Creamy Cheeseburger Soup
I think everyone has their own version of Hamburger soup, I sure do. It’s one that I have made many many times over the years. I thought I would jazz it up a bit and make creamy cheeseburger soup since I had a surplus of ground beef AND cheese in my fridge.
Cheeseburger Soup is a thick and hearty soup with lean ground beef, sliced carrots, diced celery, onions and potatoes in a warm and creamy cheese broth. You can make it with whatever cheese you have on hand. I suggest Velveta (processed brick cheese) or an aged cheddar for the cheesiest flavor.
If you are a soup lover like I am then try my Hamburger Soup , Easy Beef Barley Soup, Mashed Potato Soup or Mushroom Soup Recipe they are all easy and budget friendly. I have so many soup recipes but these are just a few of my favorites.
This creamy cheeseburger soup is so cheesy and will surely become one of your favorites. Especially if you’re a cheese lover. Top each bowl with some freshly shredded cheddar for an extra hit of cheesy goodness, you won’t be sorry.
What can I serve on my Creamy Cheeseburger soup?
A little extra cheese on top is always recommended but there are so many more possibilities.
- Garnish with a dollop of sour cream and bacon bits to make it a cheesy baked potato flavor.
- Add some fresh green onions for that extra bit of flavor
- for a little crunch, top it with crackers or croutons.
Storing your Creamy Cheeseburger soup
While this soup is best served fresh, you can refrigerate it for up to 3 days in containers in the fridge then reheat in the microwave as needed. You can freeze it for up to 1 months, however, the texture of the potatoes does change when you freeze it, so I recommend freezing it without the potatoes. Either plan ahead and skip the potatoes or pull them out before freezing. Cream soups always run the risk of separating when frozen, so I recommend that you freeze it for no longer than a month. Reheat it slowly on the stovetop, stirring frequently.
More Delicious Soup Recipes:
- Chicken Noodle Soup
- Butternut Squash & Ginger Soup
- Tortilla Soup
- Mexican Tortellini Soup
- Tomato Basil Soup
- Traditional Ukrainian Borscht:
Creamy cheeseburger Soup
Equipment
- 1 medium dutch oven or Heavy bottomed pot
Ingredients
- 1 lb lean ground beef
- 2 Tbsp olive oil
- ½ lg yellow onion, diced
- 2 med carrots, sliced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1 L chicken broth
- 4 Tbsp Flour
- 4 Tbsp butter
- 4 med potatoes, peeled and cubed 1/2"
- 1.5 cups Heavy cream or full fat milk
- 1 Tbsp thyme (dried or fresh)
- 1 tsp basil, dried
- 2 Tbsp freshly ground black pepper
- 2 Tbsp Kosher salt, divided
- ½ cup cubed Velveta or shredded aged cheddar cheese
- ½ cup sour cream
Instructions
- Dice ½ lg yellow onion, diced , 2 med carrots, sliced , 2 stalks celery, diced, cook for 3 minutes in 2 Tbsp olive oil over med-hi heat. Once they've started to soften add the 2 cloves garlic, minced and saute for 1 more minute.
- Add the 1 lb lean ground beef season with half of the salt and pepper and cook until the beef is no longer pink (5 minutes)
- add the butter and flour to the vegetables and cooked beef and let it come together to form a roux
- Add the 1 L chicken broth and 4 med potatoes, peeled and cubed 1/2"et simmer for 5 minutes on low
- 1.5 cups Heavy cream or full fat milk, ½ cup sour cream, 1 Tbsp thyme (dried or fresh), 1 tsp basil, dried and remaining tbsp salt and pepper. Let simmer
- Add the cheese and season to taste, Enjoy
- Sprinkle extra shredded cheddar over the top of each bowl when you serve it for an extra hit of cheese.