Name: Hearty Cheeseburger Soup for Cozy Family Nights
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 pound Ground Beef (Use lean beef to reduce grease.); 2 tablespoons Butter (Can substitute with olive oil for lighter option.); 1 medium Yellow Onion (Any onion variety can work as a substitute.); 1 cup Carrots (shredded) (Chopped or diced can be used instead.); 2 stalks Celery (diced) (Can substitute with bell peppers.); 2 teaspoons Italian Seasoning (Can substitute with dried basil and oregano.); 1 teaspoon Salt (Adjust to taste.); 1 teaspoon Black Pepper (Fresh ground for best flavor.); 1 pound Petite Red Potatoes (quartered) (Can swap with Yukon gold potatoes.); 4 cups Chicken Broth (Use vegetable broth for a vegetarian version.); 0.5 cup All-Purpose Flour (Can substitute with cornstarch for gluten-free.); 2 cups Milk (Whole milk or plant-based for lighter texture.); 1 cup Sharp Cheddar Cheese (shredded) (Substitute with gouda for a smoky flavor.); 0.5 cup Sour Cream (Greek yogurt can be a healthier substitute.)

Description

This Cheeseburger Soup Recipe gives you the comforting essence of a cheeseburger in a cozy bowl of soup.

Ingredients

Scale

1 pound Ground Beef (Use lean beef to reduce grease.)
2 tablespoons Butter (Can substitute with olive oil for lighter option.)
1 medium Yellow Onion (Any onion variety can work as a substitute.)
1 cup Carrots (shredded) (Chopped or diced can be used instead.)
2 stalks Celery (diced) (Can substitute with bell peppers.)
2 teaspoons Italian Seasoning (Can substitute with dried basil and oregano.)
1 teaspoon Salt (Adjust to taste.)
1 teaspoon Black Pepper (Fresh ground for best flavor.)
1 pound Petite Red Potatoes (quartered) (Can swap with Yukon gold potatoes.)
4 cups Chicken Broth (Use vegetable broth for a vegetarian version.)
0.5 cup All-Purpose Flour (Can substitute with cornstarch for gluten-free.)
2 cups Milk (Whole milk or plant-based for lighter texture.)
1 cup Sharp Cheddar Cheese (shredded) (Substitute with gouda for a smoky flavor.)
0.5 cup Sour Cream (Greek yogurt can be a healthier substitute.)

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Instructions

Brown the Beef: Heat a large stock pot over medium-high heat. Add the ground beef and cook until browned, about 5-7 minutes. Drain excess fat.
Cook Vegetables: In the same pot, melt 1 tablespoon of butter. Add the yellow onion, shredded carrots, diced celery, Italian seasoning, salt, and pepper. Sauté until tender, about 3-5 minutes.
Boil the Soup: Incorporate the browned beef, quartered petite red potatoes, and chicken broth. Bring to a gentle boil, cover, and simmer for 10-12 minutes until the potatoes are tender.
Make the Roux: In a small skillet, melt the remaining butter. Stir in flour and cook until bubbly, about 1-2 minutes. Slowly add to the soup while stirring, then bring back to a boil.
Add Cheese and Cream: Stir in the cheddar cheese and milk until the cheese melts. Mix in sour cream for extra richness.
Serve: Ladle soup into bowls and garnish with sliced green onions. Enjoy warm with crusty bread!

Notes

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 4 g
Sodium: 800 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 3 g
Protein: 20 g
Cholesterol: 60 mg