The Best Cheeseburger Soup
User Reviews
4.8
The Best Cheeseburger Soup
Description
This soup begins by browning lean ground beef, which develops a savory base. Minced garlic, chopped onions, celery, and carrots are cooked until tender, adding a mild aromatic and earthy flavor. The mixture is seasoned with salt and pepper before flour is added to thicken the soup gently.
Milk, peeled and cubed russet potatoes, and drained diced tomatoes are stirred in and simmered until the potatoes are soft. The soup’s texture balances creamy broth with chunks of vegetables and beef. A hot sauce lends subtle heat, and shredded sharp cheddar cheese folds in at the end, creating a rich, velvety consistency.
To complement the soup, homemade garlic butter croutons made from broiled buttered sourdough bread are served on top, adding crunch and extra flavor. Chopped flat-leaf parsley garnishes the final dish. This mixture resembles the flavors of a cheeseburger in a warm, satisfying soup form.
Notes suggest using your favorite hot sauce, with Chohula preferred, and adjusting amounts accordingly. The recipe makes enough for several servings and reheats well.
Ingredients
- 1 pound ground beef , (I used 85% lean)
- 2-3 cloves garlic , pressed or minced
- 1 onion chopped (about 1 ½ cups, small
- 2 celery chopped (about 1 cup, stalks
- 4 carrot peeled and chopped (about 1 cup
- 1 teaspoon salt Kosher salt and freshly ground
- 1 teaspoon black pepper Kosher salt and freshly ground
- ⅓ cup all-purpose flour
- 4 cups milk whole
- 3 russet potatoes peeled and cubed into bite size pieces (about 3 cups, small
- 1 14.5 ounce diced tomatoes drained, canned
- 1 tablespoon hot sauce
- 2 cups cheddar cheese shredded sharp, plus more for garnish
For the Toppings
- 2 tablespoons flat-leaf parsley chopped, Italian
- 4 lices sourdough bread
- 3-4 tablespoons butter
- garlic salt
Instructions
- Brown the ground beef over medium high heat in a large dutch oven until it's no longer pink, about 5 minutes.
- Add the pressed garlic, stir and cook for about 1 minute until the garlic becomes fragrant. Add the onion, celery and carrots and cook for about 5 minutes until the onions become soft.
- Season with kosher salt and pepper then sprinkle the beef mixture with the flour. Stir and cook for 2 minutes to cook out the raw flour taste.
- Add the milk, potatoes and drained tomatoes and stir. Bring to a boil, then reduce to a simmer and cover the pot then cook for 12-15 minutes, stirring often, until the potatoes are soft.
- Meanwhile, slice the sourdough bread and butter one side of each slice. Sprinkle with garlic salt and broil for 5 minutes or until lightly browned and toasty. Cut into bite size pieces.
- Remove the soup from the heat and stir in the hot sauce and cheddar cheese. Adjust seasoning and garnish with parsley and the garlic butter croutons, plus more cheese and hot sauce if desired. I like mine topped with spicy bread and butter pickles.
Notes
- Choose your preferred hot sauce; reduce quantity if it's particularly spicy.
- Bread croutons add a buttery garlic crunch; broil carefully to avoid burning.
- Use 85% lean ground beef for balanced flavor without excessive fat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 765 kcal
% Daily Value*
| Calories | 765kcal | 38% |
| Carbohydrates | 66g | 22% |
| Protein | 37g | 74% |
| Fat | 40g | 62% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 125mg | 42% |
| Sodium | 822mg | 34% |
| Potassium | 1264mg | 27% |
| Fiber | 5g | 20% |
| Sugar | 15g | 30% |
| Vitamin A | 7808IU | 156% |
| Vitamin C | 20mg | 22% |
| Calcium | 547mg | 55% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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