That’s right… Cheeseburger Soup. I created this recipe while working as a chef for a local Restaurant/Brewery. The recipe is located on Epicurious. com in the members area. It’s good and filling. Loaded with calories and great for those cold winter days. A little goes a long way…
1 lb. lean ground beef
2 cups chicken stock
1 cup lager beer
1/3 cup yellow mustard
1 cup Slurry*
1 Pint half & half cream
1 lb. of Velveeta cubed
2 tbs. butter
1 Medium onion chopped
1 large tomato chopped
2 cups lettuce chopped
1/3 cup dill pickles finely
Chopped or Dill pickle Relish
1/2 lb. chopped crispy bacon (optional)
Salt & Pepper to taste
Brown the hamburger in a 4 quart stock pot until slightly crunchy. When done, drain the excess fat and remove from the pot. Season with salt and pepper and set aside.
In the same stock pot, chop and sauté the onion in 2 tablespoons of butter for a few minutes or until soft and translucent. Add the chicken stock, half & half cream, beer and mustard and simmer over medium heat for 5 minutes. Add the slurry and continue to heat for several more minutes allowing the rawness of the flour to cook out as it begins to thicken slightly. Reduce the heat to medium/low and begin to add the cubed Velveeta cheese a little at a time, thoroughly melting and incorporating the cheese. Add the hamburger and simmer together for 10 minutes. While the soup is simmering, chop the tomato, lettuce and dice the pickles.
To serve, divide and place the chopped lettuce, tomatoes and pickles into 8 soup bowls. Ladle the soup over the chopped vegetables and enjoy.
*Slurry: Two parts water or stock and one part four. Whisk together until smooth.
Add crispy thick cut bacon to garnish for Bacon Cheeseburger Soup.
Note: two 10 oz. cans of cheddar cheese soup can be substituted for the Velveeta cheese.