Craving a cheeseburger but want something warm and cozy? Cheeseburger soup is your answer. This hearty soup packs all the flavors of a classic cheeseburger into a creamy, comforting bowl of goodness. Imagine browned beef, melty cheese, potatoes, and veggies coming together to create a bowl that’s rich, savory, and soul-warming. It’s like your favorite drive-thru treat got a homemade, spoonable upgrade! Perfect for chilly nights or family dinners, this recipe is easy to make and sure to be a hit with both kids and adults.
Quick Facts
| Course | Cuisine | Difficulty | Servings | Prep Time | Cooking Time | Calories (per serving) |
|---|---|---|---|---|---|---|
| Main Course | American | Easy | 6 | 15 minutes | 30 minutes | 420 |
Equipment Needed
Making cheeseburger soup doesn’t require fancy tools—just kitchen basics. Here’s everything you’ll need:
- Large Pot or Dutch Oven – For cooking everything in one pot.
- Cutting Board and Knife – To chop onions, celery, carrots, and potatoes.
- Wooden Spoon or Spatula – For stirring the soup without damaging your cookware.
- Measuring Cups and Spoons – To measure liquids, spices, and cheese.
- Colander – To drain excess fat from the cooked ground beef.
- Whisk – To mix flour into the soup base without lumps.
- Ladle – For serving the soup easily.
Having these on hand will make your cooking experience smoother and faster.
Ingredients
Here’s what you’ll need to whip up a batch of cheeseburger soup:
- 1 lb ground beef (lean)
- 1 cup diced onion
- 1/2 cup diced celery
- 1/2 cup shredded carrots
- 2 cloves garlic, minced
- 3 cups peeled and diced potatoes
- 4 cups chicken broth (low sodium)
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- Optional: crumbled cooked bacon, green onions, or pickles for topping
Instructions
Step-by-Step Cooking Directions:
- Brown the Beef
In a large pot, brown the ground beef over medium heat until no longer pink. Drain excess fat and set aside. - Sauté Veggies
In the same pot, melt 1 tablespoon of butter. Add onions, celery, carrots, and garlic. Cook until soft—about 5 minutes. - Add Potatoes and Broth
Stir in potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 10–12 minutes or until potatoes are tender. - Make the Roux
In a separate pan, melt the remaining butter. Stir in flour to form a paste. Cook for 1–2 minutes, whisking constantly. Slowly add milk, whisking to avoid lumps. Heat until thickened. - Combine Everything
Add the beef back into the pot. Stir in the roux mixture. Mix well and simmer for 5 more minutes. - Add Cheese
Turn off heat. Add shredded cheese and stir until fully melted and creamy. - Serve Hot
Ladle into bowls and garnish with bacon, green onions, or a few chopped pickles for that cheeseburger feel.
Essential Note:
Don’t rush melting the cheese. Turn off the heat before adding it to prevent it from curdling. Always taste and adjust seasoning before serving. If you want a thinner soup, add more milk or broth. Want it thicker? Simmer a bit longer uncovered.
