Description
This Easy Cheeseburger Soup is the ultimate comfort food, combining hearty ground beef, tender potatoes, creamy cheese, and a flavorful tomato broth into a warm, satisfying meal perfect for any day of the week. With simple ingredients and straightforward steps, it’s a delicious way to enjoy your favorite cheeseburger flavors in a cozy soup form.
Ingredients
Scale
Main Ingredients
- 1 pound ground beef
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (4 ounce) can diced green chilies, undrained
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 4 cups peeled and cubed potatoes (about 2 large potatoes)
- 1 cup shredded carrots
Dairy
- 4 ounces cream cheese, softened
- 1 cup milk
- 2 cups shredded cheddar cheese, plus more for topping
Optional Toppings
- Cooked bacon crumbles
- Sour cream
- Green onions
Instructions
- Brown the Beef: In a large pot or Dutch oven, brown the ground beef over medium-high heat, breaking it apart with a spoon. Drain off any excess grease to keep the soup from being too oily.
- Sauté the Onion: Add the chopped onion to the pot and cook until softened and translucent, about 5-7 minutes, which develops a sweet and flavorful base.
- Add Garlic: Stir in the minced garlic and cook for another minute until fragrant, enhancing the soup’s aroma.
- Add Broth and Tomatoes: Pour in the beef broth along with the undrained diced tomatoes and diced green chilies to add a spicy, tangy dimension.
- Season the Soup: Stir in dried Italian seasoning, salt, and black pepper to layer in savory flavors.
- Add Vegetables: Mix in the peeled and cubed potatoes and shredded carrots, which will provide heartiness and nutrition.
- Simmer: Bring the soup to a boil, then reduce heat to low. Cover and let it simmer for 15-20 minutes until the potatoes are tender and cooked through.
- Add Cream Cheese: Remove the pot from heat. Add softened cream cheese, then whisk or use an immersion blender to blend it into the soup until smooth and creamy.
- Incorporate Milk: Pour in the milk and stir well to combine, creating a silky texture.
- Add Cheddar Cheese: Stir in shredded cheddar cheese until fully melted and integrated, making the soup rich and cheesy.
- Serve and Garnish: Ladle the soup into bowls and top with extra shredded cheddar cheese, cooked bacon crumbles, sour cream, and green onions if desired. Serve immediately for best taste.
Notes
- For thicker soup, reduce the amount of milk or add more cream cheese.
- Use an immersion blender carefully to avoid over-pureeing; leaving some chunks adds texture.
- Feel free to substitute ground turkey or chicken for a leaner option.
- Potatoes can be substituted with sweet potatoes for a different flavor profile.
- Adjust the level of diced green chilies based on preferred spice level.
- This soup reheats well and can be stored in the refrigerator for up to 3 days.
