Smashburger Soup

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This hearty smashburger soup has crispy browned beef, jammy onions, tender potatoes, white beans, cheddar cheese, and a splash of pickle juice. It's an easy one-pot dinner with all the best flavors of a classic smashburger.

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Prep Time15

Cook Time30

Total Time45

Servings:

Author: Molly Thompson

INGREDIENTS

1 tablespoon olive oil
1 lb ground beef
1 large yellow onion thinly sliced
4 cloves garlic minced
1 1/2 lb yukon gold potatoes diced into 1/2-inch pieces
1 can white beans drained and rinsed
3 tablespoons tomato paste
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
2 teaspoons smoked paprika
1 teaspoon kosher salt plus more to taste
1/2 teaspoon black pepper
4 cups beef broth
1 Tablespoon pickle juice
1 cup shredded cheddar cheese

For Serving

green onions, sour cream, shredded cheese

INSTRUCTIONS

Heat the olive oil in a large Dutch oven over medium-high heat. Add the ground beef and break it up with a spatula. Press the beef firmly into an even layer across the bottom of the pot.
1 tablespoon olive oil, 1 lb ground beef
Cook undisturbed for 4-5 minutes, until the bottom and edges are very golden brown and crispy. Break up the beef and continue cooking until browned and cooked through. Transfer to a clean plate or bowl.
Add the sliced onions to the same pot and reduce the heat to medium. Cook for 7-8 minutes, until they're very soft and jammy around the edges. Add the garlic and cook until soft and fragrant.
1 large yellow onion, 4 cloves garlic
Stir in the potatoes, white beans, tomato paste, ketchup, Worcestershire sauce, smoked paprika, salt, pepper, and beef broth.
1 1/2 lb yukon gold potatoes, 1 can white beans, 3 tablespoons tomato paste, 2 tablespoons ketchup, 2 teaspoons Worcestershire sauce, 2 teaspoons smoked paprika, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 4 cups beef broth
Bring the soup to a boil over high heat, then reduce the heat to medium-low. Cover and simmer for 10-12 minutes, until the potatoes are fork-tender.
Stir in the pickle juice and cheddar cheese until the cheese is melted and the broth looks a little creamier. Taste and add more salt as needed.
1 Tablespoon pickle juice, 1 cup shredded cheddar cheese
Serve hot with green onions, sour cream, and extra shredded cheese.
green onions, sour cream, shredded cheese

Notes

What to do if the beef sticks: Don't immediately try to scrape it up. As the beef browns and forms a crust, it should release more easily from the pot.

Adjust the heat if needed: If the browned bits on the bottom of the pot start turning black instead of deep brown, turn the heat down. You want those bits browned because they'll flavor the onions, but you don't want them burned.

Special tools: Dutch oven and spatula.

Nutrition

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