped scallions, for garnish -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Cheeseburger Soup

1. 1 tablespoon olive oil -

2. 8 slices bacon, chopped into 1-inch pieces -

3. 1 pound lean ground beef, 90/10 blend -

4. 2 cups russet potatoes, peeled and diced -

5. 1 small yellow or white onion, grated with large box grater -

6. 1 stalk celery, diced -

7. 1 teaspoon Italian seasoning -

8. 1 teaspoon kosher salt -

9. 1/2 teaspoon ground black pepper -

10. 1/4 cup all-purpose flour -

11. 2 cups beef stock -

12. 2 cups whole milk -

13. 8 ounces cream cheese -

14. 2 cups shredded cheddar cheese, plus extra for garnish -

15. Chopped scallions, for garnish -

How to cook deliciously - Cheeseburger Soup

1. Stage

Cook the bacon: In a large heavy-bottomed pot set over medium-low heat, add the olive oil and bacon. Cook, stirring often until the bacon is crispy and the fat has rendered out, for 6 to 7 minutes. Transfer about half of the bacon into a small bowl. It will be used as a topping for the soup.

2. Stage

Brown the beef: Turn the heat up to medium. Add the ground beef into the pot with the cooked bacon and brown it in the bacon grease. Using a wooden spoon, break up the beef into small pieces as it cooks for 5 to 6 minutes. Stir it frequently so it doesn’t burn.

3. Stage

Add the veg and seasonings: Add the potatoes, onions, celery, Italian seasoning, salt, and black pepper. Cook for 4 to 5 minutes, stirring often until the vegetables soften. It’s okay if the potatoes aren’t cooked all the way through.

4. Stage

Thicken the soup: Stir in the flour and cook it for 1 minute. Slowly add the beef stock and milk, stirring constantly. The soup should start to thicken slightly, but not as thick as a gravy. When the soup comes up to a simmer, turn the heat down to low, cover, and simmer for 6 to 8 minutes until potatoes are very tender. Scoop one out with a spoon and try it!

5. Stage

Add the cheese: Over very low heat, add the cream cheese and cheddar cheese. Stir gently until both cheeses melt into the soup. Don’t bring the soup to a boil once the cheeses are added. They will break and you’ll end up with a grainy soup.

6. Stage

Serve the soup: Once the cheeses are melted, ladle the soup into bowls and garnish with the extra cheese, the reserved crumbled bacon, and scallions. Did you love this recipe? Give us some stars below!