Cheeseburger Soup with Potatoes and Cheddar (Midwest Comfort Classic)

Why you’ll love it

• Burger night in a bowl: beef, cheddar, a little mustard and pickles taste just like a cheeseburger.
• Creamy and hearty: potatoes and a velvety cheese broth make it a full meal.
• One pot, under an hour: easy enough for a busy weeknight and great for a crowd.

Quick facts

Ingredients

For the soup

• 1 lb (450 g) ground beef (85% lean)
• 4 tbsp (56 g) unsalted butter, divided
• 1 medium yellow onion, diced
• 2 medium carrots, diced small (about 1 cup / 130 g)
• 2 celery ribs, diced small
• 2 garlic cloves, minced
• 1 tsp dried parsley
• 1/2 tsp dried basil
• 1 1/2 lb (680 g) Yukon Gold potatoes, peeled and cut into 1/2-inch (1.3 cm) cubes (about 4 cups)
• 4 cups (960 ml) low-sodium chicken or beef broth
• 1 tbsp (15 ml) Worcestershire sauce
• 1/4 cup (31 g) all-purpose flour
• 1 1/2 cups (360 ml) whole milk
• 2 cups (8 oz / 225 g) sharp cheddar cheese, freshly shredded
• 4 slices (about 3 oz / 85 g) American cheese, torn into pieces
• 1/4 cup (60 g) sour cream
• 1 tsp yellow mustard
• 3/4 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper

For the toppings

• 4 slices cooked bacon, crumbled
• 1/3 cup (50 g) diced dill pickles
• 1 Roma tomato, diced
• 2 green onions, thinly sliced
• 1 cup toasted hamburger bun croutons (optional)

Step-by-step method

1. Brown the beef. In a large Dutch oven or soup pot over medium-high heat, cook the ground beef 6 to 8 minutes, breaking it into small crumbles, until browned and no pink remains. Transfer it to a bowl with a slotted spoon and discard the fat in the pot.

2. Cook the vegetables. Reduce the heat to medium and melt 1 tablespoon of the butter in the same pot. Add the onion, carrots and celery and cook, stirring, 6 to 7 minutes, until softened. Add the garlic, parsley and basil and cook 1 minute.

3. Simmer the potatoes. Add the potatoes, broth, Worcestershire sauce and browned beef. Bring to a boil, then reduce the heat, cover and simmer 12 to 15 minutes, until the potatoes are tender.

4. Make the creamy base. Meanwhile, melt the remaining 3 tablespoons of butter in a medium saucepan over medium heat. Whisk in the flour and cook 1 to 2 minutes, whisking, until bubbly. Slowly whisk in the milk and cook, whisking constantly, 3 to 4 minutes, until smooth and thickened.

5. Thicken the soup. Stir the creamy base into the soup and simmer gently 3 to 5 minutes, stirring often, until the soup thickens.

6. Melt the cheese. Reduce the heat to low. Add the cheddar and American cheese one handful at a time, stirring until each addition melts before adding the next. Do not let the soup boil.

7. Season. Stir in the sour cream, mustard, salt and pepper. Taste and adjust the seasoning, and thin with a splash of milk or broth if it is too thick.

8. Serve. Ladle into bowls and top with bacon, pickles, tomato, green onions and bun croutons.

How to know it is done

The soup is ready when the potato cubes are soft enough to crush easily against the side of the pot, the carrots are tender and the broth is thick enough to coat the back of a spoon. The cheese should be completely melted into a smooth, glossy soup with no strings or grainy bits. If it looks grainy, the heat was too high; keep it on low from the moment the cheese goes in.

Tips for the best result

• Shred your own cheddar; bagged shredded cheese has anti-caking agents that keep it from melting smoothly.
• Add the cheese over low heat and never boil the soup after that, so it stays silky.
• The American cheese is the secret to a smooth, restaurant-style texture; do not skip it.
• Cut the potatoes into small, even cubes so they cook quickly and evenly.
• Drain the beef well so the soup is rich but not greasy.

Variations and substitutions

• Bacon cheeseburger soup: cook 6 slices of chopped bacon first, then use 1 tablespoon of the drippings for the vegetables and stir the bacon in at the end.
• Lighter version: use lean ground turkey and 2% milk.
• Mushroom Swiss: add 8 oz (225 g) sliced mushrooms with the vegetables and use Swiss cheese instead of cheddar.
• Spicy: add 1 diced jalapeño with the vegetables and use pepper jack instead of half the cheddar.
• Gluten-free: skip the flour-and-butter base and thicken the soup with 2 tbsp cornstarch mixed with 1/4 cup (60 ml) cold milk before adding the cheese; use gluten-free Worcestershire sauce.
• Slow cooker: brown the beef, then cook the beef, vegetables, potatoes, broth and Worcestershire on low 6 to 7 hours. Stir in the creamy base, then the cheese, sour cream and mustard on low.

Make ahead

Cook the soup completely up to 2 days ahead, let it cool, cover and refrigerate. The soup thickens as it chills. Reheat it gently over medium-low heat, stirring often and adding milk or broth a splash at a time until it reaches the consistency you like. Prepare the toppings just before serving.

Storage and reheating

Store leftovers in airtight containers in the refrigerator for up to 4 days. Reheat over low to medium-low heat, stirring often, until steaming hot (165°F / 74°C); avoid boiling so the cheese does not separate. In the microwave, heat in 1-minute bursts and stir in between. Freezing is not recommended, because the dairy can turn grainy and the potatoes soften.