Cheeseburger Soup Delight

$- 1 lb ground beef - 1 medium onion, finely diced - 2 cloves garlic, minced - 2 medium russet potatoes, peeled and diced - 1 cup shredded carrots - 3 cups beef broth (low sodium recommended) - 1 cup frozen peas - 1 cup heavy cream - 2 cups sharp cheddar cheese, shredded - 6 slices of crispy cooked bacon, crumbled (optional) In cheeseburger soup, the ground beef serves as the main protein source. You can use any ground meat, but beef gives a rich flavor. The onion and garlic add depth and aroma to the soup. Potatoes and carrots bring texture and sweetness. The beef broth forms a savory base. Heavy cream makes the soup creamy and smooth. Cheddar cheese melts in, creating a cheesy delight. If you like, add crispy bacon for a savory crunch. - 1 teaspoon Worcestershire sauce - 2 tablespoons tomato paste - 1 teaspoon smoked paprika - Salt and pepper to taste Seasonings elevate the flavors in your soup. Worcestershire sauce adds umami, while tomato paste gives a hint of sweetness. Smoked paprika adds a warm, smoky flavor. Remember to adjust salt and pepper to fit your taste. - Fresh parsley, chopped - Additional cheese for serving Garnishes make your soup visually appealing. A sprinkle of fresh parsley adds a pop of color. Extra cheese on top enhances the cheesy flavor and richness. Enjoy your cheeseburger soup with these simple yet delightful touches! {{ingredient_image_2}} To start, heat your large pot or Dutch oven over medium heat. Add 1 pound of ground beef. Cook it until it is no longer pink and turns a nice brown. Make sure to break it apart with a spatula as it cooks. Once done, drain any fat left in the pot. Next, add 1 medium onion, finely diced, and 2 cloves of minced garlic. Sauté these for about 2 to 3 minutes. You want the onions to be soft and clear without burning. Stir them often to keep them from sticking to the pot. Now it’s time to bring in some veggies. Add 2 medium russet potatoes, peeled and diced, along with 1 cup of shredded carrots. Pour in 3 cups of low-sodium beef broth. Then, add 1 teaspoon of Worcestershire sauce, 2 tablespoons of tomato paste, and 1 teaspoon of smoked paprika for that extra flavor. Don’t forget to sprinkle in salt and pepper to taste. Stir everything well to mix it all together smoothly. Increase the heat to bring the mixture to a boil. Once it starts bubbling, reduce the heat and let it simmer on low. Cover the pot and let it cook for about 15 to 20 minutes. You want the potatoes to be tender when you poke them with a fork. After simmering, stir in 1 cup of heavy cream and 2 cups of shredded sharp cheddar cheese. Mix continuously until the cheese melts fully and the soup becomes thick and creamy. If you chose to add bacon, fold in 6 slices of crumbled crispy bacon and 1 cup of frozen peas. Stir well and let it heat for another 5 minutes. Before serving, taste your soup and add more salt or pepper if needed. To boost the flavor of your cheeseburger soup, try using different cheeses. Sharp cheddar gives a strong taste. You can also mix in some Monterey Jack or Gouda for a creamy twist. Adjust spices to match your taste. Add more smoked paprika for a smoky kick. A pinch of cayenne can bring heat if you like spice. Achieving a creamy consistency is key. Start with heavy cream, but add it slowly. Mixing it in gradually helps prevent clumping. This way, you get a smooth soup that is rich and thick. Stir well as you add cheese. This keeps it melty and avoids lumps. Serve this soup in warm, rustic bowls. It looks great topped with fresh parsley and extra cheese. For a fun touch, crumble crispy bacon on top. To complete the meal, add crusty bread or a light salad on the side. This makes for a hearty and satisfying dinner. Pro Tips Use Fresh Ingredients: Fresh vegetables and high-quality beef enhance the flavor of the soup significantly, making it rich and delicious. Adjust the Thickness: If you prefer a thicker consistency, reduce the amount of beef broth or add more cheese as it melts. Flavor Boost: For an extra flavor kick, consider adding a splash of hot sauce or a pinch of cayenne pepper to the soup. Make Ahead: This soup tastes even better the next day! Store leftovers in the fridge and reheat gently on the stove. {{image_4}} You can make cheeseburger soup lighter. Try using lean ground turkey or chicken instead of beef. This change cuts fat while keeping flavor. You can also swap heavy cream for dairy-free options. Coconut milk or almond milk works well and adds a unique twist. Want some heat? Add hot sauce for a spicy kick. Just a few drops can change the whole soup. You can also mix in colorful vegetables like bell peppers. They add crunch and boost nutrients. Carrots and peas are great too, but don’t stop there! You can experiment with other veggies that you love. Feeling adventurous? Try a Mexican-inspired cheeseburger soup. Add black beans, corn, or taco seasoning. Top it with avocado and cilantro for a fresh touch. You can also explore variations between classic recipes and gourmet versions. A gourmet twist might use fancy cheeses or fresh herbs. The choice is yours! Store your leftover cheeseburger soup in the fridge. Use an airtight container for best results. Let it cool before sealing. This helps keep the flavors fresh. You can enjoy it for up to three days. You can freeze cheeseburger soup for longer storage. Pour it into freezer-safe containers. Leave some space at the top, as it will expand. To thaw, place it in the fridge overnight. Reheat it on the stove over low heat, stirring often. In the fridge, cheeseburger soup lasts about three days. If you freeze it, it can last for up to three months. Check for signs of spoilage. If it smells off or changes color, it’s best to toss it. Yes, you can! To do this, brown the ground beef in a pan first. Drain the fat. Then, add it to your slow cooker. Include onions, garlic, potatoes, carrots, beef broth, and seasonings. Cook on low for 6-8 hours or high for 3-4 hours. Stir in cream and cheese 30 minutes before serving. You can use chicken broth or vegetable broth. Both options will add flavor. If you want a richer taste, try using mushroom broth. Just make sure to adjust the seasoning since flavors may differ. Yes, cheeseburger soup can be gluten-free. Use gluten-free broth and ensure your Worcestershire sauce is gluten-free. Always check labels on ingredients to be safe. To make cheeseburger soup vegetarian, skip the beef. Use lentils or beans for protein. You can also add mushrooms for a meaty texture. Use vegetable broth and keep all other ingredients the same. Serve cheeseburger soup in warm bowls. Top with extra cheese and chopped parsley. Pair it with crusty bread or garlic bread for dipping. You can also add a side salad for a fresh touch. This blog post covered delicious cheeseburger soup, from main ingredients to garnishes. You learned about cooking ground beef, adding vegetables, and simmering for flavor. I shared tips for enhancing taste and variations to try. Storing and reheating your soup was also explained. Remember, you can adjust this soup to fit your taste. Explore different flavors and presentations. Enjoy making this comforting dish that warms the heart. Happy cooking!$

