Hearty Cheeseburger Soup: A Weeknight Comfort (Print Version)
Cheeseburger Soup - Creamy, savory, and loaded with all your favorite burger toppings in a bowl. This recipe is pure comfort for busy weeknights.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 55 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains Dairy, Gluten-Free (if using GF broth)
# Ingredients:
→ Soup Base & Meat
01 -
1 lb ground beef (80/20 preferred)
02 -
1 large yellow onion, finely diced
03 -
3 cloves garlic, minced
04 -
4 cups beef broth (low sodium)
05 -
2 large Russet or Yukon Gold potatoes, peeled and diced (about 3 cups)
→ Flavor Builders
06 -
1 tsp Dijon mustard
07 -
1 tsp Worcestershire sauce
08 -
1/2 tsp salt (or to taste)
09 -
1/4 tsp black pepper (or to taste)
10 -
2 tbsp ketchup
→ Creamy Finish
11 -
1 1/2 cups whole milk
12 -
1/2 cup heavy cream
13 -
2 cups sharp cheddar cheese, freshly shredded
→ Toppings & Garnish
14 -
1/2 cup crispy cooked bacon, crumbled
15 -
1/4 cup dill pickles, finely diced
16 -
Extra shredded cheddar cheese (for serving)
17 -
Fresh parsley, chopped (optional)
# Instructions:
01 -
First things first, get that ground beef into a large pot or Dutch oven over medium-high heat. Break it up with a spoon and let it brown beautifully. You want those little crispy bits; that's where all the flavor lives, trust me. Once it’s all cooked through, drain off any excess fat. This is where I learned my lesson, remember? Don't skip this part!
02 -
Once the beef is drained, toss in your diced onion and let it soften, about 5-7 minutes. It'll get translucent and smell amazing. Then, add your minced garlic and cook for just another minute until it's fragrant. Don't let it burn, or it'll taste bitter, and we don't want that in our lovely Cheeseburger Soup!
03 -
Pour in the beef broth, then add your diced potatoes, Dijon mustard, and Worcestershire sauce. Give it all a good stir. This is where the magic starts to happen, melding all those savory flavors together. Bring it to a simmer, cover, and let those potatoes get tender, about 15-20 minutes. You’ll see the broth start to thicken slightly.
04 -
Once the potatoes are fork-tender, reduce the heat to low. Slowly whisk in the whole milk and heavy cream. Keep stirring gently to avoid scorching the bottom. This step really starts to transform it into a rich, creamy Cheeseburger Soup. It’s looking good, right?
05 -
Now for the best part! Gradually add your shredded sharp cheddar cheese, stirring constantly until it's completely melted and smooth. Don't dump it all in at once, or it might clump up. Keep that heat low to prevent the cheese from getting stringy or separating. The aroma at this point is just heavenly!
06 -
Give your Cheeseburger Soup a taste. Does it need more salt? A little more pepper? Maybe a tiny dash more Worcestershire for an extra kick? Adjust to your liking. Ladle it into bowls and top with your favorite burger fixings like extra shredded cheese, crispy bacon bits, chopped pickles, or even a drizzle of ketchup. Oh, it's so good!
# Notes:
01 -
Don't rush the browning of the beef; that's where the flavor really starts, trust me on this.
02 -
This soup actually tastes better the next day, so it's a fantastic make-ahead meal for busy times.
03 -
If you don't have cheddar, a mix of Monterey Jack and a little cream cheese works surprisingly well for that cheesy pull.
04 -
Serve it with some crusty bread for dipping, or honestly, just a spoon. It's that good.
# Equipment Needed:
01 -
Large pot or Dutch oven
02 -
whisk
03 -
cutting board
04 -
knife
# Nutrition (Per Serving):
Calories: 450
Total Fat: 30g
Total Carbohydrate: 25g
Protein: 25g