Hearty Cheeseburger Soup: Creamy, Savory & Quick (Print Version)

Cheeseburger Soup is pure comfort. This easy recipe brings all those classic burger flavors into a warm, creamy bowl. Perfect for busy weeknights!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 55 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Contains Dairy, Contains Meat

# Ingredients:

→ Main Players

01 - 1 lb ground beef (80/20 preferred)
02 - 1 large yellow onion, diced
03 - 3-5 cloves garlic, minced
04 - 2 carrots, diced
05 - 2 celery stalks, diced
06 - 3 medium potatoes (Russet or Yukon Gold), peeled and diced

→ Creamy Base

07 - 4 cups chicken broth (low-sodium)
08 - 2 cups whole milk
09 - 8 oz cream cheese, softened
10 - 2 cups shredded sharp cheddar cheese (freshly grated)

→ Flavor Boosters

11 - 1/4 cup all-purpose flour
12 - 2 tbsp ketchup
13 - 1 tbsp yellow mustard
14 - 1 tsp Worcestershire sauce
15 - Salt and freshly ground black pepper to taste

→ Garnish Goodies (Optional)

16 - Extra shredded cheddar cheese
17 - Crispy bacon bits
18 - Chopped green onions
19 - Sour cream

# Instructions:

01 - Alright, first things first, grab your biggest pot or Dutch oven. I always use my trusty Dutch oven for this Cheeseburger Soup; it just holds heat so well. Brown that ground beef over medium-high heat, breaking it up as you go. You want it nicely browned, no sad grey bits! Drain off any excess fat – I usually just tilt the pot and spoon it out, trying not to make a huge mess on the counter, which, let's be real, happens sometimes. Toss in your diced onion, carrots, and celery. Sauté them until they start to soften, about 5-7 minutes. You'll smell that lovely sweetness starting to develop, a truly comforting aroma.
02 - Now for the good stuff! Push the veggies and beef to one side of the pot and add the minced garlic to the cleared space. Let it cook for about a minute until it's fragrant – don't let it burn, that's a mistake I made once and my whole kitchen smelled like burnt garlic, not ideal for this Cheeseburger Soup! Stir everything together. Sprinkle in your flour, stirring constantly for about a minute to cook out that raw flour taste. This step is crucial for thickening our lovely Cheeseburger Soup later on. It'll look a bit clumpy, but don't fret, that's normal!
03 - Time to add the liquids! Gradually whisk in the chicken broth, stirring constantly to avoid lumps. This is where you really start to see the soup come together. Add your diced potatoes, ketchup, mustard, and Worcestershire sauce. Give it a good stir, then bring the mixture to a simmer. Reduce the heat to low, cover the pot, and let it cook for about 15-20 minutes, or until those potatoes are fork-tender. This is when the kitchen starts to smell absolutely divine, like a warm, savory hug! Don't rush it; those potatoes need their time.
04 - Once the potatoes are tender, it’s time for the creamy goodness. In a separate bowl, whisk together your milk and softened cream cheese until smooth. I've tried adding cream cheese directly to the hot soup before, and it can sometimes curdle or clump if you're not careful – a mistake I learned the hard way! Pour this creamy mixture into the pot, stirring well to combine. Let the Cheeseburger Soup heat through for another 5 minutes, making sure it doesn't boil once the dairy is in. Keep stirring gently; you want it smooth and luscious.
05 - Now for the grand finale: the cheddar cheese! Remove the pot from the heat. This is important, as adding cheese to boiling liquid can make it greasy or stringy. Stir in your freshly grated cheddar cheese a handful at a time, allowing each addition to melt completely before adding more. You'll see it transform into this beautiful, rich, cheesy Cheeseburger Soup. Taste and adjust your seasonings – a little more salt, a crack of fresh black pepper. Sometimes I even add a tiny pinch of smoked paprika here for an extra layer of flavor, just because!
06 - Dish up your incredible Cheeseburger Soup! It should be thick, creamy, and bursting with all those familiar burger flavors. I love serving it with a sprinkle of extra cheddar, maybe some crispy bacon bits, and a few chopped green onions for a fresh bite. A side of crusty bread for dipping is a must, honestly. The aroma alone is enough to make your stomach rumble. Take a moment, inhale that glorious scent, and enjoy the comfort you just created. It's truly a bowl of happiness!

# Notes:

01 - Always drain the fat from the ground beef; otherwise, your Cheeseburger Soup will be greasy.
02 - Don't let the garlic burn; it turns bitter super fast.
03 - Use freshly grated cheddar for the best melt and texture; pre-shredded can be grainy.
04 - This soup freezes surprisingly well for up to 2-3 months in an airtight container.

# Tools You'll Need:

01 - Large Pot or Dutch Oven
02 - Whisk

# Nutrition Facts (Per Serving):

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

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