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Cheeseburger {in paradise} Soup

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Cheeseburger Soup via lifeingrace
It’s a cheeseburger in a bowl. Otherwise known as ‘flirting with your husband 101’. Need I say more?
Here’s what you’ll need:

  • 1 1/2-2 pounds of ground sirloin
  • 1 medium onion, chopped
  • 3 cloves garlic, diced
  • pinch of cayenne pepper
  • 1/2 bag of shredded hash browns (about 15 ounces), frozen
  • 1 can of fire-roasted diced tomatoes
  • 2 cups of chopped kale, discard the stems (use 1 cup if you’re scared but it gives the soup so much texture and vitta-mins, as Bear Grylls would say)
  • 1/3 cup ketchup
  • a squirt of two or your favorite mustard
  • 4-6 oz of shredded gruyere cheese
  • 1 can beer (or just use a little more stock)
  • 1 1/2 boxes of chicken stock
  • a douse or four of worcestershire sauce
  • 2 T. honey
  • salt and pepper along the way to taste

Brown the beef and add salt, pepper and cayenne pepper. Add the onions and garlic and sauté until onions are translucent. Add the rest of the ingredients—-except the cheese— and let cook on medium for about a half hour until the hash browns are soft. Then reduce heat to medium low and add the gruyere cheese and cook until it melts. Pay attention and stir frequently after you add the cheese because the it will stick to the bottom and burn if you leave it too hot for too long. Serve with Cholula hot sauce and Fritos and enjoy your cheeseburger soup.

cheeseburgersoup

Cheeseburger {in paradise} Soup

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Ingredients
  

  • 1 1/2-2 pounds of ground sirloin
  • 1 medium onion chopped
  • 3 cloves garlic diced
  • pinch of cayenne pepper
  • 1/2 bag of shredded hash browns about 15 ounces, frozen
  • 1 can of fire-roasted diced tomatoes
  • 2 cups of chopped kale discard the stems (use 1 cup if you’re scared but it gives the soup so much texture and vitta-mins, as Bear Grylls would say)
  • 1/3 cup ketchup
  • a squirt of two or your favorite mustard
  • 4-6 oz of shredded gruyere cheese
  • 1 can beer or just use a little more stock
  • 1 1/2 boxes of chicken stock
  • a douse or four of worcestershire sauce
  • 2 T. honey
  • salt and pepper along the way to taste

Instructions
 

  • Brown the beef and add salt, pepper and cayenne pepper.
  • Add the onions and garlic and sauté until onions are translucent.
  • Add the rest of the ingredients—-except the cheese— and let cook on medium for about a half hour until the hash browns are soft.
  • Then reduce heat to medium low and add the gruyere cheese and cook until it melts. Pay attention and stir frequently after you add the cheese because the it will stick to the bottom and burn if you leave it too hot for too long.
  • Serve with Cholula hot sauce and Fritos and enjoy your cheeseburger soup.

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Reader Interactions

Comments

  3. Ami Davis says

    I am afraid of the kale!   Ok, not really. 🙂
    I will have to see if I can “vegetarianize” this one and also skip the beer.

    Reply

  6. Ruth Emond says

    Edie~I don’t know where you find these amazing soup recipes or if they’re your own creation but each one is fabulous.  My hubby isn’t a big fan of soup but he loves the cheese tortellini soup and the Italian sub soup.  I can’t wait to try this one.  My son loves cheeseburgers but not kale.  I still think he will be in love with this soup.  Thanks for sharing all your yummy recipes.  You rock!!

    Big hugs!!

    Reply

  16. Juliann says

    Yummy; I love flirting with my hubby with food 😉
    p.s.  I love reading your blog; it is so encouraging.  I appreciate the thought you put into things, and you have a gift with words.  Whatever the snarkies say, I think you have a perfect balance of thoughtful issues and daily, or quotidian (new favorite word, thank you Kathleen Norris, Quotidian Mysteries), ones, like cheeseburger soup.  Please keep writing!!  I mean, lets be honest, who can write about C.S. Lewis and Eminen in the same post?!

    Reply

  21. Trina says

    Okay, so THAT was amaaaaazing.  We’re about to head out on vacation so I was determined to use up what I had on hand.  I subbed fresh spinach for kale and cheddar for gruyere.  It was deLISH!  Thanks Edie. 

    Reply

  24. Lenna says

    Can’t wait to try this delicious looking soup but I think I’ll wait for the weather to cool down. We miss you in Wellington Place!

    Reply

  26. Morgan says

    Pinned this in the summer. Made it tonight. Dang, it was insanely good. My hubby liked it so much, I might even get laid 😉

    Reply

  27. Kacey says

    Made this tonight and was SO excited! Even shopping for the ingredients, I was excited.
    Ours just didn’t turn out right. Not, at all, as creamy as the pic and I imagined.
    It was tasty, but no real rich flavor.
    Not sure why…I followed…? Kinda a bust, it was decent, but not worth the $$$ I put into it and not hubby love either.

    Reply

    • edie says

      oh no, kacey. so sorry. what kinds of cheese did you use? sometimes, cheese that’s not good quality doesn’t lend itself to melting as well. i hate it didn’t turn out good for you.

      Reply

  28. janalexis says

    Hello Edie!
    We’re going to make this soup for a post-Thanksgiving get-together, and wondering how many people your single recipe will serve? There will be 6 adults present and we would like leftovers, so I’m wondering if we need to double it. Thanks! (Also, we’re going to try it with deer-burger, so I’ll let you know how it turns out.) 🙂
    Jana

    Reply

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    Reply

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