Description
Cheeseburger Soup is a hearty and comforting bowl of creamy goodness packed with ground beef, tender potatoes, fresh vegetables, and melted cheddar cheese. This American classic brings the flavors of a cheeseburger into soup form, perfect for cozy dinners and satisfying appetites with its rich and cheesy texture.
Ingredients
Scale
Meat and Dairy
- 1 lb ground beef
- 4 tablespoons unsalted butter (divided)
- 2 cups whole milk
- 2 cups shredded cheddar cheese
- 1/2 cup sour cream
Vegetables & Aromatics
- 1 small onion (chopped)
- 2 carrots (diced)
- 2 celery stalks (diced)
- 3 cloves garlic (minced)
- 3 medium potatoes (peeled and diced)
Liquids & Seasonings
- 3 cups chicken broth
- 1/4 cup all-purpose flour
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
Garnishes (Optional)
- Chopped green onions
- Extra shredded cheddar cheese
Instructions
- Brown the Beef: In a large pot or Dutch oven, brown the ground beef over medium heat until it is no longer pink. Drain any excess grease and set the cooked beef aside.
- Sauté Vegetables: In the same pot, melt 2 tablespoons of butter. Add the chopped onion, diced carrots, and diced celery. Cook for 4 to 5 minutes until the vegetables are softened. Stir in the minced garlic and cook for an additional 30 seconds to release its aroma.
- Add Potatoes and Broth: Add the peeled and diced potatoes, chicken broth, dried basil, dried parsley, salt, black pepper, and paprika to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 12 to 15 minutes until the potatoes are tender.
- Prepare the Roux and Milk Mixture: In a separate saucepan, melt the remaining 2 tablespoons of butter. Stir in the all-purpose flour and cook for 1 minute to form a roux. Slowly whisk in the whole milk, stirring constantly until the mixture is smooth and thickened, about 3 to 4 minutes.
- Combine and Cheesy Finish: Pour the milk and roux mixture into the soup pot, then stir in the cooked ground beef. Lower the heat to low and gradually stir in the shredded cheddar cheese until fully melted and incorporated into the soup.
- Final Touch: Remove the soup from heat and stir in the sour cream to add creaminess. Serve the soup hot, garnished with chopped green onions and extra shredded cheese if desired.
Notes
- For extra flavor, top your soup with crumbled bacon or pickles.
- This soup reheats well—store leftovers in the refrigerator for up to 3 days.
- Substitute Velveeta cheese instead of cheddar for a creamier texture.
- Make sure to cook the flour in butter sufficiently to avoid a raw flour taste in the soup.
- Adjust the seasoning to taste, adding more salt or pepper if needed before serving.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 430
- Sugar: 6g
- Sodium: 720mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 85mg
