Creamy Cheeseburger Soup: A Hearty Dinner Embrace (Print Version)

Cheeseburger Soup recipe for a rich, creamy, and satisfying meal. Loaded with ground beef, cheese, and veggies, it’s comforting and easy to make.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 50 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: High-Protein

# Ingredients:

→ Hearty Base

01 - 1 lb lean ground beef (80/20 recommended)
02 - 1 medium yellow onion, chopped
03 - 3 cloves garlic, minced
04 - 3 medium potatoes (Russet or Yukon Gold), peeled and diced

→ Creamy & Cheesy Core

05 - 4 cups chicken broth (low sodium)
06 - 1 cup heavy cream
07 - 8 oz processed cheese (like Velveeta), cubed
08 - 1 cup sharp cheddar cheese, freshly grated

→ Flavor & Fun

09 - 2 tbsp unsalted butter
10 - 1/4 cup all-purpose flour
11 - 2 tbsp ketchup
12 - 1 tbsp yellow mustard
13 - 1 tsp Worcestershire sauce
14 - Salt and freshly ground black pepper to taste

→ Garnish Goodness

15 - 4 slices bacon, cooked crispy and crumbled
16 - 2 green onions, thinly sliced

# Instructions:

01 - First things first, grab your big pot – my trusty Dutch oven is always out for this. Brown the ground beef over medium-high heat, breaking it up as you go. You want it nicely browned, no pink bits, hon. Drain off any excess fat; I use a spoon to scoop it out, sometimes making a bit of a mess, but it's worth it. Then, toss in your chopped onion and cook until it's softened and smells sweet, about 5-7 minutes. Add the minced garlic and cook for just another minute until fragrant – don't let it burn, that's a mistake I've made too many times!
02 - Now for the magic! Push the beef and onions to one side of the pot. Add the butter to the empty side and let it melt. Sprinkle in the flour and whisk it constantly for about 1-2 minutes until it forms a light golden paste, a roux. This is what's going to thicken our Cheeseburger Soup beautifully! I've rushed this step before, and the soup ended up a bit thin, so take your time here, it's worth it.
03 - Slowly pour in the chicken broth, whisking constantly to avoid lumps – seriously, whisk like your life depends on it! I always make sure the broth is room temp, it helps prevent lumps. Stir in the diced potatoes, ketchup, mustard, and Worcestershire sauce. Bring it all to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 15-20 minutes, or until the potatoes are tender. Your kitchen should be smelling pretty amazing about now for this Cheeseburger Soup!
04 - Once the potatoes are fork-tender, stir in the heavy cream. Then, the moment we've been waiting for! Add the cubed processed cheese and the freshly grated sharp cheddar. Stir, stir, stir until both cheeses are completely melted and the soup is wonderfully smooth and creamy. This is where the Cheeseburger Soup really comes to life, turning into that rich, comforting hug. Don't let it boil after adding the cheese, just a gentle simmer to melt everything.
05 - Taste your Cheeseburger Soup! This is crucial. Add salt and pepper to your liking. Remember, the broth and cheese already have some salt, so go easy at first and adjust. I'm always tasting throughout the cooking process, sometimes making a face if it's not quite right yet, but that's part of the fun, right? You want that perfect balance of savory, tangy, and cheesy for your Cheeseburger Soup.
06 - Ladle your glorious Creamy Cheeseburger Soup into bowls. Now for the best part – the toppings! Sprinkle generously with crispy crumbled bacon and fresh green onions. A little extra shredded cheddar never hurts, either. It’s ready! Get ready for some serious comfort food vibes. I often serve it with some crusty bread for dipping, because why not?

# Notes:

01 - Don't add the cheese until the potatoes are cooked; if you boil cheese too hard, it can get grainy.
02 - Whisk the roux and broth *constantly* to avoid lumps. I learned this the hard way with lumpy soup.
03 - Freshly grate your cheddar! Pre-shredded has anti-caking agents that make it melt less smoothly into your Cheeseburger Soup.
04 - For a summer twist, sometimes I'll top it with fresh diced tomatoes and a dollop of sour cream – tastes like a loaded burger!

# Equipment Needed:

01 - Large Dutch oven or heavy-bottomed pot
02 - whisk
03 - cutting board
04 - knife

# Nutrition (Per Serving):

Calories: Approx. 550-650 kcal
Total Fat: Approx. 40-50g
Total Carbohydrate: Approx. 25-35g
Protein: Approx. 30-40g

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