Cheeseburger soup is the hearty, rich, creamy soup of your dreams. Perfect for a cold winter night, especially when you serve it alongside some crusty sourdough bread. Don’t forget the toppings!
- 2 tablespoons olive or avocado oil
- 1.5 pounds ground beef
- 1.5 cups chopped carrot
- 1.5 cups chopped celery
- 2 cups chopped onion
- 2 tablespoons tomato paste
- 4 cloves garlic, crushed
- 1/3 cup flour
- 4 cups chopped potatoes (See note about peeling)
- 8 cups chicken or beef broth
- 2 cups cubed cheese (See note)
- 1.5 cups milk
- 1 teaspoon dry mustard
- 1 tablespoon black pepper
- 1/4 cup sour cream
- Garnish: pickle slices, chopped tomato, chopped green onions/chives, chopped herbs (parsley, basil, dill or combo)
- Heat a large heavy pot to medium high. Add olive oil and onion, carrots and celery. Sautee for 8 – 10 minutes until vegetables start to soften.
- Add hamburger and cook, stirring regularly, until the meat is fully browned.
- Add garlic and tomato paste and stir for a few more minutes.
- Add flour and stir well.
- Add potatoes and broth. Bring to a boil and then simmer for 20 minutes until potatoes are tender.
- Stir in milk, cheese, dry mustard and some ground black pepper.
- When cheese is fully melted, add sour cream and stir until heated through. Do not boil once sour cream is added.
- Top with pickle slices, topped tomato, herbs and/or green onion.
- This recipe makes a LOT of soup. You can definitely cut it in half for a smaller crowd.
- You can use any kind of cheddar or American cheese in this recipe. A processed American cheese like Velveeta will make it really creamy.
- I used small white potatoes and did not peel them. If you’re using russet potatoes, you may want to peel.
- I didn’t add any additional salt to this recipe because the cheese is salty.
- Prep Time: 30
- Cook Time: 30
- Category: soup
- Method: stovetop
- Cuisine: American
Keywords: soup, easy soup, cheeseburger soup, cheesy soup, hamburger soup