Cheeseburger Soup
What I love most about this dish is how simple it is to pull together. This easy cheeseburger soup uses everyday ingredients you probably already have in your kitchen, making it ideal for busy days when you still want something homemade.
Equipment
- Large Dutch oven or soup pot
- Wooden Spoon or Silicone Spatula
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Cheese grater
- Ladle
Ingredients
For the Soup:
- 1 lb ground beef
- 4 slices of bacon chopped
- 1 medium onion diced
- 2 cloves garlic minced
- 3 medium carrots diced
- 2 stalks celery diced
- 3 medium potatoes peeled and cubed
- 4 cups beef broth
- 1 cup milk
- 1 cup heavy cream
For the Cheese Base:
- 2 cups shredded cheddar cheese
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- Salt and pepper to taste
- Optional: ½ teaspoon smoked paprika
Instructions
Cook the Bacon and Beef
- In a large soup pot over medium heat, add the chopped bacon. Cook until crisp, about 5 minutes.
- Use a slotted spoon to remove the bacon and set aside, leaving the rendered fat in the pot.
- Add the ground beef to the pot. Break it apart with a wooden spoon and cook until browned, about 6–8 minutes.
- Pro tip: Drain excess fat if there’s too much; you want flavor, not grease.
Sauté the Vegetables
- Add the diced onion, carrots, and celery to the pot with the beef. Cook for 5–6 minutes until softened.
- Stir in the minced garlic and cook for 30 seconds, just until fragrant.
- Pro tip: Don’t skip the garlic—it adds a subtle depth that makes the soup taste richer.
Add the Potatoes and Broth
- Stir in the cubed potatoes. Pour in the beef broth and bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer and cover the pot. Let it cook for 15–20 minutes, until the potatoes are tender.
Make the Cheese Base
- While the soup simmers, melt butter in a small saucepan over medium heat.
- Stir in the flour and whisk continuously for 1–2 minutes to form a roux.
- Gradually whisk in the milk and heavy cream until smooth and slightly thickened, about 3–4 minutes.
- Pro tip: Whisk continuously to prevent lumps and ensure a creamy texture.
Combine Soup and Cheese
- Slowly stir the cheese sauce into the soup pot. Add shredded cheddar cheese in small batches, stirring until fully melted.
- Season with salt, pepper, and smoked paprika (if using). Taste and adjust seasonings as needed.
Serve and Garnish
- Ladle the soup into bowls and sprinkle with the crispy bacon you set aside.
- Optional: Top with extra shredded cheese, chopped green onions, or a few croutons for added crunch.
- Pro tip: Let the soup rest for 5 minutes before serving—this allows the flavors to meld and the texture to thicken slightly.
Notes
Nutritional Value (Per Serving – Approximate):
- Calories: 420–460 kcal
- Protein: 22–25g
- Carbohydrates: 28–32g
- Fat: 26–30g
- Saturated Fat: 13–15g
- Fiber: 3–4g
- Sugar: 5–7g
- Sodium: 850–950mg