Forget the griddle (at least for tonight). This hearty soup captures the essence of a smashburger in a single pot: seared ground beef, onions, potato pieces that echo the fries you'd normally have on the side, and a velvety broth that gets its richness from American cheese and cream cheese. Serve it topped with crisp lettuce, chopped pickles, diced tomato and toasted sesame seeds, and you have a nostalgic, cheesy, savory meal that works well on a weeknight.
Info
- Cook time: 35 minutes
- Total time: 45 minutes
- Yield: 6 servings
Ingredients
- 2 tablespoons unsalted butter
- 1 pound lean ground beef (90/10)
- Kosher salt and freshly ground black pepper
- 2 large carrots, finely chopped
- 1 medium onion, thinly sliced
- 1 teaspoon garlic powder
- 1 teaspoon seasoned salt, such as Lawry's
- 1 1/2 pounds russet potatoes (about 3 medium), peeled and cut into 1/2-inch pieces
- 4 cups low-sodium chicken broth
- 4 ounces American cheese, shredded
- 4 ounces cream cheese, cubed, at room temperature
- 1 cup heavy cream
- 1 tablespoon cornstarch
- 2 teaspoons ketchup
- 2 teaspoons yellow mustard
- 2 teaspoons Worcestershire sauce
- 1 cup finely shredded iceberg lettuce
- 1/2 cup finely chopped dill pickle
- 1/2 cup finely chopped plum tomato
- 1 tablespoon toasted sesame seeds
Instructions
- In a Dutch oven or other large, heavy pot set over medium-high heat, melt 1 tablespoon of the butter. Add the beef and press it into an even layer; season with 1/4 teaspoon salt and several grinds of pepper. Let it cook without stirring until the bottom and edges turn golden brown, 3 to 4 minutes. Then stir and keep cooking, breaking the meat into small pieces, until it is cooked through and no longer pink, about 2 minutes more. Transfer the beef to a medium bowl. Pour off the fat and wipe the pot clean with paper towels.
- Return the pot to medium heat and melt the remaining 1 tablespoon butter. Add the carrots, onion and 1/4 teaspoon salt. Cook, stirring now and then, until the vegetables are just tender, about 4 minutes. Stir in the garlic powder and seasoned salt and cook until fragrant and lightly toasted, about 1 minute. Add the potatoes, broth, 1 teaspoon salt, several grinds of pepper and 1 cup water. Return the beef to the pot. Bring to a boil, then lower to a simmer. Cover and cook until the potatoes are tender, 10 to 12 minutes.
- Stir in the American cheese and cream cheese until they melt completely and the mixture is smooth. Pour in the cream and simmer until heated through, about 1 minute.
- In a small bowl, whisk the cornstarch with 2 tablespoons water until dissolved and smooth, then whisk the mixture into the soup. Cook until the soup thickens slightly, 2 to 3 minutes.
- In another small bowl, stir together the ketchup, mustard and Worcestershire sauce until smooth, then stir into the soup. Taste and adjust the seasoning with salt and pepper.
- Ladle the soup into bowls and top with the lettuce, pickle, tomato and sesame seeds.
