Cheeseburger Soup

This thick, creamy cheeseburger soup absolutely hit the spot on a really cold day here in Indianapolis. We’ve had temperatures well below zero for days now. Having a big batch of this soup on hand really helped warm us up!

Cheeseburger Soup

I’ve seen a few variations on this recipe around the web. We decided to make a few more changes of our own. In particular, we substituted extra sharp cheddar and Fontina cheeses for the usual Velveeta. The result is so creamy cheesy good. For even more creaminess, use half the milk specified and add in some heavy cream.

Instead of crumbling the burger into the soup we made tiny meatballs. This made for a little more snazzy appearance and a feel of that more like a cheeseburger. For more great cheeseburger flavor, make a big ole batch of my cheeseburger gnocchi.

Cheeseburger Soup
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4 from 1 vote

Cheeseburger Soup

This thick, creamy cheeseburger soup absolutely hit the spot on a really cold day here in Indianapolis. We’ve had temperatures well below zero for days now. Having a big batch of this soup on hand really helped warm us up!
Course Main
Cuisine American
Keyword burgers, cheese, soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 593kcal

Ingredients

  • 3 medium potatoes peeled and cut into 1/2″ cubes
  • 1 medium carrot peeled and diced
  • 1 small sweet onion diced
  • 1/2 medium green bell pepper diced
  • 1 small jalapeno seeded and minced
  • 1 14 ounce can beef broth
  • 2 cloves garlic minced
  • 1/2 teaspoon ground black pepper plus more
  • kosher salt
  • 1 pound ground beef
  • 1 tablespoon. butter
  • 4 ounces mushrooms sliced
  • 2 1/2 cups milk divided
  • 3 tablespoon all-purpose flour
  • 4 ounces extra sharp cheddar cheese cubed
  • 4 ounces Fontina cheese cubed

For garnish

  • 4 slices bacon cooked, crumbled
  • 1 green onion chopped

Instructions

  • Place the potatoes, carrot, onion, bell pepper, jalapeno, broth and garlic into a large pot or Dutch oven.
  • Bring to a boil then reduce to a simmer and continue simmering until the potatoes are starting to soften, about 10 minutes.
  • Meanwhile, season the ground beef with salt and pepper. Form into small balls.
  • Melt the butter in a large skillet. Add the meatballs and cook until browned on all sides. Add the meatballs to the soup.
  • Add the mushrooms to the skillet. Stir and cook until softened. Add to the soup.
  • Add 1 1/2 cups of the milk to the soup and return to a simmer.
  • Add remaining milk to a large cup or bowl. Stir in the remaining flour until smooth. Slowly add the mixture to the soup while stirring. Continue stirring until the soup thickens.
  • Add the cheese to the soup and melt, stirring occasionally.
  • Serve soup warm with crumbled bacon and green onion as garnish.

Nutrition

Calories: 593kcal | Carbohydrates: 34g | Protein: 32g | Fat: 37g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 483mg | Potassium: 1047mg | Fiber: 4g | Sugar: 11g | Vitamin A: 2320IU | Vitamin C: 36mg | Calcium: 406mg | Iron: 3mg

Nutritional values are approximate.

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