Description
This Easy Cheeseburger Soup is the ultimate comfort food, combining classic cheeseburger flavors into a creamy, hearty soup. With ground beef, diced tomatoes, potatoes, cream cheese, and plenty of cheddar cheese, it’s a delicious, satisfying meal perfect for cozy dinners.
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
- 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 becoming too oily.
- Sauté Onions: Add the chopped onion to the pot and cook until softened and translucent, about 5-7 minutes, which brings out the natural sweetness and depth of flavor.
- Add Garlic: Stir in the minced garlic and cook for another minute, until fragrant, to enhance the soup’s aroma and taste.
- Add Liquids and Seasonings: Pour in the beef broth, diced tomatoes with their juice, and diced green chilies with their juice. Stir in the dried Italian seasoning, salt, and black pepper to build a flavorful base.
- Add Vegetables: Add the peeled, cubed potatoes and shredded carrots to the pot, which will add heartiness and subtle sweetness to the soup.
- Simmer the Soup: Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the potatoes are tender and cooked through.
- Blend Cream Cheese: Remove the pot from heat. Add the softened cream cheese and whisk vigorously or use an immersion blender to mix until the soup is smooth and creamy.
- Add Milk: Pour in the milk and stir until well combined, which lightens the texture while adding creaminess.
- Melt Cheddar Cheese: Stir in the shredded cheddar cheese until it is melted and the soup is velvety smooth.
- 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 the best flavor and texture.
Notes
- For a thicker soup, reduce the amount of broth slightly or mash some of the potatoes during cooking.
- Use full-fat cream cheese and cheddar for the richest taste; lower-fat versions may affect texture.
- Adjust seasoning with additional salt and pepper to your preference before serving.
- If you prefer a spicier soup, add more diced green chilies or a dash of hot sauce.
- This soup can be refrigerated for up to 3 days and reheated gently on the stove or microwave.
