I live for cold weather. I’m meant to dress in sweatshirts and jeans, and expect to be in a semi-hibernation-state from about October until April. Therefore, one of my go to meals during the fall and winter is SOUP!
There’s something especially warm and filling about a soup that mimics an American classic: the cheeseburger! Plus, only ONE POT is required for this dish, which means I’m spending less time doing dishes, and more time curled up in front of the fire.
To start, brown and crumble the hamburger meat, then remove it from the pot and rinse it. Wipe the pot clean with a wet rag, well enough to remove the leftover pieces of hamburger, but still leave a bit of the grease behind in the pot.
Use the remaining hamburger grease to brown the potatoes.The idea is to brown the potato similar to a french fry, but not cook the potato completely through.
When the potato is mostly browned on all sides, add the chopped onion to the pan. Let the onion cook for several minutes. The onion should be starting to turn translucent around the edges before you add the cooked hamburger to the pot.
Sprinkle the flour into the pot and stir the ingredients well enough to cover completely. After a few minutes, the flour should be mostly absorbed.
I also snuck a couple chopped dill pickles into my pot at this point too, because I LOVE PICKLES. Especially Tony Packo’s spicy pickles and peppers!
While preparing the soup, chop a hamburger bun into cubes and spritz lightly with olive oil. Pop into a preheated oven and bake until crispy – these will be your ‘croutons’!
Pour the beef broth into the pot and toss in a handful of parsley. Bring the soup to a boil.
Let the soup simmer for several minutes, then add the cubed slices of cheese and heavy cream. Stir the soup until the cheese has completely melted, then remove from the heat.
I garnished my soup with croutons, a slice of cheese, an extra pickle and some sliced tomatoes.
Bring on the cold! This soup will certainly keep the chill at bay.
One Pot Cheeseburger Soup
- 16 oz ground beef
- 1 russet potato
- ½ cup onion chopped
- 2 cups beef broth
- ½ cup heavy cream
- ¼ cup fresh parsley
- 10 slices cheddar cheese + more for topping
- 1 tablespoon Worcestershire
- 7 pickle slices + more for topping
- 4 cherry tomatoes sliced for topping
- 1 hamburger bun toasted and sliced for topping
- spicy ketchup for topping
- salt & pepper to taste
- Preheat the oven to 350 F. Cut the hamburger bun into cubes. Spritz with olive oil then place on a baking sheet. Cook until crunchy and browned, about 8-10 minutes.
- In a large pot over high heat, cook and crumble the hamburger meat until browned. Dump the ground meat into a colander to rinse when cooked, and wipe any remaining hamburger from the pot, leaving some grease.
- Heat the pot with grease over medium high heat. Wash and chop the potato and cut into slices about one inch long and a half inch thick (about the thickness of a typical french fry). Cook until golden brown on all sides.
- Add the chopped onion to the pan, along with chopped pickles as desired. Add the cooked hambuger meat back into the pot. Stir everything together. Season with salt and pepper. Pour in the Worcestershire sauce.
- Sift the flour over the top of the meat and stir until all ingredients are covered in flour. Pour in the beef broth and add the parsley.
- Bring the soup to a boil. Add the cubed cheese into the pot and as it melts, pour in the heavy cream. Stir until the cheese has melted then remove from the heat.
- Serve the soup immediately, garnished with pickles, a squirt of spicy ketchup, extra slices of cheese, parsley and of course, the hamburger croutons. Enjoy!