Loaded Cheeseburger Soup
Prep Time:
10 minutes
Cook Time:
30 minutes
Servings:
4 servings
Ingredients
  • 2 sesame seed hamburger buns
  • 1 pound lean ground beef
  • 4 tablespoons butter
  • 2 stalks of celery, chopped
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 2 large russet potatoes, peeled and diced
  • 4 cups vegetable stock or water
  • 1 tablespoon dried rosemary
  • ½ cup freshly grated white cheddar
  • ½ cup freshly grated Monterey Jack cheese
  • ½ cup heavy cream
  • Salt and pepper, to taste
Directions
  1. Preheat the oven to 350 F. Slice the hamburger buns into 1-inch cubes, and then arrange them on a baking sheet. Toast the hamburger bun pieces in the oven for 8 to 10 minutes, or until the buns are crunchy. Remove the croutons from the oven and set them aside.
  2. Brown the beef in a large pot or Dutch oven. Crumble the beef into large chunks as it cooks -- small crumbles are also fine. Once the beef has browned, remove the beef from the pot and set it aside.
  3. Melt the butter in the pot.
  4. Add the onions, celery, and garlic to the pot and cook them until they have softened, or about 2 to 3 minutes. Sprinkle the flour into the vegetables and stir everything together until the flour has dissolved and the vegetable mixture is thick.
  5. Add the potatoes to the pot, and then pour in the vegetable stock or water. If needed, you can add more stock or water until the potatoes are completely submerged. Add the rosemary. Bring the pot to a boil, and cook the soup until the potatoes are fork-tender or about 15 to 20 minutes.
  6. Once the potatoes are tender, stir in the heavy cream and heat through, and then remove the pot from the heat.
  7. Stir the cheeses into the soup while it is still hot, stirring constantly until they have melted. Add the ground beef back into the soup. Season the soup to taste with salt and pepper. Serve the soup topped with the prepared croutons.