Easy Cheeseburger Soup

overhead view of cheeseburger soup in a pot

4.75 from 8 votes

For a hearty and delicious meal that's quick to make, try our our recipe for easy cheeseburger soup. Perfect for a cozy night in.

Prep Time10

Cook Time25

Total Time35

Course: Soup

Cuisine: American

Servings:

Calories: 493kcal

Author: Julie Clark

Ingredients

1 pound lean ground beef
¾ cup chopped onion
¾ cup shredded carrots
¾ cup chopped celery
2 teaspoons minced garlic
1 teaspoon dried basil
1 teaspoon dried parsley
½ teaspoon ground mustard
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon paprika
4 cups cubed potatoes peeled
4 cups chicken broth or chicken stock
2 tablespoons cornstarch
1 can evaporated milk 12 ounces
3 cups shredded Cheddar cheese
¼ cup sour cream optional

Instructions

Add ground beef, onion, carrots, and celery to a large dutch oven over medium-high heat. Cook and stir until beef is browned and crumbled. Drain off any fat. 1 pound lean ground beef, ¾ cup chopped onion, ¾ cup shredded carrots, ¾ cup chopped celery
Add in all of the seasonings. Then add the potatoes and stock and bring to a boil; reduce heat to low and simmer until potatoes are tender, 15-20 minutes. 2 teaspoons minced garlic, 1 teaspoon dried basil, 1 teaspoon dried parsley, ½ teaspoon ground mustard, ½ teaspoon salt, ½ teaspoon black pepper, ¼ teaspoon paprika, 4 cups cubed potatoes, 4 cups chicken broth
Whisk the cornstarch into the evaporated milk until smooth. Then drizzle the milk slowly into the soup, stirring constantly. 2 tablespoons cornstarch, 1 can evaporated milk
With the burner still on low, continue to cook and stir while the soup thickens. Add the cheese, a handful at a time, stirring between each addition. 3 cups shredded Cheddar cheese
Stir in the sour cream if you'd like to add it. Then serve in bowls and garnish with homemade croutons and freshly snipped parsley. ¼ cup sour cream

Notes

Beef broth works as well.
It's important to not overheat the soup. Add the cheese right at the end of the cooking and remove it from the heat as soon as the cheese is melted in.
Have leftovers of this delicious soup recipe? Store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave as you need. I don't recommend freezing this soup. Dairy based soups don't freeze well and can often separate after defrosting and reheating.
Refer to the article above for more tips and tricks.

The calories shown are based on the soup serving 8, with 1 serving being 1/8 of the soup. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition