Cheeseburger Soup Recipe
A warm, creamy, and hearty soup that delivers all the comforting flavors of a classic cheeseburger in a bowl. Perfect for chilly evenings and easy weeknight dinners!
Ingredients
- 1 pound ground beef
- 2 cups diced potatoes
- 1 medium onion diced
- 2 carrots diced
- 2 celery stalks diced
- 2 garlic cloves minced
- 4 cups chicken broth
- 2 cups sharp cheddar cheese shredded
- 1 cup whole milk
- ½ cup heavy cream
- 4 tablespoons butter divided
- 3 tablespoons all-purpose flour
- 1 teaspoon Worcestershire sauce
- ½ teaspoon paprika
- Salt and pepper to taste
Instructions
- In a large pot, cook the ground beef over medium heat until browned. Drain excess grease and set aside.
- In the same pot, melt 2 tablespoons of butter and sauté onion, carrots, celery, and garlic until softened (about 5 minutes).
- Add diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender (10–15 minutes).
- In a separate saucepan, melt the remaining 2 tablespoons of butter. Whisk in flour to create a roux. Gradually add milk, whisking constantly, until smooth and thickened.
- Stir the roux into the pot of soup. Add shredded cheddar cheese and stir until melted and smooth.
- Mix in the cooked ground beef and heavy cream. Add Worcestershire sauce, paprika, salt, and pepper to taste.
- Simmer for 5 minutes to blend flavors. Serve hot with optional garnishes like extra cheese, parsley, or crumbled bacon.
Notes
- Cheese Tip: For the smoothest texture, use freshly shredded cheese instead of pre-packaged shredded cheese.
- Crockpot Option: Brown the beef and add all ingredients (except cheese and cream) to your slow cooker. Cook on low for 6–8 hours. Stir in cheese and cream just before serving.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Freeze without cheese and cream for up to 2 months; add them when reheating.