CHEESEBURGER SOUP

Hi. Hello. How's it going?


WELCOME TO DAY 7 OF SOUP WEEK.

Which means it is the last day; until next year that is. 🤗

Don't worry, I will still be sharing some soup recipes over the coming winter months.

I hope you thoroughly enjoyed it and stuffed some new recipes up your sleeve.


I really try to provide you with delicious recipes full of extremely basic ingredients (not full of additives and preservatives), simple instructions and quick to the table to feed that beautiful family of yours.

I hope I have provided that.


Today we end soup week with the most indulgent soup of the week.

CHEESEBURGER SOUP

Now, let me tell you right now...

This is not your Velveeta cheeseburger soup. (which is why she isn't bright orange/yellow - no food dye in this cheese!)

She is made with real cheese.

As always, I urge you to look at your labels and understand what all those crazy words mean.

They are not real-food ingredients. They are psuedofoods. Fillers. Preservatives. Chemicals. Neurotoxins.

You get the picture.


The goal here was to make this unbelievably delicious soup as healthy as can be but still keep it classic. & ultra tasty (I do fully intend to make a dairy-free version some day, but today is not that day.)


I mean, look at her.

Isn't she cozy, comforting and creamy.

Filled with potatoes, cheese and hamburger, how could you go wrong.


WHAT YOU WILL NEED

  • Dutch oven

  • Ladle

  • Sharp knife - I love zwilling

  • Cutting board

  • Bowl for scraps

  • Garlic press - find my favorite one here

  • Potato peeler

  • Cheese grater


FOR INGREDIENTS

  • Ground beef - we raise our own grass fed beef, but Butcherbox is an excellent source.

  • Butter - if you are trying to reduce your dairy for this recipe, I love MiyokosCreamery

  • Onion - as always, sweet onion is superior

  • Garlic

  • Celery - diced for this recipe, pro tip : the thick, light green stalks are always less pungent

  • Carrots - I like mine diced for this recipe

  • Flour - unbleached organic flour, always. My favorite is King Arthur

  • Chicken broth - Kettle & Fire is the way to go

  • Cashew "buttermilk" or heavy cream - to make cashew buttermilk you combine one cup of cashew milk and 1 tablespoon lemon juice

  • Worcestershire sauce - do not skip this ingredient, it packs so much flavor. If you don't have any, I'm sure you could replace with soy sauce.

  • Russet potatoes - peeled and diced

  • Sharp cheddar cheese - I choose an organic raw sharp cheddar

  • TOPPINGS : bacon, green onion, cheese, sour cream, chives, pickles (my personal favorite). Really the options are endless.

If you are preparing bacon as a topping, preheat your oven to 400°F and line a baking sheet (with sides) with parchment paper. Cook your bacon for 16-20 minutes. This is such a clean way to cook bacon. Bye bye splatters. & you don't have to worry about it while you're prepping the soup.

In a dutch oven, cook your ground beef, remove, strain the fat, rinse and set aside.

To the same dutch oven, add your butter and onion. Sauté until translucent and fragrant (about 5-8 minutes).

Add your celery and carrot to the pot and sauté for 3-5 minutes. Add your garlic and sauté for an additional 30 seconds.

Add the flour and sauté it for about two minutes to cook the raw flavor out of it. It will look thick, clumpy and dry. This is what you want.

Whisk in the chicken broth to help dissolve the flour and remove the clumps. Once you have a smooth consistency, add your heavy cream (or cashew "buttermilk").

Add your Worcestershire sauce and potatoes to the pot. Bring to a boil, cover, reduce to a simmer and cook for 15 minutes.

Add your cooked ground beef into the pot and simmer for an additional 5-10 minutes or until the potatoes are soft and tender.

Once the potatoes are soft, turn off the heat and add the sharp cheddar cheese. Stir it in to melt completley.

Dish it up, top with all the delicious toppings your little heart desires and enjoy.

This one is a real winner.


RECIPE PDF  👇🏼

CHEESEBURGER SOUP
.pdf
Download PDF • 860KB




INGREDIENTS

  • 1# ground beef, browned

  • 4 tablespoons butter (dairy free works too, or oil)

  • 1/2 large sweet onion

  • 2 cloves garlic

  • 2 stalks celery, diced

  • 2 carrots, diced

  • 6 tablespoons unbleached organic flour

  • 4 cups chicken broth

  • 1 cup heavy cream (or cashew "buttermilk" - see notes)

  • 1 teaspoon worcestershire sauce - do not skip this ingredient

  • 1# russet potatoes - peeled and diced

  • 2 cups sharp cheddar cheese, raw and organic

  • TOPPINGS : bacon, green onion, cheese, sour cream, chives, pickles (my personal favorite). Really the options are endless.


DIRECTIONS

  1. If you are preparing bacon as a topping, preheat your oven to 400°F and line a baking sheet (with sides) with parchment paper. Cook your bacon for 16-20 minutes.

  2. In a dutch oven, cook your ground beef, remove, strain the fat, rinse and set aside.

  3. To the same dutch oven, add your butter and onion. Sauté until translucent and fragrant (about 5-8 minutes). Add your celery and carrot to the pot and sauté for 3-5 minutes. Add your garlic and sauté for an additional 30 seconds.

  4. Add the flour and sauté it for about two minutes to cook the raw flavor out. It will look thick, clumpy and dry. This is what you want. Whisk in the chicken broth to help dissolve the flour and remove the clumps. Once you have a smooth consistency, add your heavy cream (or cashew "buttermilk").

  5. Add your Worcestershire sauce and potatoes to the pot. Bring to a boil, cover, reduce to a simmer and cook for 15 minutes. Add your cooked ground beef into the pot and simmer for an additional 5-10 minutes or until the potatoes are soft and tender.

  6. Once the potatoes are soft, turn off the heat and add the sharp cheddar cheese. Stir it in to melt completley.

  7. Dish it up, top with all the delicious toppings your little heart desires and enjoy.


NOTES

  • Cooking the bacon in the oven is so mess free you won't go back. Also, you can pay attention to the recipe at hand.

  • If you are preparing bacon, toss a bulb of garlic on the pan and leave in for (40 minutes) to use as a spread if you serve bread alongside the soup. Cut the top off so all cloves are exposed, drizzle with olive oil and wrap in tin foil.

  • You can sub the butter for dairy free or olive/coconut oil if trying to reduce the dairy in the recipe.

  • To make cashew buttermilk : blend one scant cup water and 1/4 cup raw cashews. Add one tablespoon fresh lemon juice.


I hope you enjoy this recipe, friends.

This soup is slightly more labor intensive than the last couple I have shared, but so worth it.

You can still have it on the table in 30(ish) minutes.

& it is a major crowd pleaser.

Just promise me one thing.

Don't settle for boxed Velveeta.

Use some good cheese!


& you must try it with pickles.

It is my favorite way to eat it! 🤤


As always, feel free to reach out.

Give this post a like, comment or share. (It really helps me out.)

If you make the recipe, send me some pics and let me know if you enjoyed it. (I love that so much!)


Have a great day!


xoxo

Kirsten ☀️


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