Description
This comforting Cheeseburger Soup combines the hearty flavors of ground beef, tender potatoes, and sharp cheddar cheese in a creamy broth enriched with garlic, onion, and a hint of mustard. Perfect for a cozy meal, this soup delivers all the delicious elements of a classic cheeseburger in a warm, creamy bowl.
Ingredients
Scale
Soup Base
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 2 medium carrots, diced
- 4 cups beef broth
Dairy and Seasonings
- 2 cups shredded sharp cheddar cheese
- 1 cup milk or cream
- 2 tablespoons tomato paste
- 1 tablespoon mustard
- Salt and pepper to taste
Instructions
- Brown the beef and aromatics: Heat a large pot over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain off any excess fat. Add the diced onions and minced garlic to the pot and sauté until the onions become translucent and fragrant.
- Add the vegetables and broth: Stir in the peeled and diced potatoes and diced carrots. Pour in the beef broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for about 15 minutes or until the potatoes are tender when pierced with a fork.
- Blend in the dairy and seasonings: Lower the heat to prevent boiling. Stir in the milk or cream, tomato paste, and mustard. Season with salt and pepper to taste. Heat gently to warm through without boiling to prevent the dairy from curdling.
- Melt in the cheese: Gradually add the shredded sharp cheddar cheese, stirring constantly until the cheese has completely melted and the soup has a smooth, creamy consistency.
- Taste and finish: Adjust the seasoning by adding more salt, pepper, or mustard if desired. Serve the soup hot for a comforting meal.
Notes
- Use sharp cheddar cheese for the best flavor and smooth melting.
- For a thicker soup, reduce the amount of broth slightly or add a slurry of flour and water before adding dairy.
- To keep the soup dairy-free, substitute milk or cream with unsweetened plant-based milk and use dairy-free cheese alternatives.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
- For extra richness, add a splash of heavy cream instead of milk.
- Adjust the mustard amount to taste for a subtle tang or more pronounced zing.
