If you have be around my blog at all – you know how much me and my family loves burgers. I really try to mix it up a lot – different meats, sauces, toppings. This week I went with a soup and created a creamy, hearty Cheeseburger Chowder!
I like the combo of ground beef and ground pork in my burgers – so I carried that over to this soup. You could certainly just use all ground beef. You could also probably switch out for ground turkey – but you may need a little more seasoning to make it as flavorful.
I served this up with a couple of the delicious Hawaiian Savory Butter Rolls – similar to hamburger buns but not so on the nose. You could also serve with a nice green salad. I always like a to have simple salad ingredients on hand – romaine, carrots, cucumbers, maybe a red onion, croutons and dressing of choice (we usually have ranch, Italian, and some sort of balsamic or raspberry vinaigrette).
So many people think that soups take all day to build good flavor – the real trick is don’t use water. Make sure that everything you put into a soups has flavor already so that it can build on it self. That’s why I always use broths or bone broths when making soups. Whenever you can avoid water, you cut the cook time way down. And your family will think you spent way more time in the hot kitchen for slaving away!
Now Let’s Get Cookin’!
- 1 lb Ground Beef
- 1 lb Ground Pork
- ½ lb Bacon cut into ½-inch pieces
- ½ Yellow Onion diced
- 3 Garlic Cloves minced
- 8 Yukon Gold Potatoes peeled and cut into 1-in pieces
- 1 qt Beef Broth
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Parsley
- 1 tsp Red Pepper Flakes
- 1 cup Heavy Cream
- 2 cup Cheddar Cheese shredded
- 3 Scallions chopped
- Prepare all of the ingredients.
- In a large pot over medium high heat, add beef broth, potatoes, salt, pepper and red pepper flakes. Let cook for 20 minutes then reduce heat to medium.
- In a large saute pan over medium high heat, add bacon and cook until crispy. Transfer to a paper towel covered plate. Remove all but 2 tbsp of bacon grease from pan.
- Add onions and garlic to saute pan and cook for 4 minutes. Then add ground beef and ground pork. Cook until no longer pink.
- Remove ⅓ of potato & broth mixture to large bowl and blitz with immersion blender. (You can also use a blender but use caution.) Return to pot and stir to combine.
- Add meat mixture and heavy cream to pot and let cook for 3 minutes. Then add cheese, a handful at a time, until fully incorporated.
- Serve chowder in a shallow bowl and garnish with bacon and scallions.
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
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