Soup That Hits Different
Ever had a day so rough you just want a hug in a bowl? Enter the cheeseburger soup recipe—because why choose between comfort food and cheeseburger when you can have both? Imagine juicy beef, melty cheddar, and savory broth all cozying up together. One spoon and you’re back in your happy place. Ready to sip some serious deliciousness?
Why This Recipe Is Awesome
- All the burger vibes without the bun—cheesy, beefy, potato-packed goodness.
- One-pot magic—sauté, simmer, and serve. No juggling pans.
- Crowd-pleaser—potlucks, family dinners, or Friday cozy nights—it slays.
- Customizable comfort—add spice, swap beef, play with toppings. It’s your soup, your rules.
Ingredients
(Serves 6–8)
- 1 lb ground beef (80/20 for flavor)
- 1 Tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups diced potatoes (russet or Yukon)
- 4 cups chicken or beef broth
- 1 cup half-and-half (or milk)
- 2 cups shredded sharp cheddar cheese
- Salt & pepper to taste
- Optional toppings: green onions, bacon bits, pickles, extra cheese
Substitutions:
- Dairy-free? Use oat cream and dairy-free cheddar.
- Vegetarian? Swap beef for plant-based crumbles or lentils.
- Lighter? Use turkey/lean beef and skim milk.
Tools & Kitchen Gadgets Used
- Large Dutch oven or heavy soup pot
- Wooden spoon or spatula
- Chef’s knife & cutting board
- Measuring cups & spoons
- Cheese grater (unless pre-shredded)
- Optional: Immersion blender for creamier texture
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Step‑by‑Step Instructions
- Heat oil in pot over medium-high.
- Sauté beef, breaking it apart until browned. Drain excess fat.
- Add onion & garlic, cook until soft and fragrant—about 2 mins.
- Stir in potatoes, cooking for 2 mins to coat with flavors.
- Pour in broth, bring to a boil, then reduce heat and simmer for 10 mins until potatoes soften.
- Lower heat, pour in half-and-half, stir gently.
- Add cheese, stirring until melted and silky.
- Season with salt and pepper, taste-test for balance.
- Serve hot with toppings: green onions, bacon bits, extra cheese, pickles for zing.
Calories & Nutritional Info
- Calories per serving: ~400–500 kcal
- Protein: ~25 g
- Fat: ~25 g (cheese & beef)
- Carbs: ~25 g (potatoes & broth)
- Fiber: ~2 g
Nutrition notes:
- A stick-to-your-ribs meal in a bowl.
- Made lighter with lean swaps and more veggies.
Common Mistakes to Avoid
- Skipping brown beef: You lose flavor—don’t dump it out.
- Boiling cream: Curds incoming. Just gently simmer.
- Adding cheese too fast: Heat kills meltability. Lower heat first.
- Not seasoning: Soup without salt is sad. Taste after cheese.
- Overcooking potatoes: Mushy potatoes ruin texture—watch that simmer.
Variations & Customizations
- Spicy jalapeño: Add chopped jalapeños or hot sauce when simmering.
- Veggie overload: Toss in carrots, celery, or corn for more color and crunch.
- Bacon cheeseburger: Stir in crispy bacon bits and a splash of smoky BBQ sauce.
- Keto-friendly: Skip potatoes, add cauliflower florets.
- Lighter version: Use lean turkey, skim milk, and extra veggies.
FAQ
1. Is cheeseburger soup healthy?
It’s indulgent—high in fat and protein. Go lean and veggie-heavy to lighten it.
2. Can I use pre-shredded cheese?
Yes—but fresh-grated melts smoother and tastes better.
3. Can I freeze this soup?
Not ideal—cream separates. Freeze before dairy, then stir in milk/cream when reheating.
4. What if I don’t have potatoes?
Use cauliflower or extra veggies like carrots or corn.
5. How long does it keep?
3–4 days in fridge in airtight container. Reheat gently.
6. Can I make it vegetarian?
Yes—swap beef for plant crumbles or lentils, and use veggie broth.
7. How to thicken it more?
Mash some potatoes in the soup or stir in a slurry of flour or cornstarch.
Final Thoughts
Boom—your incredible cheeseburger soup recipe! Rich, cozy, and never boring. Whip it up, tag me with your cheesy bowls, and ditch those boring canned soups forever. Once you’ve had this? Everything else feels like a sidekick. Soup game: leveled up. 🍲🧀