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+ servings
Cheeseburger chowder in a white soup bowl topped with bacon.
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5 from 1 vote

Cheeseburger Chowder

Cheeseburger chowder is a delicious soup made with ground beef and cheesy broth. It's easy and quick to make, comforting, and really tastes like a cheeseburger. It's not overly heavy and makes a delicious dinner that the whole family will love!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings
Calories 520kcal
Author Aleksandra

Ingredients

for the soup:

  • 2 tablespoons frying oil
  • 6 slices bacon
  • 1 lb (450g) ground lean beef
  • 2 medium onions
  • 2 celery stalks
  • 4 cloves garlic
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 2 tablespoons flour
  • 2 cups milk 480g
  • 2 1/2 cups chicken broth or good quality beef broth
  • 1 lb (450g) potatoes
  • 1 1/2 cups (150g) shredded sharp cheddar cheese
  • 1 medium/large dill pickle
  • 1 teaspoon pickle juice
  • salt and pepper to taste

garnish:

  • green onions

Instructions

  • Prepare the ingredients: Dice the onion and bacon, cut celery into thin slices, finely chop the garlic. Cut the potatoes into 3/4-inch (2 cm) cubes. Cut the dill pickle into small cubes. Shred the cheese on the large holes of a box grater.
  • Heat 1 tablespoon of oil in a large pot over medium-high heat. Add the bacon and cook for a couple of minutes, stirring, until browned and crispy. Transfer to a plate with a slotted spoon.
  • Increase the heat to high. Add the beef in an even layer, don't stir for the first 1-2 minutes letting it brown, then cook, stirring, for a couple of minutes, until it's no longer pink. Break up any clumps of beef. Transfer it with a slotted spoon or spider strainer to a plate.
  • Add another tablespoon of oil, onions, and celery. Cook for a couple of minutes until softened. Add the garlic, basil, and parsley, cook for 30 seconds.
  • Stir in flour and cook until incorporated.
  • Add the beef back to the pot. Add the broth, milk, and potatoes. Bring to a simmer and cook over the lowest heat for 10-15 minutes or until the potatoes are soft. Make sure the soup is not boiling rapidly.
  • Add the cheese in 3 additions, stirring after each portion added until it's melted.
  • Add the chopped pickles and pickle juice, if using.
  • Season the soup with salt and pepper, to taste.
  • Garnish with cooked crumbled bacon and thinly sliced green onions.
  • Enjoy!

Notes

  • You can sub 1 cup of milk for broth and add 1/4 cup of heavy cream.
  • Calories = 1 serving (1/6 of the recipe). This is only an estimate!

Nutrition

Calories: 520kcal