Easy Cheeseburger Soup

This Easy Cheeseburger Soup transforms the classic cheeseburger into a creamy, hearty soup that's perfect for any season. Combining lean ground beef, crispy bacon, and a medley of vegetables in a rich broth, this dish offers all the flavors of a cheeseburger in a comforting bowl. The addition of heavy cream and sharp cheddar cheese creates a velvety texture, making it a family favorite. Whether it's a chilly evening or a breezy summer night, this soup is sure to satisfy your cravings for a delicious, filling meal.

Ingredients:

• 5 slices bacon, cut into small pieces

• 1 lb ground beef

• ¼ cup butter

• ¼ cup diced onion

• 2 sticks celery, diced

• ½ teaspoon minced garlic

• 6 tablespoons all-purpose flour

• 4 cups chicken broth

• 1 cup heavy cream

• 1 teaspoon Worcestershire sauce

• 1 lb Yukon potatoes, peeled and diced small

• 2 cups shredded sharp cheddar cheese

• Salt and pepper to taste

• ¼ cup diced pickles (optional, for garnish)
  
  

Directions:

1. Cook the Bacon: In a large soup pot, cook the bacon over medium-high heat until crispy, about 10 minutes. Transfer the bacon to a plate lined with paper towels, leaving the rendered fat in the pot.

2. Brown the Beef: Add the ground beef to the pot and cook, breaking it apart with a spoon, until browned. Drain the fat and set the beef aside on a paper towel-lined plate.

3. Sauté Vegetables: In the same pot, melt the butter over medium heat. Add the diced onion and celery, cooking until softened, about 4–5 minutes. Stir in the minced garlic and cook for an additional minute.

4. Prepare the Roux: Sprinkle the flour over the sautéed vegetables and cook, stirring constantly, for about 2 minutes to eliminate the raw flour taste.

5. Add Broth: Gradually whisk in the chicken broth, ensuring the flour mixture is fully dissolved and the mixture is smooth.

6. Incorporate Dairy and Potatoes: Stir in the heavy cream, Worcestershire sauce, and diced potatoes. Return the browned beef to the pot. Increase the heat to high, bringing the soup to a boil. Once boiling, reduce the heat to medium-low to maintain a gentle simmer. Cover the pot with the lid slightly ajar.

7. Simmer: Let the soup simmer for about 15 minutes, or until the potatoes are tender and the soup has thickened to your desired consistency. Stir occasionally to prevent sticking.

8. Finish the Soup: Turn off the heat and gradually stir in the shredded cheddar cheese until melted and smooth. If the soup is too thick, add more chicken broth, milk, or cream to adjust the consistency.

9. Serve: Stir in most of the cooked bacon, reserving some for garnish. Taste and adjust seasoning with salt and pepper as needed. Optionally, mix in chopped pickles or use them as a topping when serving.
   
   

Nutritional Information (per serving):

• Calories: Approximately 600 kcal

• Protein: 35 g

• Fat: 45 g

• Carbohydrates: 15 g

• Fiber: 2 g

• Sugar: 5 g

• Sodium: 900 mg