Hearty Loaded Cheeseburger Soup: Creamy Weeknight Meal (Print Version)
Loaded Cheeseburger Soup: Enjoy easy comfort with all your favorite burger flavors in a creamy, savory bowl. A perfect family meal!
# 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 Gluten
# Ingredients:
→ Soup Base Essentials
01 -
1 lb ground beef (80/20 preferred)
02 -
1 large yellow onion, chopped
03 -
3 cloves garlic, minced
04 -
4 cups chicken broth (low sodium)
05 -
2 large Russet or Yukon Gold potatoes, peeled and diced (about 3 cups)
→ Flavor & Texture Builders
06 -
2 tbsp all-purpose flour
07 -
2 cups whole milk (or 2%)
08 -
1 tbsp Dijon mustard
09 -
1 tsp Worcestershire sauce
10 -
Salt and freshly ground black pepper to taste
→ Cheesy Goodness
11 -
2 cups sharp cheddar cheese, freshly shredded
12 -
4 oz Velveeta, cubed (optional, for extra smooth melt)
→ Garnish & Toppings
13 -
6 slices bacon, cooked crispy and crumbled
14 -
1/4 cup dill pickles, chopped
15 -
2 tbsp fresh chives or green onions, chopped
# Instructions:
01 -
First things first, grab your big soup pot or Dutch oven. Brown the ground beef over medium-high heat, breaking it up as you go. Once it's nicely browned, drain off all that glorious, but unnecessary, fat. Seriously, drain it well. Then, toss in the chopped onion and cook until it softens, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Oh, the smell at this stage is just fantastic, it always makes my kitchen feel warm and inviting.
02 -
Sprinkle the flour over the beef and onion mixture. Stir it well for about a minute, letting it cook out that raw flour taste. This is our roux, the magic behind the thick, creamy base of our <b>Loaded Cheeseburger Soup</b>. Slowly whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot – that's flavor gold right there! Bring it to a gentle simmer, letting it thicken slightly.
03 -
Now, add your diced potatoes to the pot. Bring the soup back to a simmer, then reduce the heat to medium-low, cover, and let it cook for about 15-20 minutes, or until the potatoes are fork-tender. This is where patience comes in; don't rush it, or you'll have crunchy potatoes, and that’s just a textural nightmare in a creamy soup. I always forget how long this takes, so I set a timer now!
04 -
Once the potatoes are tender, pour in the milk, Dijon mustard, and Worcestershire sauce. Stir it all together. Let it heat through gently, but don't let it come to a rolling boil after adding the milk, or it might curdle. This step really starts bringing all those rich, savory flavors together for our soup. You'll smell that familiar tang start to develop, honestly!
05 -
Remove the pot from the heat. This is important for smooth cheese melting. Gradually stir in your shredded cheddar cheese, a handful at a time, allowing each addition to melt before adding more. If you're using Velveeta, now's the time to cube it and stir it in until it's completely smooth. This is the moment the soup transforms into that dreamy, cheesy consistency. I once added all the cheese at once, and it clumped, big oops!
06 -
Taste the <b>Loaded Cheeseburger Soup</b> and adjust seasonings as needed. You might want a little more salt or pepper. Ladle the hot soup into bowls. Now for the fun part: garnish each serving generously with crumbled crispy bacon, chopped dill pickles, and fresh chives or green onions. It should look rich and inviting, smelling like the best burger joint, but with a spoon!
# Notes:
01 -
Always shred your own cheddar; pre-shredded cheese can make your soup grainy, I've learned.
02 -
Drain the ground beef fat really well after browning, or your soup will be greasy. I learned this the hard way!
03 -
Don't boil the soup after adding milk and cheese; gentle heat prevents curdling for a smooth finish.
04 -
Serve with crusty bread or garlic toast for dipping – it's a game changer!
# Equipment Needed:
01 -
Large soup pot or Dutch oven
02 -
whisk
03 -
cutting board
04 -
knife
# Nutrition (Per Serving):
Calories: 450 kcal
Total Fat: 30g
Total Carbohydrate: 25g
Protein: 25g