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Cheeseburger Soup

A rich, creamy, and hearty soup that tastes like a cheeseburger in a bowl, featuring ground beef, cheddar cheese, potatoes, and vegetables in a savory broth.

Ingredients

Scale
  • 6 slices bacon, diced
  • 1 pound ground beef
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 1 teaspoon dry mustard powder
  • 1/2 teaspoon paprika
  • 4 cups chicken broth
  • 1 1/2 cups water
  • 4 cups potatoes, peeled and diced
  • 2 1/2 cups shredded sharp cheddar cheese, divided
  • 1 cup heavy cream
  • 1/2 cup sour cream
  • Salt and pepper to taste
  • Green onions, sliced (for garnish)

Instructions

  1. Cook the diced bacon in a large Dutch oven over medium heat until crisp, 4 to 6 minutes. Remove bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
  2. Add ground beef, carrots, celery, onion, salt, and pepper to the bacon fat. Cook, stirring frequently, until the beef is browned and crumbly, about 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute.
  3. Sprinkle in flour, dry mustard powder, and paprika. Cook, stirring frequently, until the raw flour smell disappears, 1 to 2 minutes.
  4. Gradually stir in chicken broth and water, ensuring no lumps form. Stir in diced potatoes.
  5. Bring to a simmer and cook until potatoes are tender, about 10 to 12 minutes. Use a potato masher or wooden spoon to break up some potatoes, leaving the soup slightly chunky.
  6. Remove from heat and slowly stir in 2 cups of shredded cheddar cheese until melted.
  7. Stir in heavy cream and sour cream until well combined.
  8. Serve soup topped with reserved bacon, remaining 1/2 cup cheddar cheese, green onions, and additional sour cream if desired.

Notes

For best texture, use a less starchy potato like red Bliss to hold shape. Breaking up some potatoes creates a creamy yet chunky consistency. Garnish with green onions and extra cheese for added flavor.

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