Best Cheeseburger Soup Recipe
Introduction
Why This Recipe Works
Ingredients for Recipe
1 lb ground beef (85% lean): Gives the soup that classic cheeseburger base—drain excess fat for balance.
1 small yellow onion, diced: Sauteed with beef for that grilled burger aroma.
2 cloves garlic, minced: Adds warm depth—don’t let it brown or it’ll turn bitter.
3 cups Russet potatoes, peeled & diced small: Mimics diced fries—adds texture and starch to thicken the soup naturally.
2 cups low-sodium beef broth: The savory backbone—don’t substitute with water.
1 ½ cups whole milk: Gives creaminess without making it overly heavy.
1 cup heavy cream: Creates that luscious, velvety finish.
2 cups sharp cheddar cheese, shredded: Melted in for bold flavor—shred your own for best meltability.
2 tbsp unsalted butter: Used to sauté vegetables and build a rich roux.
2 tbsp all-purpose flour: Thickens the soup—cook it briefly to remove raw flavor.
1 medium carrot, grated: Adds subtle sweetness and color.
Salt & black pepper to taste: Adjust at the end after cheese and broth are added.
Toppings (optional): Crispy bacon, chopped pickles, diced tomatoes, green onions, or even a drizzle of ketchup/mustard.
Step-by-Step Instructions
- Brown the Ground Beef: In a large soup pot or Dutch oven, brown ground beef over medium heat until fully cooked. Drain excess fat and set aside.
- Sauté Aromatics: In the same pot, melt butter. Add diced onions, garlic, and grated carrot. Cook until softened, about 3–4 minutes.
- Add Flour to Make Roux: Sprinkle in flour, stir constantly for 1–2 minutes to create a smooth roux.
- Pour in Broth & Simmer: Gradually whisk in beef broth. Add diced potatoes and bring to a simmer. Cover and cook for 10–12 minutes or until potatoes are fork-tender.
- Reintroduce the Beef: Return the cooked ground beef to the pot and stir to combine.
- Finish with Dairy: Reduce heat to low. Stir in milk, heavy cream, and shredded cheddar cheese. Stir gently until cheese is melted and soup is velvety.
- Taste & Serve: Adjust seasoning with salt and pepper. Ladle into bowls and top with your favorite cheeseburger toppings.
Chef’s Insight: Don’t let it boil after adding dairy—just heat through to avoid curdling.
Pro Tips & Common Mistakes to Avoid
Use freshly grated cheese: Pre-shredded contains anti-caking agents that ruin the smooth texture.
Don’t skip the roux step: It thickens naturally and adds richness.
Add milk slowly: And off the heat, to avoid curdling or splitting.
Don’t overseason early: The broth and cheese already carry salt—taste before adjusting.
Serving, Nutrition, Storage, Reheating & Freezing Guide
This soup is best served hot with crusty bread or toasted burger buns on the side. One bowl offers about 450–480 kcal, depending on toppings. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, stirring often. Freezing? Hold the dairy and cheese—add fresh upon reheating for best texture.
Best Cheeseburger Soup Recipe
Ingredients
- 1 ib Ground beef
- 1 small Yellow onion
- 2 cloves Garlic
- 3 cups Russet potatoes
- 2 cups Low-sodium beef broth
- 1.5 cups Whole milk
- 1 cup Heavy cream
- 2 cups Sharp cheddar cheese
- 2 tbsp Unsalted butter
- 2 tbsp All-purpose flour
- 1 medium Carrot,
- to taste Salt
- to taste Black pepper
Instructions
- Brown the Ground Beef: In a large soup pot or Dutch oven, brown ground beef over medium heat until fully cooked. Drain excess fat and set aside.
- Sauté Aromatics: In the same pot, melt butter. Add diced onions, garlic, and grated carrot. Cook until softened, about 3–4 minutes.
- Add Flour to Make Roux: Sprinkle in flour, stir constantly for 1–2 minutes to create a smooth roux.
- Pour in Broth & Simmer: Gradually whisk in beef broth. Add diced potatoes and bring to a simmer. Cover and cook for 10–12 minutes or until potatoes are fork-tender.
- Reintroduce the Beef: Return the cooked ground beef to the pot and stir to combine.
- Finish with Dairy: Reduce heat to low. Stir in milk, heavy cream, and shredded cheddar cheese. Stir gently until cheese is melted and soup is velvety.
- Taste & Serve: Adjust seasoning with salt and pepper. Ladle into bowls and top with your favorite cheeseburger toppings.
Notes
- Cheese Timing Matters: Always add cheese off the heat to avoid separation—direct heat can cause it to become grainy instead of smooth.
- Potato Cut Precision: Cut potatoes into small, uniform cubes so they cook evenly and break down slightly to thicken the broth naturally.
- Cream Control: Never pour cold cream into hot soup—let it come to room temperature to ensure a smooth, stable blend.
- Beef First Approach: Browning the beef before anything else allows you to build layers of flavor in the same pot.
- Finish Like a Burger: Add toppings like crispy bacon, diced pickles, or a drizzle of mustard just before serving—it transforms the soup into a full cheeseburger experience.
FAQs
If comfort had a flavor, it would be this Cheeseburger Soup—creamy, savory, loaded with goodness, and customizable to your cravings. Whether you’re feeding the family or meal-prepping for the week, this bowl delivers on all fronts.
