Cheeseburger Soup Recipe
Cheeseburger soup is rich and satisfying, with all the goodness of a loaded beefy cheeseburger (plus potatoes). Everyone loves it!
Servings: 8
Ingredients
- 1 lb. lean ground beef (or ground turkey)
- ½ teaspoon kosher salt
- ½ teaspoon coarsely ground black pepper
- 1 cup chopped celery (3 to 4 stalks)
- 1 cup diced onion (½ large onion)
- 4 cups low-sodium beef broth
- 4 cups diced (1-inch pieces) peeled potatoes (about 4 potatoes)
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 1 ½ cups whole milk
- ¼ cup ketchup
- 2 tablespoons no-salt-added tomato paste
- 2 tablespoons Dijon mustard (or yellow mustard)
- 2 cups shredded cheddar cheese
- 2 tablespoons chopped fresh chives
- chopped tomatoes, onion, cooked bacon, and/or dill pickles for garnish
Instructions
- In a large pot or Dutch oven, over medium-high heat, brown ground beef, breaking up large pieces, until no longer pink, about 5 minutes. Add celery and onion; cook, stirring, until the vegetables are softened, about 5 more minutes.1 lb. lean ground beef, ½ teaspoon kosher salt, ½ teaspoon coarsely ground black pepper, 1 cup chopped celery, 1 cup diced onion
- Add broth and potatoes; bring to a boil. Reduce heat to a simmer, partially cover and cook, stirring occasionally, until the potatoes are tender, about 10 minutes.4 cups low-sodium beef broth, 4 cups diced (1-inch pieces) peeled potatoes
- Meanwhile, in a medium saucepan, melt butter over medium heat. Whisk in flour. Slowly add milk, whisking or stirring constantly, and cook until thickened, about 2 minutes. Whisk in ketchup, tomato paste, and mustard. Remove from heat.4 tablespoons unsalted butter, ¼ cup all-purpose flour, 1 ½ cups whole milk, ¼ cup ketchup, 2 tablespoons no-salt-added tomato paste, 2 tablespoons Dijon mustard
- Slowly stir the milk mixture into the soup; bring to a boil. Reduce heat to low and gradually stir in cheese. When cheese is completely incorporated into the soup, remove from heat and stir in chives. Don’t boil the soup after the cheese has been added.2 cups shredded cheddar cheese, 2 tablespoons chopped fresh chives
- Serve topped with tomatoes, onion and/or pickles, if desired.chopped tomatoes, onion, cooked bacon, and/or dill pickles for garnish
Video
Notes
- Recipe adapted from Eating Well magazine, September 2019.
- Nutrition information does not include optional toppings.
- Storage & reheating: Leftovers will keep in the fridge for up to three days. It does not freeze well. To reheat, place soup in saucepan and reheat over medium low heat until heated through. Try not to boil the soup because it can make it look curdled. It still tastes great but isn't as creamy-looking. Don't worry if that happens -- just pile on more toppings!
Nutrition
Serving: 1.25cups | Calories: 397kcal | Carbohydrates: 29g | Protein: 26g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 758mg | Potassium: 1107mg | Fiber: 3g | Sugar: 7g | Vitamin A: 727IU | Vitamin C: 24mg | Calcium: 291mg | Iron: 3mg
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