Description
Cheeseburger Soup is a hearty, comforting dish that captures the classic flavors of a cheeseburger in a creamy, flavorful soup. Ground beef, melted sharp cheddar, tender potatoes, and a blend of tangy condiments come together in a savory broth enriched with half-and-half. This easy stovetop recipe is perfect for chilly days and satisfying family meals.
Ingredients
Scale
Meat and Dairy
- 1 pound ground beef
- 2 tablespoons butter
- 1 cup half-and-half (or more as needed)
- 1 (8-oz) block sharp cheddar cheese, shredded
Vegetables and Aromatics
- 3/4 cup chopped onion (about 1 small; or use frozen)
- 3/4 cup diced celery (about 2 medium sticks)
- 2 cloves garlic, minced
- 4 cups frozen diced hashbrowns (or 4 cups peeled and small diced Russet potatoes)
- 3/4 cup shredded carrots
Broth and Pantry Items
- 4 cups chicken broth
- 1/2 teaspoon dried parsley
- 1/2 teaspoon ground paprika
- Salt and ground black pepper to taste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon yellow mustard
- 1 teaspoon ketchup
- 1 teaspoon pickle juice
- 4 tablespoons cornstarch (or more as needed)
Toppings (optional)
- Green onion
- Crispy bacon
- Croutons
- Extra cheese
- Diced pickles
Instructions
- Brown beef: Heat a medium (~5-quart) pot over medium-high heat. Add the ground beef and cook, breaking it apart until fully browned. Drain any excess fat to keep the soup from becoming greasy.
- Cook vegetables: Reduce heat to medium and add butter to the pot. Once melted, add chopped onion, diced celery, minced garlic, dried parsley, ground paprika, salt, and black pepper. Sauté for about 5-6 minutes until vegetables have softened and are fragrant.
- Simmer soup: Pour in chicken broth, then add frozen hashbrowns (or fresh diced potatoes if preferred) and shredded carrots. Stir in Worcestershire sauce, yellow mustard, ketchup, and pickle juice. Bring the mixture to a boil, then lower heat to medium-low, cover, and simmer for 10-12 minutes, or until the potatoes are tender.
- Thicken soup: In a separate container, whisk together half-and-half and cornstarch until smooth. Slowly add this mixture to the soup while whisking constantly to prevent lumps. Cook on low heat for 1-2 minutes until the soup thickens. If needed, prepare additional cornstarch slurry (1 tablespoon cornstarch with 2 tablespoons half-and-half) and add to reach desired thickness, remembering the soup will thicken further once cheese is added.
- Add cheese: Stir in the shredded sharp cheddar cheese until it melts completely and the soup is smooth. Avoid boiling the soup after adding cheese to prevent curdling. Taste and adjust seasoning if necessary.
- Serve: Ladle the hot soup into bowls and garnish with your choice of toppings such as green onions, crispy bacon, croutons, extra cheese, or diced pickles. Serve immediately for best flavor and texture.
Notes
- You can substitute frozen hashbrowns with peeled and diced fresh Russet potatoes; cooking time may vary slightly.
- Adjust the thickness of the soup with additional cornstarch slurry as desired, but be careful not to over-thicken.
- To keep the soup creamy and prevent separation, do not boil once the cheese has been added.
- For a lighter version, use milk in place of half-and-half, though the soup will be less rich.
- Store leftovers in the refrigerator for up to 3 days; reheat gently on the stovetop to avoid curdling.
