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Cheeseburger Soup

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!
Course Main Course, Soup
Cuisine American
Keyword cheeseburger soup, soup
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes

Equipment

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

Ingredients

  • 1 lb hamburger ground turkey
  • 1 cup chopped carrots
  • ½ cup chopped celery
  • ½ large yellow or white onion
  • 8-10 small to medium Idaho potatoes
  • 48 oz chicken stock
  • 3 tbs butter or olive oil
  • 4 tbs flour
  • ¼ cup milk, heavy cream or half & half
  • 1 cup shredded sharp cheddar cheese
  • salt and pepper to taste

Instructions

  • Brown hamburger, season with garlic salt and pepper, drain fat and set aside
  • Chop onions, carrots, celery and set aside
  • Peel and chop potatoes into 1 inch cubes and set aside
  • In a 6 qt soup pot on low-medium heat, melt butter or add oil
  • Saute onions, carrots and celery for 10 minutes or until tender
  • Add in flour and stir to coat vegetables
  • Add in chicken stock and potatoes, turn heat to medium-high, cover and simmer for 15-20 minutes or until potatoes are tender
  • Remove lid, reduce heat to low-medium, stir in hamburger and heavy cream
  • Allow soup to thicken for 5 minutes
  • Stir in shredded cheese and allow to melt
  • Salt and pepper to taste

Notes

  • 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. It'd be 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.