I love a good cheeseburger, and I’ve been thinking, why not turn that classic into something even better? That’s how the Ultimate Cheeseburger Delight Soup was born. It’s like taking all the best parts of a cheeseburger and putting them in a bowl.
This soup is super easy to make, and it’s perfect for those days when you want something warm and comforting. You get the juicy ground beef, melted cheese, and the savory flavors of pickles, ketchup, and mustard, all mixed into a delicious, hearty soup. It’s great for lunch or dinner, and it’s sure to be a hit with anyone who loves cheeseburgers as much as I do.
So grab your ingredients, and let’s get cooking this tasty, cheesy soup!
Table of Contents
Chef’s Notes – Ultimate Cheeseburger Delight Soup
- Ingredient Preparation: Ensure all your ingredients are prepped and ready before you start cooking. This will make the cooking process smoother and more enjoyable.
- Bacon Crispiness: For maximum flavor, cook the bacon until it is very crispy. This will add a delightful crunch to the soup.
- Browning the Beef: Make sure to brown the ground beef thoroughly to develop a deep, rich flavor. This step adds depth to the soup.
- Vegetable Dice Size: Dice the vegetables uniformly to ensure even cooking. Finely chopped vegetables will blend better in the soup and provide a smoother texture.
- Instant Pot Tips: Be cautious when releasing the pressure from the Instant Pot. Use a kitchen towel to avoid steam burns.
- Cheese Melting: Gradually stir in the shredded cheddar cheese to avoid clumping. Ensure the soup is hot enough to melt the cheese smoothly.
- Serving Suggestion: Serve the soup hot with a side of crusty bread for dipping. This enhances the comfort food experience.
Ultimate Cheeseburger Delight Soup
6
servings15
minutes50
minutes490
kcal1
hour5
minutesUnveil the joy of comfort food with our easy Cheeseburger Delight Soup. Perfect for a cozy evening, this creamy soup is packed with all the favorite cheeseburger components in one bowl!
Ingredients
1 tsp olive oil
6 slices bacon diced
1.5 lbs. lean ground beef
3 tbsp unsalted butter
1 large yellow onion finely chopped
4 cloves garlic minced
2 large carrots finely diced
2 stalks celery finely diced
1 tbsp garlic powder
2 tsp paprika
1 tsp salt
1 tbsp yellow mustard
2 tsp Worcestershire sauce
1 large russet potato cubed
2.5 cups beef broth
1.5 cups half and half
2 cups shredded cheddar cheese
5 scallions finely chopped
Relish for garnishing
- Alternative Ingredients
Swap olive oil with canola oil if preferred.
Use soy cheese or nutritional yeast for a dairy-free cheese substitute.
Replace half and half with a mixture of coconut cream for a dairy-free alternative.
Directions
- Heat the olive oil on high in an Instant Pot. Add the diced bacon and cook for about 10 minutes or until crisp. Remove the bacon pieces, reserving about 2 teaspoons of grease in the pot for sautéing other ingredients.
- Brown the beef in the pot with the bacon fat. Use a spatula to break it into smaller chunks. Brown for about 5-7 minutes, then remove and set aside.
- In the remaining fat, add the unsalted butter and allow it to melt. Add chopped onions, minced garlic, diced carrots, and diced celery. Cook for about 5 minutes until the onions become translucent, stirring occasionally.
- Return the cooked bacon and beef to the pot. Mix in garlic powder, paprika, salt, yellow mustard, and Worcestershire sauce. Add the cubed potatoes and beef broth. Cover and set the Instant Pot to ‘Pressure Cook’ on high for 20 minutes.
- Once the cooking time has ended, carefully release the pressure. Stir in the half and half and shredded cheddar cheese until the cheese melts and the soup becomes creamy, about 2-3 minutes.
- Ladle the soup into bowls and garnish each with chopped scallions and a spoonful of relish.
Equipment
- instant pot
- chef’s knife
- cutting board
- measuring cups and spoons
Nutrition Facts
- Calories: 490kcal
- Fat: 30g
- Saturated Fat: 15g
- Cholesterol: 105mg
- Sodium: 870mg
- Potassium: 850mg
- Carbohydrates: 20g
- Fiber: 3g
- Sugar: 5g
- Protein: 36g
- Vitamin A: 3550IU
- Vitamin C: 9mg
- Calcium: 320mg
- Iron: 3.6mg
FAQ – Ultimate Cheeseburger Delight Soup
Can I make this soup in a slow cooker instead of an Instant Pot?
Yes, you can make this soup in a slow cooker. Follow the same steps for browning the bacon and beef, then transfer everything to the slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours, adding the half and half and cheese in the last 30 minutes.
Can I freeze this soup for later?
Yes, you can freeze this soup. Allow it to cool completely, then transfer it to airtight containers or freezer bags. It can be frozen for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove over low heat, stirring occasionally.
How can I make this soup gluten-free?
To make this soup gluten-free, ensure that the beef broth and Worcestershire sauce you use are certified gluten-free. The other ingredients are naturally gluten-free.
What can I use as a substitute for half and half?
If you need a substitute for half and half, you can use equal parts whole milk and heavy cream. For a dairy-free option, coconut cream works well, though it may slightly alter the flavor.
Can I use a different type of cheese?
Yes, you can use other types of cheese like Monterey Jack, Colby, or even a blend of your favorite cheeses. Just ensure they melt well to maintain the creamy texture of the soup.
How long does this soup last in the refrigerator?
This soup will last for 3-4 days in the refrigerator when stored in an airtight container. Reheat gently on the stove or in the microwave before serving.
