Creamy Cheeseburger Soup
Indulge in the ultimate comfort food with this hearty Creamy Cheeseburger Soup, a rich and velvety dish that perfectly mimics the flavors of an all-American cheeseburger! Packed with tender ground beef, creamy cheddar cheese, and hearty potatoes, this one-pot wonder is both satisfying and easy to prepare. Fresh aromatics like onions, carrots, and celery add depth, while a touch of paprika brings just the right hint of smoky warmth. The addition of heavy cream and whole milk creates a luxurious texture, and optional garnishes like crumbled bacon, diced dill pickles, and green onions take this soup to the next level. Ready in under an hour, this recipe is perfect for busy weeknights or cozy weekends. Serve hot with crusty bread for dipping and savor every spoonful of this decadent, homestyle favorite!
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Recipe Information
Ingredients
- 1 pound ground beef
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 medium carrots, shredded
- 2 stalks celery stalks, diced
- 3 cloves minced garlic
- 1 quarter cup all-purpose flour
- 4 cups chicken broth
- 3 medium russet potatoes, peeled and diced
- 1 cup whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 0.25 cup dill pickles, diced (optional, for garnish)
- 0.25 cup crumbled bacon (optional, for garnish)
- 2 tablespoons chopped green onions (optional, for garnish)
Instructions
In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Drain any excess fat and set the cooked beef aside.
In the same pot, melt the butter over medium heat. Add the diced onion, shredded carrots, and diced celery, cooking for 5-7 minutes or until the vegetables are tender.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the flour over the vegetable mixture and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the chicken broth while stirring to avoid lumps. Bring the mixture to a simmer.
Add the diced potatoes and cook for 15-20 minutes, stirring occasionally, until the potatoes are tender.
Reduce the heat to low and stir in the cooked ground beef, milk, and heavy cream. Heat through but do not bring to a boil to prevent curdling.
Stir in the shredded cheddar cheese until melted and fully incorporated. Add salt, black pepper, and paprika to taste.
Ladle the soup into bowls and garnish with diced dill pickles, crumbled bacon, and chopped green onions if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
4297 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.6 g | 389% | |
| Saturated Fat | 162.7 g | 814% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 984 mg | 328% | |
| Sodium | 8643 mg | 376% | |
| Total Carbohydrate | 204.5 g | 74% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 30.8 g | ||
| Protein | 196.9 g | 394% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 2257 mg | 174% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 6564 mg | 140% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
