Description
This Easy Cheeseburger Soup combines the hearty flavors of a classic cheeseburger in a creamy, comforting soup. Loaded with ground beef, tender potatoes, and melty cheddar cheese, it’s a satisfying one-pot meal perfect for chilly days or anytime you crave a cozy, delicious dish.
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 Ground Beef: In a large pot or Dutch oven over medium-high heat, cook the ground beef, breaking it apart with a spoon until browned. Drain excess grease to prevent a greasy soup.
- Sauté Onions: Add the chopped onion to the pot and sauté until softened and translucent, around 5-7 minutes, enhancing the flavor base of the soup.
- Add Garlic: Stir in the minced garlic and cook for about 1 minute more until fragrant, being careful not to burn it.
- Add Liquids and Seasonings: Pour in the beef broth, along with the undrained diced tomatoes and diced green chilies. Stir in dried Italian seasoning, salt, and black pepper to taste.
- Add Vegetables: Add the peeled and cubed potatoes and shredded carrots to the pot, distributing them evenly for even cooking.
- Simmer Soup: Bring the mixture to a boil, 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 softened cream cheese and whisk vigorously or use an immersion blender until the soup is smooth and creamy.
- Incorporate Milk: Pour in the milk and stir until fully combined, creating a rich and velvety texture.
- Melt Cheddar Cheese: Stir in shredded cheddar cheese until completely melted and incorporated, giving the soup its signature cheesy flavor.
- Serve: Ladle the soup into bowls and garnish with extra shredded cheddar, cooked bacon crumbles, sour cream, and green onions as desired. Serve immediately for best taste.
Notes
- For a thicker soup, reduce the amount of milk or simmer uncovered for a few additional minutes.
- Substitute half-and-half or heavy cream for milk for an even richer soup.
- Use russet potatoes for best texture and heartiness.
- To make it spicier, add diced jalapeños or chili powder along with green chilies.
- This soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- For a vegetarian version, substitute ground beef with plant-based meat and use vegetable broth.
