Cheeseburger Soup Recipe
This Cheeseburger Soup Recipe is the ultimate comfort soup made with hearty, nutritious ingredients like seasoned ground beef, potatoes, onions, and of course, cheese! This cheesy soup makes an easy weeknight dinner.
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Equipment
- 6 qt Dutch oven
- Cutting Board
- sharp knife
- vegetable peeler
- measuring spoons
- whisk
- box grater
- Immersion Blender optional
Ingredients
- 1 tsp butter
- 1 lbs ground beef
- 1 large onion dice
- 3 cloves garlic mince
- 4 medium Yukon Gold potatoes peel and dice
- 1 cup carrots 1 large, peel and dice
- 8 cups chicken bone broth can use chicken stock
- 1 T black pepper (reduce to 1 tsp-½ T if sensitive to black pepper)
- 1 T worcestershire sauce
- 1 T yellow mustard
- ¼ tsp paprika
- 1 tsp salt
- ½ tsp nutmeg
- 1½ cups heavy cream
- 1½ cups shredded cheddar cheese
Instructions
- Melt 1 tsp butter in a 6-qt Dutch oven over medium high heat. Then, add ground beef, minced garlic, and diced onion. Cook and stir until the beef is browned and crumbly, and the onions are translucent, 5 to 7 minutes.
- Stir in the diced potatoes, carrots, salt, pepper, mustard, nutmeg, worcestershire sauce, and chicken bone broth; bring to a boil. Reduce the stove to low heat and simmer until the potatoes and carrots are tender, 15-20 minutes.
- Add the heavy cream to a small dish and whisk in the flour until it's smooth, about 1 minute. Gradually add the flour cream mixture into the soup, stirring constantly. Increase stove to medium heat and bring to a boil, thickening the soup.
- Reduce to low heat and stir in the shredded sharp cheddar cheese, a handful at a time, until it's completely melted.
- Serve hot and enjoy!
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips
- Skip the pre-shredded cheese and grate your own. Pre-shredded cheeses contain anticaking additives that make them harder to melt.
- This recipe for cheeseburger soup is so adaptable that it's easy to make it your own. Change the meat. You can substitute a different meat for the ground beef. Italian sausage, ground pork, ground turkey, or ground chicken are excellent choices.
- Change the cheese. Try shredded Monterey Jack cheese or shredded mild cheddar cheese. For a bit of spice, try shredded pepper jack cheese. Just be sure to measure the cheese by weight and add it gradually to the soup so it melts well.
- Use an immersion blender to mix the cream and flour for a smooth, lump free mixture.
- I seasoned the soup similar to how I like my burgers, with plenty of black pepper and tangy mustard flavors. If you don't like black pepper, reduce the amount to 1 tsp.
- Like most soups, the flavors meld as it sits. For the best flavor, make a day ahead and reheat when ready to serve.
Nutrition
Calories: 649.9kcalCarbohydrates: 29.9gProtein: 26.4gFat: 47.9gSaturated Fat: 25.5gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 14.5gTrans Fat: 1gCholesterol: 157.2mgSodium: 1894.3mgPotassium: 969.2mgFiber: 4gSugar: 6.5gVitamin A: 4802.4IUVitamin C: 26.6mgCalcium: 304.2mgIron: 3.1mg
Tried this recipe?Let us know how it was!
