Cheeseburger Soup with French Fry Dippers

By vealam

Ingredients

• Fries:
• 1 + 1/2 pounds Russet potatoes
• 2 tablespoons vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked or sweet paprika
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground cayenne pepper
• 1/4 teaspoon garlic powder
• Soup:
• 1 pound ground sirloin
• 3 - 4 tablespoons olive oil, divided
• 1 tablespoon butter
• 1/2 cup diced red onion
• 1/2 cup diced yellow onion
• 1 jarred roasted red pepper, diced
• 4 cloves minced garlic
• 3 tablespoons all-purpose flour
• 4 cups chicken broth
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried parsley
• 1/3 cup heavy cream or half & half
• 2 cups shredded sharp cheddar, plus more for serving
• 1 cup diced fresh tomatoes
• 1/2 cup diced refrigerator pickles, plus more for serving
• ketchup and mustard, for serving

Details

Servings 4
Preparation time 35mins
Cooking time 75mins
Adapted from cinnamonspiceandeverythingnice.com

Preparation

Step 1

Prep the fries:
Fill a large bowl halfway with water and add the vinegar. Peel and slice the potatoes into ⅓ inch matchsticks and add them to the water. Cover and refrigerate.
In a small bowl mix the salt, pepper and spices together. Set aside.

Make the soup:
In a Dutch oven or large soup pot over medium heat brown the ground beef, breaking it apart as it cooks.
Scoop the meat out into a bowl and set aside. Discard the grease.
On medium-low heat add the oil and butter. Add both types of onion, the red peppers and garlic. Season well with salt and pepper. Cook about 10 minutes stirring often.
Sprinkle the flour over the vegetables and cook 2 - 3 minutes, stirring often.
Stir in the chicken broth, basil, parsley and ground beef. Season with 1 teaspoon salt and ½ teaspoon black pepper.
Turn the heat up and bring to a simmer. Cook 20 - 25 minutes, stirring often.

Meanwhile, make the fries:
Preheat the oven to 400 degrees F. Lightly grease with olive oil a large nonstick baking sheet with sides.
Drain the potatoes in a colander and rinse well. Dry them on a clean kitchen towel or with paper towels.
In a large bowl toss them with a tablespoon of olive oil then sprinkle half the spices over them and toss again. Sprinkle the rest and toss again.
Spread them out in one layer on the baking sheet. Bake 15 - 20 minutes then flip and bake about 15 minutes longer or until golden and crispy.

Finish the soup:
Stir the heavy cream and cheese into the soup and continue stirring until the cheese is melted. Taste and season with more salt and pepper if needed.
Stir in the tomatoes and pickles.
Serve with a drizzle of ketchup and/or mustard plus more cheese and pickles on top and the french fries for dipping.