Get ready to enjoy all the savory, cheesy, and satisfying flavors of a classic cheeseburger, transformed into a warm and comforting bowl of soup. This Easy Cheeseburger Soup is the ultimate one-pot wonder, a hearty and incredibly delicious meal that the whole family will go crazy for. It’s loaded with seasoned ground beef, tender potatoes, and vegetables, all swimming in a rich, velvety cheddar cheese broth. It’s the perfect, easy-to-make dinner for a chilly evening.
Why This is the Ultimate Comfort Food Recipe
This isn’t just soup; it’s a hug in a bowl. Here’s why you’ll love it:
- Tastes Just Like a Cheeseburger: It has all the beloved flavors—savory beef, tangy tomatoes, and gooey melted cheese.
- Incredibly Hearty and Filling: Packed with ground beef and potatoes, this is a substantial soup that eats like a full meal.
- A Simple One-Pot Meal: Everything comes together in a single pot or Dutch oven, which means minimal cleanup.
- Super Cheesy and Creamy: With both cream cheese and cheddar, the broth is luxuriously smooth, creamy, and packed with cheesy goodness.
Your Simple Ingredient Checklist
This recipe uses a handful of simple, comforting ingredients.
The Ingredient Lineup:
- 1 pound of ground beef
- 1 medium yellow onion, chopped
- 2 cloves of garlic, minced
- 4 cups of beef broth
- 1 (14.5-ounce) can of diced tomatoes, undrained
- 1 (4-ounce) can of diced green chilies, undrained
- 4 cups of peeled and cubed potatoes (about 2 large potatoes)
- 1 cup of shredded carrots
- 4 ounces of cream cheese, softened
- 1 cup of milk
- 2 cups of shredded cheddar cheese, plus more for topping
- Seasonings: 1 tsp dried Italian seasoning, ½ tsp salt, and ¼ tsp black pepper.
- Optional Toppings: Cooked bacon crumbles, sour cream, and chopped green onions.
Step-by-Step Instructions
This impressive soup comes together easily right on your stovetop.
Part 1: Brown the Beef and Build the Base
- Cook the Beef and Onion: In a large pot or Dutch oven, cook the ground beef over medium-high heat, breaking it apart with a spoon, until it is browned. Drain off any excess grease. Add the chopped onion to the pot and cook for 5-7 minutes, until softened.
- Add Aromatics: Add the minced garlic to the pot and cook for one more minute until fragrant.
- Add Liquids and Veggies: Pour in the beef broth, the undrained can of diced tomatoes, and the undrained can of diced green chilies. Stir in the Italian seasoning, salt, and pepper. Add the cubed potatoes and shredded carrots.
Part 2: Simmer and Get Creamy
- Simmer the Soup: Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for 15-20 minutes, or until the potatoes are completely tender and can be easily pierced with a fork.
- Make it Creamy: Remove the pot from the heat. Add the softened cream cheese to the soup. You can whisk it in vigorously until smooth, or for an even smoother texture, use an immersion blender to blend the soup base.
- Add Milk and Cheese: Pour in the milk and stir until well combined. Gradually stir in the 2 cups of shredded cheddar cheese until it is completely melted and the soup is smooth.
Part 3: Serve
- Ladle and Garnish: Ladle the hot cheeseburger soup into bowls.
- Add Toppings: Top with extra shredded cheddar cheese, cooked bacon crumbles, a dollop of sour cream, and a sprinkle of fresh green onions, if desired. Serve immediately!
Frequently Asked Questions (FAQ)
1. Can I make this cheeseburger soup in a slow cooker? Yes, absolutely! To adapt this for a crockpot, first brown the ground beef and onions in a skillet and drain the fat. Then, add the cooked beef mixture and all other ingredients except for the cream cheese, milk, and cheddar cheese to your slow cooker. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the potatoes are tender. In the last 30 minutes, stir in the softened cream cheese, milk, and cheddar cheese until everything is melted and creamy.
2. How can I make the soup thicker? The potatoes and cheese will naturally thicken this soup. If you prefer an even thicker, chowder-like consistency, you can mash some of the cooked potatoes with a potato masher directly in the pot before you add the cheese. You can also make a simple slurry by whisking 2 tablespoons of cornstarch with 3 tablespoons of cold water and stirring it into the simmering soup before you add the cheese.
3. What are the best potatoes to use for this soup? For this soup, starchy potatoes like Russets are a great choice because they break down slightly and help to thicken the soup. Yukon Gold potatoes are also an excellent option as they have a naturally buttery flavor and hold their shape well while still being creamy.
4. How do I store and reheat leftovers? Store any leftover soup in an airtight container in the refrigerator for up to 4 days. The soup will thicken significantly as it cools. Reheat it gently in a saucepan on the stovetop over low heat, stirring frequently. You may need to add a splash of milk or beef broth to thin it back down to your desired consistency.
Easy Cheeseburger Soup: The Ultimate Comfort Food
Equipment
- Dutch oven or large soup pot For cooking soup base
- Wooden spoon For stirring and breaking up beef
- Immersion blender (optional) For extra-smooth texture
- Ladle For serving
Ingredients
- 1 lb ground beef
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (4 oz) can diced green chilies, undrained
- 4 cups potatoes, peeled & cubed (about 2 large)
- 1 cup shredded carrots
- 4 oz cream cheese, softened
- 1 cup milk
- 2 cups shredded cheddar cheese
- 1 tsp dried Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- Optional toppings: bacon crumbles, sour cream, green onions
Instructions
- In a Dutch oven, cook ground beef over medium-high heat until browned. Drain excess grease. Add onion and cook 5–7 minutes until softened. Stir in garlic and cook 1 minute more.
- Pour in beef broth, diced tomatoes, and green chilies. Stir in Italian seasoning, salt, pepper, potatoes, and carrots.
- Bring to a boil, then reduce heat and simmer covered 15–20 minutes, until potatoes are fork-tender.
- Remove from heat. Stir in softened cream cheese until smooth (use an immersion blender if desired). Stir in milk and shredded cheddar until melted and creamy.
- Ladle soup into bowls. Garnish with extra cheese, bacon crumbles, sour cream, and green onions if desired. Serve hot.