Delicious Cheeseburger Soup

 

Delicious Cheeseburger Soup

Ingredients

5 strips bacon, cooked and crumbled, with 2 tablespoons drippings reserved (optional but recommended for flavor)

1 pound ground beef

Salt and freshly ground black pepper, to taste

½ cup light beer (optional; see notes for substitutions)

2 tablespoons butter

1 yellow onion, finely diced

¾ cup carrots, diced

2 ribs celery, diced

3 cloves garlic, minced

1 teaspoon Worcestershire sauce

1 teaspoon hot sauce (adjust to taste)

2 teaspoons yellow mustard

2 teaspoons ketchup

2 teaspoons dill pickle juice (adds tangy depth)

⅓ cup all-purpose flour

4 cups chicken broth

1 cup beef broth

1½ cups half-and-half

1¼ pounds potatoes (Yukon gold, russet, or red), peeled and diced

2 cups sharp cheddar cheese, freshly shredded

Seasoning Blend

½ teaspoon each: brown sugar, garlic powder

¼ teaspoon each: onion powder, black pepper, smoked paprika

Instructions

1. Cook the Bacon (Optional but Recommended)

While you can make this soup without bacon, it adds wonderful smoky depth. If skipping it, replace the bacon drippings with 2 tablespoons of butter.

Cook the bacon slowly over low heat in a large 4.5-quart soup pot. (Cutting the strips in half helps them cook evenly.) As it cooks, measure out your remaining ingredients.

When crisp, transfer the bacon to a paper towel–lined plate to cool, then chop it into small pieces. Reserve 2 tablespoons of the rendered bacon drippings in the pot. Wipe away any dark residue, but leave behind the flavorful bits — they’ll enrich the soup base.

2. Brown the Beef

Lightly season the ground beef with salt and pepper. In the same pot, cook and crumble it over medium-high heat until browned and cooked through, about 8 minutes.

Drain excess fat and set the beef aside.

3. Deglaze the Pot and Build Flavor

Pour in the beer to deglaze the pot, scraping the bottom with a silicone spatula to lift up all those flavorful browned bits.

Let the beer bubble and reduce by half, about 5–6 minutes, concentrating its flavor into the broth.

4. Sauté the Vegetables

Add the reserved bacon drippings, butter, onions, carrots, celery, and garlic.

Cook over medium heat for 5–6 minutes, stirring occasionally, until the vegetables are soft and fragrant.

5. Add the Flavor Base

Stir in the Worcestershire sauce, hot sauce, yellow mustard, ketchup, dill pickle juice, and the seasoning mix (brown sugar, garlic powder, onion powder, pepper, and smoked paprika).

Mix well to combine and let the flavors bloom.

6. Thicken the Soup

Sprinkle in the flour and stir continuously for about 2 minutes, just until the raw flour smell disappears.

This step helps thicken the soup later.

7. Build the Broth

Gradually pour in the chicken broth, stirring constantly to avoid lumps.

Then add the beef broth and half-and-half in small splashes, continuing to stir as the liquid thickens and turns creamy.

8. Simmer and Add the Beef

Bring the soup to a gentle boil, then reduce to a simmer.

Return the cooked ground beef to the pot, cover partially, and simmer for 10–15 minutes to let the flavors meld.

9. Add the Potatoes

Peel and dice the potatoes into bite-sized cubes, then stir them into the soup.

Cover partially again and simmer for another 15–20 minutes, or until the potatoes are tender and easily pierced with a fork.

10. Finish with Cheese and Bacon

Lower the heat to low and slowly stir in the shredded cheddar cheese until it melts into the broth, turning it rich and creamy.

Taste and adjust seasoning if needed.

Ladle the soup into bowls, top with the crispy bacon pieces, and serve warm.