Here is how a typical day at our house goes these days. Kids, what do you want for dinner? My son: “Burgers.” But we can’t always eat hamburgers. What else do you want? “Idk, tacos? But I really want burgers.” LOL. Now, there are much worse meals to eat than some high-protein hamburgers, but it is nice to mix it up every now and again…
If this sounds like your house, or you are just looking for a new and delicious soup to try, I have a great one for you: the Cheeseburger Soup! It doesn’t quite taste like a burger on a bun, but there were no complaints from the family, so I will take it as a win!!
It was also a nice new soup to add to the rotation! Usually, I am all for the Sunday afternoon slow-cook options, but sometimes we are too busy for that, and this one also gives us the option for something cozy and warm, with much less time commitment.
I look forward to your feedback on this one and hope you give it a try!
As always, I will now walk through a few of the key ingredients and cooking tips to help you crush this meal and be the dinner time hero:
- Potatoes – Baking potatoes, Yukon Gold, red potatoes—honestly, it doesn’t matter which ones you choose (you can also use what you have on hand). We decided to leave some of the skins on as well, which made it extra delicious! (Just don’t forget to wash them first.)
- Veggies – When cutting the carrots and celery, you can choose a thickness and amount of your liking. We tried to balance not too many so the kids wouldn’t complain, but you do you!
- Toppings – Don’t forget a little more cheese, bacon, and green onion on the top. Sour cream and hot sauce are also an option. But more bacon for sure, because I love bacon!
See below for full measurements and cooking instructions!
If you make this, please leave a comment or rate the recipe below! Also, feel free to leave a comment with anything else you want me to make! I love putting my spin on classic recipes or creating new ones!
Equipment
- Soup Pot (Tucci)
Ingredients
- 1 lb. ground beef
- 4 Tbsp. butter
- 1 large carrot
- 1 stalk celery
- ½ onion
- ½ tsp. dried basil
- ¾ tsp dried parsley
- 1 Tbsp. Worcestershire
- 4 cups potatoes cubed
- 3 cupschicken broth
- 1 ½ cups whole milk
- ¼ cup flour
- 1 tsp. salt
- ½ tsp. pepper
- 2 cups shredded cheese
- Cooked bacon
- Green onion
Instructions
- For the prep, slice the carrots and celery, dice the onion, and cube the potatoes (this can be done while the beef cooks to save time!)
- In your soup pot, add the ground beef (season with salt and pepper) and cook while breaking it into pieces as it cooks through.
- Remove the cooked beef and drain the fat/grease.
- Melt 1 Tbsp of butter and cook the onion, carrots, and celery until soft (adding the basil, parsley, and Worcestershire halfway).
- Add potatoes and chicken broth, and bring to a simmer, cooking for 15 minutes.
- Add the ground beef and cook until potatoes are done (likely another 20-30 minutes).
- Remove heat, add milk, bacon, salt, and pepper as needed!
- In a saucepan, mix 3 Tbsp. butter with flour to create a roux and add to the soup. (This will thicken the sauce.)
- Mix in the shredded cheese until melted and add to a bowl.
- Top with more bacon bits, cheese, and green onion (or anything else you want)!
- Enjoy.
