Cheeseburger Soup Recipe

Course: Appetizer, Dinner, Soup

Cuisine: American

Prep Time: 20

Cook Time: 45

Total Time: 1 5

Servings: bowls

Calories: 692kcal

Author: Becky Hardin

Cheese, beef, potatoes, veggies, and bacon make the creamiest, most comforting soup!

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Equipment

Dutch Oven

Ingredients

6 slices bacon
1 onion chopped
1 carrot chopped
2 ribs celery chopped
1 teaspoon Italian seasoning store-bought or homemade
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground paprika
1 teaspoon kosher salt divided
3 cloves garlic minced
1 pound lean ground beef
4 Yukon gold potatoes peeled and chopped into chunks (about 3 cups)
1 tablespoon Worcestershire sauce
1½ tablespoons mustard
4 cups low-sodium chicken broth plus more if needed.
2 tablespoons unsalted butter (¼ stick)
⅓ cup all-purpose flour
1½ cups milk
2 cups shredded Velveeta cheddar cheese plus more for topping
Chopped green onion for topping

Instructions

Cook the bacon until crispy in a large Dutch oven set over medium-high heat.
6 slices bacon
Remove the bacon from the pot, and drain on a paper towel-lined plate. Crumble when cooled.
Add in the onion, carrot, celery, Italian seasoning, garlic powder, onion powder, paprika, and salt. Cook for a few minutes until softened.
1 onion, 1 carrot, 2 ribs celery, 1 teaspoon Italian seasoning, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon ground paprika, 1 teaspoon kosher salt
Add in the garlic and cook for another minute.
3 cloves garlic
Add in the ground beef and cook until browned. Drain any excess grease.
1 pound lean ground beef
Stir in the potatoes, Worcestershire sauce, mustard, and chicken broth.
4 Yukon gold potatoes, 1 tablespoon Worcestershire sauce, 1½ tablespoons mustard, 4 cups low-sodium chicken broth
Bring the mixture to a boil. Then, reduce to a simmer. Cover, and cook for 15 minutes.
Meanwhile, heat the butter in a small saucepan over medium heat.
2 tablespoons unsalted butter
Whisk in the flour.
⅓ cup all-purpose flour
Then, gradually pour in the milk while whisking the mixture until smooth. Continue to whisk until the mixture thickens.
1½ cups milk
Stir in the cheese. Then, pour the cheese mixture into the soup and stir.
2 cups shredded Velveeta cheddar cheese
Let the soup sit for a few more minutes to allow it to thicken.
If needed, add more chicken broth to thin out the consistency.
Taste and add more salt if needed.
Top with bacon crumbles, cheddar cheese, and green onion.
Chopped green onion

Video

Notes

I recommend using lean beef (90/10 or 95/5) for this recipe. If using 80/20, make sure to drain the fat before adding the potato
If you don’t have ground beef on hand, ground pork, turkey, or chicken (or Italian sausage) would also work!
If your pot is on the smaller side, you can brown the ground beef in batches. If the pan is too crowded, the beef will steam instead of browning.
I’m adding a diced Yukon gold potato for even more texture and substance, but russet or red potatoes would also work– or substitute the potato for ditalini or macaroni!
You could use water or beef broth in place of the chicken broth.
You can use freshly shredded cheddar cheese in place of the Velveeta.

Storage: Store cheeseburger soup in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition