Cheeseburger Soup

Print Recipe

Prep Time25

Cook Time25

Total Time50

Course: Dinner, Main Course

Cuisine: American

Servings: - 5

Author: Chris Collins

Equipment

Sharp Knife & Chopping Board
Potato Peeler
Large Pot & Wooden Spoon
Jug (for stock/milk)
Cheese Grater
Serving Spoon

Ingredients

6 slices of Streaky Bacon (~4oz/120g)
1 medium/large rib of Celery, finely diced
1 medium White Onion, finely diced
1 large clove of Garlic, finely diced
1lb / 500g Ground/Minced Beef (see notes)
1x Beef Oxo/Bouillon Cube, crushed (sub 1 heaped tsp powder)
1/2 tsp Mustard Powder
1/4 tsp EACH: Salt, Black Pepper, plus more to taste
1/4 cup / 40g Plain/All Purpose Flour
4 cups / 1 litre Chicken Stock
1 cup / 240ml Whole Milk, leave at room temp
1 1/2 tsp Worcestershire Sauce
14oz / 400g Potatoes, peeled & diced into 1/4"/1cm cubes (see notes)
1 tsp Pickle/Gherkin Juice
2 cups / 200g grated Sharp/Mature Cheddar, plus more to serve
finely diced Pickles/Gherkins, to serve
Sesame Seeds, to serve
Burger Buns, to serve (see notes)
Olive Oil, as needed

Instructions

Add the bacon to a large pot, then turn the heat to medium. Fry until crisp with the fat rendered, then remove and place to one side, leaving the excess fat in the pot. Dice just before serving.
Add the onion and celery to the leftover fat (top up with olive oil if you need to) and fry until they start to soften and turn golden. Add the garlic and fry for 30 seconds or so, then add the beef (again, add a dash of oil if you need to). Raise the heat slightly and break it up with your wooden spoon. Try to properly brown the beef to develop flavour (without burning the veg).
Add the salt, pepper and mustard powder, then crush the Oxo/Bouillon cube and stir to coat the beef. Fry for another minute or so, then reduce the heat back down to medium.
Stir in the flour, then gradually add all but 1/2 cup/120ml of the stock, stirring as you go so it blends with the flour without creating lumps. Stir in the milk, then stir in the Worcestershire sauce. Stir in the diced potato, then bring to a simmer. Gently simmer with the lid off until the potato is cooked through and the soup thickens (around 15 mins or so). Make sure the potato is properly cooked through so it soaks in the flavour.
Stir in 1 tsp pickle juice, then turn off the heat and stir through the cheese until it blends into the soup. If at any point you need to thin out the soup, just use the leftover stock to do so to reach your desired consistency.
Check for seasoning and adjust with salt and pepper. Make sure the soup is properly seasoned to bring out the flavour. Serve individual portions with extra cheese, bacon, pickles and sesame seeds, then tuck in and enjoy!

Video

Notes

a) Ground beef - I recommend using beef that's 10-12% fat. That way, you get some of the fatty flavour, without it being too oily. You could use lean beef, but you'll lose out on a little flavour, and you'll need to add a dash of oil or butter before you add the flour, just so it's got something to bind to.

b) Potatoes - I use Maris Pipers (similar to Russets in the US). I like how they soften and soak in the flavour. To dice the potatoes, I slice them into 1/4" thick disks, then slice those into 1/4" fries. From there, you can line them up and slice into 1/4" cubes.

c) Burger buns to serve - I slice them in half, then use a rolling pin to flatten them. From there, I toast them in the toaster, halve them, then use them as soup dunkers. I like brioche buns because the sweetness balances out the richness of the soup, but you can use any buns you like.

d) Calories - Whole recipe divided by 4 with no extra cheese.

Nutrition