Cheeseburger Soup

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Cheeseburger soup is the hearty, rich, creamy soup of your dreams. Perfect for a cold winter night, especially when you serve it alongside some crusty sourdough bread. Don’t forget the toppings!

Once a year my friend Christina has a Soup Exchange. Everyone brings 4 – 5 frozen quarts of their favorite soup along with a “tasting bowl.” We have snacks, drink a little wine, taste each others soups and then the trading begins. I love coming home with homemade soup that I can pop into the microwave for an easy lunch or dinner. This year I brought Cheeseburger Soup and it was a huge hit.

The recipe below makes a very large batch but you can easily cut it in half. And, as always, the quality of your ingredients count. I love the Kalona Supernatural organic sour cream. Use their store locator to find it near you.

Watch Me Make Cheeseburger Soup

What To Serve With Cheeseburger Soup?

I like to serve some crusty bread and a fresh crisp salad with this creamy soup. Here are a few suggestions:

Check out my other favorite soup recipes!

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Cheeseburger soup is the hearty, rich, creamy soup of your dreams. Perfect for a cold winter night, especially when you serve it alongside some crusty sourdough bread. Don't forget the toppings! | www.grownupdish.com

Cheeseburger Soup


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  • Author: jzmcbride
  • Total Time: 1 hour
  • Yield: 12 servings 1x

Description

Cheeseburger soup is the hearty, rich, creamy soup of your dreams. Perfect for a cold winter night, especially when you serve it alongside some crusty sourdough bread. Don’t forget the toppings!


Ingredients

Units Scale
  • 2 tablespoons olive or avocado oil
  • 1.5 pounds ground beef
  • 1.5 cups chopped carrot
  • 1.5 cups chopped celery
  • 2 cups chopped onion
  • 2 tablespoons tomato paste
  • 4 cloves garlic, crushed
  • 1/3 cup flour
  • 4 cups chopped potatoes (See note about peeling)
  • 8 cups chicken or beef broth
  • 2 cups cubed cheese (See note)
  • 1.5 cups milk
  • 1 teaspoon dry mustard
  • 1 tablespoon black pepper
  • 1/4 cup sour cream
  • Garnish: pickle slices, chopped tomato, chopped green onions/chives, chopped herbs (parsley, basil, dill or combo)

Instructions

  1. Heat a large heavy pot to medium high. Add olive oil and onion, carrots and celery. Sautee for 8 – 10 minutes until vegetables start to soften.
  2. Add hamburger and cook, stirring regularly, until the meat is fully browned.
  3. Add garlic and tomato paste and stir for a few more minutes.
  4. Add flour and stir well.
  5. Add potatoes and broth. Bring to a boil and then simmer for 20 minutes until potatoes are tender.
  6. Stir in milk, cheese, dry mustard and some ground black pepper.
  7. When cheese is fully melted, add sour cream and stir until heated through. Do not boil once sour cream is added.
  8. Top with pickle slices, topped tomato, herbs and/or green onion.

Notes

  • This recipe makes a LOT of soup. You can definitely cut it in half for a smaller crowd.
  • You can use any kind of cheddar or American cheese in this recipe. A processed American cheese like Velveeta will make it really creamy.
  • I used small white potatoes and did not peel them. If you’re using russet potatoes, you may want to peel.
  • I didn’t add any additional salt to this recipe because the cheese is salty.
  • Prep Time: 30
  • Cook Time: 30
  • Category: soup
  • Method: stovetop
  • Cuisine: American

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