I created this recipe to use up leftover grilled burgers my husband had made. The smoked paprika gives it a great barbecue flavor. I can’t wait to make it again!
2 tablespoons butter
½ medium sweet onion, finely diced
2 teaspoons smoked paprika
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
2 leftover grilled (or cooked) burgers, diced
2 tablespoons Wondra flour
¼ cup chopped cooked bacon pieces
3 cups chicken stock
½ cup cream
1 cup shredded white cheddar cheese
In a large soup pot, melt butter over medium heat.
Add diced onions and sauté until caramelized, about 15 minutes.
Add paprika, garlic powder, salt and pepper allow to cook for 2 minutes before adding diced burgers.
Add flour to pot and stir. Cook together, stirring for 2 more minutes, until flour smells nutty.
Add bacon and stir.
Add chicken stock little by little, stirring to create a smooth soup.
Allow to heat to a boil and then simmer for 5 minutes, stirring occasionally.
Add cream and cheddar cheese to pot, letting the cheese melt and the soup thicken.
Taste and re-season as needed.
Serve hot and garnish with additional cheese and bacon, if desired.