Creamy Cheeseburger Soup
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
8
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Calories
366 kcal
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Course
Main Course, Soup, Dinner
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Cuisine
American
Creamy Cheeseburger Soup
Description
Creamy Cheeseburger Soup is a savory soup that combines cooked ground beef seasoned with garlic powder, kosher salt, pepper, Worcestershire sauce, and ground mustard with diced russet potatoes, diced tomatoes containing green chilis, chicken broth, and whole milk. The soup simmers until the potatoes are tender, then Velveeta cheese and sour cream are added to create a creamy, cheesy base. A cornstarch slurry is used to thicken the soup slightly for the ideal consistency.
The soup offers familiar cheeseburger flavors in an easy-to-eat form. Toppings of cooked and crumbled bacon add a smoky crunch, and diced pickles can be added for an extra tangy bite reminiscent of a burger's finishing touches. Using processed cheese ensures a smooth melt and creamy texture throughout.
Chicken broth was preferred for its flavor in testing, but beef broth is a reasonable substitute if desired. The soup is best served hot and can be a filling main course during cooler months, combining protein, starch, and a bit of spice.
Ingredients
- 1 pound ground beef
- 1 large onion diced
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- ⅛ teaspoon ground mustard
- 3 medium russet potato peeled and diced
- 1 can diced tomatoes with green chilis
- 32 ounces chicken broth
- 1 cup whole milk 245 g
- 1 pound processed cheese cubed, Velveeta
- ½ cup sour cream room temperature
- 2 tablespoons water
- 2 tablespoons cornstarch
- 4 lices Bacon cooked and crumbled for garnish
- pickles optional garnish, finely diced
Instructions
- In a large pot or Dutch oven over medium-high heat, cook the ground beef with the onion, garlic powder, salt, pepper, Worcestershire sauce, and ground mustard until beef is no longer pink. Drain any grease if necessary.
- Add the cubed potatoes, diced tomatoes with green chilies, chicken broth, and milk to the pot.
- Simmer over medium heat until the potatoes are fork-tender (about 15 minutes).
- Reduce heat to low. Add Velveeta cheese and sour cream.
- In a small bowl, mix together the water and cornstarch. Pour this mixture into the pot and mix the soup until thickened (3-5 minutes).
- Serve immediately topped with bacon and chopped pickles.
Notes
- Chicken broth was preferred for this soup, but beef broth can be substituted based on availability or taste preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 366 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 366kcal | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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