This Creamy Cheeseburger Soup Recipe Is Like a Burger In a Bowl by Jan Mostrom

While visiting relatives for the weekend, I made this easy, delicious cheeseburger soup recipe for dinner. We all just loved it! Just imagine your favorite cheeseburger baked into a soup. This creamy cheeseburger soup recipe has the addition of potatoes, so it fills you up nicely (think of it as fries on the side!).

To make this easy, cheesy high-protein soup recipe you will need butter, ground beef, onion, carrots, celery, dried basil, parsley flakes, potatoes, chicken broth, all-purpose flour, milk, cheddar cheese and sour cream. The ground beef soup cooks up on the stovetop in about 30 minutes.

We served this warm cheesy soup with a side of lovely sourdough and it hit the spot! This cheeseburger soup would also be delicious with a simple lettuce and tomato salad on the side with homemade ranch dressing.

Cuisine: American
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Total Time: 40 Minutes
Servings: 6

Ingredients

• 3 tablespoons butter (divided)
• 1 pound ground beef
• 1 medium onion, chopped
• 4 carrots, shredded or chopped into slices
• 4 - 5 celery stalks, sliced
• 1 teaspoon dried basil
• 1 teaspoon parsley flakes
• 4 cups peeled and cubed potatoes (about 3 large potatoes)
• 3 cups chicken broth
• 1/4 cup all-purpose flour
• 1 1/2 cups milk (low-fat or whole milk)
• 2 cups cubed cheddar cheese
• 1/4 cup sour cream

Here's how to make it: 

1. In a large soup pot or dutch oven on medium heat, brown beef, onion, carrots and celery. Cook until onions are soft and meat is brown, about 6 to 8 minutes. (If you use very lean ground meat, feel free to add 1 tablespoon of butter with the meat and vegetables.)
   
2. Add basil and parsley, potatoes and broth. Bring to a boil. Reduce heat to medium-low and simmer until potatoes are fork tender, about 15 minutes. (You can substitute 2 teaspoons Italian seasonings in place of the dried basil and parsley.)
   
3. While the potatoes cook, melt butter in a saucepan on medium. Add flour and whisk until blended.
   
4. Add milk slowly and continue to stir for about 3 to 5 minutes, or until the mixture is thickened.
   
   
5. When the potatoes are tender, add the milk to the soup pot and stir.
   
6. Add cheese and stir until melted. (You can use grated cheese instead of cubes. Start with 1 1/2 cups and see if you need more.)
   
7. Mix in the sour cream.
   
8. Ladle into soup bowls and enjoy! Store any leftovers in an airtight container and reheat in the microwave or over low heat on the stovetop.
   

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