Cheeseburger soup claims both prizes at competition

The Great American Soup-off first began 16 years ago when then Royall’s owner Suzanne Puckett, with the help of her friend Leighanne Wright, sought to create a fun community event for a cause. In those days the winning soup was also featured at the restaurant. The soup-off has gone on to be an annual tradition adored by soup makers and soup tasters alike.

In the earlier years of the event funds raised from the soup cook off went alternately to benefit The Ark shelter and Tri-County Christian Ministries. Three years ago the event joined forces in Coley Hall at The Liberty with the Big Elkin BrrrFest.

Though it was far from chilly this past Saturday there were plenty of soup sippers in line to taste the warm concoctions made by local cooks. One soup ran away with the competition claiming both the Judges’ prize and the People’s Choice honor.

Ronnie Roberts’ Bacon Cheeseburger Soup claimed both prizes at this year’s Great American Soup Off. He took home two silver ladles as a prize and donated back the $100 cash prize to the Yadkin Valley United Fund. Soup-off ticket sale proceeds will be earmarked for Tri-C by way of the Yadkin Valley United Fund.

“It’s basically a burger in a bowl,” Roberts described the dish. Each tiny sample bowl of soup was topped with a pickle. Roberts said he was fond of making loaded baked potato soups but this was his first time making the bacon cheeseburger soup. He made a practice batch a week before the competition.

Included among this year’s competing recipes were a broccoli and cheese soup, potato soup, cream of mushroom soup, several chilis, a Brunswick stew and two variations of she-crab soup.

Leslie Henn made her “stick to your ribs” Brunswick stew. She said when her mom moved to the coast years ago she started getting into the local cuisine. Chicken bog and Brunswick stew both being popular soups in that area. Henn who was competing against her husband’s chicken chili said she often makes the new around Super Bowl time.

“It’s a tangy mix of three different kinds of meat, pulled pork, smoked chicken, I smoked the chicken myself; chuck roast, butter beans, corn, potatoes,” Henn explained.

Soup cooks served up their masterpieces, many of which included additional special toppings, and tasters gobbled it up.

Ahead of the announcement of the winner, Puckett thanked all the competitors as well as ticket-holders for taking part in the event.

“We had a great turnout,” she said.

“We had some really great soups,” Puckett added. “The judges had a really hard time.”

This is Roberts’ second time claiming the People’s Choice award and first time winning the Judges’ prize. His award-winning recipe is listed below:

Bacon Cheeseburger Soup

12 slices bacon, chopped

1 pound ground beef

4 tablespoons unsalted butter

1 medium sweet onion, chopped

1 cup carrots, shredded

1 cup celery, diced

1 3/4 pound potatoes, cubed and peeled (about 4 cups)

3 to 4 cups chicken broth

1/2 teaspoon red pepper flakes

1 teaspoon dried parsley flakes

1 teaspoon dried basil

1 teaspoon dried oregano

3/4 teaspoon salt

1/2 teaspoon pepper

1 cup whole milk or heavy cream

1/2 cup soup cream

16 ounces cheddar cheese, shredded

Fresh parsley for garnish

In a large sauce pan or Dutch oven, over medium-high heat, fry the bacon until crisp. Remove bacon and set aside, leaving 1/4 of the drippings in the pot. Add the beef to the pot, don’t move it or break it up for 3-4 minutes so it gets nice and brown. Start crumbling beef and cook until browed and no longer pink. Drain and set aside. Reduce heat to medium low, add the butter and once melted, add diced onion. Cook until tender, about 5 minutes. Add the rest of the veggies, For extra flavor, cook the veggies for 7 to 10 minutes until tender or proceed to adding chicken broth. Add three cups of chicken broth and dried herbs, season with salt and pepper. Stir and add back in beef, stir and if soup is too thick, add one more cup of broth. Bring to a boil. Reduce heat and simmer, covered, until potatoes are tender, 10 to 12 minutes. Reduce heat to low. Stir in sour cream and heavy cream. Taste and adjust for salt and pepper. Turn off heat and stir in cheese unit melts. Stir in 3/4 of the bacon. Serve garnished with remaining bacon and fresh parsley.

Chef’s notes: Roberts said he doubled the amount of both the burger and the bacon after his first practice batch. He also said he grilled and smoked burger patties then chopped and added to the soup, rather than browning on the stove.