Description
This hearty and comforting Cheeseburger Soup combines ground beef, tender potatoes, and vibrant vegetables in a creamy, cheesy broth that tastes just like a classic cheeseburger in soup form. Perfect for chilly days, it’s packed with rich flavors and easy to prepare in under an hour.
Ingredients
Scale
Soup Base
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 2 medium carrots, diced
- 4 cups beef broth
Dairy & Cheese
- 2 cups shredded sharp cheddar cheese
- 1 cup milk or cream
Flavorings
- 2 tablespoons tomato paste
- 1 tablespoon mustard
- Salt and pepper to taste
Instructions
- Brown the beef and sauté aromatics: Heat a large pot over medium heat and cook the ground beef until nicely browned, breaking it up as it cooks. Drain excess fat, then add diced onions and minced garlic. Cook until the onions become fragrant and translucent, about 3 to 4 minutes.
- Add vegetables and broth: Stir in the diced potatoes and carrots. Pour in the beef broth, bring the mixture to a boil, then reduce the heat and simmer gently. Cook for about 15 minutes or until the potatoes are tender when pierced with a fork.
- Add dairy and flavorings: Lower the heat and stir in the milk or cream, tomato paste, and mustard. Season with salt and pepper to taste. Warm the soup gently, making sure it doesn’t boil, to prevent the milk from curdling.
- Melt in the cheese: Slowly add the shredded sharp cheddar cheese in batches, stirring constantly until the cheese melts completely and the soup reaches a creamy, smooth consistency.
- Finalize seasoning and serve: Taste the soup and adjust the seasoning with more salt, pepper, or mustard if desired. Serve the soup hot for a satisfying meal.
Notes
- Using sharp cheddar cheese enhances the rich flavor profile of the soup.
- For a thicker soup, reduce the amount of beef broth or add a slurry of cornstarch and water toward the end of cooking.
- Substitute milk with heavy cream for a richer texture or use a lower-fat milk for a lighter version.
- To make it gluten-free, ensure the beef broth and tomato paste have no gluten-containing additives.
- Leftover soup stores well in the fridge for up to 3 days and can be reheated gently on the stovetop.
