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Delicious and creamy Cheeseburger Soup served in a bowl

Cheeseburger Soup

A cozy and comforting Cheeseburger Soup that captures the flavors of a classic cheeseburger in a warm, hearty bowl.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound lean ground beef Substitute with turkey or plant-based meat for a lighter option.
  • 1 tablespoon hot sauce Adjust according to your spice tolerance.
  • 1 teaspoon Worcestershire sauce Consider soy sauce for a vegan version.
  • 2 tablespoons Dijon mustard Yellow mustard can be substituted.
  • 1 cup sugar-free ketchup Homemade ketchup can also be used.
  • 1 cup homemade mayo Greek yogurt can replace it for a healthier option.
  • 2 cups diced potatoes Yukon gold, russet, or red; canned potatoes work in emergencies.
  • 6 cups low-sodium beef broth Chicken broth or vegetable broth is a suitable swap.
  • 1 cup freshly shredded red cheddar cheese You can use a cheese blend or reduce the quantity for a lighter soup.
Vegetables
  • 1 sweet onion diced Use yellow onion for a stronger flavor.
  • 2 carrots diced Parsnips can serve as an excellent alternative.
  • 3 stalks celery Feel free to skip if you’re not a fan.
  • 1-3 cloves garlic Garlic powder works too if needed.
Seasonings
  • to taste Kosher salt Essential for seasoning.
  • to taste black pepper Essential for seasoning.

Method
 

Cooking the Soup
  1. Begin by cooking the lean ground beef in a soup pot over medium heat, breaking it up with a spoon.
  2. Season with Kosher salt and pepper to taste. Once no longer pink, add diced sweet onion, diced carrots, diced celery, and minced garlic. Cook until the vegetables soften, around 6-8 minutes.
  3. Stir in Worcestershire sauce, hot sauce, Dijon mustard, sugar-free ketchup, and homemade mayo. Mix thoroughly to combine flavors.
  4. Add the diced potatoes and pour in the beef broth. Bring to a boil, then reduce to a simmer. Cook for 25-30 minutes, or until vegetables are tender. Taste and adjust salt if needed.
  5. Serve hot, generously sprinkled with shredded red cheddar cheese.

Notes

For extra creaminess, you can use half-and-half or heavy cream at the end. Feel free to add leafy greens such as spinach for nutrition. Serve with crispy bacon bits for crunch!