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This cheeseburger soup has become my ultimate comfort food for those cold days when I want all the satisfaction of a cheeseburger but in warm, cozy soup form. I started making this during one of those particularly brutal winter weeks when my family was craving something hearty and filling but I wanted to sneak some vegetables into dinner without anyone noticing. The first time I served it, my kids couldn't believe how much it actually tasted like their favorite cheeseburger, and my husband went back for thirds. Now it's become our go-to soup when we want something that feels indulgent but is actually packed with vegetables and comes together in one pot.
The secret to this soup's incredible richness is that cornstarch and cream mixture that creates the perfect creamy base, plus using good quality cheddar cheese that melts beautifully. My mother-in-law, who's usually skeptical of anything that sounds too "creative," actually asked for the recipe after trying it. Even my pickiest eater, who usually avoids soup, asks when I'm making "the burger soup" again.
Ingredients You'll Need
- Lean ground beef (1 pound): prevents the soup from being too greasy while providing plenty of protein
- Yellow onion (1 medium, diced): creates the essential flavor foundation
- Carrots (2 large, diced): adds sweetness and classic soup texture
- Celery stalks (2, diced): provides aromatic depth and satisfying crunch
- Fresh garlic (3 cloves, minced): much better than powder for authentic flavor
- Salt (1 teaspoon): enhances all the other flavors
- Dried parsley (1 tablespoon): adds freshness and color
- Ground mustard (1 teaspoon): this is what gives it that authentic cheeseburger flavor
- Black pepper (1/2 teaspoon): provides gentle heat and complexity
- Low sodium chicken or beef broth (4 cups): creates the flavorful soup base
- Russet potatoes (3 medium, cubed): adds heartiness and helps thicken naturally
- Heavy cream (1/2 cup): creates that rich, creamy texture
- Cornstarch (2 tablespoons): thickens the soup to perfect consistency
- Sharp cheddar cheese (2 cups, freshly shredded): the star ingredient that makes it taste like a cheeseburger
Step-by-Step Instructions
- Brown the ground beef for maximum flavor.
- In a large soup pot or Dutch oven, cook the ground beef over medium-high heat, breaking it up with a wooden spoon as it browns. Cook for about 6-8 minutes until no pink remains and the beef has developed some nice caramelized bits. If using fattier beef, drain excess grease at this point to prevent the soup from being too oily.
- Build your aromatic vegetable base.
- Add the diced onion, carrots, and celery to the pot with the beef. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften and the onion becomes translucent. Add the minced garlic and cook for another minute until fragrant.
- Season and add the main liquid ingredients.
- Stir in the salt, dried parsley, ground mustard, and black pepper, cooking for about 30 seconds until the spices are fragrant. Pour in the broth and add the cubed potatoes. The liquid should just cover the potatoes - add more broth if needed.
- Simmer until vegetables are tender.
- Bring the mixture to a boil, then reduce heat to medium-low, cover, and simmer for 15-20 minutes until the potatoes are fork-tender and the vegetables are cooked through. The potatoes should be soft but still holding their shape.
- Create the creamy thickening mixture.
- In a small bowl, whisk together the heavy cream and cornstarch until completely smooth with no lumps. This slurry will thicken the soup and create that rich, creamy texture that makes this soup so satisfying.
- Finish with cream and cheese for perfect richness.
- Slowly stir the cream mixture into the soup, then reduce heat to low. Add the shredded cheddar cheese gradually, stirring constantly until melted and smooth. Don't let it boil at this point or the cheese might curdle. The soup should be thick, creamy, and rich.
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Getting the Ground Beef Right
Using lean ground beef prevents the soup from becoming greasy, but don't go so lean that it becomes dry. 85/15 or 90/10 works perfectly. Brown it properly to develop those caramelized flavors that add depth to the entire soup.
Building Proper Vegetable Texture
Cut your vegetables into uniform pieces so they cook evenly. The carrots and celery should be tender but still have a slight bite - they'll continue cooking in the hot soup even after you turn off the heat.
Managing the Cheese Addition
The key to smooth, creamy cheese integration is low heat and gradual addition. Add the cheese in handfuls, stirring constantly until each addition is melted before adding more. High heat will cause the cheese to clump and become grainy.
Creating the Perfect Consistency
The cornstarch slurry is crucial for achieving that thick, satisfying texture. Make sure it's completely smooth before adding it to prevent lumps. The soup should be thick enough to coat a spoon but not so thick that it's gluey.
Storage and Reheating Tips
This soup keeps for 3-4 days in the refrigerator and will thicken as it sits. When reheating, add a splash of broth or cream to thin it back to the right consistency. Heat gently to prevent the cheese from separating.
I discovered that trying to rush the cheese melting process by using higher heat results in a grainy, unappetizing texture. Taking the time to melt it slowly on low heat creates that smooth, creamy consistency that makes this soup so special. My teenage son, who usually inhales his food, actually slows down to savor this soup.
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This cheeseburger soup has become one of those recipes that makes cold weather something to look forward to instead of dread. The combination of familiar cheeseburger flavors in a warm, comforting soup creates something that feels both nostalgic and satisfying. It's the kind of meal that brings everyone to the dinner table without complaint and leaves them feeling completely satisfied and well-fed.
Frequently Asked Questions
- → Can I make this soup ahead of time?
- Yes, you can make it up to 3 days ahead. Store in the fridge and reheat gently on the stove, adding a splash of broth if needed.
- → What type of potatoes work best?
- Russet or Yukon potatoes work great. Cut them into small, even pieces so they cook evenly with the other vegetables.
- → Can I use a different cheese?
- Sharp cheddar works best, but you can try Colby or a cheese blend. Avoid pre-shredded cheese as it doesn't melt as smoothly.
- → How do I prevent the soup from curdling?
- Keep the heat low when adding the cream and cheese mixture. Stir constantly and don't let it boil after adding the dairy.
- → Can I freeze leftover cheeseburger soup?
- The soup freezes okay but the texture may change slightly. Thaw overnight and reheat slowly, stirring well to bring it back together.
- → What can I serve with this soup?
- Crusty bread, dinner rolls, or a simple green salad pair perfectly. Some people like crackers or cornbread on the side too.