Easy Cheeseburger Soup from Scratch

Easy to make and absolutely delicious, this cheeseburger soup fills you up and sticks to your bones. It combines chunks of perfectly cooked potatoes, salty hamburger, soft carrots and celery, all smothered in a creamy, cheesy broth. I’m sure this soup will quickly become a family favorite!

I’ll be the first to admit that I’m not a huge fan of soup, but I could eat this cheeseburger soup every day! Now that it’s getting cold here in the Midwest, I’m craving these kind of stick-to-your bones type meals. I’m finding myself really using my slow cooker and soup pot more and more. Winter is not my favorite, but the food sure is! This cheeseburger soup recipe is easy to make and I’m confident your family, even picky eaters, will enjoy this!

TIPS FOR MAKING CHEESEBURGER SOUP

• Make the hamburger up to a week in advance. Although browning hamburger isn’t terribly time consuming, it’s easier to prep this ahead of time.
• Chop veggies in advance. If you’re into meal prepping or super busy, make this soup even faster by chopping up the onions, carrots and celery up to a week before. Its even easier to chop the correct portions of these veggies, freeze them all together in a freezer bag, and then pull them out whenever you want to make this soup! Be sure to use them within four months so they don’t become freezer burn.
• Use a big enough pot. This makes quite a bit of soup, so you’ll want a large enough soup pot, like this one.

TOOLS YOU MAY NEED

• 10 inch skillet
• 6 qt soup pot
• Cutting board and knife
• Vegetable peeler
• Ladle

HOW TO MAKE CHEESEBURGER SOUP

Start by browning one pound of hamburger (can sub ground turkey), season with garlic salt and pepper, drain and set aside. Note: You can do this up to a week ahead of time and store in an airtight container in the refrigerator.

Chop onions, carrots and celery. Peel and chop potatoes into one inch cubes. Set aside.

In your soup pot, on low-medium heat, melt butter or add oil. Stir in the onions, carrots and celery and saute until just tender (about 10 minutes).

Add in the flour to coat the vegetables (makes a paste).

Add chicken stock and potatoes and stir until all combined. Cover and simmer on medium-high heat for 20 minutes or until potatoes are tender. To check potatoes, use a fork. If you are able to easily pierce the potatoes and break them apart, they are ready!

Remove lid and stir. Add a milk, heavy cream or half & half. Add in the hamburger.

Turn the stove down to low-medium and allow the soup to thicken another five minutes, then stir in the cheddar cheese and salt and pepper to taste.

Enjoy!