Cheeseburger Soup

This cheeseburger soup is creamy, cheesy and delicious. It is freezer friendly too and is a favorite in my house. My husband begs me to make this soup. It was inspired by my Parmesan Cheddar Burgers recipe. Those burgers are also delicious and freezer friendly.

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This soup is perfect on those cold, snowy days, those days where you just want to stay inside and have something warm to eat. This soup freezes really well. It is great to have homemade soup in the freezer ready to eat. My husband loves to be able to warm this cheeseburger soup up for lunch. Especially since it doesn’t require extra work on his part.

I have discovered a great way to freeze soup. Once the soup has cooled, scoop it into a greased muffin tin and flash freeze it for 4 hours.  Next pour hot water into a large cookie sheet, about half full, then take the muffin tin out of the freezer and set it in the hot water.  Only let it sit in the hot water for 10 to 20 seconds, just long enough to make it possible to get the frozen soup cups out of the muffin tin.  You do not want the soup to thaw out.  Place frozen soup cups onto a parchment lined cookie sheet and flash freeze for 2 hours.  Then place soup cups into a gallon freezer bag, remove all the air and freeze.

Cheeseburger Soup

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• Author: Lisa
• Total Time: 40 minutes
• Yield: 10 servings 1x

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Description

This cheeseburger soup is fantastic.  The pickles and pickle juice add great flavor.  This recipe is freezer friendly too.

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Ingredients

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• 1 pound ground beef
• 1/2 teaspoon garlic powder
• 1 1/2 teaspoons sea salt, divided
• 3/4 teaspoon black pepper, divided
• 1 teaspoon Greek all-purpose seasoning, you can substitute your favorite seasoning
• 2/3 cup onions, chopped
• 2/3 cup carrots, chopped
• 2/3 cup celery, chopped
• 2/3 cup red bell pepper, chopped
• 3 cloves garlic, minced
• 1 tablespoon extra virgin olive oil
• 4 cups chicken broth
• 1 cup beef broth
• 1 teaspoon dried basil, crushed in hand
• 1 1/2 pounds red potatoes, peeled and cubed
• 3 tablespoons unsalted butter
• 1/4 cup unbleached all-purpose flour
• 2 cups whole milk
• 8 oz shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 tablespoon Worcestershire sauce
• 1 tablespoon pickle juice
• 1/2 cup pickles, chopped

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Instructions

1. Add ground beef, garlic powder, 3/4 teaspoon salt, 1/4 teaspoon black pepper and greek all-purpose seasoning to a large skillet. Brown the ground beef until no longer pink.
2. Add olive oil to a large stock pot and let it heat up for a minute on medium heat. Add onions, carrots, celery and red pepper and heat, on medium heat, until vegetables are cooked. About 8 minutes. Add minced garlic and cook for another minute.
3. Next add chicken broth, beef broth, dried basil and red potatoes. Bring to a boil. Turn heat down and simmer for 10 to 12 minutes.
4. While potatoes are simmering, melt butter in a small saucepan. Once butter is melted add flour and cook for 2 to 3 minutes, stirring constantly. Add milk to the saucepan with the flour and butter to make a rue. Heat on medium for 5 minutes and then pour the rue into the large stockpot with the vegetables and potatoes.
5. Add cheddar cheese and Parmesan cheese and stir until cheese is melted.
6. Add Worcestershire sauce, pickles, and pickle juice and heat soup on low until heated through.

Notes

• I don’t always peel my potatoes.  For one thing it is one less step.  For another, the skin contains fiber and nutrients.  
• I like to use red potatoes, but you can use russet potatoes.  In the picture, I used russet potatoes because that is all I had.

To Freeze: Let soup cool completely.  I find the best way freeze it is to scoop the soup into a greased muffin tin and flash freeze it for 4 hours.  Next pour hot water into a cookie sheet, about half full, then take the muffin tin out of the freezer and set it in the cookie sheet.  Let it sit for 10 to 20 seconds, just long enough to make it possible to get the frozen soup cups out of the muffin tin.  You do not want the soup to thaw out.  Place frozen soup cups onto a parchment lined cookie sheet and flash freeze for 2 hours.  Then place soup cups into a gallon freezer bag, remove all the air and freeze.

When you are ready to prepare: Just take out as many frozen soup cups as you want to eat.  A serving is between 2 and 3 soup cups.  You can thaw it in the fridge overnight, put your frozen soup cups in a bowl and thaw in defrost in the microwave or put them in a sauce pan and warm until heated through.  

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Soup