Description
This Easy Cheeseburger Soup is the ultimate comfort food, combining savory ground beef, creamy cheese, and hearty vegetables in a rich, flavorful broth. Perfect for a cozy meal, this recipe is straightforward to prepare and yields a delicious, creamy soup that tastes just like a classic cheeseburger in every spoonful.
Ingredients
Scale
Main Ingredients
- 1 pound ground beef
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (4 ounce) can diced green chilies, undrained
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 4 cups peeled and cubed potatoes (about 2 large potatoes)
- 1 cup shredded carrots
- 4 ounces cream cheese, softened
- 1 cup milk
- 2 cups shredded cheddar cheese, plus more for topping
Optional Toppings
- Cooked bacon crumbles
- Sour cream
- Green onions
Instructions
- Brown the Beef: In a large pot or Dutch oven, brown the ground beef over medium-high heat, breaking it apart with a spoon until fully cooked. Drain off any excess grease to keep the soup from becoming too oily.
- Sauté Onions: Add the chopped onion to the pot and cook for 5-7 minutes until softened and translucent, enhancing the soup’s savory base with aromatic flavor.
- Add Garlic: Stir in the minced garlic and cook for about one minute until fragrant, making sure it doesn’t burn.
- Combine Liquids and Seasonings: Pour in the beef broth, diced tomatoes with their juices, and diced green chilies. Mix in dried Italian seasoning, salt, and black pepper to season the soup evenly.
- Add Vegetables: Add the peeled and cubed potatoes and shredded carrots, which will provide thickness and sweetness.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the potatoes are tender when pierced with a fork.
- Add Cream Cheese: Remove the pot from heat and add the softened cream cheese. Whisk vigorously or blend with an immersion blender until the soup is smooth and creamy.
- Incorporate Milk: Pour in the milk and stir well to combine, giving the soup a rich, smooth consistency.
- Melt Cheddar Cheese: Stir in the shredded cheddar cheese until melted and fully incorporated, adding classic cheeseburger flavor.
- Serve and Garnish: Ladle the hot soup into bowls. Top with extra shredded cheddar cheese, bacon crumbles, sour cream, and sliced green onions if desired, then serve immediately for a hearty meal.
Notes
- This soup can be thickened further by mashing some of the potatoes in the pot before adding the cream cheese.
- For a spicier version, add extra diced green chilies or a pinch of cayenne pepper.
- Use low-fat cream cheese and milk for a lighter option.
- Leftovers taste great and can be refrigerated for up to 3 days or frozen for up to 2 months.
- For a vegetarian adaptation, substitute ground beef with plant-based beef crumbles and use vegetable broth.
