Description
A hearty and creamy cheeseburger soup that captures the flavors of a classic cheeseburger in a warm, comforting bowl. This easy-to-make soup features ground beef, potatoes, vegetables, and a rich cheese sauce, perfect for a satisfying meal on chilly days.
Ingredients
Scale
Main Ingredients
- 1 pound ground beef
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (4 ounce) can diced green chilies, undrained
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 4 cups peeled and cubed potatoes (about 2 large potatoes)
- 1 cup shredded carrots
- 4 ounces cream cheese, softened
- 1 cup milk
- 2 cups shredded cheddar cheese, plus more for topping
Optional Toppings
- Cooked bacon crumbles
- Sour cream
- Green onions
Instructions
- Brown the Beef: In a large pot or Dutch oven, brown the ground beef over medium-high heat, breaking it apart with a spoon. Drain off any excess grease to reduce fat content.
- Sauté Onion: Add the chopped onion to the pot and cook until softened and translucent, about 5-7 minutes, stirring occasionally to prevent burning.
- Add Garlic: Stir in the minced garlic and cook for another minute until fragrant, which enhances the soup’s aroma and flavor.
- Add Liquids and Seasonings: Pour in the beef broth, undrained diced tomatoes, and undrained diced green chilies. Stir in dried Italian seasoning, salt, and black pepper to season the soup base.
- Add Vegetables: Add the peeled and cubed potatoes along with the shredded carrots to the pot, distributing them evenly.
- Simmer the Soup: Bring the mixture to a boil over high heat, then reduce heat to low. Cover the pot and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- Add Cream Cheese: Remove the pot from heat. Add the softened cream cheese and use a whisk or immersion blender to blend until the soup is smooth and creamy.
- Incorporate Milk: Pour in the milk and stir thoroughly until well combined, creating a rich and smooth texture.
- Melt Cheddar Cheese: Stir in the shredded cheddar cheese until it is completely melted and the soup is uniformly cheesy.
- Serve: Ladle the soup into bowls, topping each serving with extra shredded cheddar cheese, cooked bacon crumbles, sour cream, and sliced green onions if desired. Serve immediately for best taste.
Notes
- Drain excess grease after browning the beef for a leaner soup.
- Potatoes can be substituted with sweet potatoes for a different flavor profile.
- Use low-fat or whole milk depending on your preference for creaminess and calorie content.
- For a spicier kick, add more diced green chilies or a pinch of cayenne pepper.
- To make the soup gluten-free, ensure the beef broth and seasonings used are certified gluten-free.
- Leftovers can be refrigerated for up to 3 days; reheat gently on the stovetop to avoid curdling the cheese.
