Description
This Cheeseburger Soup is rich, creamy, and full of ground beef, potatoes, cheese, and classic burger flavors. It’s like a cheeseburger in a bowl! This easy one-pot meal is perfect for weeknights and can be made on the stovetop, in a slow cooker, or even in an Instant Pot.
Ingredients
Units
Scale
For the Soup:
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 cups potatoes, peeled and diced
- 1 cup shredded carrots
- 3 cups beef broth (or chicken broth)
- 1 tsp Worcestershire sauce
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika (optional)
- 1/2 tsp dried parsley
- 1/4 tsp mustard powder (optional, for a burger-like taste)
For the Creamy Cheese Sauce:
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1 1/2 cups milk
- 2 cups shredded cheddar cheese
- 1/2 cup Velveeta cheese (optional, for extra creaminess)
- 1/2 cup sour cream
For Topping (Optional):
- Cooked crumbled bacon
- Chopped green onions
- Extra shredded cheese
- Toasted hamburger bun croutons
Instructions
Stovetop Method:
- Brown the Beef:
- In a large pot or Dutch oven, cook the ground beef over medium heat until browned.
- Drain excess grease and set aside.
- Sauté Vegetables:
- In the same pot, melt 1 tbsp butter and sauté the onion, garlic, carrots, and potatoes for about 5 minutes.
- Add Broth & Seasoning:
- Pour in the beef broth, Worcestershire sauce, salt, pepper, paprika, parsley, and mustard powder.
- Return the cooked ground beef to the pot.
- Bring to a boil, then reduce heat and let simmer for 15-20 minutes, until potatoes are tender.
- Make the Cheese Sauce:
- In a separate saucepan, melt the remaining 2 tbsp butter over medium heat.
- Whisk in the flour and cook for 1 minute.
- Gradually whisk in the milk until smooth.
- Stir in the cheddar cheese and Velveeta, stirring until melted.
- Combine & Finish:
- Pour the cheese sauce into the soup and stir well.
- Stir in the sour cream for extra creaminess.
- Serve & Enjoy:
- Ladle into bowls and top with bacon, green onions, or croutons!
Notes
- For a Thicker Soup: Mash some of the potatoes before adding the cheese sauce.
- Velveeta Alternative: Use extra shredded cheddar or Monterey Jack.
- Spicy Version: Add diced jalapeños or a dash of cayenne.
- Storage: Keep in the fridge for up to 4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 bowl (~1.5 cups)
- Calories: ~450
- Sugar: 6g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 12g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg