Featured Recipe

Smoky Burger Chowder

Name: Smoky Burger Chowder
Prep time: 18 min
Cook time: 25 min
Total time: 43 min
Yield: 8 servings
Ingredients: 1.25 pounds ground beef or ground turkey for leaner option; 4 tablespoons unsalted butter; 1 medium yellow onion diced; 2 medium russet potatoes peeled and diced small; 3 tablespoons all-purpose flour; 4 cups low-sodium chicken broth; 3 cups whole milk or swap half for half-and-half for creaminess; 1 teaspoon kosher salt; ¾ teaspoon black pepper freshly ground; 1 teaspoon granulated garlic or garlic powder; 2 cups sharp white cheddar shredded; ¾ cup sour cream full-fat or Greek yogurt to cut richness; 1 cup fresh chopped ripe tomatoes; 1 cup shredded iceberg lettuce; 8 strips bacon cooked crisp and crumbled; 2 large hot dog buns cut into 1-inch cubes toasted in butter until golden; Optional twist fresh chopped jalapeño or smoked paprika for heat

By Kate

Created on 23 January 2026

A hearty soup built on browned ground beef and tender potatoes simmered in a creamy broth thickened by a butter-flour roux. Sharp cheddar melts in just before serving, balanced by sour cream’s tang. Crisp bacon crumbles and fresh tomatoes add texture and pop, while shredded lettuce and toasted bun croutons bring unexpected crunch. Chicken broth as base lifts flavors, while garlic powder and black pepper give subtle warmth. Easy swaps throughout to fit what’s on hand make this a flexible comfort bowl for cold days or whenever hunger hits.

Prep: 18 min

Cook: 25 min

Total: 43 min

Serves: 8 servings

soup comfort food hearty meals

Introduction

Ground beef sizzles in pan crackling and spitting fat — essential. That sear builds flavor base you can’t fake with powders. Potatoes dice fine for quick tenderness while onions sweat the sugars out, softening before roux sets thickening tone. Flour tossed in while veggies hot creates that binding magic, no lumps, no globs. Pour cold liquids to stop flour clumping – whisk aggressively. Simmer low so potatoes don’t disintegrate but soak flavors. Cheese and sour cream added off heat keeps them silky; too hot, cheese seizes, turning grainy. Fresh tomatoes bold in cold contrast to warm rich broth, bacon’s smoky fat rounds everything. Bun croutons? Surprise texture boost, soak up soup, stay crunchy. Real talk: undercooked potato? Soup tastes raw and gritty. Overboil and texture falls apart. Watch, test fork, trust senses. No fancy gadgets needed. Flavor done the right way with patience and savvy.

Ingredients

1.25 pounds ground beef or ground turkey for leaner option

4 tablespoons unsalted butter

1 medium yellow onion diced

2 medium russet potatoes peeled and diced small

3 tablespoons all-purpose flour

4 cups low-sodium chicken broth

3 cups whole milk or swap half for half-and-half for creaminess

1 teaspoon kosher salt

¾ teaspoon black pepper freshly ground

1 teaspoon granulated garlic or garlic powder

2 cups sharp white cheddar shredded

¾ cup sour cream full-fat or Greek yogurt to cut richness

1 cup fresh chopped ripe tomatoes

1 cup shredded iceberg lettuce

8 strips bacon cooked crisp and crumbled

2 large hot dog buns cut into 1-inch cubes toasted in butter until golden

Optional twist fresh chopped jalapeño or smoked paprika for heat

About the ingredients

Ground beef is your flavor foundation but leaner turkey or chicken work if watching fat — just adjust seasonings upward for mild meat. Butter and flour roux classic thickener; swapping half butter for oil cuts calories but loses some buttery mouthfeel. Milk choice affects richness — whole milk gives body, half-and-half ups creaminess without heavy cream’s weight. Sour cream adds tang and silkiness; Greek yogurt can mimic texture but less fatty richness. Garlic powder here for subtle warmth but fresh minced garlic can replace — avoid raw garlic overpowering by cooking with veggies briefly before flour. Bacon and bun croutons optional but add crunch and savory punch. Lettuce topping cuts fat overload with crisp freshness — iceberg best for snap. Tomatoes must be fresh and firm for best texture, canned would water down soup. If no buns, substitute stale bread or crackers toasted with butter or olive oil.

