Hearty Cheeseburger Soup: Easy Weeknight Comfort (Print Version)

Cheeseburger Soup is a comforting, easy meal. This creamy, savory soup recipe brings classic burger flavors to your bowl, perfect for chilly evenings.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains Dairy, Meat

# Ingredients:

→ Main Ingredients

01 - 1 lb (450g) ground beef (80/20 preferred)
02 - 1 large yellow onion, finely chopped
03 - 4 cloves garlic, minced
04 - 2 large Russet potatoes, peeled and diced (about 3 cups)
05 - 4 cups beef broth
06 - 2 cups whole milk
07 - 4 oz (113g) cream cheese, softened
08 - 2 cups shredded sharp cheddar cheese

→ Flavor Boosters

09 - 1/4 cup ketchup
10 - 1 tbsp Dijon mustard (or yellow mustard)
11 - 1 tbsp Worcestershire sauce
12 - 2 tbsp all-purpose flour

→ Seasonings & Staples

13 - 1 tsp salt (or to taste)
14 - 1/2 tsp black pepper (or to taste)

→ Garnish & Toppings

15 - Crispy bacon bits (optional)
16 - Extra shredded cheddar cheese (optional)
17 - Fresh green onions or chives, chopped (optional)
18 - Sour cream or Greek yogurt (optional)

# Instructions:

01 - First things first, grab your big pot or Dutch oven and set it over medium-high heat. Toss in your ground beef and break it up with a wooden spoon. You want it nicely browned, with those crispy, caramelized bits at the bottom – that's flavor, hon! Once it's cooked through, drain off most of the grease, but leave just a little bit for flavor. Then, throw in your chopped onion and let it soften, stirring occasionally until it's translucent and smells sweet, about 5-7 minutes. This is where the kitchen starts smelling really good, honestly.
02 - Now, add your minced garlic to the pot with the onions and beef. Stir it around for just a minute until it's fragrant – be careful not to burn it, or it'll get bitter, I learned that the hard way! Next, sprinkle in your flour and stir it for another minute or two. This creates a roux, which will help thicken our soup later. It might look a little clumpy, but don't worry, that's totally normal at this stage. Keep stirring, you're doing great!
03 - Pour in your beef broth and milk, scraping up any browned bits from the bottom of the pot – that's called deglazing, and it's where all the good stuff lives! Add your diced potatoes, ketchup, mustard, and Worcestershire sauce. Give it all a good stir to combine. Bring the Cheeseburger Soup to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 15-20 minutes, or until those potatoes are fork-tender. This is where the magic really starts to happen, the smells are amazing!
04 - Once the potatoes are soft, remove the pot from the heat. This is important: you don't want to add cheese to boiling liquid, or it can get stringy. Stir in your cream cheese until it's completely melted and smooth. Then, gradually add your shredded cheddar cheese, a handful at a time, stirring constantly until each batch is fully incorporated and the soup is gloriously smooth and creamy. I once dumped it all in at once and ended up with a giant cheese blob, so slow and steady wins the race here!
05 - Now for the taste test! Season your soup with salt and black pepper to your liking. Remember, the broth and cheese already have some salt, so add a little at a time and taste, taste, taste! This is your soup, so make it perfect for your palate. If it feels a little too thick, you can add a splash more milk or broth until it reaches your desired consistency. Sometimes I add a tiny pinch of smoked paprika for extra depth, just a thought!
06 - Ladle your delicious, hearty soup into bowls. This is the best part! I love to top mine with a little extra shredded cheddar, some crispy bacon bits (because, why not?), and a sprinkle of fresh green onions or chives. It looks so inviting, and the aroma is just incredible. Serve it immediately and watch everyone's faces light up. Honestly, it's such a satisfying meal, and it always makes me feel like a kitchen wizard!

# Notes:

01 - Don't rush browning the beef; those crispy bits add so much flavor, honestly.
02 - This Cheeseburger Soup tastes even better the next day, so make a big batch for lunch!
03 - I've swapped cheddar for Monterey Jack, and it was a surprisingly good twist.
04 - A sprinkle of fresh chives and a dollop of sour cream makes this dish feel fancy.

# Equipment Needed:

01 - Large pot or Dutch oven
02 - wooden spoon
03 - potato masher (optional)

# Nutrition (Per Serving):

Calories: 450 kcal
Total Fat: 30g
Total Carbohydrate: 25g
Protein: 25g

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