Cheeseburger soup is a wonderful way to enjoy all of the flavors of your favorite cheeseburger in a bowl. I know we are always looking for a new way to use ground beef, but when combined with the buttery gold potatoes from Tasteful Selections you are going to wonder why you didn’t think of this idea sooner.
Are you ever looking for a good hearty soup? I know I love a soup that can stand on its own when served as the main attraction. This cheeseburger soup will do the trick. Filled with everything you love in a cheeseburger. I have ground beef, cheese, onions, bacon, cheese and more. We also add some of the Tasteful Selections gold potatoes in here to add flavor. This soup was so good our tasters gobbled this one up quickly. Oh yes, we even garnish this soup with toasted hamburger buns and dill pickle relish.
About Tasteful Selections Potatoes
These potatoes are grown by family farmers who grow potatoes for today’s busy lifestyle. With small sizes and special flavors, each variety has been tested to assure that it meets the highest standards for quality, taste, and texture.
These potatoes are pre-washed and require no peeling and little prep work. Since they are of even size they cook evenly.
Tasteful Selections are sold nationwide and can be found at Food Lion, Walmart, Whole Foods, and Kroger.
This is a sponsored post, all opinion are my own.
Yes! You can make cheeseburger soup!
- 1 pound ground beef
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup chopped white onion - about 1 large onion
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 2 tablespoons flour
- 2 cups chicken stock - low sodium is best
- 2 cups small potatoes quartered
- 1 1/2 cups American cheese divided use
- 1 teaspoon dry mustard
- 2 teaspoons Worcestershire sauce
- 1 hamburger bun
- 1 ounce bacon cooked and crumbed
- 1 tablespoon dill pickle relish
- 2 tablespoons chopped green onions
Brown ground beef in a medium-sized skillet over medium heat. Sprinkle ground beef with 1 teaspoon salt and 1/2 teaspoon of black pepper. Crumble the beef fine with your spoon while this is cooking, and brown the meat well. Drain fat from beef and set aside. In a medium-sized pot over medium heat add chopped onion and vegetable oil, sprinkle with 1 teaspoon salt. Stir and cook onions until they become clear. Sp
Sprinkle flour over the onions and cook for about 1 minute or until the flour becomes fragrant it should smell like pie dough. Begin to make a roux by adding about 1/2 cup of chicken stock into the pot, stir until the mixture thickens. Add in another 1/2 cup of stock, and stir in until this thickens, then add the remaining 1 cup of stock and stir until the mixture thickens. Add potatoes to the soup mixture, cook for about 15 minutes. Then add ground beef, cheese, dry mustard, and Worcestershire sauce and stir until well blended, and the soup is heated through. While the soup is heating, cut a hamburger bun into 1/2 inch cubes.
Toast the bread cubes in a small skillet with 2 teaspoons of butter until they have browned. Stir occasionally, so the bread does not burn. Serve the soup by pouring into bowls and garnishing with toasted hamburger buns, dill pickle relish, crumbed bacon, green onions, and sprinkling with some additional grated cheese.