Method

Brown ground meat in skillet over medium-high heat. Break up with wooden spoon until no pink remains and juices start to brown. Drain excess fat. Meat should be crumbly and fragrant.

In heavy large pot or Dutch oven melt butter over medium heat. Toss in diced onions and potatoes. Stir often; cook until onions become translucent and potatoes take on light golden edges, about 4-6 minutes. Don’t let onions burn — medium heat, patience.

Sprinkle flour evenly over veggies while stirring quickly to coat all pieces. Work flour around to form a thick paste or roux. Should smell slightly nutty after 1-2 minutes — if raw flour lingers, heat longer but don’t brown roux too much or soup will taste bitter.

Gradually whisk in cold chicken broth and milk bit by bit. Stir to incorporate flour paste smoothly into liquid, no lumps. Bring mixture up to low simmer – bubbles should gently rise around pot edges, not a rolling boil.

Simmer soup uncovered stirring occasionally for about 15 minutes or until potatoes can be pierced easily with fork and consistency thickens. Adjust heat to keep gentle simmer; boiling breaks down texture.

Remove pot from heat. Stir shredded cheese in batches — let each handful melt fully before adding next to avoid clumping. Follow with dollops of sour cream or Greek yogurt, fold gently until creamy and uniform.

Fold in fresh tomato pieces and cooked ground meat, distributing evenly. These shouldn’t cook much further, just warmed. Tomatoes maintain fresh brightness, ground meat adds savory heft.

Serve by ladling into bowls topped with crisp shredded lettuce, crumbled bacon, and toasted bun croutons for textural contrast. Optionally sprinkle with smoked paprika or finely chopped jalapeños for smoky heat.

If soup thickens too much later, thin with splash of milk or broth reheating gently. Leftover croutons best stored separately to preserve crunch.

Cleanup tip: soak Dutch oven after use to prevent stuck roux residue from hardening.

Technique Tips

Start by browning ground meat fully. You want color and Maillard reaction, not steaming. Drain fat carefully or soup gets greasy quick. Low and slow melting of onions and potatoes lets sugars develop and veggies soften uniformly. Flour coating simmers raw taste away, forms smooth thick paste. Add liquids cold gradually, whisk vigorously to avoid lumps — lumps mean inconsistency and grainy texture. Simmer gently 12-18 minutes, test potato doneness with tine count or touch — no resistance means done. Off heat cheese incorporation prevents grainy texture from overheating. Sour cream folds in last off heat, adding velvety texture without breakage. Tomatoes and meat added cold keep fresh texture and bite. Toppings applied separately so textures remain distinct. Croutons toasted in butter with salt, store dry until use to maintain crunch. Reheating tips: low heat, stirring to maintain texture; thin with extra broth if too thick. Leftover soup improves next day, but croutons lose crunch fast when soaked.

Chef's Notes

💡 Use fresh ingredients for best flavor. Fresh tomatoes give a burst of color and pop. No soggy canned stuff. Cold ingredients help avoid clumps when mixing.
💡 For crunch, skip stale buns. Try any leftover bread; cube, toast it up. Switching to cracker crumbs? Just ensure they soak up broth without turning mush.
💡 Stir gently when simmering. Don’t rush. Boiling messes up textures. Look for bubbles around edges, not violent churn. Patience pays off, develops flavor.
💡 If potatoes resist fork, simmer longer. You want them tender to absorb soup goodness. No one likes gritty bites; undercooked messes up the experience.
💡 Adding cheese off heat matters. Grainy cheese? Avoid that disappointment. Let heat of soup melt gently — that creamy texture comes from smart timing.