Mama Bell's Creamy Cheeseburger Soup Recipe: A Budget-Friendly High-Protein Family Dinner by Heather Bell
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I remember the first time I made this: My family came in after work and school and could smell my cooking and asked what was for dinner, like they do every day. I told them it was cheeseburger soup. Every single one of my kids looked at me with a strange look on their face and scrunched up their nose. They immediately walked over to my huge stockpot and opened the lid. I seriously think they were expecting to see an actual cheeseburger sitting there!
Photo credit: Harper Point Photography
To make this soup recipe you will need lean ground beef, fresh garlic, dried minced onion, garlic powder, parsley flakes, beef broth, whole milk, heavy cream, cream cheese, cheddar cheese, frozen hash browns, salt, black pepper and onion powder.
Serve this rich, creamy, budget-friendly and high-protein soup recipe for lunch or dinner with your favorite soup sides. Be sure to check out the health benefits of protein.
Cuisine: American
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 1/2 hours
Servings: 12
Ingredients
- 4 pounds lean ground beef (90/10)
- 3 tablespoons minced fresh garlic
- 2 tablespoons dried minced onion
- 2 tablespoons garlic powder
- 2 tablespoons dried parsley
- 3 cups beef broth
- 3 cups whole milk
- 3 cups heavy cream
- 8 ounces cream cheese
- 3 cups shredded medium cheddar cheese
- 2 pounds (1 bag) frozen shredded hash browns
- 1 tablespoon Himalayan salt
- 1 tablespoon ground black pepper
- 1 tablespoon onion powder
Here's how to make it:
- In a large saucepan, combine beef, minced garlic, minced onion, garlic powder and parsley. Cook over medium heat for 15 minutes, stirring occasionally. Transfer meat mixture to a 10-quart stockpot over low heat and add broth. Simmer for 10 minutes, stirring occasionally. (Try this recipe with ground turkey or ground chicken.)
- Slowly add milk, heavy cream, cream cheese and cheddar. Continue cooking for 15 minutes, stirring often.
- Add hash browns, salt, pepper and onion powder. Cook for another 20 minutes. Make sure hash browns are thawed and cooked through. Serve. Store any leftovers in an airtight container in the fridge. Reheat in the microwave. (This recipe could easily be cut in half for smaller families.)
This excerpt is from Mama Bell’s Big Family Cooking by Heather Bell. Published by Adams Media, an imprint of Simon and Schuster. Copyright © 2024 by Heather Bell. Interior photographs by Nathan Rega, Harper Point Photography unless otherwise noted.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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