ULTIMATE CREAMY CHEESEBURGER SOUP
Indulge in the comforting flavors of a cheeseburger in a warm, creamy soup. This recipe combines ground beef, cheddar cheese, and your favorite burger toppings for a hearty and satisfying meal that's perfect for chilly evenings.
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Measuring cups
- Measuring spoons
- Spoon or spatula
- Ladle
Ingredients
- 1 pound ground beef 80/20 blend
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 6 cups beef broth low sodium
- 2 cups diced potatoes, peeled
- 1 cup diced carrots
- ½ cup diced celery
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 4 ounces cream cheese, softened
- 2 cups shredded cheddar cheese sharp
- 1 cup milk or half-and-half
- 1 tablespoon Worcestershire sauce
- Cooked and crumbled bacon, for topping
- Shredded lettuce, for topping
- Diced tomatoes, for topping
- Diced dill pickles, for topping
- Sour cream or Greek yogurt, for topping
- Sliced green onions, for topping
- Ketchup, for topping
- Mustard, for topping
Instructions
- In a large pot or Dutch oven, brown the ground beef over medium-high heat. Break it up with a spoon as it cooks. Drain off any excess grease.
- Add the diced onion and minced garlic to the pot with the cooked ground beef. Sauté until the onion is softened and translucent, about 5 minutes.
- Pour in the beef broth, diced potatoes, carrots, and celery. Stir in the Italian seasoning, salt, and pepper.
- Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
- Remove the pot from the heat. Add the softened cream cheese and stir until it's completely melted and smooth.
- Gradually add the shredded cheddar cheese, stirring until it's melted and the soup is creamy. Add a splash of milk or half-and-half if the soup is too thick.
- Stir in the Worcestershire sauce.
- Taste and adjust the seasoning with salt and pepper as needed.
- Ladle the soup into bowls.
- Top with cooked and crumbled bacon, shredded lettuce, diced tomatoes, diced dill pickles, sour cream or Greek yogurt, sliced green onions, ketchup, and mustard.
- Serve immediately and enjoy.
Notes
For a spicier soup, add a pinch of red pepper flakes or a dash of hot sauce. To prevent the soup from being bland, ensure you season adequately with salt, pepper, and Worcestershire sauce. Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth if needed to thin it out.