Hearty Cheeseburger Soup: Creamy Comfort in a Bowl (Print Version)
Warm up with our Creamy Cheeseburger Soup! This hearty, comforting bowl packs all your favorite burger flavors into a delicious, easy-to-make soup.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 60 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Meat-based, Dairy
# Ingredients:
→ Base Ingredients
01 -
1 lb ground beef (80/20 preferred)
02 -
1 large yellow onion, finely chopped
03 -
3 cloves garlic, minced
04 -
4 cups chicken broth (low-sodium)
05 -
2 large Russet potatoes, peeled and diced (about 3 cups)
→ Creamy Components
06 -
2 tbsp all-purpose flour
07 -
2 cups whole milk
08 -
4 oz cream cheese, softened
09 -
2 cups shredded sharp cheddar cheese
→ Flavor Boosters
10 -
1 tbsp Dijon mustard
11 -
1 tbsp ketchup
12 -
1 tsp Worcestershire sauce
13 -
Salt and freshly ground black pepper, to taste
→ Garnish & Toppings
14 -
Crispy bacon bits (optional)
15 -
Fresh chopped chives or green onions (optional)
16 -
Sour cream or plain Greek yogurt (optional)
# Instructions:
01 -
First things first, get a big pot or Dutch oven over medium-high heat. Toss in your ground beef and break it up with a spoon. You want a really good brown on it, getting those crispy bits, you know? That's where the flavor starts for our Cheeseburger Soup. Drain off any excess grease, honestly, you don't want a greasy soup. I always forget to have a bowl ready for the grease, leading to a frantic scramble. Transfer the beef to a plate and set it aside.
02 -
In the same pot, add a little olive oil if needed. Toss in your chopped yellow onion and let it soften, stirring occasionally, for about 5-7 minutes. It should be translucent and smell sweet, not burnt, okay? Then, add your minced garlic and cook for just another minute until it's fragrant. Don't let it burn, that's a mistake I made once and it ruined the whole batch! Garlic burns fast, so keep an eye on it.
03 -
Sprinkle in the flour and stir it into the onion and garlic mixture. Let it cook for about a minute, stirring constantly. This creates a roux, thickening our Cheeseburger Soup later. It’ll smell kinda nutty. Slowly whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot. Those bits are pure flavor, don't leave them behind! This is where the magic really starts.
04 -
Add your diced Russet potatoes to the pot. Bring the mixture to a 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. This step is crucial for getting that lovely, soft texture in your Cheeseburger Soup. I always check a couple of potatoes just to be sure.
05 -
Once the potatoes are tender, stir in the whole milk, cream cheese, Dijon mustard, ketchup, and Worcestershire sauce. Whisk until the cream cheese is completely melted and everything is smooth and creamy. Now, add your browned ground beef back into the pot. Let it gently warm through for a few minutes, stirring occasionally. The aroma in your kitchen right now? Incredible!
06 -
Finally, stir in the shredded cheddar cheese, a handful at a time, until it's fully melted and incorporated into the Cheeseburger Soup. Season with salt and black pepper to taste. You might need more than you think, but taste as you go! The soup should be thick, rich, and utterly comforting. Serve immediately with your favorite toppings. It should look like liquid gold, honestly.
# Notes:
01 -
Don't rush the roux, honestly. That's where I messed up my first batch, ended up with lumps!\nLeftovers are fantastic for lunch, keep it in an airtight container for up to 3 days. Reheats best gently on the stovetop.\nTried smoked paprika instead of regular once; it gave a really interesting depth! Not quite traditional, but fun.\nA sprinkle of fresh chives or a dollop of sour cream on top? Chef's kiss. Changes the texture in a good way.
# Equipment Needed:
01 -
Large pot or Dutch oven
02 -
whisk
03 -
wooden spoon
# Nutrition (Per Serving):
Calories: 450-550
Total Fat: 35-45g
Total Carbohydrate: 20-30g
Protein: 25-35g