Description
This Best Cheeseburger Soup is a rich, creamy, and hearty soup that combines the classic flavors of a cheeseburger in a warm, comforting bowl. Ground beef, tender potatoes, and savory vegetables form the base, while melted American cheese adds luscious creaminess. Topped with optional toasted bun cubes, bacon crumbles, or chopped pickles, this recipe is perfect for a satisfying weeknight meal that brings the joy of cheeseburgers into soup form.
Ingredients
Scale
Main Ingredients
- 1 lb lean ground beef
- 4 tablespoons unsalted butter
- 1 small yellow onion, peeled and diced
- 3 medium carrots, diced
- 2 stalks celery, diced
- 2 garlic cloves, minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup all-purpose flour
- 3 cups chicken broth (low-sodium preferred)
- 2 cups milk (at least 2%)
- 1.5 lb Russet potatoes, peeled and cubed
- 8 to 10 slices American cheese (e.g., Kraft Singles)
Optional Toppings
- Hamburger buns, toasted and cubed
- Crispy cooked bacon crumbles
- Chopped dill pickles
Instructions
- Cook the Ground Beef: Heat a large pot over medium heat. Add the ground beef and cook until no longer pink, breaking it into small crumbles. Drain excess fat, remove beef from the pot, and set aside to prevent greasiness while preserving flavor.
- Sauté Vegetables and Season: In the same pot, melt butter over medium heat. Add diced onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5 to 7 minutes. Add minced garlic, Worcestershire sauce, dried basil, dried parsley, salt, and pepper. Cook for another minute to release aromatics.
- Create the Roux and Add Liquids: Sprinkle flour over the vegetable mixture and stir until fully combined to form a roux. Gradually whisk in chicken broth and milk while stirring constantly. Cook for about 2 minutes until the mixture thickens slightly, forming a creamy base.
- Cook Potatoes: Add peeled and cubed potatoes to the pot. Increase heat to bring mixture to a gentle boil, then reduce to low and simmer uncovered. Stir occasionally and cook for 10 to 15 minutes, until potatoes are fork-tender and partially broken down, thickening the soup.
- Add Beef and Cheese: Return cooked ground beef to the pot. Add American cheese slices one at a time, stirring until each slice melts completely into the soup, creating a smooth, creamy texture. Taste and adjust seasonings as needed.
- Serve with Optional Toppings: Ladle hot soup into bowls. Top with toasted hamburger bun cubes, crispy bacon crumbles, or chopped dill pickles if desired for added texture and flavor.
Notes
- Use lean ground beef to reduce grease in the soup.
- Low-sodium chicken broth allows better control of the soup’s saltiness.
- For a richer soup, full-fat milk can be used instead of 2% milk.
- Russet potatoes are ideal as they break down slightly, thickening the soup naturally.
- American cheese melts smoothly, giving the soup its signature creamy cheeseburger flavor.
- Optional toppings add fun textures and extra flavor reminiscent of cheeseburger fixings.
- Stir frequently while simmering to prevent sticking and ensure even cooking.
- This soup keeps well in the fridge for 3-4 days and reheats nicely on the stovetop or microwave.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: cheeseburger soup, creamy soup, ground beef soup, potato soup, comfort food, American soup, easy soup recipe, dinner soup
