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–+ servings
Cheeseburger Soup

Creamy Cheeseburger Soup That Feels Like a Warm Hug

This comforting Cheeseburger Soup wraps you in warmth and flavor, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 6 slices Bacon Adds a crispy element for texture, substitute with turkey bacon for a lighter option.
  • 1 lb Ground Beef Extra-lean is recommended for a healthier choice.
  • 2 tablespoons Butter Can replace with olive oil for a dairy-free version.
  • 1 medium Onion Use shallots for a milder taste.
  • 2 stalks Celery Green bell pepper can be a substitute.
  • 2 medium Carrots Consider peas for a different flavor profile.
  • 2 cloves Minced Garlic Fresh garlic is best, but garlic powder can substitute.
  • 1/4 cup All-Purpose Flour For gluten-free, use cornstarch instead.
  • 4 cups Chicken Broth Homemade or low-sodium options are preferred.
  • 1 cup Heavy Cream Sour cream can be a lighter alternative.
  • 1 tablespoon Yellow Mustard Dijon mustard can be used for more sophistication.
  • 2 medium Russet Potatoes Yukon golds can be used for a creamier texture.
For the Toppings
  • 1 cup Shredded Cheddar Cheese Use freshly grated cheese for better melting.
  • 2 tablespoons Fresh Lemon Juice Lime juice could work as a replacement.
  • to taste Salt
  • to taste Pepper

Equipment

  • large pot

Method
 

Cooking Instructions
  1. In a large pot over medium-high heat, cook the sliced bacon until crispy, about 8-10 minutes. Remove bacon and place on a paper towel, leaving some drippings in the pot.
  2. Add ground beef to the pot and cook for 4-5 minutes until browned. Drain excess fat and set aside.
  3. Melt butter in the pot over medium heat, add onion, celery, and carrots. Sauté for 4-5 minutes until softened. Add minced garlic and cook for another 30 seconds.
  4. Sprinkle in flour, stirring continuously to combine. Cook for about a minute, then whisk in chicken broth until no lumps form.
  5. Pour in heavy cream, add mustard and diced potatoes. Stir in the cooked ground beef. Bring to a gentle boil, then simmer for 15 minutes.
  6. Off the heat, stir in shredded cheddar cheese and lemon juice until melted. Adjust consistency with more broth or cream as needed. Taste and season with salt and pepper.
  7. Ladle the soup into bowls and top with crispy bacon. Serve hot with crusty bread or a side salad.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 900mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 700IUVitamin C: 12mgCalcium: 250mgIron: 2.5mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze for up to 2 months in a labeled container.

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