Ingredients with Measurements:
- 1 lb ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 cups chicken broth
- 1 cup beer
- 2 cups milk
- 2 cups shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup ketchup
- 1 tbsp Worcestershire sauce
- 1 tsp mustard powder
- 1 tsp paprika
- Salt and pepper, to taste
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 4 slices bacon, cooked and crumbled
- Chopped fresh parsley, for garnish
Special equipment needed: None
Step-by-step instructions:
1. In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned and cooked through. Drain any excess fat.
2. Add the onion and garlic to the pot and cook until softened, about 5 minutes.
3. Add the chicken broth, beer, milk, cheddar cheese, sour cream, ketchup, Worcestershire sauce, mustard powder, paprika, salt, and pepper to the pot. Stir to combine.
4. In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, until lightly browned.
5. Gradually whisk the butter-flour mixture into the soup, stirring constantly. Bring the soup to a simmer and cook for 10-15 minutes, until thickened and bubbly.
6. Serve the soup hot, garnished with crumbled bacon and chopped parsley.
Prep time: 15 minutes, Cooking time: 30 minutes
5. Temperature: Medium-high heat for cooking the ground beef and onion, medium heat for simmering the soup
Serving size: 6-8 servings
Nutritional information: Calories: 485, Fat: 34g, Saturated Fat: 18g, Cholesterol: 129mg, Sodium: 1067mg, Carbohydrates: 11g, Fiber: 1g, Sugar: 6g, Protein: 30g
Substitutions for ingredients: Ground turkey or chicken can be substituted for the ground beef. Any type of beer can be used, but a light or amber beer works best. Any type of cheese can be used, but a sharp cheddar adds the most flavor.
Variations: Add diced potatoes or carrots to the soup for extra vegetables. Use ground sausage instead of ground beef for a different flavor. Top the soup with croutons or French fried onions for added crunch.
Tips and tricks: Be sure to cook the flour-butter mixture for at least 1-2 minutes to avoid a raw flour taste in the soup. Use a whisk to stir the soup constantly while adding the flour-butter mixture to avoid lumps.
Storage instructions: Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions: Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas: Serve the soup in individual bowls, topped with crumbled bacon and chopped parsley.
Garnishes: Crumbled bacon and chopped fresh parsley
Pairings: Serve the soup with a side salad or crusty bread.
Suggested side dishes: Caesar salad, garlic bread, or roasted vegetables
Troubleshooting advice: If the soup is too thin, simmer it for a few more minutes to thicken it up. If it's too thick, add more chicken broth or milk to thin it out.
Food safety advice: Be sure to cook the ground beef to an internal temperature of 160°F to ensure it's safe to eat.
Food history: Cheeseburger soup is a popular American comfort food that combines the flavors of a cheeseburger with the heartiness of a soup.
Flavor profiles: Savory, cheesy, beefy, and slightly tangy from the ketchup and mustard.
Serving suggestions: Serve the soup as a main course for lunch or dinner.
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