A rich, creamy soup inspired by classic cheeseburger flavors, loaded with savory beef, tender potatoes, and melted cheese. This is the ultimate comfort food for cold days!
Ingredients:
- 1 lb ground beef:
Ground beef with a little fat (80/20 blend) works best for rich flavor, but you can also use leaner beef or substitute with ground turkey. - 1 small onion, diced:
Adds sweetness and depth. Yellow onions work well, but you can use white or even red onions for a different flavor profile. - 2 cloves garlic, minced:
For a subtle kick and depth of flavor. Adjust based on your preference—more garlic for stronger flavor! - 4 cups beef broth:
Homemade or low-sodium store-bought is ideal for controlling salt. For a lighter flavor, substitute with chicken broth. - 3 cups diced potatoes:
About 2-3 medium potatoes, peeled or unpeeled depending on your texture preference. Yukon gold or red potatoes hold their shape well in soups. - 1 cup carrots, diced:
Adds a touch of natural sweetness. Carrots also give a nice color contrast to the creamy soup. - 1 cup celery, diced:
Adds flavor and texture. Chop the celery finely to make it blend into the soup for a smoother bite. - 1 cup milk:
Whole or 2% milk gives creaminess. For a thicker texture, substitute half of the milk with heavy cream. - 1 cup shredded cheddar cheese:
Sharp cheddar melts well and adds depth. For extra flavor, try smoked or extra sharp cheddar. - 2 tbsp Worcestershire sauce:
Adds umami and depth, giving a savory, “burger-like” flavor to the soup. - 1 tsp mustard:
A touch of yellow or Dijon mustard enhances the cheeseburger flavor with a slight tang. - Salt and pepper to taste
- Optional toppings:
- Crumbled bacon for extra flavor and crunch
- Chopped green onions for freshness
- Extra shredded cheese for a gooey finish
Step-by-Step Directions:
- Brown the Beef:
- In a large pot or Dutch oven, heat over medium heat and add the ground beef.
- Break it up with a spoon as it cooks to ensure it browns evenly.
- Continue cooking until fully browned, then drain any excess fat to prevent the soup from becoming greasy.
- Add the diced onion and minced garlic, stirring frequently until the onion is translucent and the garlic is fragrant (about 2-3 minutes).
- Add Vegetables:
- Stir in the diced potatoes, carrots, and celery.
- Let the vegetables cook with the beef mixture for a few minutes, allowing them to begin absorbing the flavor.
- This step also helps soften the vegetables slightly before adding the broth.
- Add Broth and Flavorings:
- Pour in the beef broth, Worcestershire sauce, and mustard, stirring well to combine.
- Increase the heat to bring the soup to a gentle boil, then reduce to a simmer.
- Allow the soup to cook for about 15-20 minutes or until the potatoes and carrots are fork-tender but not mushy.
- Add Milk and Cheese:
- Once the vegetables are tender, pour in the milk and gradually add the shredded cheddar cheese.
- Stir constantly over low heat until the cheese melts completely, creating a smooth and creamy consistency.
- Avoid boiling the soup at this point to prevent curdling.
- Season to Taste:
- Taste the soup and add salt and pepper as needed.
- Adjust the flavors to your preference—if you like a bit more tang, add an extra splash of Worcestershire or a bit more mustard.
- Serve and Garnish:
- Ladle the soup into bowls and top with your choice of garnishes: crumbled bacon, chopped green onions, or extra shredded cheese.
- Serve with crusty bread, rolls, or a side salad for a complete meal.
Tips & Tricks:
- For Extra Creaminess:
Replace half of the milk with heavy cream, or stir in a dollop of sour cream at the end. - Texture Tip:
To make the soup thicker, mash a few of the cooked potatoes with the back of a spoon and stir into the soup. This will naturally thicken the broth without needing flour or cornstarch. - Add a Smoky Flavor:
Try adding a pinch of smoked paprika or use smoked cheddar cheese for a subtle smoky taste. - Leftover Cheeseburger Soup:
Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, do so slowly over low heat to keep the soup creamy.
Frequently Asked Questions
Q1: Can I use ground turkey instead of beef?
- Yes! Ground turkey works well, though it will have a lighter flavor. Add a little extra Worcestershire or mustard if you want a stronger, more “burger-like” taste.
Q2: Can I make this soup ahead of time?
- Absolutely! The flavors meld beautifully over time. Make it a day ahead and store in the fridge, then reheat slowly on the stove.
Q3: Can I freeze Cheeseburger Soup?
- It’s best to freeze the soup before adding milk and cheese, as dairy can separate when frozen. When reheating, add fresh milk and cheese for the best texture.
Q4: Any tips for making it gluten-free?
- This soup is naturally gluten-free as long as the Worcestershire sauce you use is gluten-free.
