Hearty Cheeseburger Soup: Creamy & Satisfying (Print Version)

Hearty cheeseburger soup recipe! Creamy, cheesy, and packed with flavor, it's easy comfort food perfect for any night. Simple to make and satisfying.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 50 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American Comfort Food
Dietary: Contains Dairy, Meat, Gluten

# Ingredients:

→ Base Ingredients

01 - 1 tbsp olive oil
02 - 1 lb ground beef (80/20 recommended)
03 - 1 large onion, chopped
04 - 3 cloves garlic, minced
05 - 6 cups beef broth (low sodium)
06 - 2 large russet potatoes, peeled and diced (about 3 cups)
07 - 1 (14.5 oz) can petite diced tomatoes, undrained

→ Creamy Goodness

08 - 1/4 cup all-purpose flour
09 - 1 cup heavy cream
10 - 2 cups sharp cheddar cheese, freshly grated

→ Flavor Boosters

11 - 1/4 cup ketchup
12 - 1 tbsp Dijon mustard
13 - 1/2 tsp salt (or to taste)
14 - 1/4 tsp black pepper (or to taste)

→ Optional Finishing Touches

15 - Cooked, crumbled bacon
16 - Diced pickles or pickle relish
17 - Extra shredded cheddar cheese
18 - Fresh parsley or green onions, chopped

# Instructions:

01 - Grab your biggest pot, hon, because we're making a lot of deliciousness! Heat a splash of olive oil over medium-high heat. Toss in your ground beef and break it up with a spoon. You want to brown it really well, getting those lovely caramelized bits at the bottom of the pan. That's flavor, my friend. I always find this step smells so comforting, like a proper home-cooked meal is just starting. Once it's browned, drain off all that excess fat – and I mean all of it, don't be like past-me!
02 - Now, into that same pot, with just a tiny bit of residual fat left, add your chopped onion and garlic. Stir them around, letting them soften and get fragrant. Oh, that smell! It's pure kitchen bliss. Cook them until they're translucent and sweet, about 5-7 minutes. Don't let them burn, though; burnt garlic is a sad, bitter affair, and we don't want that in our cheeseburger soup. This is where the base of all that amazing flavor truly begins.
03 - Pour in the beef broth, scraping up any browned bits from the bottom of the pot with your spoon. Those bits are packed with flavor! Add the diced potatoes and canned tomatoes. Bring it all to a simmer, then reduce the heat to medium-low, cover, and let it cook for about 15-20 minutes, or until the potatoes are fork-tender. This is where the magic really starts to happen, and your kitchen will start to smell absolutely incredible while making this cheeseburger soup.
04 - Once the potatoes are tender, it's time to thicken things up a bit. In a small bowl, whisk together the flour with a little cold water to make a slurry, then stir it into the soup. This will help give our cheeseburger soup that lovely, substantial texture. Stir in the ketchup, Dijon mustard, and a good pinch of salt and pepper. Taste it here, adjust as needed. I always add a little more black pepper, because, well, I love pepper!
05 - Reduce the heat to low. Slowly, and I mean <em>slowly</em>, pour in the heavy cream, stirring constantly. Then, add your freshly grated cheddar cheese a handful at a time, stirring until each batch is completely melted and smooth before adding more. This is crucial for a creamy, lump-free cheeseburger soup. Don't let the soup boil once the cream and cheese are in, or it might separate, and that's just a tragic sight.
06 - Let the cheeseburger soup gently simmer for another 5-10 minutes, allowing all those incredible flavors to meld together beautifully. It should be thick, creamy, and wonderfully fragrant. Taste one last time for any final seasoning adjustments. Ladle big, generous bowls of this comforting cheeseburger soup, top with your favorite garnishes, and get ready for a serious hug in a bowl. It always looks so rich and inviting when it’s done, I swear!

# Notes:

01 - Always drain the beef fat thoroughly for the best texture and flavor.
02 - This soup keeps well in the fridge for 3-4 days, but I don't recommend freezing it.
03 - Freshly grated cheddar cheese is a must for smooth melting; pre-shredded can get clumpy.
04 - Serve with crusty bread or garlic toast for dipping – it's essential!

# Tools You'll Need:

01 - Large pot or Dutch oven
02 - cutting board
03 - sharp knife
04 - whisk
05 - ladle

# Nutrition Facts (Per Serving):

Calories: 450 kcal
Total Fat: 30g
Total Carbohydrate: 25g
Protein: 25g

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