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Cheeseburger Soup
This flavor-packed, cheeseburger potato soup brings the flavors of summer to any time of the year. Is the best part how simple it is to make, or how delicious it tastes? Maybe the answer is both!
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Cheeseburger potato soup is a take on the classic summer cheeseburger that we all know and love, but it can be enjoyed any season of the year. This hearty soup takes no time to make and is so cheesy and delicious that it tastes like you fussed all day. With some basic kitchen staples, you can make this wholesome soup anytime in a few simple steps. Definitely a recipe you will make over and over again!
Cheeseburger Potato Soup Ingredients
You’ll need:
- 1 lb. ground beef
- 4 tbsp. unsalted butter divided
- 1 medium white onion diced
- ¾ cup carrots shredded
- ¾ cup celery diced
- 1 tbsp. Italian seasoning
- ½ tsp oregano
- 1 tsp salt
- ½ tsp black pepper
- 3 large russet potatoes (about 3 cups) peeled and cut into bite-size pieces
- 3 cups chicken broth low sodium
- ¼ cup all-purpose flour
- 4 cup sharp cheddar cheese shredded
- 1 ½ cup milk 2%
- ¼ cup sour cream full-fat
Substitutions and Additions
CHEESE: Add additional cheese to the top as a garnish, or sprinkle it with crumbled bacon or green onion.
VEGETABLES: Leave out the onions and celery if you don’t like them. Feel free to add others. Diced tomatoes and green beans are great options.
SHARP CHEDDAR CHEESE: Any cheese that you would put on your cheeseburger would work for this cheeseburger soup.
SOUR CREAM: Full-fat sour cream will produce the creamiest broth, but you could use a lower-fat version to save calories if you prefer.
How to Make This Cheeseburger Soup Recipe
STEP ONE: In a 12-inch frying pan, thoroughly cook ground beef. Drain the fat and set aside for now.
PRP TIP: Save time by keeping cooked and drained ground beef in the freezer, and skip step 1 altogether.
STEP TWO: In a large 5-Quart pot with 1 tablespoon of the butter over medium-high heat, sauté onion, carrots, and diced celery with Italian seasoning, oregano, salt, and pepper until the onions have softened, 2 to 3 minutes.
STEP THREE: Add beef, potatoes, and chicken broth to the pot. Reduce heat to low, cover with a lid, and simmer for 10 to 12 minutes, until potatoes are tender.
STEP FOUR: In a separate small frying pan, melt the remaining 3 tablespoons of butter over medium-high heat and stir in flour until it bubbles, 2 minutes. Then add this mixture to the soup, stirring well to mix.
STEP FIVE: Stir in cheese until fully melted.
STEP SIX: Add in milk and bring back to a simmer. Then stir in sour cream until well mixed.
STEP SEVEN: Remove from heat and serve hot.
How to Serve
Serve cheeseburger potato soup with a favorite bread or dinner roll. You’ll want to sop up every drop of the tasty broth. Add some more vegetables to your meal with a crisp side salad.
Storage
IN THE FRIDGE: Keep leftover cheeseburger potato soup in a sealed container for up to 3 days for a quick dinner of leftovers or to pack for a tasty lunch.
IN THE FREEZER: Cheeseburger potato soup freezes well and can be kept in the freezer for up to 3 months.
REHEATING INSTRUCTIONS: Re-heat leftovers on the stove or in the microwave until piping hot to enjoy a second time. If reheating from frozen, defrost in the microwave before heating or take it out the night before you plan to use it so that it has time to thaw.
Enjoy the taste of a summer barbeque any time of the year with this rich and tasty cheeseburger potato soup. So easy and cheesy that everyone will be asking for another bowl.
FAQ:
Question? Can I make this cheeseburger soup recipe in the crock pot?
Answer: An easy way to make this recipe is to combine all the ingredients in a crock pot and let it cook on low for 4 hours, or until the potatoes are tender.
Question? Can I add bacon to this soup?
Answer: Yes, you can always add bacon. Sprinkle crumbled bacon on the top of each bowl of soup before you serve it.
Question? Can I make a lower fat version?
Answer: If you’re looking to cut some fat from this soup, replace the ground beef with ground sirloin, round, or turkey.
Cheeseburger Soup
This flavor-packed, cheeseburger potato soup brings the flavors of summer to any time of the year. Is the best part how simple it is to make, or how delicious it tastes? Maybe the answer is both!
Ingredients
- 1 lb ground beef
- 4 tbsp unsalted butter divided
- 1 medium white onion diced
- ¾ cup carrots shredded
- ¾ cup celery diced
- 1 tbsp italian seasoning
- ½ tsp oregano
- 1 tsp salt
- ½ tsp black pepper
- 3 large russet potatoes about 3 cups peeled and cut into bite size pieces
- 3 cup chicken broth low sodium
- ¼ cup all-purpose flour
- 4 cup sharp cheddar cheese shredded
- 1½ cup milk 2%
- ¼ cup sour cream full fat
Instructions
- In a 12 inch frying pan, thoroughly cook ground beef. Drain fat and set aside for now.
- In a large 5-Quart pot with 1 tablespoon of the butter over medium-high heat, sauté onion, carrots, and diced celery with Italian seasoning, oregano, salt and pepper until onions have softened, 2 to 3 minutes.
- Add in beef, potatoes, and chicken broth to the pot. Reduce heat to low, cover with lid, and simmer for 10 to 12 minutes, until potatoes are tender.
- In a separate small frying pan, melt the remaining 3 tablespoons of butter over medium high heat and stir in flour until it starts to bubble, 2 minutes. Then add this mixture to the soup stirring well to mix.
- Stir in cheese until fully melted.
- Add in milk and bring back to a simmer. Then stir in sour cream until well mixed.
- Remove from heat and serve hot.
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