Description
This Easy Cheeseburger Soup is a delicious and hearty comfort food that combines ground beef, potatoes, and melted cheddar cheese into a creamy, flavorful soup. Perfect for chilly days, it features tender potatoes, savory beef broth, and tangy diced green chilies, all enriched with cream cheese and topped with classic cheeseburger garnishes like bacon, sour cream, and green onions.
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
Dairy and Cheese
- 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 over medium-high heat, brown the ground beef, breaking it apart with a spoon as it cooks. Drain off any excess grease to keep the soup from becoming too oily.
- Sauté Onion: Add the chopped onion to the pot and cook for about 5-7 minutes until the onions are softened and translucent, adding depth to the soup’s flavor.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant, enhancing the savory aroma of the dish.
- Add Liquids and Seasonings: Pour in the beef broth, diced tomatoes with their juice, and diced green chilies with their juice. Stir in the dried Italian seasoning, salt, and black pepper to season the soup well.
- Add Vegetables: Incorporate the peeled, cubed potatoes and shredded carrots into the pot, providing substance and color to the soup.
- Simmer Soup: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 15-20 minutes, or until the potatoes are tender to bite.
- Blend Cream Cheese: Remove the pot from heat. Add the softened cream cheese and whisk vigorously or use an immersion blender to blend until the soup is smooth and creamy.
- Add Milk: Stir in the milk thoroughly to create a rich, velvety texture throughout the soup.
- Melt Cheddar Cheese: Mix in the shredded cheddar cheese until fully melted and smooth, giving the soup its signature cheesy taste.
- Serve and Garnish: Ladle the hot soup into bowls and top with additional shredded cheddar cheese, cooked bacon crumbles, sour cream, and chopped green onions for extra flavor and texture. Serve immediately for best taste.
Notes
- For a thicker soup, use less milk or add a cornstarch slurry during simmering.
- Immersion blending can be partial if you prefer a chunkier texture with some potato chunks remaining.
- Substitute ground turkey or chicken for a leaner version.
- To keep it gluten-free, ensure the beef broth is gluten-free compliant.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
