The Burger in a Bowl: How to Turn Simple Ground Beef Into a Luxurious, Ultra-Creamy Cheeseburger Soup

By combining the classic components of a fast-food favorite into a single pot, this recipe delivers all the savory satisfaction of a traditional cheeseburger without the stove-top grease or multi-pan cleanup.

Here’s what you need: 1 onion, 1 carrot, 2 stalks of celery, 3–4 potatoes, 250 g of ground beef, 4 tablespoons of butter, 1 teaspoon of dried parsley, 1 teaspoon of dried basil, 720 ml of chicken broth, 2 tablespoons of flour, 240 g of cream cheese, 360 ml of milk, salt and ground black pepper to taste, 60 g of sour cream.

Peel the onion and dice it finely. Peel the carrots and grate them using a medium grater, or dice them into small cubes.

Dice the celery into small cubes. Peel the potatoes and dice them finely.

Brown the ground meat in a large pot without oil for 5–6 minutes, then place it in a bowl.

Return the pot to the heat, add one tablespoon of butter, the onion, carrot, and celery.

Add the parsley and basil to the vegetables, and fry everything, stirring, for 5–6 minutes until tender.

Pour the broth into the pot, add the potatoes and ground meat. Bring the soup to a boil and simmer, covered, over low heat for 10–15 minutes.

In a small skillet, melt the remaining butter, add the flour, and fry it, stirring constantly, for 3–5 minutes until golden brown.

When the potatoes are tender, add the flour mixture to the soup, stir thoroughly, and cook for 2–3 minutes.

Add the cheese, milk, salt, and pepper to taste to the soup, stir well, and cook for another 2–3 minutes until the cheese melts.

Remove the soup from the heat, add the sour cream, and stir thoroughly. If you like, sprinkle the soup with grated cheese and croutons.