Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Smashburger Soup
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- Level: Easy
- Total: 45 min
- Active: 35 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 683
- Total Fat
- 47 g
- Saturated Fat
- 25 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 4 g
- Sugar
- 8 g
- Protein
- 27 g
- Cholesterol
- 145 mg
- Sodium
- 1212 mg
All the flavors of a classic smashburger, no griddle required! This cozy, one-pot soup has browned beef, sliced onions, tender potatoes (to mimic the French fries you serve alongside your favorite burger) and a rich, silky broth finished with melty American cheese, for that unmistakable diner-style comfort. Topped with shredded lettuce, diced tomatoes, pickles and even a sprinkle of toasted sesame seeds – it’s hearty, nostalgic and the kind of weeknight-friendly recipe that hits every cheesy, savory note.
- Level: Easy
- Total: 45 min
- Active: 35 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 683
- Total Fat
- 47 g
- Saturated Fat
- 25 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 4 g
- Sugar
- 8 g
- Protein
- 27 g
- Cholesterol
- 145 mg
- Sodium
- 1212 mg
Ingredients
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Directions
- Melt 1 tablespoon of the butter in a Dutch oven or other large heavy pot over medium-high heat. Add the ground beef and smash into an even layer; season with 1/4 teaspoon salt and several grinds of pepper. Cook, undisturbed, until the underside and edges are golden brown, 3 to 4 minutes. Stir well and continue to cook, breaking the meat into small pieces, until cooked through and no longer pink, about 2 minutes more. Remove to a medium bowl. Drain the fat and wipe out the pot with a couple of paper towels.
- Melt the remaining 1 tablespoon butter in the same pot over medium. Add the carrots, onion and 1/4 teaspoon salt. Cook, stirring occasionally, until the vegetables are just tender, about 4 minutes. Add the garlic powder and seasoned salt and cook until lightly toasted and fragrant, about 1 minute. Add the potatoes, broth, 1 teaspoon salt, several grinds of pepper and 1 cup water. Add the ground beef back to the pot. Bring to a boil, then reduce to a simmer . Cover with a lid and cook until the potatoes are tender, 10 to 12 minutes.
- Stir in the American cheese and cream cheese until smooth and completely melted. Stir in the cream, then simmer until warmed through, about 1 minute.
- Whisk the cornstarch and 2 tablespoons water in a small bowl until dissolved and well combined, then whisk it into the soup. Cook until the soup has thickened slightly, 2 to 3 minutes.
- Stir together the ketchup, mustard and Worcestershire sauce in another small bowl until smooth, then stir it into the soup until combined. Taste the soup and adjust the seasoning with salt and pepper.
- Ladle into bowls, then top with the lettuce, pickle, tomato and sesame seeds.
