Cheeseburger Soup Recipe

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Hate reading? ME TOO! That’s why I’ve included some videos below.

I’m thrilled to share my favorite comfort food recipe with you! This cheeseburger soup is a hearty dish that’ll warm your soul. Imagine the flavors of a juicy burger turned into a creamy, cheesy soup. It’s pure magic!

This easy recipe mixes lean ground beef, fresh veggies, and melty cheese in a rich broth. It’s the perfect pick-me-up on chilly nights. In just 50 minutes, you’ll have a pot of this award-winning soup ready to serve your family. Trust me, it’s a crowd-pleaser!

Get ready to dive into a bowl of pure comfort. Let’s start cooking this irresistible cheesy soup that’ll become your new go-to meal!

5 Reasons You’ll Love This Recipe

I’m excited to tell you why this cheeseburger soup recipe is a hit. It’s my top choice for many reasons. Here are the main points:

  1. It’s super easy to make. Even on busy weeknights, I can make it fast.
  2. This soup is perfect for families. My kids eat it all up every time.
  3. It’s great for cold days. It feels like a warm hug in a bowl.
  4. I like how you can change it up. You can pick your favorite toppings or ingredients.
  5. Everyone loves it. At parties, people always ask for the recipe.

This recipe makes a lot, so you’ll have leftovers. I freeze some for easy meals later. Once you try this cheeseburger soup, it will be a favorite in your house too!

“This soup tastes just like my favorite cheeseburger, but in a cozy, slurp-able form!”

Try it out and see why it’s won my heart!

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Exact Ingredients List (+ Possible Substitutes)

This cheeseburger soup recipe is super versatile! Let’s look at what you need to make it. Ground beef is the main ingredient, giving it a rich taste. You’ll also need onions, carrots, celery, and potatoes for the veggies.

Then, we add chicken broth for more flavor. This makes the soup creamy and cheesy with milk, butter, and cheese. Cheddar is my top choice, but you can try others too!

  • 1 pound lean ground beef
  • 3/4 cup each: chopped onion, shredded carrots, diced celery
  • 4 cups cubed potatoes
  • 3 cups chicken broth
  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups milk
  • 2 cups cubed Cheddar cheese
  • 1/4 cup sour cream
  • Seasonings: dried basil, parsley, salt, pepper

If you’re missing something, don’t worry! Use ground turkey instead of beef. You can also swap chicken broth for beef or veggie broth. If you don’t have sour cream, heavy cream or yogurt works too. And, feel free to try different cheeses like Colby jack or pepper jack. Have fun cooking!

Instructions

I’m excited to guide you through making our tasty cheeseburger soup. This guide will make making the soup easy. Let’s get started in the kitchen!

First, cook the ground beef in a big pot until it’s done. Then, drain the fat. Next, melt butter in the same pot and cook your veggies until they’re soft. This makes a tasty base for our soup.

Then, add broth, potatoes, and the beef to the pot. Let it simmer until the potatoes are soft. While that’s cooking, let’s make a roux. Melt butter in another pan, add flour, and mix until it’s a paste.

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Now, it’s time to add the roux to our soup. Watch as it gets thicker. Add cheese, milk, salt, and pepper, and stir until the cheese is melted. Finally, take the pot off the heat and mix in some sour cream for extra creaminess.

If you want to use a slow cooker, here’s a quick tip:

  • Add all ingredients except the roux, cheese, and sour cream to your slow cooker
  • Cook on low for 6-8 hours or high for 4-5 hours
  • In the last 45 minutes, stir in the roux and cheese mixture

There you have it! A delicious bowl of cheeseburger soup is ready to warm you up. Enjoy!

Tips, Tricks & Storing

I have some great tips to make your cheeseburger soup even better! Use lean ground beef and drain the grease. This makes the soup tasty without being too heavy.

Russet potatoes are my favorite choice. They stay firm and don’t get mushy in the soup.

For storing, let the soup cool down first. Then, put it in an airtight container. It will last 3-4 days in the fridge. If you want to freeze it, leave out the potatoes. It’ll stay good for up to a month.

When reheating, use the stovetop or a slow cooker. Stir often to mix everything well. You might need to add more broth if it’s too thick.

But remember, this soup tastes best when it’s fresh. So, try to eat it right away for the best flavor!

One last tip: don’t add sour cream to the pot while it’s still hot. This stops it from curdling. It keeps your soup smooth and creamy. Happy cooking!