Ingredients:

  • lb Ground Beef (80/20)
  • Yellow Onion, diced
  • cloves Garlic, minced
  • tbsp Unsalted Butter
  • tsp Xanthan Gum (optional thickener)
  • cups Low Sodium Beef Broth
  • oz Cream Cheese, cubed
  • cup Sharp Cheddar Cheese, freshly grated
  • tsp Dijon Mustard
  • Salt and Black Pepper to taste
  • For Serving: Diced Dill Pickles and Fresh Parsley
  • Boneless Skinless Chicken Breasts (or pre-cooked)
  • Celery stalk, diced
  • tbsp Butter or Olive Oil
  • /2 cup Frank's RedHot Sauce
  • cups Low Sodium Chicken Broth
  • oz Cream Cheese, cubed
  • tsp Onion Powder
  • tsp Garlic Powder
  • /2 tsp Smoked Paprika
  • For Serving: Fresh Chives and Crumbled Blue Cheese

Instructions:

  1. For the Cheeseburger Soup: Sauté ground beef in a large pot until fully browned. Drain off excess fat.
  2. Add butter, then sauté onions and garlic until softened (about 5 minutes).
  3. Whisk in the Xanthan Gum quickly if using, or let simmer briefly. Pour in the beef broth and Worcestershire sauce (if using). Bring to a gentle simmer.
  4. Reduce heat to low. Stir in cream cheese until smooth, then gradually whisk in the grated cheddar until the soup is velvety. Stir in Dijon mustard.
  5. Taste and adjust seasoning. Serve the Cheeseburger Soup hot, garnished with parsley and pickles.
  6. For the Buffalo Chicken Soup: If using raw chicken, poach or pressure cook until done. Shred finely and set aside.
  7. In the same large pot, melt butter/oil. Sauté celery and onion until soft. Add minced garlic, onion powder, garlic powder, and paprika; cook for 30 seconds until fragrant.
  8. Pour in chicken broth and hot sauce. Bring the mixture to a simmer.
  9. Reduce heat. Whisk in cream cheese until completely dissolved and the soup thickens slightly. Stir in the shredded chicken.
  10. Heat through gently (do not boil dairy). Adjust seasoning. Serve the Buffalo Chicken Soup topped with chives and blue cheese crumbles.