This Creamy Cheeseburger Soup Recipe Is Like a Burger In a Bowl Soups High Protein Recipes Beef Dinner
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:
- 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.)
- 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.)
- While the potatoes cook, melt butter in a saucepan on medium. Add flour and whisk until blended.
- Add milk slowly and continue to stir for about 3 to 5 minutes, or until the mixture is thickened.
- When the potatoes are tender, add the milk to the soup pot and stir.
- 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.)
- Mix in the sour cream.
- 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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