Cheeseburger Soup
This Cheeseburger Soup tastes exactly like a juicy cheeseburger, but in cozy, spoonable form. Ground beef, tender potatoes, sharp cheddar, and a handful of pantry vegetables come together in one pot for a dinner that's ready in well under an hour. If you've had a rough day and just want something warm and filling without a long ingredient list, this is the soup to make tonight.
Equipment
- Large Dutch oven or heavy-bottomed soup pot For browning beef, sautéing vegetables, and simmering the soup.
- Sharp chef's knife For prepping vegetables like the onion and celery.
- Sturdy Wooden Spoon or Silicone Spatula For breaking apart beef and stirring ingredients.
- Box grater or cheese grater For shredding cheddar cheese from a block.
- Measuring cups and spoons
- Small skillet For making the roux.
- Whisk For making a smooth, lump-free roux.
- Oxo Good Grips Swivel Peeler (optional) Recommended for peeling potatoes and carrots quickly.
- Kitchenaid Classic Whisk (optional) A good whisk ensures a silky soup.
Ingredients
- 1 pound lean ground beef 450g, 80/20 blend or leaner
- 3 tablespoons unsalted butter divided
- 1 medium yellow onion about 1 cup or 150g, diced
- 3/4 cup shredded carrots about 1 large carrot or 80g
- 3/4 cup diced celery about 2 stalks or 90g
- 2 cloves garlic minced
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1/4 cup all-purpose flour for the roux
- 4 cups low-sodium chicken broth 960ml
- 4 cups peeled and diced potatoes about 600g, Yukon gold or russet, evenly sized
- 2 cups sharp cheddar cheese about 200g, freshly shredded
- 1 1/2 cups whole milk 360ml
- 1/2 cup sour cream 120g
- 3/4 teaspoon salt or to taste
- 1/4 teaspoon black pepper
Optional Toppings
- crumbled bacon for serving
- diced pickles for serving
- chopped green onion for serving
- extra shredded cheddar cheese for serving
Instructions
- Brown the ground beef in a large Dutch oven over medium-high heat, breaking it apart with a spoon for 6-8 minutes until no longer pink. Drain on a paper towel-lined plate and discard excess grease, but do not wipe the pot clean.
- Reduce heat to medium and melt 1 tablespoon of butter in the pot. Add the diced onion, shredded carrots, and celery. Cook for 5-6 minutes until softened. Stir in minced garlic, basil, and parsley, and cook for 30 seconds until fragrant.
- Pour in the chicken broth and add the diced potatoes and the cooked ground beef. Increase heat to bring to a gentle boil, then reduce to a simmer. Cover and cook for 10-12 minutes, until potatoes are fork-tender.
- While the soup simmers, melt the remaining 2 tablespoons of butter in a small skillet over medium heat. Whisk in the flour and cook for 2-3 minutes until light golden and nutty, making sure the roux is smooth.
- Once the potatoes are tender, stir the roux into the soup. Bring back to a gentle boil, stirring constantly, and cook for 2 minutes to thicken, then reduce the heat to low.
- Add the shredded cheddar cheese a handful at a time, stirring until melted. Pour in the milk and sour cream, stirring until fully combined and creamy. Season with salt and black pepper to taste. Keep the heat low to avoid curdling.
- Ladle the hot soup into bowls and top with your favorite cheeseburger toppings like crumbled bacon, diced pickles, or extra shredded cheese. Serve immediately while warm.
Notes
- Freshly shredded cheese: Pre-shredded cheese contains anti-caking starch that can make the soup grainy. Shredding from a block ensures a smooth and creamy melt.
- Low heat for dairy: To prevent curdling, make sure the heat is on low when you add the milk, sour cream, and cheese.
- Roux consistency: Whisk the roux constantly while cooking to eliminate flour lumps and achieve a silky texture that thickens the soup properly.
- Uniform potato size: Cut your potatoes into even 1/2-inch pieces so they cook at the same rate and become tender at the same time.
- Seasoning adjustments: Taste the soup before adding extra salt as the chicken broth and cheddar cheese both contribute a significant amount of saltiness.
- Storage and reheating: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of milk or broth if it has thickened too much.
- Spicy variation: Add diced jalapeños or a dash of hot sauce along with the seasonings for a spicy kick.
- Bacon version: Stir in cooked, crumbled bacon along with the cheese for a bacon cheeseburger soup.
- Freezing is not recommended: The dairy and potatoes can separate and become grainy after thawing. If you must freeze, omit the dairy and add it fresh after reheating.
- Turkey swap: For a lighter version, use ground turkey instead of beef. You may need an extra teaspoon of butter when sautéing the vegetables as turkey releases less fat.
Nutrition
Serving: 1BowlCalories: 420kcalCarbohydrates: 27gProtein: 22gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 75mgSodium: 780mgPotassium: 620mgFiber: 3gSugar: 6gVitamin A: 45IUVitamin C: 15mgCalcium: 25mgIron: 10mg
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