Cheeseburger as a Soup! It is so incredibly decadent and worth the indulgence! This Cheeseburger Soup is so rich and creamy. Definitely a cheat meal and so worth every single calorie. Unlike a lot of soups that need to cook for hours and hours, the flavor of this soup develops rather quickly. It can be finished in about thirty-five minutes from prep to plate! Oh, and did you notice those mini-cheeseburger croutons? OMG! They are the perfect touch! Absolutely a great project for the kiddos. They will have so much fun making them and helping out with dinner!
HOW TO MAKE CHEESEBURGER SOUP
Heat up a soup pot to medium. Add the bacon and allow to render and crisp up just a bit. Remove with a slotted spoon onto paper towels to drain any excess grease. In the same pot, with the bacon fat, add in the ground meat. Crumble and allow to cook until the meat is no longer pink. As the bacon and beef are cooking, prep the vegetables.
Drain all but about a quarter-cup, or so of fat from the pot. Add in the onion, carrots, celery and potatoes. Season with kosher salt and black pepper. Stir. Allow the vegetables to soften for a few minutes. I do not like celery cut up in my soup, so I just use the stalks for flavor and will remove before serving. However, you can definitely dice up and incorporate into the finished soup if you so desire. Add back the reserved bacon. Turn up the heat just a touch. Coat the meat and vegetables with the flour. Allow to cook for a few minutes to get rid of any raw flour taste.
With a slotted spoon, stir in the chicken stock. Add the bay leaves. Bring to a boil. Reduce heat to low and simmer. Stir often for about fifteen minutes, or until the potatoes have softened. Try not to allow your potatoes to become “mushy.”
HOW TO MAKE MINI-CHEESEBURGER SKEWERS
As the soup is simmering, make the cheeseburger croutons. Form mini-burgers out of the ground beef. I made mine about an 1 1/2″ in diameter. Sauté in cast iron pan. Melt American cheese on top. As the burgers are frying, make the bun. Place two slices of bread together and cut out 1 to 1 1/2″ circles. This will give you the top and bottom. I was able to get two from both slices. Place cut circles on a non-stick pan. Brush with olive oil and top with sesame seeds, gently pushing down into bread. Broil just until toasty (few minutes). Skewer in the form of a mini-cheeseburger on a toothpick. You may want to make a few extra of these. They will be devoured quickly!
TO FINISH AND SERVE THE CHEESEBURGER SOUP
Once the soup is done simmering, remove and discard the celery stocks and bay leaves. Stir in the heavy whipping cream. Allow to heat up just a minute or so. Slowly, very slowly, incorporate the Velveeta cheese and shredded cheddar cheeses. I used four of these Velveeta Mini Blocks. Taste for salt.
Serve the Cheeseburger Soup in bowls garnished with shredded cheddar, fresh parsley and a mini-cheeseburger crouton or two! ENJOY!
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