I found the recipe online, and we topped it with potato chips, pickles, and green onions. I’ll be danged if it doesn’t taste like a cheeseburger.

I’m happy to share a link to the recipe and my mods if anyone wants it.

Edit to add the recipe:

You can find the original recipe here: https://therecipecritic.com/cheeseburger-soup/

I made the following changes:

  • No dried parsley - it is not very flavorful
  • No dried basil - my family only likes it fresh
  • 3 cups of potato, not 4 just because I was so sick of putting and fixing potatoes
  • I used 6 oz. Velveeta and 8 oz. shredded mild cheddar for cheese - I wanted the emulsifiers in the Velveeta and also some real cheese; sharp cheddar would be good too, but my family does not like strong cheese
  • Instead of 3/4 tsp. salt, I used 1 tsp. season salt too make up for the missing herbs
  • No sour cream because my wife does not like it. It is completely unnecessary from a thickening perspective.
  • I don’t drain the ground beef. I just scoop it out of the pan and use the beef fat to cook my veggies. Why remove a flavorful fat to then add another for cooking? I was going to not use this extra butter in the recipe, but then I threw it in my roux because I am not a smart man. Or I love butter. The first is what actually happened, but the second is not really a lie.

For toppings, I had potato chips, diced kosher dill pickle, and green onions. The chips add crunch and a little fried/browned flavor. The pickles brighten the dish and drive home the cheeseburger flavor. The green onions add a little vegetal flavor and a mouth feel similar to lettuce.

I made a double batch, and it will feed my family of 4 for two dinners or more. This is a heavy soup.

  • NeatoEnglish
    7·
    10 months ago

    I would indeed like to see a recipe. What was the consistency like? I assume more like a chowder than broth?

    • EssentialNPC@lemmy.worldOPEnglish
      3·
      10 months ago

      I added the recipe link and notes to the post as an edit.

      If anything, it’s consistency was a little thicker than many chowders. Between the roux, the cheese, and the many small bits in the soup, it is very thick. I liked it this way, but I could see using more broth to thin it out a bit.

      The soup is heavy. I am a big guy who can easily put back a few bowls of soup at dinner. I could barely finish two half-full bowls.