This hearty cheeseburger soup tasts just like your favorite burger, minus the bun! I topped mine with pickles and garlic croutons to add extra oompf.
Keyword cheeseburger soup
Prep Time 10minutes
Cook Time 25minutes
Total Time 35minutes
1poundground beefI used 85% lean
2-3clovesgarlicpressed or minced
1small onionchopped (about 1 1/2 cups)
2stalks celerychopped (about 1 cup)
4carrotspeeled and chopped (about 1 cup)
1teaspoonkosher salt and freshly ground black pepper
3small russet potatoespeeled and cubed into bite size pieces (about 3 cups)
1 14.5ouncecan diced tomatoesdrained
2cupsshredded sharp cheddar cheese plus more for garnish
For the Toppings
2tablespoonsItalian flat leaf parsleychopped
Brown the ground beef over medium high heat in a large dutch oven until it's no longer pink, about 5 minutes.
Add the pressed garlic, stir and cook for about 1 minute until the garlic becomes fragrant. Add the onion, celery and carrots and cook for about 5 minutes until the onions become soft.
Season with kosher salt and pepper then sprinkle the beef mixture with the flour. Stir and cook for 2 minutes to cook out the raw flour taste.
Add the milk, potatoes and drained tomatoes and stir. Bring to a boil, then reduce to a simmer and cover the pot then cook for 12-15 minutes, stirring often, until the potatoes are soft.
Meanwhile, slice the sourdough bread and butter one side of each slice. Sprinkle with garlic salt and broil for 5 minutes or until lightly browned and toasty. Cut into bite size pieces.
Remove the soup from the heat and stir in the hot sauce and cheddar cheese. Adjust seasoning and garnish with parsley and the garlic butter croutons, plus more cheese and hot sauce if desired. I like mine topped with spicy bread and butter pickles.
*I prefer Chohula, but use your own favorite brand if you prefer. If you use Tabasco, decrease the amount to 1 teaspoon.