Bacon Cheeseburger Soup
How to make Bacon Cheeseburger Soup Recipe - When you have leftover chicken, it’s a no-brainer to make chicken soup, but what about leftover hamburgers? One of our kids likes to fry eggs the next morning, pop some bread into the toaster, and have a nice breakfast sandwich. That’s not always an option for those of us with day jobs. Alternatively, we say, if life gives you leftover hamburgers, make cheeseburger soup!
Ingredients:
2 tablespoons (28 ml) olive oil
1 medium onion, sliced
12 ounces (355 ml) malty amber ale
2 cups (475 ml) chicken stock or broth
1/2 cup (120 ml) half-and-half
1 cup (8 ounces, 225 g) grated sharp Cheddar cheese
1 cup (8 ounces, 225 g) grated Gruyère
1 tablespoon (15 ml) Worcestershire sauce
1 teaspoon (5 g) Dijon mustard
Kosher salt and fresh cracked black pepper, to taste
1 1/2 pounds (680 g) cooked hamburgers, coarsely chopped
1/4 head iceberg lettuce, shredded
6 slices bacon, cooked crisp and coarsely chopped
12 cherry tomatoes, halved
1 small minced onion
Store-bought croutons
Ketchup
Mustard
Method:
Heat the olive oil in a 3-quart (3 L) saucepan over medium heat. Add the onion and sauté for 10 minutes.
Stir in the ale and chicken stock and bring to a rolling simmer.
Add the half-and-half, cheeses, Worcestershire sauce, and Dijon. Reduce to a gentle simmer for 5 to 10 minutes.
Taste the soup and season with salt and pepper. Fold in the cooked burger and lettuce. Ladle into 6 bowls, add crumbled bacon, tomatoes, and onions. Add 3 or 4 croutons to each bowl, drizzle in ketchup and mustard, and serve.
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| Bacon Cheeseburger Soup |
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