Description
This Cheeseburger Soup is pure comfort in a bowl — rich, creamy, and packed with classic burger flavor. Tender potatoes, seasoned ground beef, melted cheddar cheese, and a hint of sour cream come together in one cozy, crowd-pleasing dish. It’s perfect for busy weeknights, family dinners, or chilly weekends when you need something warm and hearty that tastes even better the next day.
Ingredients
1 pound lean ground beef (85–90% lean)
4 tablespoons butter, divided
1 medium yellow onion, chopped
1 cup shredded or finely chopped carrots
1 cup chopped celery
3 cups peeled and diced potatoes (Russet or Yukon Gold)
3 cups low-sodium chicken broth
Salt and pepper, to taste
1/4 cup all-purpose flour
2 cups whole milk (or 2% for lighter version)
2 cups freshly shredded sharp cheddar cheese
1/4 cup sour cream (or Greek yogurt for lighter option)
Optional Toppings:
Crumbled bacon
Chopped green onions
Extra shredded cheese
Croutons or toasted burger buns
Instructions
Brown the beef:
In a large pot or Dutch oven, melt 1 tablespoon of butter over medium heat. Add ground beef, season with salt and pepper, and cook until browned. Remove and set aside.
Sauté vegetables:
Melt remaining butter in the same pot. Add onion, carrots, and celery; cook for 5–7 minutes until softened and fragrant.
Simmer potatoes:
Add chicken broth and diced potatoes. Bring to a gentle boil, then reduce heat to medium-low and simmer for 10–12 minutes or until potatoes are tender.Make the roux:
In a small saucepan, melt 1/4 cup butter. Whisk in flour and cook for 1–2 minutes. Slowly pour in milk, whisking constantly until thickened and smooth.
Combine and thicken:
Stir the milk mixture into the soup pot. Add cooked beef back in and simmer for 5 minutes to thicken.
Add cheese:Reduce heat to low. Gradually add shredded cheddar cheese, stirring constantly until melted and creamy.
Finish and serve:
Remove from heat and stir in sour cream. Ladle into bowls and top with bacon, green onions, or extra cheese. Serve hot with crusty bread or rolls.
Notes
Storage: Store leftovers in the refrigerator for up to 4 days. Reheat gently over low heat.
Freezing: Freeze without sour cream for up to 2 months. Add sour cream after reheating for best texture.
Flavor boost: Add a splash of Worcestershire sauce or a pinch of smoked paprika for extra depth.
Make it gluten-free: Substitute flour with a cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons cold water).