Yield: 8 servings
This is a great use for leftover hamburgers.
Ingredients:
- 4 grilled hamburgers, crumbled
- 2 tbsp. butter
- 3 stalks celery, diced
- 1 large onion, chopped
- 1 garlic clove, minced
- 4 medium potatoes, peeled and cubed
- 4 cups chicken broth
- 1 tsp. salt
- 1 tsp. pepper
- 3 tbsp. cornstarch
- 1 cup whole milk
- 1 cup half-and-half
- 3 cups block cheddar cheese, freshly shredded
- For serving: bacon, cooked and chopped; fresh parsley leaves; red onion, minced; rustic bread, croutons, or toasted buns, cubed; hot sauce; sour cream
Directions:
- In a large Dutch oven or soup pot, add the butter and cook over medium heat until melted.
- Add the celery, and onion and sauté until crisp-tender, about 10 to 12 minutes. Add garlic and cook for another minute or until fragrant. Add the potatoes, chicken broth, salt and pepper. Bring the soup to a boil.
- Reduce the heat slightly, and simmer uncovered for 20 to 25 minutes or until potatoes are tender.
- In a small bowl, whisk the cornstarch into 1 cup of milk. Gradually stir the slurry into the soup. Bring it to a boil again and cook for another 2 minutes, stirring constantly, until thickened.
- Reduce heat to medium-low and slowly add the shredded cheddar cheese and the half-and-half. Cook and stir gently until the cheese is melted. Add the crumbled beef patties and heat the soup until steaming but not boiling. Check the seasoning and add salt and pepper as needed.
- Garnish and serve each bowl as desired.
