Easy Cheeseburger Soup

This creamy cheeseburger soup combines ground beef, tender potatoes, vegetables, broth, milk, and sharp cheddar for a comforting family dinner. It makes about 6 servings and is ready in 45–55 minutes.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 servings

Ingredients Method Notes

Ingredients

Soup Base

1 pound Lean ground beef
1 small onion, about 1 cup Small yellow onion, diced
2 stalks, about 3/4 to 1 cup Celery, diced
2 medium carrots, about 1 cup Carrots, diced
2 cloves Garlic, minced
4 cups Russet potatoes, peeled and cubed
4 cups Chicken or beef broth

Creamy Cheese Sauce

1/4 cup Unsalted butter
1/4 cup All-purpose flour
2 cups Whole milk
2 cups, about 8 ounces Sharp cheddar cheese, freshly shredded

Seasoning

1 teaspoon Dried basil
1 teaspoon Dried parsley
1 teaspoon, plus more to taste Kosher salt
1/2 teaspoon Black pepper

Optional Toppings

As desired Cooked crumbled bacon
As desired Chopped green onion or fresh parsley
As desired Extra shredded cheddar
As desired Dill pickles or toasted hamburger-bun croutons

Method

Step-by-Step

Brown the ground beef in a large soup pot over medium-high heat, breaking it into small pieces. Drain excess fat if necessary.
Add the onion, celery, carrots, and garlic. Cook for 4–5 minutes, until the vegetables begin to soften.
Stir in the potatoes, broth, basil, parsley, salt, and pepper. Bring the soup to a boil, then reduce the heat and simmer for 10–15 minutes, or until the potatoes are fork-tender.
In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute.
Gradually whisk the milk into the flour mixture. Continue cooking and whisking until slightly thickened, about 3–5 minutes.
Stir the milk mixture into the soup and reduce the heat to low. Add the shredded cheddar a handful at a time, stirring until melted and smooth.
Do not let the soup boil after adding the cheese. Taste and adjust the salt and pepper, then serve hot with your favorite toppings.

Notes

Cut the potatoes uniformly so they cook at the same rate. Freshly grate cheddar from a block for the smoothest melting, and keep the soup over low heat after adding the cheese to help prevent a grainy texture or separation.