Creamy Cheeseburger Soup: A Hearty Dinner Recipe (Print Version)

Hearty Cheeseburger Soup combines ground beef, cheese, and veggies in a creamy broth. A comforting meal that’s easy to make, perfect for busy weeknights.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains Dairy, Contains Meat

# Ingredients:

→ Soup Base Essentials

01 - 1 tbsp olive oil
02 - 1.5 lbs lean ground beef (80/20 preferred)
03 - 1 large yellow onion, chopped
04 - 3 cloves garlic, minced
05 - 1 tsp salt
06 - 0.5 tsp black pepper
07 - 4 cups beef broth (low sodium)

→ Creamy & Cheesy Goodness

08 - 0.25 cup all-purpose flour
09 - 2 cups whole milk
10 - 8 oz cream cheese, softened
11 - 2 cups sharp cheddar cheese, freshly grated

→ Flavor Boosters & Seasonings

12 - 2 medium Russet potatoes, peeled and diced (about 3 cups)
13 - 2 tbsp ketchup
14 - 1 tbsp yellow mustard

→ Fresh Toppings & Garnishes

15 - 0.5 cup chopped dill pickles
16 - Extra shredded cheddar cheese
17 - Diced tomatoes (optional)
18 - Shredded lettuce (optional)
19 - Crumbled bacon (optional)

# Instructions:

01 - In a large pot or Dutch oven over medium-high heat, brown your ground beef, breaking it up as it cooks. Once it's no longer pink, drain off any excess fat. Honestly, this is where I usually forget how much fat ground beef can render! Add the chopped onion and minced garlic to the pot with the beef, cooking until the onion softens and becomes translucent, about 5-7 minutes. The smell, oh, it's already starting to smell like home.
02 - Sprinkle the flour over the beef and onion mixture. Stir it well, letting it cook for about a minute or two. This step is crucial for thickening our Cheeseburger Soup, so don't rush it! It'll look a little pasty, but that's what we want. I remember once I didn't cook the flour long enough, and the soup had a raw flour taste. Oops! Learn from my mistakes, friend.
03 - Slowly pour in the beef broth and milk, stirring constantly with a whisk to avoid any lumps. This part can feel a bit like a science experiment, but keep whisking! Add your diced potatoes to the pot. Bring the mixture to a gentle simmer, then reduce the heat to medium-low, cover, and let it cook for about 15-20 minutes, or until the potatoes are fork-tender. Don't let it boil vigorously, we want a gentle simmer here.
04 - Once the potatoes are cooked, remove the pot from the heat. This is important: let it cool for just a minute or two. Stir in the softened cream cheese until it's fully melted and incorporated, then gradually add the shredded cheddar cheese, stirring until it's smooth and completely melted. I made the mistake once of adding the cheese while it was still boiling, and it clumped up! Patience is key for that velvety texture in your Cheeseburger Soup.
05 - Stir in the ketchup and mustard, along with salt and pepper to taste. Give it a good taste test here! This is your chance to adjust the seasonings to your liking. Sometimes I add a pinch of smoked paprika for an extra layer of flavor. Trust your taste buds; you're the chef here! The aroma at this stage is just incredible, truly bringing the cheeseburger vibes.
06 - Ladle your warm, creamy Cheeseburger Soup into bowls. Top each serving with your fresh garnishes—extra shredded cheddar, chopped dill pickles, maybe some diced tomatoes or even a sprinkle of crumbled bacon. The combination of the hot, savory soup with those cool, crunchy toppings is just heavenly. It’s a feast for the eyes and the stomach!

# Notes:

01 - Always remove the pot from heat before adding the cheese to prevent it from clumping or getting grainy.
02 - Store cooled soup in an airtight container in the fridge for 3-4 days or freeze for up to 3 months.
03 - If you don't have ground beef, ground turkey or a plant-based crumble can be used as a substitute.
04 - Serve with crusty bread or garlic toast for soaking up every last bit of that delicious broth.

# Equipment Needed:

01 - Large pot or Dutch oven
02 - whisk
03 - cutting board
04 - knife

# Nutrition (Per Serving):

Calories: 450 kcal
Total Fat: 30g
Total Carbohydrate: 25g
Protein: 25g

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