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

Cook Time 30

Total Time 40

Servings

Calories 598kcal

Author Based on a recipe from The Spice Garden

Equipment

Ingredients

3 medium potatoes peeled and cut into 1/2" cubes
1 medium carrot peeled and diced
1 small sweet onion diced
½ medium green bell pepper diced
1 small jalapeno seeded and minced
14 ounces beef broth
2 cloves garlic minced
½ teaspoon ground black pepper plus more
kosher salt
1 pound ground beef
1 tablespoon butter
4 ounces mushrooms sliced
2 ½ 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.

Notes

Substitute pepper jack cheese for some of the cheddar for a nicely spicy soup!

Nutrition