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The Ultimate Easy & Creamy Cheeseburger Soup: Comfort Food in a Bowl

A close-up overhead view of a hearty bowl of amazing cheeseburger soup, topped with crumbled bacon and fresh green onions.
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Make this rich, creamy cheeseburger soup for a satisfying weeknight dinner. This recipe captures all the flavor of a classic cheeseburger in a warm, spoonable format, perfect for cold weather.

Ingredients

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  • 1 pound ground beef
  • 1 medium yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cups beef broth
  • 2 medium potatoes, peeled and diced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 8 ounces sharp cheddar cheese, shredded
  • 1 cup Velveeta or processed cheese, cubed
  • Optional toppings: Bacon bits, chopped pickles, diced tomatoes, mustard

Instructions

  1. Brown the ground beef in a large pot or Dutch oven over medium heat. Drain off any excess grease.
  2. Add the chopped onion, carrots, and celery to the pot with the beef. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Pour in the beef broth. Add the diced potatoes, Italian seasoning, salt, and pepper. Bring the mixture to a boil, then reduce heat, cover, and simmer until the potatoes are tender, about 15 minutes.
  4. In a separate small bowl, whisk together the flour and milk until smooth to create a slurry.
  5. Slowly pour the milk mixture into the simmering soup, stirring constantly until the soup begins to thicken.
  6. Reduce the heat to low. Gradually stir in the shredded cheddar cheese and cubed processed cheese until both are completely melted and the soup is creamy. Do not let the soup boil once the cheese is added.
  7. Taste and adjust seasonings if needed. Serve hot with your favorite cheeseburger toppings like bacon bits or pickles.

Notes

  • For a slow cooker version, brown the beef and sauté the vegetables separately, then transfer everything except the cheese and milk to the slow cooker. Cook on low for 6 hours. Whisk the flour and milk together, stir into the slow cooker during the last 30 minutes, then stir in the cheese until melted before serving.
  • Use a good melting cheese blend for the best texture. Pre-shredded cheese often contains anti-caking agents that can make the soup grainy; shred your own cheese if possible.
  • This soup freezes well if you omit the cheese before freezing. Thaw, reheat gently, and stir in the cheese just before serving.

Nutrition

Find it online: https://mdlatdmm.com/cheeseburger-soup-easy-creamy-comfort-recipe/