Description
This easy Cheeseburger Soup combines savory ground beef, tender potatoes, carrots, celery, sharp cheddar cheese, and a rich creamy broth. Finished with sour cream and your favorite cheeseburger toppings, it’s a cozy one-pot family dinner that’s ready in about 45 minutes.
Ingredients
- 1 lb (450 g) ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 1 cup carrots, chopped
- 1/2 cup celery, chopped
- 3 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups milk, whole or 2%
- 2 cups cheddar cheese, freshly shredded
- 1/2 cup sour cream
- Crumbled bacon, optional for topping
- Diced pickles, optional for topping
- Green onions or chives, optional for topping
- Extra shredded cheddar, optional for topping
Instructions
1. Brown the ground beef in a large Dutch oven or soup pot over medium heat for 5–7 minutes, breaking it into small pieces. Drain excess grease if needed, transfer the beef to a plate, and set aside.
2. Add the onion, carrots, and celery to the same pot. Cook over medium heat for 4–5 minutes until they begin to soften. Add the garlic and cook for another 30 seconds.
3. Return the beef to the pot. Add the diced potatoes, chicken broth, salt, black pepper, basil, and parsley. Bring to a gentle boil, reduce the heat, partially cover, and simmer for 10–12 minutes or until the potatoes become fork-tender.
4. Meanwhile, melt the butter in a separate saucepan over medium heat. Whisk in the flour and cook for about 1 minute. Slowly add the milk while whisking continuously. Cook for 3–4 minutes until the mixture thickens.
5. Slowly pour the thickened milk mixture into the soup pot while stirring. Keep the soup over low to medium-low heat and stir until evenly creamy.
6. Reduce the heat to low. Gradually add the shredded cheddar, stirring between additions until the cheese completely melts. Do not allow the soup to boil vigorously.
7. Remove the pot from direct heat. Stir in the sour cream until smooth and creamy. Taste and adjust the salt and black pepper as needed.
8. Let the soup rest for 3–5 minutes. Ladle into bowls and garnish with crumbled bacon, extra cheddar, diced pickles, green onions, or chives before serving.
Notes
- Freshly shredded cheddar generally melts more smoothly than pre-shredded cheese.
- Cut the potatoes into evenly sized cubes so they cook at the same rate.
- Keep the heat low after adding the cheddar to maintain a smooth, creamy broth.
- For a thinner soup, stir in a small amount of additional chicken broth or milk.
- Store leftovers in an airtight container in the refrigerator for 3–4 days.
- Reheat gently over low to medium-low heat and add a splash of milk or broth if the soup becomes too thick.
- For best texture, store bacon, pickles, green onions, and other toppings separately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
Keywords: Cheeseburger Soup, easy cheeseburger soup, creamy cheeseburger soup, ground beef soup