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Cheeseburger Soup

A rich and creamy soup that combines all the flavors of a juicy cheeseburger, making it the perfect comfort food for busy nights.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Lean Ground Beef Can substitute with turkey or plant-based ground meat.
  • 1 teaspoon Worcestershire Sauce Enhances umami flavor; soy sauce can serve as a substitute.
  • 1 tablespoon Hot Sauce Adds flavor without too much heat; optional.
  • 2 tablespoons Dijon Mustard Regular mustard can be used as an alternative.
  • 1 cup Sugar-Free Ketchup Can substitute with regular ketchup.
  • 1 cup Homemade Mayo Store-bought mayo can be used if pressed for time.
  • 2 cups Diced Potatoes Yukon gold, russet, or red work well.
  • 6 cups Low-Sodium Beef Broth Vegetable broth can be used for vegetarian options.
  • 1 cup Freshly Shredded Red Cheddar Cheese Use any cheese of choice for topping.
Vegetables
  • 1 medium Sweet Onion Yellow or white onions can be used.
  • 2 medium Carrots Frozen carrots are a quick alternative.
  • 3 stalks Celery Sticks Can use bell peppers as an alternative.
  • 1-3 cloves Garlic Cloves Garlic powder can be used in a pinch.
Seasoning
  • to taste Kosher Salt Essential for seasoning; adjust based on preference.
  • to taste Black Pepper Essential for seasoning; adjust based on preference.

Method
 

Preparation
  1. In a large soup pot over medium heat, cook the ground beef, breaking it up with a spoon until no longer pink. Season with salt and pepper.
  2. Stir in the diced sweet onion, diced carrots, diced celery sticks, and minced garlic. Cook for 6-8 minutes until the vegetables soften.
Cooking
  1. Mix in the Worcestershire sauce, hot sauce, Dijon mustard, sugar-free ketchup, and homemade mayo. Stir well to combine.
  2. Add diced potatoes and pour in the beef broth. Bring to a boil, then reduce to a simmer. Cook for 25-30 minutes until the vegetables are tender.
  3. Taste and adjust the salt as needed, then serve each bowl topped with freshly shredded cheddar cheese.

Notes

Serve with a sprinkle of extra cheese on top and a side of crusty bread. Can be refrigerated for 3-4 days and frozen in portions for easy future meals.