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Creamy cheeseburger soup in a white bowl topped with chopped pickles and chives on a wooden table
Ben Lewis

Cheeseburger Soup

A one pot beef and potato soup with a smooth sharp cheddar base, finished with dill pickle brine so it tastes like a cheeseburger.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 about 2 cups each
Course: Dinner, Soup
Cuisine: American
Calories: 540
Ingredients Method Notes

Ingredients
  

  • 1 lb 450 g ground beef, 85% lean
  • 2 tablespoons 28 g unsalted butter
  • 1 medium yellow onion diced (about 1 cup / 150 g)
  • 2 medium carrots diced (about 1 cup / 130 g)
  • 2 celery stalks diced (about 3/4 cup / 80 g)
  • 4 garlic cloves minced
  • 1/4 cup 30 g all-purpose flour
  • 2 tablespoons 32 g tomato paste
  • 1 teaspoon 2 g paprika
  • 1/2 teaspoon 1 g black pepper
  • 1/2 teaspoon 3 g fine salt
  • 4 cups 960 ml low sodium beef broth
  • 1 1/4 lb 570 g Yukon Gold potatoes, cut into 1/2 inch (1.25 cm) cubes
  • 1 tablespoon 15 g ketchup
  • 1 tablespoon 15 g yellow mustard
  • 2 cups 8 oz / 225 g sharp cheddar, shredded from a block
  • 4 slices about 3 oz / 85 g deli American cheese, torn
  • 2 cups 480 ml whole milk, warmed
  • 2 tablespoons 30 ml dill pickle brine
  • 1/2 cup 75 g chopped dill pickles, for serving
  • 2 tablespoons sliced chives for serving
  • 4 slices beef bacon crisped and crumbled, optional

Method
 

  1. Heat the empty Dutch oven over medium-high for 2 minutes.
  2. Brown the beef in one layer for 3 minutes, then break it up and cook 4 to 5 minutes more, until it reads 160°F (71°C).
  3. Spoon off all but 1 tablespoon of fat.
  4. Melt in the butter, add the diced vegetables and cook over medium heat for 6 minutes.
  5. Stir in the flour, garlic, tomato paste and paprika for 90 seconds.
  6. Pour in the broth 1 cup at a time, scraping the pot floor.
  7. Add the potatoes, ketchup, mustard, salt and pepper.
  8. Simmer at 190°F (88°C) with the lid tilted for 12 to 14 minutes, until a fork slides into a potato.
  9. Turn off the heat and stir in the warmed milk.
  10. Cool 4 to 6 minutes, until a thermometer reads 165°F (74°C).
  11. Stir in the cheddar in three handfuls, then the American cheese.
  12. Stir in the brine 1 teaspoon at a time, tasting after each.
  13. Cover for 5 minutes, then serve topped with pickles, chives and bacon.

Notes

Shred the cheddar from a block, because bagged shreds melt gritty.
Pickle jars differ, so add the brine a teaspoon at a time.
The base through Step 4 keeps 2 days in the fridge, with milk and cheese added after re-simmering and cooling.
Storage Notes:
Refrigerate in shallow lidded containers for 3 to 4 days.
Freeze flat in bags for up to 2 months, thaw overnight and whisk while warming.
Reheat over low heat to 165°F (74°C) with no hard bubble.