Cheeseburger Soup
I love making Cheeseburger Soup when I want something warm, filling, that tastes like my favorite comfort food. It's loaded with seasoned ground beef, tender potatoes, and melted cheddar cheese. The bacon and Worcestershire sauce give it authentic burger flavor. I make it for family dinners, cozy weekends, and feeding a crowd because it's hearty, budget-friendly, and reheats perfectly. Leftovers taste even better the next day for easy lunches. Keep it in the fridge for 4 days or freeze portions for up to 1 month.
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 cup onion diced
- 2 cloves garlic minced
- ¼ cup tomato paste
- 2 cups beef broth
- 1 cup milk
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Italian seasoning
- ½ teaspoon sugar
- 1 medium potato cut into ½-inch cubes
- 2 cups frozen mixed vegetables
- 1 tablespoon cornstarch
- 2 tablespoons water
- 4 tablespoons cooked bacon chopped and crispy
- 2 cups cheddar cheese shredded
- Salt and black pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the ground beef and cook for 8 to 9 minutes, breaking it up as it cooks, until fully browned.1 tablespoon olive oil, 1 pound lean ground beef
- Stir in the diced onion and minced garlic. Cook for about 3 minutes, until softened and fragrant.1 cup onion, 2 cloves garlic
- Add the tomato paste and cook for 1 minute. Stir in the beef broth, milk, Worcestershire sauce, Italian seasoning, sugar, and cubed potatoes. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 10 minutes.¼ cup tomato paste, 2 cups beef broth, 1 cup milk, 1 tablespoon Worcestershire sauce, 1 tablespoon Italian seasoning, ½ teaspoon sugar, 1 medium potato
- Stir in the frozen mixed vegetables and continue simmering for 10 to 15 minutes, or until the potatoes are tender.2 cups frozen mixed vegetables
- In a small bowl, dissolve the cornstarch in 2 tablespoons water. Stir the mixture into the soup and simmer for 2 to 3 minutes, until slightly thickened.1 tablespoon cornstarch, 2 tablespoons water
- Season with salt and black pepper to taste. Stir in the shredded cheddar cheese until melted, then add the crispy bacon. Garnish with fresh parsley and serve hot.4 tablespoons cooked bacon, 2 cups cheddar cheese, Salt and black pepper, Fresh parsley
Video
Notes
I've got a few tips to help you make the best Cheeseburger Soup:
Use lean ground beef: Choose 90/10 or 93/7 lean ground beef, so you don't have to drain excess grease after browning, which keeps the soup from becoming oily and saves you time.
Add tomato paste first: Cooking the tomato paste for 1 minute before adding liquids deepens its flavor and removes the raw, tinny taste that can happen if you skip this step.
Cut potatoes evenly: Dice the potatoes into uniform ½-inch cubes, so they cook evenly and become tender at the same time as the frozen vegetables.
Dissolve cornstarch completely: Make sure the cornstarch is fully dissolved in the 2 tablespoons of water with no lumps before stirring it into the soup, or you'll end up with clumpy spots instead of a smooth, thickened broth.
Shred cheese fresh: Freshly shredded cheddar melts much more smoothly than pre-shredded cheese because it doesn't have the anti-caking coating that can make the soup grainy.
Store properly: Keep cooled soup refrigerated in airtight containers for up to 4 days. You can also freeze it for up to 1 month, though the texture might change slightly. Reheat straight from frozen on the stovetop or in the microwave, stirring well to bring back the creaminess.
Nutrition
Calories: 428kcalCarbohydrates: 25gProtein: 32gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 94mgSodium: 843mgPotassium: 883mgFiber: 4gSugar: 5gVitamin A: 3710IUVitamin C: 18mgCalcium: 376mgIron: 4mg
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