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Easy Cheeseburger Soup

A close-up of a bowl of easy cheeseburger soup, featuring ground beef, potatoes, carrots, and a dollop of sour cream with chives.
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A hearty and comforting one-pot cheeseburger soup with ground beef, potatoes, and cheddar cheese. Perfect for a cozy weeknight meal or a game day.

Ingredients

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  • 1 pound ground beef
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 4 cups beef broth
  • 2 cups diced potatoes (about 2 medium)
  • 1 cup chopped carrots (about 2 medium)
  • 1 cup chopped celery (about 2 stalks)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon dried thyme
  • 1 cup milk
  • 1 cup shredded cheddar cheese
  • 2 tablespoons all-purpose flour (optional, for thickening)
  • 2 tablespoons water (optional, for thickening)
  • Optional toppings: cooked bacon bits, chopped chives, sour cream, extra shredded cheese

Instructions

  1. In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Drain off any excess grease.
  2. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Pour in the beef broth, diced potatoes, carrots, and celery. Stir in the salt, pepper, paprika, and thyme.
  4. Bring the soup to a boil, then reduce heat and simmer, covered, for 15-20 minutes, or until the potatoes and carrots are tender.
  5. If you prefer a thicker soup, whisk together the flour and water in a small bowl until smooth. Stir this mixture into the simmering soup and cook for another 2-3 minutes until thickened.
  6. Reduce the heat to low. Stir in the milk and shredded cheddar cheese until the cheese is melted and the soup is creamy. Do not boil after adding the milk and cheese.
  7. Serve hot, garnished with your favorite toppings.

Notes

  • For a slow cooker version, brown the beef and sauté the onion and garlic first. Then, combine all ingredients except the milk and cheese in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in milk and cheese during the last 30 minutes of cooking.
  • To lighten up the soup, use lean ground beef and reduced-fat cheese. You can also add more vegetables like peas or corn.
  • This soup freezes well. Let it cool completely before transferring to freezer-safe containers. Reheat gently on the stovetop or in the microwave.
  • The calorie count per serving is approximately 350-400 calories, depending on toppings and exact ingredient amounts.

Nutrition

Find it online: https://kingscook.com/easy-cheeseburger-soup/