A creamy and hearty soup that combines the flavors of a classic cheeseburger in a comforting bowl.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine American

Servings 6

Calories 450 kcal

Ingredients

1 lb ground beef
1 medium onion, finely diced
2 cloves garlic, minced
2 medium russet potatoes, peeled and diced
3 cups beef broth (low sodium recommended)
1 cup shredded carrots (fresh or packaged)
1 cup frozen peas
1 teaspoon Worcestershire sauce
2 tablespoons tomato paste
1 teaspoon smoked paprika
to taste salt and freshly ground black pepper
1 cup heavy cream
2 cups sharp cheddar cheese, shredded
6 slices crispy cooked bacon, crumbled (optional)
to taste fresh parsley, chopped (for garnish)

Instructions

In a large, heavy-bottomed pot or Dutch oven, heat over medium heat. Add the ground beef and cook, breaking it apart with a spatula, until it's no longer pink and nicely browned. Drain any excess fat from the pot.
To the pot, add the finely diced onion and minced garlic. Sauté for about 2-3 minutes, or until the onions are soft and translucent, stirring occasionally to prevent burning.
Next, incorporate the diced potatoes, beef broth, shredded carrots, Worcestershire sauce, tomato paste, smoked paprika, salt, and pepper. Stir well to combine all the ingredients smoothly.
Increase the heat and bring the mixture to a rolling boil. Once boiling, reduce the heat to a low simmer and cover. Allow the soup to simmer for approximately 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Stir in the heavy cream and shredded cheddar cheese gradually, mixing continuously until the cheese fully melts and the soup becomes thick and creamy.
If using, fold in the crumbled bacon and frozen peas, mixing well to distribute. Let the soup continue to heat through for an additional 5 minutes, stirring occasionally.
Before serving, taste the soup and adjust seasoning with more salt and pepper if necessary.

Notes

For a complete meal experience, serve with slices of crusty bread for dipping.

Keyword cheeseburger, comfort food, soup