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Creamy Homemade Cheeseburger Soup
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Irresistibly Creamy Homemade Cheeseburger Soup Recipe

This Creamy Homemade Cheeseburger Soup captures the warmth of comfort food with its rich flavors and creamy texture.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner
Cuisine: American
Keyword: cheeseburger soup, Comfort Food, creamy soup, Easy Recipe, Hearty Meal, homemade soup
Servings: 6 cups
Calories: 450kcal

Equipment

  • Dutch oven

Ingredients

For the Soup Base

  • 1 pound Ground Beef Lean turkey is a great substitute for a lighter option.
  • 4 slices Bacon Pre-cooked bacon can make prep even quicker.
  • 2 cups Diced Potatoes Yukon Gold or Russet hold their shape beautifully.
  • 1 medium Onion Swap with shallots for a milder taste if preferred.
  • 1 cup Carrots Feel free to try parsnips for a unique twist.
  • 3 cloves Garlic Fresh garlic is ideal, garlic powder will work if in a pinch.
  • 4 cups Chicken or Beef Broth Low-sodium versions are great for controlling salt content.

For the Creaminess

  • 1 cup Heavy Cream Half-and-half or whole milk can be used for a lighter version.
  • 2 tablespoons Butter Olive oil can be a healthier alternative if desired.
  • 1 quarter All-Purpose Flour Cornstarch mixed with water serves as a great gluten-free substitute.

For Seasoning and Flavor

  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Black Pepper Adjust to taste.
  • 1 teaspoon Paprika Add cayenne for a spicy kick if desired.
  • 1 cup Shredded Cheddar Cheese Consider mixing in pepper jack for an extra zing.

For Garnishing

  • 2 tablespoons Chopped Green Onions Optional for garnish.

Instructions

Directions

  • Brown the Beef: In a large Dutch oven, cook the ground beef over medium-high heat until browned, about 5-7 minutes. Transfer to a paper towel-lined plate to drain excess fat.
  • Crisp the Bacon: In the same pot, add chopped bacon and cook until crispy, approximately 4-6 minutes. Remove the bacon and let it drain on paper towels, leaving about 2 tablespoons of fat in the pot.
  • Sauté the Veggies: Add the diced onion, carrots, and minced garlic to the pot. Sauté for 5-7 minutes until the onion is soft and translucent.
  • Combine Ingredients: Stir in the diced potatoes and your choice of chicken or beef broth. Bring to a gentle boil, then reduce the heat and cover. Let it simmer for 10-12 minutes, until the potatoes are tender.
  • Make the Roux: In a separate pan, melt the butter over medium heat and whisk in the flour. Cook for 1-2 minutes until bubbling, then stir this roux into the soup to thicken it.
  • Add Cream and Cheese: Pour in the heavy cream and add the shredded cheddar cheese. Return the browned beef to the pot, stirring until the cheese melts completely.
  • Season and Serve: Season the soup with salt, black pepper, and paprika to taste. Garnish with crispy bacon bits and chopped green onions if desired. Serve hot in deep bowls.

Notes

For a creamier texture, blend half of the soup before adding the cheese.