Cheeseburger Soup
This hearty cheeseburger soup delivers all the flavor of your favorite burger in a comforting, creamy bowl. Packed with ground beef, cheese, and fresh vegetables, it’s perfect for a cozy dinner.
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon or spatula
- 1 Measuring cups and spoons
- 1 Cutting board
- 1 Ladle
- 4 Soup bowls for serving
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup diced potatoes
- 1 cup carrot, diced
- 1 cup celery, diced
- 4 cups beef broth
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- to taste salt and pepper
- 2 tablespoons olive oil
- as needed chopped parsley for garnish Optional
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 4-5 minutes.
- Add the minced garlic and ground beef to the pot. Cook until the beef is browned and cooked through, breaking it apart with a spatula, about 6-8 minutes. Drain excess fat if necessary.
- Stir in the diced potatoes, carrots, and celery. Cook for another 3-4 minutes, stirring occasionally.
- Pour in the beef broth, Worcestershire sauce, and Dijon mustard. Bring the mixture to a gentle boil, then reduce heat and let it simmer for 15-20 minutes until the vegetables are tender.
- Once the vegetables are cooked through, add the milk and shredded cheddar cheese. Stir until the cheese is melted and the soup is creamy. Season with salt and pepper to taste.
- Serve the cheeseburger soup hot in bowls, garnished with chopped parsley if desired.
Notes
To make the soup spicier, you can add diced jalapeños or a dash of hot sauce.
For a thicker soup, feel free to mash some of the potatoes against the side of the pot before adding the milk and cheese.
Leftover soup can be stored in an airtight container in the fridge for up to 3 days, or can be frozen for up to 3 months.