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Cheeseburger {in paradise} Soup


  • 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.