30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Bacon Cheddar Cheeseburger Soup
Bacon Cheddar Cheeseburger Soup
Bacon Cheddar Cheeseburger Soup
⏱1h 30m
👥6
🔥600 cal
Hard
🍽️American
This soup is a gourmet take on the classic, featuring smoked bacon, aged cheddar, and a homemade burger seasoning blend. It's finished with a drizzle of truffle oil for an extra touch of luxury.
This soup is a gourmet take on the classic, featuring smoked bacon, aged cheddar, and a homemade burger seasoning blend. It's finished with a drizzle of truffle oil for an extra touch of luxury.
Cook Bacon in a large pot or Dutch oven over medium heat until crispy. Remove bacon and set aside, reserving 2 tablespoons of bacon grease in the pot.
Make Roux: In the same pot, melt 3 tbsp butter over medium heat. Whisk in 3 tbsp flour and cook for 3-4 minutes, stirring constantly, until a smooth, golden paste forms.
Add Vegetables to the pot with the roux and cook until softened, about 7-10 minutes.
Add Garlic and cook for 1 minute more.
Deglaze the pot with Dry Sherry, scraping up any browned bits from the bottom.
Gradually whisk in Beef Stock, ensuring no lumps form. Bring to a boil, then reduce heat and simmer for 20 minutes.
Add Potatoes and continue to simmer until potatoes are tender, about 15-20 minutes.
Stir in Crème Fraîche and Burger Seasoning. Season with Salt and White Pepper to taste.
Reduce heat to low and stir in 2 cups of Aged White Cheddar Cheese and Smoked Gouda until melted and smooth. Do not boil.
Crumble the cooked Bacon and stir half into the soup. Reserve the other half for garnish.
Serve hot, garnished with remaining Bacon, Chives, Crispy Fried Onion Strings, and a drizzle of Truffle Oil (optional).
Ingredients
6
12 slicesN/AApplewood Smoked Bacon
1 medium170 gYellow Onion-finely diced
2N/ACelery stalks-finely diced
2N/ACarrots-finely diced
4 clovesN/AGarlic-minced
8 cups1.9 LHomemade Beef Stock
1 can400 gSan Marzano Diced Tomatoes-undrained
1 cup240 mLCrème Fraîche
1 tbsp15 mLDry Sherry
1.5 lbs680 gYukon Gold Potatoes-peeled and diced
2.5 cups280 gAged White Cheddar Cheese-shredded
1/2 cup60 gSmoked Gouda-shredded
2 tsp10 mLHomemade Burger Seasoning (see below)
SaltN/ATo taste
White PepperN/ATo taste
1 tsp5 mLSmoked Paprika
1 tsp5 mLGarlic Powder
1 tsp5 mLOnion Powder
1/2 tsp2.5 mLCayenne Pepper
1/2 tsp2.5 mLBlack Pepper
1 tsp5 mLTruffle Oil
OptionalN/AChives-finely chopped
OptionalN/ACrispy Fried Onion Strings
Equipment
Large pot or Dutch oven
Whisk
Cutting board
Knife
Instructions
Cook Bacon in a large pot or Dutch oven over medium heat until crispy. Remove bacon and set aside, reserving 2 tablespoons of bacon grease in the pot.
Make Roux: In the same pot, melt 3 tbsp butter over medium heat. Whisk in 3 tbsp flour and cook for 3-4 minutes, stirring constantly, until a smooth, golden paste forms.
Add Vegetables to the pot with the roux and cook until softened, about 7-10 minutes.
Add Garlic and cook for 1 minute more.
Deglaze the pot with Dry Sherry, scraping up any browned bits from the bottom.
Gradually whisk in Beef Stock, ensuring no lumps form. Bring to a boil, then reduce heat and simmer for 20 minutes.
Add Potatoes and continue to simmer until potatoes are tender, about 15-20 minutes.
Stir in Crème Fraîche and Burger Seasoning. Season with Salt and White Pepper to taste.
Reduce heat to low and stir in 2 cups of Aged White Cheddar Cheese and Smoked Gouda until melted and smooth. Do not boil.
Crumble the cooked Bacon and stir half into the soup. Reserve the other half for garnish.
Serve hot, garnished with remaining Bacon, Chives, Crispy Fried Onion Strings, and a drizzle of Truffle Oil (optional).
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