| Level: | Easy |
| Total: | 1 hr 45 min |
| Active: | 35 min |
| Yield: | 6 to 8 people |
Ingredients
- 4 sesame seed burger buns, cut into 3/4-inch pieces
- 1 tablespoon flavorless oil
- Kosher salt and freshly ground black pepper
- 3 slices bacon
- 1 pound ground beef (93 percent lean)
- Kosher salt and freshly ground black pepper
- 1 medium onion, finely chopped
- 2 large carrots, finely chopped
- 2 stalks celery, finely chopped
- 3 cloves garlic, finely chopped
- 2 teaspoons mustard powder
- 2 pounds russet potatoes, diced
- 6 cups low-sodium chicken stock
- 1/3 cup chopped fresh parsley
- 1/4 cup heavy cream
- 10 ounces shredded Swiss cheese
- 2 tablespoons pickle brine plus 1/2 cup chopped pickles
- Ketchup, for garnish
- Mayonnaise, for garnish
Instructions
- For the toasted sesame buns: Set the oven to broil. Toss the sesame bun chunks on a sheet pan with the oil and a pinch of salt and pepper. Broil until golden brown, about 5 minutes.
- For the cheeseburger potato soup: In a large Dutch oven, cook the bacon over medium heat until crispy, about 7 minutes. Remove to a paper towel lined plate to cool, then roughly chop. Set aside.
- Add the beef and a pinch of salt to the Dutch oven and cook, breaking up with a spoon, until browned, 4 to 5 minutes (it will continue to cook through). Add the onion, carrot, celery and a good pinch of salt and pepper and cook until translucent, about 10 minutes. Add the garlic and mustard powder and cook for another minute. Add the potatoes, stock, parsley, 1 1/2 teaspoons salt and a bunch of turns of pepper and bring to a boil, then simmer until the potatoes are tender (pierce with a fork to check), 30 to 40 minutes.
- Add the heavy cream and 8 ounces cheese and stir until the cheese is melted.
- Finish the soup with the pickle brine. Taste and adjust for seasoning as desired. Ladle the soup into bowls, then top with some of the remaining shredded cheese, pickles, bacon, a drizzle of ketchup, mayo if you’re freaky, and toasted sesame buns.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 573 |
| Total Fat | 33 g |
| Saturated Fat | 15 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 30 g |
| Cholesterol | 89 mg |
| Sodium | 1108 mg |
Reviews
This is a great recipe! It is hearty and flavorful. We topped with pickled onions, pickled jalapeños and pickles. Perfect for a cold day! I did add in Worcestershire sauce and some red pepper flakes.
Mayonnaise? What dose that have to do with it! Mike Stice!
Easy to make with ingredients on hand! Love the dill pickles and definitely a hearty soup!
Delicious and easy to make with ingredients I always have on hand.
This is a pleasant surprise. It has a true cheeseburger taste. My husband and 9 yr. old son gave it a thumbs up. This is definitely not bland, the flavors are pronounced and if your more of a texture eater this soup has you covered.
It’s absolutely delicious! We added it to our Sunday football menu! It is hearty and very flavorful! The bacon and sesame roll croutons are a must!!
This soup is surprisingly delicious! Our entire family enjoyed the soup, and the mayo, ketchup and pickles (as weird as that sounds!) are an absolute must! Will definitely make this again!
Made this for dinner tonight! What a simple but filling and delicious meal.
This soup is fantastic. The only modification that I made was substitute cheddar cheese for the swiss only because we didn’t have it on hand. Although my family was apprehensive to add ketchup, mayo and chopped dill pickles as toppers, they quickly became fans! This will be my 3rd time making since this recipe made it debut on Girl meets Farm. Yummy, yummy
Excellent recipe! It’s a regular for us now. Thank you Molly!