There’s nothing like a warm bowl of soup to comfort the soul, and this Cheeseburger Soup recipe is a family favorite in our household. It all started one winter evening when my neighbor, Sarah, invited us over for dinner. She served this incredibly delicious soup that had all the flavors of a cheeseburger but in a bowl. We were all instantly hooked, and I knew I had to get the recipe. Sarah was kind enough to share it, and since then, it has become a regular in our dinner rotation. It’s the perfect blend of ground beef, vegetables, and cheesy goodness. Not only is it delicious, but it’s also quite easy to make, which is always a plus in my book.
How to Prepare Cheeseburger Soup
Ingredients for Cheeseburger Soup
- 4 tablespoons butter, divided
- 1/2 pound ground beef
- 3/4 cup chopped onion
- 3/4 cup shredded carrots
- 3/4 cup chopped celery
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 4 cups diced potatoes
- 3 cups chicken broth
- 1/4 cup all-purpose flour
- 1 1/2 cups milk
- 2 cups diced Cheddar cheese
- 1/4 cup sour cream
Directions for Cheeseburger Soup
- In a large pot, melt 1 tablespoon of butter over medium heat. Add the ground beef, onion, carrots, and celery. Cook and stir until the beef is browned and the vegetables are tender, about 5-7 minutes.
- Stir in the dried basil and parsley. Add the diced potatoes and chicken broth. Bring the mixture to a boil, then reduce the heat to low and simmer until the potatoes are tender, about 10-12 minutes.
- In a small saucepan, melt the remaining 3 tablespoons of butter over medium heat. Add the flour and whisk until smooth, about 1 minute. Gradually whisk in the milk and continue to cook and stir until the sauce is thick and smooth.
- Pour the sauce into the soup, stirring constantly. Bring the soup to a boil, then reduce the heat to low and stir in the diced cheese until melted. Add the sour cream and stir until just heated through.
- Serve hot and enjoy!
Can I freeze the Cheeseburger Soup?
Yes, you can freeze the Cheeseburger Soup. Just make sure to let it cool completely before transferring it to an airtight container and placing it in the freezer. It can be stored in the freezer for up to 3 months. To reheat, thaw the soup in the refrigerator overnight and then heat it on the stove or in the microwave until warmed through.
Can I substitute the ground beef with another meat?
Yes, you can substitute the ground beef with ground turkey or ground chicken. Just keep in mind that the flavor of the soup may be slightly different.
Can I use a different type of cheese?
Cheddar cheese works best in this recipe because it melts well and has a rich flavor. However, you can substitute it with another type of cheese if you prefer. Just make sure to use a cheese that melts well, such as mozzarella or Monterey Jack.
Can I add other vegetables to the soup?
Yes, you can add other vegetables to the soup. Feel free to add vegetables such as bell peppers, mushrooms, or peas. Just keep in mind that you may need to adjust the cooking time depending on the vegetables you add.
Can I make this soup in a slow cooker?
Yes, you can make this soup in a slow cooker. Just brown the ground beef and vegetables in a skillet first, then transfer them to the slow cooker along with the rest of the ingredients (except for the cheese and sour cream). Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the cheese and sour cream just before serving.
What can I serve with Cheeseburger Soup?
Cheeseburger Soup is a meal in itself, but you can serve it with a side of crusty bread or a simple salad for a complete meal.
Cheeseburger Soup
Ingredients
- 4 tablespoons butter divided
- 1/2 pound ground beef
- 3/4 cup chopped onion
- 3/4 cup shredded carrots
- 3/4 cup chopped celery
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 4 cups cubed potatoes
- 3 cups chicken broth
- 1/4 cup all-purpose flour
- 1 1/2 cups milk
- 2 cups cubed Cheddar cheese
- 1/4 cup sour cream
Instructions
- Melt 1 tablespoon butter in a large pot over medium heat; add ground beef, onion, carrots, and celery. Cook and stir until beef is browned and crumbly, 5 to 7 minutes.
- Stir in basil and parsley. Add potatoes and broth and bring to a boil; reduce heat to low and simmer until potatoes are tender, 10 to12 minutes.
- Melt remaining 3 tablespoons butter in a small saucepan over medium heat. Add flour and whisk until smooth, about 1 minute. Gradually whisk in milk; simmer and stir until sauce is thick and smooth.
- Stir sauce into soup, stirring constantly. Bring to a boil; reduce heat to low and stir in cheese until melted. Add sour cream; stir until just heated through.
- Serve hot and enjoy!
