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Lunch / Dinner

Cheeseburger Soup

Who’d have imagined that a classic diner blue plate special could morph so successfully into a bowl of soup? Cheeseburger Soup started out as a playful idea, but ended up a staff hit. It’s got everything a good burger should— a little fun and a whole lot of flavor!

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Ingredients

MELT:

STIR IN:

STIR IN:

When it comes to cheese soups, boiling is an enemy because it can cause curdling. Once the cheese is added, just let the soup gently simmer.

Instructions

Melt 1 Tbsp. butter in a large pot over medium heat. Add sirloin and cook until brown. Add onions, celery, carrot, and garlic; sweat over medium-low heat, 10 minutes.

Stir in broth, potatoes, and basil; bring to a boil, reduce heat to medium, and cook potatoes until fork-tender, 10–12 minutes.

Melt remaining 3 Tbsp. butter in a saucepan over medium heat. Whisk in flour; cook 1–2 minutes. Whisk in milk until smooth; add to soup and cook until thickened, 3–4 minutes.

Stir in Cheddar, ketchup, and mustard until cheese melts; season with salt and pepper. Top soup with pickles and serve with shoestring fries.

Use a wooden spoon to break up the large chunks while browning the meat to avoid clumping.

Use a wooden spoon to break up the large chunks while browning the meat to avoid clumping.

To ensure a smooth soup without lumps, make the roux in a separate pot and stir into soup.

To ensure a smooth soup without lumps, make the roux in a separate pot and stir into soup.

To enhance the soup with more cheeseburger flavor, stir ketchup and mustard in at the end.

To enhance the soup with more cheeseburger flavor, stir ketchup and mustard in at the end.

Nutritional Facts

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