Cheeseburger Soup Recipe

In a large heavy-bottomed pot or Dutch oven, melt 1 tablespoon of the butter over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6–8 minutes.

Season the beef while cooking with 1/2 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon smoked paprika. When browned, use a slotted spoon to transfer the beef to a plate, leaving about 1 tablespoon of the rendered fat in the pot (add the remaining 1 tablespoon butter if the pan is dry).

Reduce heat to medium. Add the diced onion, celery, and carrots to the pot and cook until softened and translucent, about 5–7 minutes. Stir in the minced garlic and cook 30–45 seconds until fragrant.

Sprinkle the flour over the softened vegetables and stir constantly for 1–2 minutes to cook the raw flour taste. The mixture will thicken slightly.

Slowly pour in the beef broth while whisking to avoid lumps. Add the diced potatoes. Increase heat to bring the liquid to a gentle simmer, then reduce heat to medium-low and simmer until the potatoes are fork-tender, about 12–15 minutes.

Once the potatoes are tender, stir in the whole milk and heavy cream. Return the browned ground beef to the pot.

Add the English mustard, Zatarain's Creole mustard, remaining 1/2 teaspoon kosher salt, remaining 1/2 teaspoon black pepper, remaining 1/4 teaspoon smoked paprika, and the Worcestershire sauce. Stir to combine and warm the soup over low heat — do not boil after adding milk and cream to prevent curdling. Simmer gently for 4–6 minutes to allow flavors to meld.

Turn the heat to the lowest setting. Gradually whisk in the shredded cheddar and Monterey Jack, a handful at a time, allowing each addition to melt before adding more to ensure a smooth, glossy soup.

Stir in the finely diced dill pickle (if using) and apple cider vinegar. Taste and adjust seasoning with additional salt and pepper to taste.

If the soup is thicker than desired, thin it with up to 1/2 cup additional milk or broth until it reaches your preferred consistency.

Ladle the soup into bowls. Top each bowl with sliced green onions and, if desired, crumbled bacon and extra shredded cheddar.

Optional: sprinkle toasted sesame seeds or toasted bun crumbs over each serving for a playful 'bun' texture. Serve hot with crusty bread or oyster crackers.