Description
Creamy cheeseburger soup delivers hearty comfort straight from Midwestern kitchens. Savory beef, melted cheese, and crisp potato chunks blend into a satisfying meal you’ll crave on chilly evenings.
Ingredients
Scale
Main Ingredients:
- 1 pound ground beef
- 4 cups potatoes, peeled and cubed
- 2 cups chicken broth
Vegetables:
- 1 onion, diced
- 1/2 cup carrots, diced
- 1/2 cup celery, diced
Dairy and Seasonings:
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 1/2 cups shredded cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat a large pot over medium-high heat and thoroughly cook ground beef until no pink remains, then drain excess fat.
- In the same pot, melt butter and gently sauté diced onions, carrots, and celery for 5-7 minutes until vegetables become translucent and tender.
- Pour chicken broth into the pot, add cubed potatoes and previously cooked beef, then reduce heat and simmer for 12-15 minutes until potatoes are fork-tender.
- Meanwhile, create a smooth roux in a separate skillet by melting butter and whisking in flour until golden and fragrant, approximately 2-3 minutes.
- Gradually stream milk into the roux, continuously stirring to prevent lumps and create a creamy base.
- Integrate the roux mixture into the simmering soup, stirring consistently to ensure even blending.
- Reduce heat to low and sprinkle shredded cheddar cheese into the soup, stirring until completely melted and soup reaches a rich, velvety consistency.
- Taste the soup and adjust seasoning with salt and pepper as needed.
- Ladle the hot cheeseburger soup into serving bowls and serve immediately for optimal flavor and temperature.
Notes
- Add extra vegetables like diced bell peppers or zucchini for a nutrient boost and color variety.
- Swap ground beef with ground turkey or plant-based crumbles for a leaner or vegetarian version.
- Use gluten-free flour in the roux to make this soup celiac-friendly and accommodate wheat sensitivities.
- For a lower-fat option, use reduced-fat cheese and milk, and replace some butter with olive oil when sautéing vegetables.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 65 mg