Hearty Loaded Cheeseburger Soup: Easy Dinner Fix (Print Version)

Loaded Cheeseburger Soup: The ultimate easy comfort food! Enjoy rich, creamy soup bursting with cheeseburger flavors. Perfect for a cozy night in.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 55 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains Dairy, Contains Meat

# Ingredients:

→ Soup Base & Meat

01 - 1 lb (450g) ground beef (80/20 recommended)
02 - 1 medium yellow onion, chopped
03 - 2 cloves garlic, minced
04 - 4 cups (960ml) chicken broth
05 - 2 medium russet potatoes, peeled and diced

→ Creaminess & Thickening

06 - 1/4 cup (30g) all-purpose flour
07 - 8 oz (225g) Velveeta cheese, cubed
08 - 1 cup (115g) sharp cheddar cheese, freshly grated
09 - 1 1/2 cups (360ml) whole milk

→ Flavor Boosters

10 - 2 tbsp ketchup
11 - 1 tbsp yellow mustard
12 - 1 tsp salt, or to taste
13 - 1/2 tsp black pepper, or to taste
14 - 1/2 tsp paprika

→ Garnish & Toppings

15 - Crispy bacon bits
16 - Fresh green onions, sliced
17 - Extra shredded cheddar cheese
18 - Sour cream (optional)

# Instructions:

01 - Grab a big, heavy-bottomed pot – my trusty Dutch oven is always my go-to for this Loaded Cheeseburger Soup. Brown your ground beef over medium-high heat, breaking it up as you go. You want it nicely browned, no pink bits! Once it's cooked through, drain off almost all that glorious fat. Don't skip this; a greasy soup is no fun, believe me, I learned that the hard way. Then, toss in your chopped onion and cook until it's softened and smelling sweet, about 5-7 minutes. Finally, stir in the minced garlic and cook for just another minute until fragrant. Don't let it burn!
02 - Now for the good stuff! Sprinkle your flour over the beef and onion mixture, stirring it in for about a minute. This creates a roux, which helps thicken our Loaded Cheeseburger Soup later. Then, slowly pour in the chicken broth, whisking constantly to prevent lumps. Nobody wants lumpy soup! Add your diced potatoes, ketchup, mustard, and all those lovely seasonings. Give it a good stir, making sure everything is combined. It should start to smell really savory, almost like a burger joint.
03 - Bring that mixture to a gentle simmer. Once it's bubbling ever so slightly, reduce the heat to low, cover the pot, and let it cook for about 15-20 minutes. You're waiting for those potatoes to get fork-tender, which is crucial for a creamy soup. Every now and then, give it a stir to make sure nothing is sticking to the bottom. This is where the magic really starts to happen, and the flavors deepen beautifully for our Loaded Cheeseburger Soup.
04 - Once your potatoes are perfectly tender, it's time for the dairy! Pour in the milk and stir well. Now, for the cheese! Add the Velveeta in cubes and then the shredded cheddar. Stir, stir, stir until both cheeses are completely melted and the soup is wonderfully smooth and creamy. This step is where the Loaded Cheeseburger Soup truly transforms into that rich, comforting bowl you're dreaming of. Keep the heat low, you don't want the cheese to scorch or separate.
05 - This is arguably the most important step! Grab a spoon and take a taste. Does it need more salt? A pinch more pepper? Maybe a tiny dash more ketchup or mustard to boost that cheeseburger vibe? Adjust the seasonings to your liking. Every batch of Loaded Cheeseburger Soup can be a little different, so trust your taste buds here. I often find myself adding a little extra cracked black pepper at this stage; it just brightens everything up.
06 - Once you're happy with the taste and consistency, ladle your magnificent Loaded Cheeseburger Soup into bowls. Now for the fun part – toppings! Think crispy bacon bits, a sprinkle of fresh green onions, maybe some extra shredded cheddar, or even a dollop of sour cream. It should look rich, feel warm, and smell absolutely divine. Get ready for some serious comfort food!

# Notes:

01 - Always drain the beef fat properly, otherwise your soup will be too greasy.
02 - Store leftovers in an airtight container in the fridge for up to 3-4 days; reheats best on the stovetop.
03 - If you're out of Velveeta, a mix of cream cheese and extra sharp cheddar can provide similar creaminess.
04 - Serve with garlic toast or crusty bread for dipping and a side salad to cut the richness.

# Equipment Needed:

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

# Nutrition (Per Serving):

Calories: 450 Calories
Total Fat: 28g
Total Carbohydrate: 25g
Protein: 28g

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