Hearty Cheeseburger Soup: Creamy, Savory Comfort (Print Version)

Warm up with Hearty Cheeseburger Soup! This creamy, savory recipe brings classic burger flavors to a comforting bowl. Easy to make for a weeknight meal.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 55 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Comfort Food

# Ingredients:

→ Soup Base Essentials

01 - 1 lb ground beef (80/20 preferred)
02 - 1 large yellow onion, chopped
03 - 3 cloves garlic, minced
04 - 1/4 cup all-purpose flour
05 - 4 cups chicken broth
06 - 2 large Russet or Yukon Gold potatoes, peeled and diced (about 3 cups)

→ Cheesy Goodness

07 - 2 cups whole milk
08 - 1/2 cup heavy cream
09 - 8 oz American cheese, chopped or sliced
10 - 4 oz sharp cheddar cheese, shredded

→ Flavor Boosters

11 - 1/4 cup ketchup
12 - 2 tbsp yellow mustard
13 - 1 tbsp Worcestershire sauce
14 - Salt and freshly ground black pepper, to taste

→ Garnish & Finishing Touches

15 - 6 slices bacon, cooked crispy and crumbled
16 - 1/4 cup fresh dill pickle slices, chopped
17 - 1/4 cup diced fresh tomatoes

# Instructions:

01 - Okay, first things first! Grab a big, heavy-bottomed pot – my trusty Dutch oven is usually my go-to for this. Get it nice and hot over medium-high heat, then toss in your ground beef. Break it up with a spoon as it cooks until it's beautifully browned all over, no pink bits left. Honestly, the smell alone starts to get my stomach rumbling! Once it's cooked, you *must* drain off all that excess fat. This is where I always make sure it's super thorough, otherwise, your soup will be greasy, and nobody wants that.
02 - Now that your pot is mostly clean (a little residual fat is fine!), reduce the heat to medium. Add your chopped onion and let it soften, stirring occasionally, until it's translucent and fragrant – usually about 5-7 minutes. Then, toss in that minced garlic. Oh, the smell! Cook for just another minute until it’s super fragrant but don’t let it burn, or it’ll get bitter. This step is where you really start building the deep, savory base for your Cheeseburger Soup, so take your time.
03 - Sprinkle the flour over your sautéed onions and garlic. Stir it all together constantly for about 1-2 minutes. You're essentially cooking out the raw flour taste and creating a roux. It'll look a little pasty and smell slightly nutty, which is what we want! This is the magic that thickens your soup, so make sure it's fully incorporated. I always whisk pretty vigorously here to avoid any lumps – nobody wants a lumpy soup, right?
04 - Slowly, slowly pour in your chicken broth, whisking constantly as you go. This prevents lumps and ensures a smooth, creamy base. Once it's all in, add your diced potatoes. Bring the soup to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for about 15-20 minutes, or until those potatoes are fork-tender. This is where the whole kitchen starts to smell absolutely incredible, a real warm hug!
05 - Once the potatoes are tender, it’s time for the star of the show: the cheese! Stir in your whole milk, heavy cream, American cheese, sharp cheddar, ketchup, mustard, and Worcestershire sauce. Keep the heat low to medium-low. This is crucial! Stir continuously until all the cheese is completely melted and the soup is smooth and creamy. I've made the mistake of cranking the heat here once, and the cheese separated – oops! So, low and slow is the way to go for this Cheeseburger Soup.
06 - Now, taste your beautiful Cheeseburger Soup! This is where you adjust the seasonings. Add salt and black pepper to your liking. Sometimes I add a pinch more garlic powder or a dash of hot sauce if I'm feeling a kick. Ladle the hot soup into bowls and top with those crispy bacon bits, fresh dill pickle slices, and diced tomatoes. It looks so vibrant and inviting! Serve immediately and enjoy that warm, comforting goodness. Seriously, it's a winner every time.

# Notes:

01 - Always, always drain the ground beef thoroughly after browning. Greasy soup is a no-go!
02 - When adding the cheese and dairy, keep the heat low and stir constantly. Boiling dairy and cheese can lead to a separated, grainy texture, which I learned the hard way.
03 - Taste and adjust seasoning at the very end. Different broths and cheeses have varying salt levels, so don't be afraid to add more salt and pepper to make the flavors pop.
04 - For an extra creamy texture, use a potato masher to lightly mash some of the potatoes against the side of the pot once they're tender.

# Equipment Needed:

01 - Large heavy-bottomed pot (like a Dutch oven)
02 - whisk
03 - potato masher (optional)

# Nutrition (Per Serving):

Calories: 550
Total Fat: 38g
Total Carbohydrate: 28g
Protein: 24g

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