Cheeseburger Soup Recipe
Easy Cheeseburger Soup Recipe filled with flavorful ground beef, classic burger seasonings, cheddar cheese, and potatoes in a warm and gooey cheese-filled broth. It's the ultimate homemade comfort food.
Servings: 5 servings
Ingredients
- 1 pound lean ground beef
- 2 tablespoon salted butter
- 1 white onion diced
- 2 large carrots peeled and sliced
- 2 ribs celery diced
- 3 cloves garlic minced
- 1 tablespoon tomato paste
- 2 teaspoon Italian seasoning
- 1 teaspoon Worcestershire sauce
- 3 tablespoon all-purpose flour
- 1 pound Russet potatoes peeled and cut into 1-inch pieces (see notes)
- 6 cups low-sodium beef broth or chicken broth
- 1 cup heavy cream or half-and-half or whole-milk, at room temperature
- 4 ounces cream cheese cut into pieces, at room temperature
- 2 cups sharp cheddar cheese freshly shredded
Instructions
- Brown the ground beef in a large pot or Dutch oven set over medium heat until cooked through.
- Carefully drain as much fat from the pot as possible (optional) before adding the butter, onion, carrots, and celery. Cook until the veggies are soft and the onions are translucent, about 6-8 minutes.
- Stir in the garlic, tomato paste, Italian seasoning, and Worcestershire and cook until fragrant, about 1 minute.
- Sprinkle the flour over the ground beef and veggies and mix until fully incorporated, then stir in the potatoes and the beef broth.
- Increase the heat to high and bring the soup to a boil before reducing the heat to medium-low. Cover the pot with a lid set slightly ajar and simmer for approximately 15 minutes or until the potatoes are nearly fork-tender.
- Add the heavy cream and cream cheese and stir until the cream cheese has dissolved in the broth. Return the soup to a simmer and continue simmering until the potatoes are completely tender about 5 minutes.
- Remove the pot from the heat and stir in the shredded cheddar cheese a little at a time until thoroughly melted.
- Serve with burger bun croutons, additional cheese, green onion, and freshly minced parsley for garnish if desired.
Notes
- For a lighter soup, swap the ground beef for ground turkey. Note: Add a couple of teaspoons of olive oil to the pot before adding the ground poultry to prevent it from sticking.
- Cheeseburger soup can be made with any potato. I chose Russet potatoes because that's what I had on hand. Russets are starchier with thick skin. They can be peeled, or you can leave the skin on. After chopping, you may want to soak them in a bowl of cold water until you're ready to use them, preventing them from turning rust-colored as they sit out. Russet potatoes will fall apart and dissolve into the soup after repeated boiling. If you know you'll have leftovers, you may want to swap the Russets for a waxy type of potato like Yukon golds or baby potatoes. These potatoes hold up better after long-term boiling.
- For best results, bring the cream (or half-and-half or milk) and cream cheese to room temperature before adding to the soup. This helps reduce the risk of curdling and ultimately leads to a smoother soup. Cold dairy products (especially cream cheese) take longer to melt or melt unevenly and may lead to a lumpy or grainy texture.
- Optional additions & toppings: Light beer (approximately 1/2 cup, added at the same time as the tomato paste), diced tomatoes, cooked bacon, chopped dill pickles, pickled jalapeños, and sliced green onions.
- Keep leftovers stored in an airtight container in the refrigerator for up to 4 days.
Nutrition
Calories: 718kcal | Carbohydrates: 29g | Protein: 41g | Fat: 50g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 190mg | Sodium: 1068mg | Potassium: 1532mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2561IU | Vitamin C: 9mg | Calcium: 427mg | Iron: 4mg
