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Cheeseburger soup

Cheeseburger Soup is a hearty stick to your rib kind of soup. Loaded with hamburger, vegetables, and creamy cheese the perfect comfort food. 


The first time I had cheeseburger soup it was at a local cafe. The soup was a creamy cheese soup, but it didn’t offer a lot of other ingredients besides the cheesy base. It did have a few pieces of ground beef and a few carrots, but the flavor was wonderful. After eating the soup it really gave me the urge to try it at home.

Since making it at home it has become one of my all-time hearty soups. I love the creamy cheese base of this soup with all the goodness of the cheeseburger taste.


INGREDIENTS AND SUBSTITUTIONS:

  • Hamburger:  I use lean hamburger for this recipe, but you could switch this out with ground chicken.
  • Celery: I like to chop my celery fine, but if you like larger pieces feel free to do so.
  • Carrots: The same with the carrots like small size carrots, but you can cut the carrots into larger pieces.
  • Potatoes: I like using russet potatoes in the soup, but you can switch use the potato of your choice.
  • Beef Broth: The beef broth can be changed out with chicken broth or vegetable broth.
  • Half and Half: Half and half can be changed out with milk. I would recommend whole or 2% milk.
  • Velvetta Cheese: I recommend the Velvette cheese because it makes the soup super creamy, but if you don’t want to go with processed cheese you can substitute cheddar cheese.


HOW MANY DAYS CAN YOU KEEP THIS SOUP?

Soup generally can be kept for 3 to 4 days after it is made. Store it in an airtight container.

CAN YOU FREEZE THIS SOUP?

Since this soup has dairy in it I would not recommend freezing this soup. Soups with dairy can separate when they thaw.

SHOULD YOU COOK THE VEGETABLES BEFORE ADDING THEM TO THE SOUP?

Sautee vegetables in oil or butter before adding them to soup to seal in the flavor and to help them keep them firm in the soup.

STEPS FOR MAKING CHEESEBURGER SOUP:

STEP ONE:

In a Dutch oven or soup pot brown the hamburger until no longer pink. Remove and wipe out the Dutch oven.


STEP TWO:

In the Dutch oven saute the onions, celery, with two tablespoons of butter for 4 to 5 minutes; then add the carrots and potatoes and continue to saute for another 8 to 10 minutes.

STEP THREE:

Sprinkle with flour and stir until well blended. Slowly add the beef broth and stir in. Add the half and half and mix in. Add the hamburger back to the Dutch oven.


STEP FOUR:

Drain the tomatoes and add them. Add the Worcestershire sauce and chopped pickles.

STEP FIVE:

Cut the Velvetta into chunks and add to the soup. Stir until the cheese melts. Bring to a boil and reduce heat and simmer for around 30 minutes. Enjoy!!



Content and Recipes at Cheeseburger soup