Description
A rich and creamy Cheeseburger Soup featuring browned ground beef, tender potatoes and carrots, and a sharp cheddar cheese finish. Perfect for a comforting meal that combines classic cheeseburger flavors in a warm, hearty soup.
Ingredients
Scale
Soup Base
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 2 medium carrots, diced
- 4 cups beef broth
Flavorings & Dairy
- 2 cups shredded sharp cheddar cheese
- 1 cup milk or cream
- 2 tablespoons tomato paste
- 1 tablespoon mustard
- Salt and pepper to taste
Instructions
- Brown the beef: Heat a large pot over medium heat and cook the ground beef until nicely browned. Drain excess fat, then add diced onions and minced garlic, cooking until fragrant and translucent.
- Add vegetables and broth: Stir in the diced potatoes and carrots, then pour in the beef broth. Bring to a boil, reduce heat to a simmer, and cook until the potatoes are tender, about 15 minutes.
- Mix dairy and seasonings: Lower the heat and stir in milk or cream, tomato paste, mustard, and season with salt and pepper. Warm gently without boiling to avoid curdling.
- Add cheese: Slowly add shredded cheddar cheese, stirring constantly until melted and smooth to achieve a creamy, cheesy consistency throughout the soup.
- Adjust seasoning and serve: Adjust seasoning as needed by adding more salt, pepper, or mustard for extra zing. Serve hot.
Notes
- Use sharp cheddar cheese for best flavor and melting quality.
- To avoid curdling, do not boil the soup after adding milk or cream.
- For a thicker soup, you can mash some of the potatoes after they are tender.
- Ground turkey or chicken can be substituted for beef for a lighter option.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stove.
