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Cheeseburger Soup Recipe

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4.4 from 3 reviews

This hearty and comforting cheeseburger soup combines savory ground beef, tender vegetables, and creamy cheddar cheese in a rich broth. Easy to prepare and perfect for a cozy meal, this soup will have everyone coming back for seconds.

Ingredients

Meat

  • 1 pound ground beef

Vegetables

  • 1 medium white onion, diced
  • ¾ cup carrots, shredded
  • ¾ cup celery, diced
  • 3 large russet potatoes, peeled and cut into bite-size pieces (about 3 cups)

Seasonings

  • 1 tablespoon Italian seasoning
  • ½ teaspoon oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Dairy & Fats

  • 4 tablespoons unsalted butter, divided (1 tablespoon and 3 tablespoons)
  • 4 cups sharp cheddar cheese, shredded
  • 1½ cups milk, 2%
  • ¼ cup sour cream, full fat

Other

  • 3 cups chicken broth, low sodium
  • ¼ cup all-purpose flour

Instructions

  1. Cook the ground beef: In a 12-inch frying pan, thoroughly cook the ground beef over medium heat until no longer pink. Drain the fat and set the beef aside.
  2. Sauté the aromatics and vegetables: In a large 5-quart pot, melt 1 tablespoon of butter over medium-high heat. Add the diced onion, shredded carrots, and diced celery along with the Italian seasoning, oregano, salt, and pepper. Cook for 2 to 3 minutes until the onions soften and the vegetables start to release their aroma.
  3. Simmer the soup base: Add the cooked ground beef, peeled and chopped potatoes, and low sodium chicken broth to the pot. Reduce the heat to low, cover with a lid, and simmer for 10 to 12 minutes until the potatoes are tender but still hold their shape.
  4. Prepare the roux: In a separate small frying pan, melt the remaining 3 tablespoons of butter over medium-high heat. Stir in the flour and cook for about 2 minutes until the mixture starts to bubble and becomes fragrant, creating a roux to thicken the soup.
  5. Incorporate the roux into the soup: Add the roux gradually into the simmering soup, stirring continuously to combine and thicken the broth evenly.
  6. Add the cheese: Stir in the shredded sharp cheddar cheese until it melts completely into the soup, making the base rich and creamy.
  7. Add milk and sour cream: Pour in the 2% milk and bring the soup back to a gentle simmer. Then stir in the full-fat sour cream until the mixture is well combined and smooth.
  8. Finish and serve: Remove the soup from heat and serve hot for a delicious, comforting meal.

Notes

  • For extra flavor, use sharp cheddar cheese for a pronounced cheesy taste.
  • You can substitute ground turkey or chicken for a leaner protein option.
  • If preferred, add some chopped pickles or a splash of ketchup for a classic cheeseburger flavor twist.
  • This soup reheats well and can be stored in the refrigerator for up to 3 days.
  • Adjust thickness by adding more broth or milk to reach your desired consistency.

Find it online: https://yumntasty.com/cheeseburger-soup-recipe/