Description
This Easy Cheeseburger Soup is the ultimate comfort food, combining savory ground beef, tender potatoes, melted cheddar cheese, and a creamy broth for a hearty and satisfying meal. Perfect for a cozy dinner, this recipe is simple to make and packed with classic cheeseburger flavors in every spoonful.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups peeled and cubed potatoes (about 2 large potatoes)
- 1 cup shredded carrots
Liquids and Canned Goods
- 4 cups beef broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (4 ounce) can diced green chilies, undrained
- 1 cup milk
Cheese and Dairy
- 4 ounces cream cheese, softened
- 2 cups shredded cheddar cheese, plus more for topping
Seasonings and Optional Toppings
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Optional toppings: cooked bacon crumbles, sour cream, green onions
Instructions
- Brown the Ground Beef: In a large pot or Dutch oven, brown the ground beef over medium-high heat, breaking it apart with a spoon until fully cooked. Drain off any excess grease to keep the soup from becoming too oily.
- Sauté Onions: Add the chopped onion to the pot and cook until softened and translucent, about 5-7 minutes, which builds a flavorful base for the soup.
- Add Garlic: Stir in the minced garlic and cook for another minute until fragrant, enhancing the aroma and depth of the soup.
- Add Broth and Canned Ingredients: Pour in the beef broth along with the undrained diced tomatoes and diced green chilies, bringing acidity and a slight kick to the soup.
- Season the Soup: Stir in the dried Italian seasoning, salt, and black pepper to balance and enrich the flavors.
- Add Vegetables: Add the peeled and cubed potatoes and shredded carrots to the pot, which provide texture, sweetness, and heartiness.
- Simmer: Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes or until the potatoes are tender, allowing the flavors to meld.
- Add Cream Cheese: Remove the pot from heat. Add the softened cream cheese and whisk thoroughly or use an immersion blender to make the soup smooth and creamy.
- Incorporate Milk: Pour in the milk and stir until combined, which lightens the soup and adds a silky texture.
- Melt Cheddar Cheese: Stir in the shredded cheddar cheese until melted and smooth, infusing the soup with cheesy richness.
- Serve and Garnish: Ladle the cheeseburger soup into bowls and top with extra shredded cheddar cheese, cooked bacon crumbles, sour cream, and green onions if desired. Serve immediately for the best taste and texture.
Notes
- For a thicker soup, reduce the amount of beef broth slightly or add a tablespoon of flour when browning the beef.
- You can substitute milk with half-and-half or cream for an even richer texture.
- Leftovers keep well in the refrigerator for up to 3 days and reheat beautifully on the stove or microwave.
- Use low-sodium beef broth if you want to control the salt content more precisely.
- Adding cooked bacon crumbles as a topping adds smoky flavor but can be omitted for a simpler version.
