Potato Cheeseburger Soup is so good, plus it freezes well. Make a large batch of soup and keep it in the freezer to bring out during the cold winter nights!
My youngest daughter, Brenda Weller, revised the Creamy Cheesy Potato Soup recipe and added in hamburger and bacon to make her own version of Potato Cheeseburger Soup. This delicious soup is also very satisfying to the tummy!
- 4 large potatoes, peeled and quartered
- 2 medium carrots, peeled and sliced
- 1 medium onion, quartered
- 1 pound ground beef (hamburger)
- 5 bacon slices, cut into 1/4-inch pieces
- 1 (14-ounce) can chicken stock or vegetable broth
- 3 tablespoons butter
- 3 tablespoons flour (all-purpose)
- 3 cups milk, divided
- 1 1/2 cups sharp Cheddar cheese, shredded
- 1 tablespoon dill weed
- 1 cup sour cream
- 3 cups milk, divided
- Salt and pepper to taste
- 1/4 teaspoon chili pepper to taste
- Sharp Cheddar cheese, shredded (for garnish)
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In a large soup pot over medium-high heat, saute the bacon and ground beef until browned; drain off the excess fat and discard. Remove the cooked bacon and ground beef to a large bowl and set aside.
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In the same soup pot, add potatoes, carrots, onion, and vegetable or chicken broth. Cover and simmer 15 to 20 minutes or until vegetables are tender when pierced with a fork. Remove from heat.
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While vegetables are cooking, make a cream sauce. In a medium saucepan over medium-high heat, melt butter; add flour, stirring constantly, until mixture is smooth and bubbly. Add milk and bring to a boil, stirring constantly, until thickened. Remove from heat. Add cheddar cheese and dill weed, stirring until cheese is melted. Set aside. Learn how to make a Bechamel Sauce - Basic White Sauce.
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In a food processor or blender, in small batches, puree potato mixture with some of the milk. Pour blended potato mixture back into the soup pot.
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Add the prepared cheese sauce, sour cream, remaining milk, salt, pepper, and chili pepper; stir until thoroughly blended. Add the cooked bacon and ground beef. Return to medium heat and heat until warm.
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Remove from heat and serve in soup bowls. Garnish each soup bowl with a little shredded cheese.
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Makes 6 servings.
* Learn how easy it is to make your own homemade Chicken Stock - Basic Chicken Stock.