Cheeseburger Soup
Cheeseburger Soup is a creamy and savory soup dish with tender potatoes, cheese, and other simple ingredients.
Ingredients
- 1 pound ground beef
- 1 cup onion, diced
- 1 cup carrots, shredded
- 1 cup celery, sliced
- 4 cups potatoes, peeled & cubed
- 4 cups beef broth
- 3 tablespoons butter
- ¼ cup flour
- 1 cup milk
- 1 teaspoon salt
- 1 teaspoon basil
- ½ teaspoon pepper
- 2 cups mild cheddar cheese, shredded
- ½ cup sour cream
Instructions
- In a large pot or Dutch oven over medium heat, cook the ground beef until browned. Drain excess grease if needed.
- Stir in the diced onions, shredded carrots, and sliced celery. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.
- Pour in the beef broth and add the cubed potatoes. Bring to a boil, then reduce heat and let simmer for about 15 minutes, or until the potatoes are fork-tender.
- In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Slowly add the milk, whisking continuously until thickened.
- Pour the milk sauce into the soup pot and stir well. Stir in salt, basil, and pepper. Add the shredded cheddar cheese and mix until melted and smooth.
- Remove from heat and stir in the sour cream. Adjust seasoning if needed.
Nutrition
Notes
- Cheese Options: Mild cheddar works best, but sharp cheddar, Colby Jack, or a blend can be used for extra flavor.
- Consistency Tips: For a thicker soup, simmer uncovered for a few extra minutes after adding the cheese sauce or mash some of the potatoes.
- Garnish Ideas: Top with crispy bacon, green onions, extra shredded cheese, or brioche hamburger bun croutons for added texture and taste.
- Brioche Croutons: Make them by cutting brioche buns into small cubes, tossing with melted butter and a pinch of salt, and baking at 375°F for 10-12 minutes until golden and crispy. Let cool before adding to the soup.
- Slow Cooker Option: Brown the ground beef first, then add it to the slow cooker with onions, carrots, celery, potatoes, broth, salt, basil, and pepper. Cook on low for 6-7 hours or on high for 3-4 hours until the potatoes are tender. Stir in the cheese sauce and sour cream just before serving.
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