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lazy cheeseburger soup

All the flavor of a classic cheeseburger—rich beef, melty cheese, tangy mustard—transformed into a cozy, creamy soup and topped with crispy shoestring fries.
Course Main Course
Cuisine American
Servings 4 servings
Author sunny

Ingredients

for the "burger"

  • 1 1/2 lb. 80-90% lean ground beef, regular or wide/chili grind
  • 1 tbsp. butter
  • 2 tsp. seasoning salt we like Lawry's Seasoned Salt
  • 1/4 tsp. liquid smoke don't overdo it! a little goes a long way here
  • 1 tsp. black pepper
  • kosher salt, as needed to taste
  • 2 tbsp. Kitchen Bouquet (optional) for a browning boost

for the soup

  • 1/2 cup diced onion + more for topping, if desired
  • 2 ea. cloves garlic
  • 2 tbsp. tomato paste
  • 3 cups beef broth
  • 1 tsp. yellow mustard
  • 1 splash dill pickle brine
  • 1 1/2 cups milk or half-and-half
  • 1 1/2 cups sharp cheddar cheese, grated + more for topping, if desired
  • 2 oz. Velveeta, cut into small cubes 1/4 of a small (8 oz) block

toppings

  • crispy shoestring fries
  • chopped onion
  • cheddar cheese, grated
  • diced dill pickles
  • sliced scallions
  • sesame seeds
  • crumbled bacon (optional)

Instructions

  • Heat butter in a soup pot or Dutch oven with a heavy bottom over medium-high heat, then add the ground beef. Spread out with downward slices of a spatula until it covers the bottom of the pot, then season with liquid smoke, seasoning salt, and black pepper. Be patient and don't turn or stir the meat until the first side has begun to brown. When you do turn it over, take care not to break it into tiny crumbs; you want some larger chunks to keep a burger vibe going!
  • Taste and adjust if more salt is needed; sprinkle Kitchen Bouquet, if using, across the surface of the meat and toss until fully combined.
  • Add onion and garlic; cook and stir with the beef until the aromatics are softened.
  • Reduce heat to medium; stir in tomato paste. Cook and stir until the paste darkens and starts to smell toasty, but be careful not to burn it!
  • Add the beef broth, mustard, and pickle juice. Stir well and simmer 10 minutes.
  • Lower heat to medium-low; stir in milk or half-and-half. Cook for 2 minutes, stirring constantly.
  • Remove from heat. Stir in Velveeta cubes until melted; add the cheddar and stir again until well combined and melty.
  • Serve hot with a mountain of crispy fries (and other garnishes) on top.