If you think this chilly weather is going to make me stop eating burgers, then you are wrong my friend.
Just because summer is over, and we can't easily grill them burgers outside, I have brought you all the fun of summer into a fall/winter-esque soup.
The potatoes thicken the soup. The croutons are so that you don't skimp on the bun, unless of course you can't or don't want to eat gluten. In that case, just leave it out. But then we top this soup with bacon, and I can hear my belly sing.
Too over the top? I think not over the top enough.
Even though soups might be the easiest thing to make known to man, I have made a couple of soups this past week, and many of them were just a huge fail. Here's a serious question: how do you cook lentil soup if your lentils refuse to get soft? After 4 hours of cooking it was still like I was eating pebbles.
This soup is honestly no fail. As long as you add all the necessary ingredients and cook the meat just right, you are going to be eating this soup by the bucket. One bowl is simply not enough.
Spoon summer into your mouth right now! Unless you live in Australia. In which case, I will never stop being jealous of you.
What you'll need:
- 1 hamburger buns, diced into 1-inch cubes
- 4 slices bacon
- 375g ground beef
- 1/4 cup butter
- 2 cloves garlic, minced
- 1 onion, diced
- 2 stalks celery, diced
- 1 large carrots, grated
- 1 teaspoon Worcestershire sauce
- 3 tablespoons all-purpose flour
- 2 1/2 cups reduced sodium chicken broth
- 2 cups milk, or more, as needed
- 1 large russet potato, peeled and cubed
- 1 1/2 cups shredded cheddar cheese
- salt and pepper, to taste
- Green onions for garnish
- Preheat the oven to 400°F. Spread the bread cubes into a single layer on a baking sheet. Place in the preheated oven, and bake for around 10-15 minutes. Remove from oven and set aside.
- Heat a large skillet on medium heat. Add bacon and cook until brown and crispy, around 6-8 minutes. Transfer to a paper towel lined plate and set aside.
- In a medium saucepan, pour in the bacon fat and heat. Add in the ground beef and break into pieces using a spatula. Continue cooking until browned. Drain excess fat and set aside.
- In a large saucepan, heat the butter on medium heat. Add in the garlic, onion, celery, carrots and Worcestershire sauce. Cook, stirring frequently, until the onions have become translucent, around 2-3 minutes.
- Whisk in the flour until lightly browned, around 1 minute. Gradually whisk in the chicken broth and milk for around 1-2 minutes or until thickened.Stir in the potatoes.
- Bring to a boil, reduce the heat and simmer until the potatoes are tender, around 15-20 minutes.Stir in the ground beef, cheese and the salt and pepper to taste.
- Scoop into bowls and crumble some bacon on top. Add some croutons and green onions if desired.