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I've turned our family's favorite sandwich into a spoonable treat that's now our most-asked-for comfort dish. This burger-inspired bowl combines everything we crave about the classic - juicy meat, gooey cheese, and crunchy bacon - all enjoyed with a spoon whatever the weather. Through years of testing and tweaking, I've nailed a version that gives you all that burger goodness without needing to step outside.
Key Components
- Choose ground beef with 80/20 meat to fat balance - that touch of fat delivers the real burger taste you'll miss with leaner options
- Bacon brings that smoky richness that turns this from basic soup into something you'll crave
- Sharp cheddar gives you that unmistakable burger experience - the bagged stuff works but grating your own means much better melting
- Yukon gold potatoes stay firm while adding substance to each spoonful
- Worcestershire sauce adds that special something that makes burgers taste like burgers
- Heavy cream transforms this from everyday soup into something worth celebrating
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Tasty Beginnings
First, fry your bacon till it's nice and crispy. That sizzling sound works better than any dinner bell - suddenly everyone shows up asking what smells so good. Set those crunchy bits aside for later, but don't throw away that wonderful bacon grease. It's your secret weapon for cooking the beef and building amazing flavor from the start.
Building Tastes
After your meat has browned nicely, throw in the veggies. The onions and celery get sweet and soft as they cook down in the pot. I rushed this part when I first tried making this soup, but now I know giving these veggies plenty of time to soften makes all the difference. Sprinkling flour over everything creates the base that will thicken your soup just right.
Velvety Magic
There's nothing like watching cream and cheese hit hot broth - it's kitchen magic happening right before your eyes. I love seeing the soup change from simple broth to something thick and smooth. My daughter always jumps in to help with this step, carefully mixing as the cheese forms silky streaks throughout. That's when our kitchen fills with smells that bring everyone to the table without me saying a word.
When I first cooked this for my hard-to-please mother-in-law, she wanted my recipe before finishing her first bowl. Now she makes it for her card club friends and tells them it's her old family secret!
Perfect Pairings
Make this soup into a full meal by adding some buttery garlic toast for dunking or a fresh green salad with tangy dressing. When friends come over, I put out little bowls of extra bacon bits, chopped pickles, and sliced green onions so everyone can fix their soup just how they like it.
Make It Yours
Put your own spin on this soup by throwing in some chopped dill pickles for that real burger taste. My husband loves when I mix in a spoonful of yellow mustard, while the kids go crazy when I dump in extra cheese to make it super rich.
Storing Leftovers
This soup actually tastes better the next day after the flavors have mixed together. Keep any extras in glass containers instead of plastic so the cream doesn't pick up weird tastes. When warming it up, go slow on the stove rather than using the microwave - this stops the cheese from breaking apart.
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I've cooked tons of soups over time, but there's something extra special about this burger-inspired creation that draws us back no matter the season. Maybe it's how it sits between fast food fun and homemade comfort, or perhaps it's just the joy of turning something familiar into something new and exciting. Whatever the reason, when I see someone at my table smile after their first taste, I know I've done more than just cook food - I've created a bowlful of memories.
Commonly Asked Questions
- → Can I use something instead of heavy cream for a lighter option?
- You can definitely swap in half-and-half or regular milk for the heavy cream if you want it lighter. The soup won't feel as thick and lush, but it'll still taste great. If you go with milk, maybe toss in another spoon of flour to keep it from getting too thin.
- → Is it OK to make this soup a day before serving?
- For sure! This soup actually gets tastier overnight as all the flavors really blend together. Just pop it in an airtight container and keep it in your fridge for up to 3 days. When you're ready to eat, warm it up slowly on low heat, and add a splash of broth or milk if it seems too thick.
- → Do I really need to add pickles to the soup?
- Pickles aren't required but they're worth trying! They bring that true burger flavor and cut through the richness. If you're not sure, just put them in a small bowl on the side so everyone can try a bit with their soup.
- → Can I store this soup in the freezer?
- You can freeze it, but soups with cream might split when you thaw and reheat them. For best results, freeze the base before adding any cream or cheese, then mix those in fresh when you heat it up. If you do freeze the full soup, heat it back up gently and stir it well to bring everything back together.
- → What potatoes can I use if I don't have Yukon gold?
- Russets work fine as a replacement, though they might get mushier and make your soup thicker. Red potatoes are also good since they stay firmer during cooking. Just cut them small enough so they'll cook in the time the recipe says.