Cheeseburger Soup Recipe

Cheeseburger soup tastes as good as it sounds. This soup is absolutely delicious.

The potatoes make it filling and the cheese sauce gives the soup a smooth and creamy texture. You are sure to get 5 star for this soup at your home.

Equipment needed:

• Dutch oven
• Pan
• Spoon/ spatula
• Whisker

Cheeseburger soup

• Preparation time: 15 minutes
• Cooking time: 45 minutes
• Calories: 370
• Proteins: 19g

Ingredients:

For soup:

• Ground beef – 1 pound
• Russet potatoes – 4 medium sized (about 4 cups, diced)
• Chicken broth – 4 cups
• Yellow onion – 1 (chopped)
• Celery stalks – 2 (diced)
• Carrots, medium sized – 3 (diced)
• Dried thyme – ½ teaspoon
• Black pepper – ½ teaspoon, coarsely ground
• Salt – 1 teaspoon or to taste

For cheese sauce:

• Flour – ¼ cup
• Whole milk – 3 cups
• Unsalted butter – 4 tablespoons
• Cheddar cheese – 2 cups, freshly shredded
• Black pepper – ¼ teaspoon, coarsely ground
• Salt – ½ teaspoon

Method:

1. Take large dutch oven, keep it on medium heat and add 1 pound ground beef, 1 teaspoon salt, ½ teaspoon coarsely ground black pepper, 1 chopped onion, and ½ teaspoon dried thyme. Keep breaking the beef while you cook. Cook it for 5-6 minutes or till the onions are pinkish and the beef turns brown in color.
2. When the beef is browned, add 3 medium sized diced carrots, 4 medium sized diced russet potatoes (that’s roughly about 4 cups), and 2 diced celery stalks. Stir well to combine everything.
3. Now, to this add 4 cups chicken broth and boil it.
4. Reduce to low heat and cook the cheeseburger soup for around 12-15 minutes or till the potatoes and the carrots become tender.
5. While the soup reduces or cooks, let’s prepare the cheese sauce.
6. For the cheese sauce add 4 tablespoon butter and ¼ cup flour. Now place this on low heat.
7. Whisk the butter and flour mixture till it is cooked and make sure there are no lumps in it.
8. Once you see that the flour looks a bit pinkish, add in 2 cups of freshly shredded cheddar cheese. Stir this with the help of a whisker till the cheese melts and becomes smooth. Now gently add 3 cups of whole milk, stirring continually so that no lumps are formed.

To serve:

1. Now add the cheese sauce in the cheeseburger soup, and then stir until the sauce blends with the soup & looks creamy.
2. You can garnish the soup with cheddar cheese and croutons while serving.

Tips and tricks:

• This soup tastes best when served immediately. Keep it in the fridge if it doesn’t need to be served immediately. It is not recommended to keep this soup at room temperature for more than 2 hours.
• If you need to store this then cool it completely before putting it in the fridge. You can refrigerate this for 4 days in an air tight container. When you want to serve again, reheat it on a stove top, stirring every now and then till it is hot enough to be served.
• If you need to freeze this soup then it is recommended that you avoid mixing the milk and the cheese sauce. You can add them when you want to serve it later.