Description
This easy cheeseburger soup is the ultimate comfort food, combining the classic flavors of a cheeseburger in a creamy, hearty soup. With savory ground beef, creamy cheese, and tender vegetables, it’s a cozy dish perfect for cold nights or family dinners.
Ingredients
Scale
- 1 pound ground beef
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (4 ounce) can diced green chilies, undrained
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 4 cups peeled and cubed potatoes (about 2 large potatoes)
- 1 cup shredded carrots
- 4 ounces cream cheese, softened
- 1 cup milk
- 2 cups shredded cheddar cheese, plus more for topping
- Optional toppings: cooked bacon crumbles, sour cream, green onions
Instructions
- In a large pot or Dutch oven, brown the ground beef over medium-high heat. Break it apart with a spoon until it’s crumbled. Drain off any excess grease.
- Add the chopped onion and cook for about 5-7 minutes, or until the onion becomes translucent.
- Add the minced garlic and cook for another minute until fragrant.
- Pour in the beef broth, diced tomatoes, and diced green chilies. Stir in Italian seasoning, salt, and black pepper.
- Add the cubed potatoes and shredded carrots. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the potatoes are tender.
- Once the potatoes are tender, remove the pot from heat. Stir in the softened cream cheese until smooth.
- Pour in the milk and stir until well combined. Add the shredded cheddar cheese and stir until melted and smooth.
- Ladle the soup into bowls and top with extra shredded cheddar cheese, bacon crumbles, sour cream, and green onions, if desired. Serve immediately.
Notes
- For a lighter version, use ground turkey instead of ground beef.
- To make the soup spicier, add red pepper flakes or diced jalapeños.
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- If freezing, let the soup cool completely and store it in freezer-safe containers for up to 2 months.
- For a gluten-free version, ensure all ingredients are labeled gluten-free, including broth and cream cheese.
Nutrition
- Serving Size: 1 cup
- Calories: 400-500
- Sugar: 5-8g
- Sodium: 800-1000mg
- Fat: 25-35g
- Saturated Fat: 15-20g
- Unsaturated Fat: 5-10g
- Trans Fat: 0g
- Carbohydrates: 20-30g
- Fiber: 2-4g
- Protein: 25-35g
- Cholesterol: 100-120mg