This Cheeseburger Soup is so good! Where do I begin? I love soup nights, because I know this particular soup is on the menu!
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Many of y’all know I love soup. I actually look forward to Fall and Winter for the sole reason of having an excuse to eat more soup. There’s just something so comforting about it to me.
Some of you may also remember me telling you that I wasn’t really a fan of potato soup growing up ….. I would sit there and stare at it for hours and my parents always threatened me with “having it for breakfast.” Over the years, I found out it wasn’t so bad, and now I do enjoy it on occasion. I have a few different variations that, in my mind, made it more palatable than I remember as a child. Having some cheese in my potato soup is always a big plus.
This Cheeseburger Soup has been a favorite for years. Sometimes – not always, I like to top it with bacon. I personally like to add a few dashes of hot sauce to mine – but not everyone in my family does, so we serve it on the side. Some fresh-baked rolls or biscuits would be great with this soup! I hope y’all enjoy it as much as we do!
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For the soup
- 1 pound ground beef
- 4 tablespoons butter, divided
- 3/4 cup onion, chopped
- 3/4 cup carrots, chopped
- 3/4 cup celery, chopped
- 2-3 garlic cloves, minced
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- 4 cups potatoes, peeled and diced
- 3 cups beef broth
- 1/4 cup all-purpose flour
- 2 cups shredded Cheddar cheese
- 1-1/2 cups milk
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup cour cream
- Additional Cheddar cheese
- Green onions, chopped
- 1/2 pound sliced bacon, cooked and drained (optional)
- Brown and crumble the ground beef in a Dutch oven or soup pot until no longer pink. Drain and set aside.
- In the same pot, melt 1 tablespoon butter along with the onion, carrots, celery, garlic, basil, and parsley cooking until the vegetables are tender, about 8-10 minutes.
- Add the potatoes, drained ground beef, and beef broth then bring the mixture to a boil. Reduce the heat, cover, and simmer the soup for 10 minutes or until the potatoes are tender.
- Meanwhile, in a small skillet or saucepan, melt the remaining butter and add the flour. Cook and stir the flour mixture until bubbly, about 3-5 minutes. Add the flour mixture to the soup and bring the soup to a boil. Cook and stir for 2 minutes.
- Reduce the heat to low and stir in the cheese, milk, salt, and pepper until the cheese completely melts.
- Remove the soup from the heat and stir in the sour cream.
- Serve individual bowls with additional cheese, green onions, and/or bacon, if desired.
Try experimenting with different cheeses - Pepper Jack, Swiss, or even Velveeta are all great choices!
You can also use ground turkey for this recipe. Or try this soup with stew meat!
Want a spicier version? Add your favorite peppers (jalapenos, serranos, etc ... ) along with the onions, carrots, and celery!
Refrigerate any leftovers! Cool the soup completely before transferring it to airtight refrigerator-safe containers for up to 5 days.
This recipe is slightly modified from Taste of Home.
Amount Per Serving: Calories: 454Total Fat: 28gSaturated Fat: 13gCholesterol: 88mgSodium: 848mgFiber: 2gSugar: 7gProtein: 26g
Originally published on November 14, 2013. Updated on April 24, 2021.