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A pot of creamy cheeseburger soup with noodles, ground meat, vegetables, and herbs. A metal ladle rests inside.

Cheeseburger Soup

Author: Mandy Applegate
Creamy cheeseburger soup made with ground beef, tender potatoes, and sharp cheddar in a smooth, velvety broth. One-pot, ready in about 35 minutes, and hearty enough to serve six from a single pound of beef.
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Main Course, Soups/Stews
Cuisine: American
Keyword: cheeseburger soup
Servings: 6
Calories: 619kcal

Ingredients

  • 1 pound ground beef
  • ¾ cup onion chopped
  • ¾ cup carrots shredded
  • ¾ cup celery diced
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 4 tablespoons butter divided
  • 3 cups chicken broth
  • 4 cups peeled and diced potatoes
  • ¼ cup all-purpose flour
  • 2 cups cheddar cheese shredded
  • 1 ½ cups milk
  • Salt and pepper to taste
  • ¼ cup sour cream
US Customary - Metric

Instructions

  • Brown the ground beef in a 3-quart saucepan.
    1 pound ground beef
  • Add the butter, onion, shredded carrots, parsley, basil, and celery. Sauté until the vegetables are tender, about 5-7 minutes.
    ¾ cup onion, ¾ cup carrots, ¾ cup celery, 1 teaspoon dried basil, 1 teaspoon dried parsley, 4 tablespoons butter
  • Add the broth, potatoes, and cooked beef to the saucepan. Bring to a boil, then reduce heat, cover, and simmer for 10-12 minutes, or until the potatoes are tender.
    3 cups chicken broth, 4 cups peeled and diced potatoes
  • Mix the flour and milk until dissolved.
    ¼ cup all-purpose flour, 1 ½ cups milk
  • Add the roux to the soup, bring it to a boil, and cook for 2 minutes, stirring.
  • Reduce the heat to low and stir in the cheese, milk, salt, and pepper. Cook and stir until the cheese is melted.
    2 cups cheddar cheese, Salt and pepper
  • Remove from heat and blend in the sour cream until smooth.
    ¼ cup sour cream
  • Serve warm and enjoy!

Notes

  • Use lean ground beef for less grease and a cleaner soup; ground turkey, chicken, or pork all work in its place.
  • Sharp cheddar gives the boldest flavor, while Velveeta melts more smoothly; a mix of the two works well, and pepper jack adds heat.
  • For a gluten-free pot, swap the all-purpose flour for a gluten-free blend or use cornstarch to thicken.
  • Add mushrooms, zucchini, or bell peppers with the onions and carrots to use up extra vegetables.
  • Do not skip the sour cream; stir it in off the heat for tang and a smooth finish.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days, and reheat gently with a splash of broth or milk to loosen the soup as it thickens.

Nutrition

Calories: 619kcal | Carbohydrates: 37g | Protein: 29g | Fat: 40g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 850mg | Potassium: 1073mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3506IU | Vitamin C: 31mg | Calcium: 408mg | Iron: 3mg
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