Cheeseburger Soup is a hearty stick to your rib kind of soup. Loaded with hamburger, vegetables, and creamy cheese the perfect comfort food.
The first time I had cheeseburger soup it was at a local cafe. The soup was a creamy cheese soup, but it didn’t offer a lot of other ingredients besides the cheesy base. It did have a few pieces of ground beef and a few carrots, but the flavor was wonderful. After eating the soup it really gave me the urge to try it at home.
Since making it at home it has become one of my all-time hearty soups. I love the creamy cheese base of this soup with all the goodness of the cheeseburger taste.
INGREDIENTS AND SUBSTITUTIONS:
- Hamburger: I use lean hamburger for this recipe, but you could switch this out with ground chicken.
- Celery: I like to chop my celery fine, but if you like larger pieces feel free to do so.
- Carrots: The same with the carrots like small size carrots, but you can cut the carrots into larger pieces.
- Potatoes: I like using russet potatoes in the soup, but you can switch use the potato of your choice.
- Beef Broth: The beef broth can be changed out with chicken broth or vegetable broth.
- Half and Half: Half and half can be changed out with milk. I would recommend whole or 2% milk.
- Velvetta Cheese: I recommend the Velvette cheese because it makes the soup super creamy, but if you don’t want to go with processed cheese you can substitute cheddar cheese.
HOW MANY DAYS CAN YOU KEEP THIS SOUP?
Soup generally can be kept for 3 to 4 days after it is made. Store it in an airtight container.
CAN YOU FREEZE THIS SOUP?
Since this soup has dairy in it I would not recommend freezing this soup. Soups with dairy can separate when they thaw.
SHOULD YOU COOK THE VEGETABLES BEFORE ADDING THEM TO THE SOUP?
Sautee vegetables in oil or butter before adding them to soup to seal in the flavor and to help them keep them firm in the soup.
STEPS FOR MAKING CHEESEBURGER SOUP:
In a Dutch oven or soup pot brown the hamburger until no longer pink. Remove and wipe out the Dutch oven.
In the Dutch oven saute the onions, celery, with two tablespoons of butter for 4 to 5 minutes; then add the carrots and potatoes and continue to saute for another 8 to 10 minutes.
Sprinkle with flour and stir until well blended. Slowly add the beef broth and stir in. Add the half and half and mix in. Add the hamburger back to the Dutch oven.
Drain the tomatoes and add them. Add the Worcestershire sauce and chopped pickles.
Cut the Velvetta into chunks and add to the soup. Stir until the cheese melts. Bring to a boil and reduce heat and simmer for around 30 minutes. Enjoy!!
- 1 pound hamburger
- 2 tablespoons butter
- 2 stalks celery
- 1 cup carrots sliced
- 1 large onion chopped
- 4 cups potatoes cubed
- 1/4 cup flour
- 32 ounces beef broth low sodium
- 1 1/2 cup half and half
- 1 tablespoon Worcestershire sauce
- 14.5 ounce diced tomatoes drained
- 1/2 cup dill pickles
- 32 ounces Velveeta cheese
- Brown the ground beef in a Dutch oven or a large soup pot over medium heat until the meat is no longer pink. Remove the meat and drain any grease.
- Add the butter to the Dutch oven along with the onions and celery cook for 4 to 5 minutes. Add the potatoes and carrots and continue to cook for 8 to 10 minutes longer.
- Sprinkle the vegetables with the flour. Stir until well blended. Slowly add the beef broth stirring constantly and then stir in the half and half.
- Add in the drained diced tomatoes, Worcestershire sauce, and pickles and stir in.
- Cut the Velveeta cheese into cubes and add to the soup. Stir until the cheese is melted.
- Bring to a boil, once it starts to boil reduce heat and cook for 30 minutes or until vegetables are tender and desired thickness.
- Use low sodium beef broth.
- Saute vegetables before adding them to the soup
- The soup can be stored in the refrigerator for 3 to 4 days.
- This soup will not freeze well because of the dairy products.
- Nutrition information is an estimate and may vary with brands of ingredients used.