Cheeseburger Soup

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Recipe from Two Peas and Their Pod

This Cheeseburger Soup is loaded with ground beef, tender potatoes, vegetables, and sharp cheddar cheese. Finish each bowl with your favorite cheeseburger toppings, like crispy bacon, dill pickles, tomatoes, and green onions. It is an easy, hearty one-pot dinner the whole family will love!

Prep Time15

Cook Time35

Total Time50

Course: Soup

Cuisine: American

Keyword: cheeseburger soup, ground beef, potatoes, soup

Servings:

Calories: 524kcal

Ingredients

For the soup:

1 pound lean ground beef
3 tablespoons unsalted butter, divided
1 medium yellow onion, diced
2 medium carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon dry mustard
1/4 cup all-purpose flour
4 cups chicken broth
1 1/2 pounds Yukon Gold potatoes, diced (about 4 cups)
2 1/2 cups whole milk
2 teaspoons Worcestershire sauce
2 cups freshly grated sharp cheddar cheese
1/2 cup sour cream

Optional Toppings:

Shredded sharp cheddar cheese
Cooked crumbled bacon
Chopped dill pickles
Sliced green onions
Diced tomato

Instructions

Brown the Beef. Heat a large Dutch oven or soup pot over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5 to 7 minutes. Drain excess grease, if necessary. Transfer the beef to a plate.
Cook the Vegetables. Melt 1 tablespoon of the butter in the same pot over medium heat. Add the onion, carrots, and celery and cook for 5 to 7 minutes, or until the vegetables begin to soften. Add the garlic, salt, black pepper, dry mustard, and cook for 1 minute.
Make the Roux. Add the remaining 2 tablespoons butter. Once melted, sprinkle in the flour and stir until the vegetables are evenly coated. Cook for 1 minute, stirring constantly.
Add the Broth and Potatoes. Slowly pour in the chicken broth, stirring constantly to prevent lumps. Add the potatoes and browned ground beef. Bring the soup to a gentle boil, then reduce the heat and simmer for 12 to 15 minutes, or until the potatoes are tender.
Add the Milk. Stir in the whole milk and Worcestershire sauce. Cook for 3 to 5 minutes, until the soup is hot and creamy, but do not let it boil.
Stir in the Cheese. Remove the pot from the heat and gradually stir in the shredded cheddar cheese until melted and smooth. Stir in the sour cream. Taste and add additional salt and pepper, if necessary.
Serve. Ladle the soup into bowls and top with your favorite toppings!

Notes

Use lean ground beef and drain excess grease after browning, if needed.
Cut the Yukon Gold potatoes into evenly sized pieces so they cook at the same rate.
Freshly shredded sharp cheddar melts more smoothly than pre-shredded cheese.
Remove the pot from the heat before adding the cheddar and sour cream to help prevent the soup from becoming grainy.
Keep the soup at a gentle heat after adding the milk. Do not let it boil.
Add extra broth or milk when reheating if the soup has thickened.
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Serve with your favorite toppings. Bacon, dill pickles, shredded cheddar, green onions, and tomatoes are all great choices.

Nutrition