Cheeseburger Soup

This hearty cheeseburger soup made with lean ground beef and lots of vegetables in a creamy broth is rich, tasty, and filling.

Print Recipe

Prep Time 20

Cook Time 30

Total Time 50

Course lunch/dinner

Cuisine American

Servings 8 people

Calories 4857.8 kcal

Equipment

1 Large stockpot or Dutch oven
1 Small Saucepan
1 Whisk
1 Wooden Spoon or Heat-Resistant Spatula
1 Ladle

Ingredients

Main

4 tablespoons butter divided
½ pound lean ground beef
¾ cup chopped onion
¾ cup shredded carrots
¾ cup chopped celery
1 teaspoon dried basil
1 teaspoon dried parsley
4 cups cubed potatoes
3 cups chicken broth
¼ cup all-purpose flour
1 ½ cups milk
2 cups cubed Cheddar cheese
¼ cup sour cream
sliced green onions for garnish

Instructions

Melt 1 tablespoon butter in a large pot over medium heat; add ground beef, onion, carrots, and celery. Cook and stir until beef is browned and crumbly, 5 to 7 minutes. Dotdash Meredith Food Studios
Stir in basil and parsley. Add potatoes and broth and bring to a boil; reduce heat to low and simmer until potatoes are tender, 10 to12 minutes. Dotdash Meredith Food Studios
Melt remaining 3 tablespoons butter in a small saucepan over medium heat. Add flour and whisk until smooth, about 1 minute. Gradually whisk in milk; simmer and stir until sauce is thick and smooth. Dotdash Meredith Food Studios
Stir sauce into soup, stirring constantly. Bring to a boil; reduce heat to low and stir in cheese until melted. Add sour cream; stir until just heated through. Dotdash Meredith Food Studios
Serve hot, garnished with sliced green onions. Enjoy! DOTDASH MEREDITH FOOD STUDIOS

Notes

For a deeper flavor, ensure the ground beef and vegetables are well-browned and slightly caramelized before adding liquids; this builds the foundational taste. When preparing the roux, cook the flour and butter for at least a minute to eliminate any raw flour taste, then gradually whisk in the milk to ensure a smooth, lump-free sauce. Use block Cheddar cheese and shred it yourself; pre-shredded varieties often contain anti-caking agents that hinder smooth melting. Introduce the shredded cheese off the direct heat, stirring until just melted, to prevent a grainy texture or separation. Similarly, temper the sour cream with a spoonful of the hot soup before incorporating it fully to prevent curdling. For an elevated presentation and texture, consider garnishing with crispy bacon bits in addition to green onions, and a sprinkle of smoked paprika can add a subtle depth.