Go Back
A bowl of creamy cheeseburger soup with ground beef and potatoes, topped with crispy bacon, diced pickles, tomatoes, shredded cheddar and toasted bun croutons

Creamy Cheeseburger Soup

Ground beef, potatoes and vegetables in a creamy cheddar broth, topped with bacon, pickles and toasted bun croutons.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 540
Ingredients Method Notes

Ingredients
  

Soup
  • 1 pound ground beef 85 percent lean (450 g)
  • 4 tablespoons unsalted butter divided (56 g)
  • 1 medium yellow onion diced
  • 2 carrots diced
  • 2 stalks celery diced
  • 2 cloves garlic minced
  • 1 1/2 pounds Yukon gold potatoes cut into 1/2-inch cubes (680 g)
  • 3 cups low-sodium chicken broth (720 ml)
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons yellow mustard
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon dried parsley
  • 1 teaspoon salt plus more to taste
  • 1/2 teaspoon black pepper
Cheese sauce
  • 1/4 cup all-purpose flour (30 g)
  • 2 cups whole milk (480 ml)
  • 8 ounces sharp cheddar shredded from a block (225 g)
  • 4 slices American cheese torn (about 3 ounces or 85 g)
Toppings
  • 6 slices bacon cooked and crumbled
  • 1/3 cup dill pickles diced
  • 1 Roma tomato diced
  • 2 hamburger buns cubed, buttered and toasted

Method
 

Soup
  1. Brown the ground beef in a Dutch oven over medium-high heat for 6 to 7 minutes until it reaches 160°F (71°C). Drain, transfer to a bowl and wipe out most of the fat.
  2. Melt 1 tablespoon of butter in the pot and cook the onion, carrots and celery for 5 minutes. Add the garlic for 30 seconds.
  3. Add the potatoes, broth, Worcestershire, mustard, paprika, parsley, salt, pepper and the beef. Bring to a boil, then cover and simmer for 12 to 15 minutes until the potatoes are tender.
Cheese sauce
  1. Melt the remaining 3 tablespoons of butter in a small saucepan, whisk in the flour and cook for 1 to 2 minutes. Slowly whisk in the milk and cook until thickened, about 3 minutes.
  2. Stir the milk mixture into the soup and simmer gently for 3 to 4 minutes.
  3. Reduce the heat to low and stir in the cheddar and American cheese a handful at a time until melted. Do not boil.
  4. Taste, adjust the seasoning and serve with bacon, pickles, tomato and toasted bun croutons.

Notes

Bun croutons: Toss 2 cubed buns with 2 tablespoons of melted butter and bake at 375°F (190°C) for 10 to 12 minutes.
Storage: Refrigerate for up to 4 days. Reheat gently to 165°F (74°C). Freezing is not recommended.
Nutrition is an estimate per serving without toppings.