This cheeseburger soup is creamy and flavorful. Packed full of potatoes, vegetables, and ground beef, this soup will fill you up and have you feeling satisfied. It is the perfect week night meal and the ultimate comfort food.
Living in Michigan, there are many months of cold weather each year which means lots of opportunities to cook up a pot of warm, delicious soup. It’s the perfect meal to enjoy inside on a blustery fall or winter day. Paired with homemade dinner rolls or a crusty baguette, this cheeseburger soup is one of my favorite meals to make during the cold months.
What Varieties of Potatoes are Best for Soup?
When it comes to choosing potatoes, there are a few things to consider. There are over 150 varieties of potatoes in the United States and while you will usually only find a handful to choose from in your local grocery store, it is good to know how to choose your variety.
There are three categories of potatoes- starchy, waxy, and all-purpose.
Russet potatoes are considered a starchy potato and are great for thick, creamy soups that don’t require large chunks. These are perfect for potato soup.
Yukon Gold potatoes are like a smaller version of a Russet with less starch and more moisture. These are considered an all-purpose potato and are perfect for soups, both creamy and chunky.
Red potatoes and fingerling potatoes are also great options for soup.
How to Make Cheeseburger Soup:
Step 1: Prepare your vegetables and shred your cheese.
Step 2: Sauté onion, carrots, celery, dried basil and parsley in 1 tablespoon of butter over medium heat for 7 minutes. Add ground beef and cook until browned.
Step 3: Add chicken broth and potatoes and simmer for 10-12 minutes.
Step 4: Melt 3 tablespoons of butter, let cool slightly. Mix flour into butter to create a roux.
Step 5: Add roux to broth mixture and allow to thicken, stirring constantly.
Step 6: Add shredded cheddar, whole milk, salt, pepper, and sour cream. Stir until cheese is melted and remove from the heat.
Ingredients Notes:
Ground beef- I prefer to use a leaner beef, such as 93/7 but you can definitely use something less lean like 85/15 or 80/20, just make sure that you drain most of the extra fat before adding the broth and potatoes. I’ve even made this recipe with ground venison before and had it turn out great.
Onion- Use a white, yellow or even sweet onion here, not red.
Butter- Unsalted or salted is fine. I prefer unsalted so that I can adjust the salt myself but either will do.
Potatoes
Shredded Sharp Cheddar Cheese- I highly recommend shredding your own block of cheddar as this will melt much better. Pre-shredded cheeses, while convenient, have anti-caking agents and preservatives added that make it much harder to melt the cheese. 2 cups of shredded cheddar is equivalent to about 8 ounces of cheese, or one ½ pound block.
Whole milk- Don’t skimp here if you can help it. The soup here will be much creamier with whole milk than low-fat or skim.
Cheeseburger Soup
Description
This cheeseburger soup is creamy and flavorful. Packed full of potatoes, vegetables, and ground beef, this soup will fill you up and have you feeling satisfied. It is the perfect week night meal and the ultimate comfort food.
Ingredients
Instructions
-
Prepare your vegetables and shred your cheese.
-
Sauté onion, carrots, celery, dried basil and parsley in 1 tablespoon of butter over medium heat for 7 minutes. Add ground beef and cook until browned.
-
Add chicken broth and potatoes and simmer for 15-20, or until potatoes begin to soften.
-
Melt 3 tablespoons of butter, let cool slightly. Mix flour into butter to create a roux.
-
Add roux to broth mixture and allow to thicken, stirring constantly.
-
Add shredded cheddar, whole milk, salt, pepper, and sour cream. Stir until cheese is melted and remove from the heat.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 415kcal
- % Daily Value *
- Total Fat 27g42%
- Saturated Fat 13.9g70%
- Cholesterol 93.5mg32%
- Total Carbohydrate 20.9g7%
- Dietary Fiber 3.3g14%
- Sugars 3.1g
- Protein 22.9g46%
- Calcium 311 mg
- Iron 5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage
Cheeseburger soup can be stored in the refrigerator for 3-5 days.
