Creamy Cheeseburger Soup Recipe – From Scratch
This creamy cheeseburger soup recipe is one of our family’s favorite soups. Made all from scratch, with no prepackaged ingredients, this soup is hearty, delicious and healthy as well. Onions, garlic, carrots and potatoes are sauteed in beef tallow or butter, then cooked in beef broth with spices, and finished with heavy cream and cheese. Thickened with a cornstarch slurry, this soup is thick, creamy and sure to stick to your ribs. Serve this soup with a slice of sourdough cornbread or sourdough bread and you’ll have a nourishing, satisfying, comforting meal that your whole family will love.
Our family grows or raises most of our own food on our 40-acre homestead in Nebraska. We have a large garden and every year we grow lots of onions, garlic, potatoes, celery and carrots. We also milk a couple Jersey cows, make most of our own cheese, and raise our own meat so anytime we find an old recipe like this cheeseburger soup that can be made from ingredients we produce, we make it as often as we can!
Why You’ll Love This Recipe
- Simple and Easy Recipe – this cheeseburger soup can be made in just a few minutes with staple ingredients stored in the pantry, making it the perfect weeknight meal. It’s a very flexible recipe, and you can add more or less of each ingredient and it still tastes delicious.
- Even Better Leftover – this cheesy soup is even better the next day when the amazing flavor of the broth has had time to fully incorporate with the veggies.
- Slow Cooker Option – you can combine all the veggies and broth together in a slow cooker for a few hours on a low setting, and then add the cream and cheese right before serving. It’s always nice to have a make ahead option so you can come home after a long day to a warm meal.
- Made With Ingredients We Produce – I’m always looking for creative ways to use the food that we produce on our own homestead with little to no need for purchasing anything from the grocery stores. Everything but the spices in this recipe is something we produce on our own homestead. We grow the onions, garlic, potatoes, celery and carrots in the garden. We can our own beef stock and get the cream from our Jersey cows. The only thing we purchase for this recipe is the salt, pepper, paprika and cornstarch.
- Hearty – beef, veggies, broth, and dairy are combined in this great recipe that will stick to your ribs and leave you feeling full. Perfect for a cold winter’s night.
Ingredients
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Tools
Favorite Sourdough Recipes:
How to Make This Easy Cheeseburger Soup
In a large stock pot with a heavy bottom or a large dutch oven, melt butter or beef tallow over medium heat.
Add the hamburger, diced onion, garlic, and celery and saute until the hamburger is brown.
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Add diced potatoes, and carrots and saute until partially tender, stirring occasionally so they don’t stick to the bottom of the pan. I like to add a lid to help them cook a little faster.
Once the veggies are tender in the soup pot, add the bone broth and bring to a low simmer over low heat until the veggies are completely done.
Add the cornstarch or flour to the cream and shake or mix well.
Add this cream slurry to the soup along with the salt, pepper, and paprika and warm through to allow the flavors to blend and the soup to thicken.
Turn off the heat, add shredded cheese, and stir until the cheese is melted. Serve with a slice of sourdough bread, or sourdough garlic toast, and you have a comforting, delicious meal.
Leftover soup can be stored in an airtight container for up to a week in the refrigerator or frozen for up to three months.
If you try this recipe and love it, please come back and give it 5 stars! Tag me on Instagram @wagonwheelhomestead21. I can’t wait to see what all you make!
Tips
- If cooking for a crowd, add more meat, veggies, and broth and bulk up the soup, or make several batches in an electric roaster to serve for a fall get together. And don’t forget to use a roaster liner so the soup doesn’t stick to the roaster.
- You can also stir some sour cream into this decadent soup to make it even more creamy.
- This comforting soup is delicious served with a slice of sourdough cornbread with fresh butter and honey.
- This soup is also delicious when served in sourdough bread bowls.
- I prefer to shred my own cheese instead of using pre-shredded cheeses, as it is fresher and doesn’t contain any anti-caking agents.
- Your soup will thicken as it cools, but if you want it even thicker, feel free to add more cornstarch or flour mixed into water or milk. This will make the soup thicker.
- You don’t have to measure your veggies exactly. Feel free to throw a few more in if needed, and you can always add a little more broth or water for them to cook in. This really is a flexible recipe.
- Find more of our favorite from-scratch healthy recipes here.
More Recipes Like This
Creamy Cheeseburger Soup Recipe – From Scratch
Equipment
- 1 Large pot or dutch oven
- 1 cutting board
- 1 sharp knife
- 1 measuring cups and spoons
- 1 Wooden spoon
- 1 Ladle
Ingredients
- 1 lb. lean ground beef
- 1 medium onion, chopped
- 4 cloves garlic, chopped
- 3 medium carrots, chopped
- 3 medium carrots, chopped
- 4 medium potatoes, diced
- 4 cups beef broth
- 1 1/2 cups heavy cream (or half and half)
- 3 Tbl. 3 Tbl. constarch or all-purpose flour
- 2 cups cheddar cheese, shredded
Instructions
- In a large stock pot with a heavy bottom or a large dutch oven, melt butter or beef tallow over medium heat.
- Add diced potatoes, and carrots and saute until partially tender, stirring occasionally so they don't stick to the bottom of the pan. I like to add a lid to help them cook a little faster.
- Once the veggies are tender in the soup pot, add the bone broth and bring to a low simmer over low heat until the veggies are completely done.
- Add the cornstarch or flour to the cream and shake or mix well.
- Add this cream slurry to the soup along with the salt, pepper, and paprika and warm through to allow the flavors to blend and the soup to thicken.
- Turn off the heat, add shredded cheese, and stir until the cheese is melted.
- Serve with a slice of sourdough bread, or sourdough garlic toast, and you have a comforting, delicious meal.
- Leftover soup can be stored in an airtight container for up to a week in the refrigerator or frozen for up to three months.
- If you try this recipe and love it, please come back and give it 5 stars! Tag me on Instagram @wagonwheelhomestead21. I can’t wait to see what all you make!
Notes
- If cooking for a crowd, add more meat, veggies, and broth and bulk up the soup, or make several batches in an electric roaster to serve for a fall get together. Don’t forget to use a roaster liner so the soup doesn’t stick to the roaster.
- You can also stir some sour cream into this decadent soup to make it even more creamy.
- This comforting soup is delicious served with a slice of sourdough cornbread with fresh butter and honey.
- This soup is also delicious when served in sourdough bread bowls.
- I prefer to shred my own cheese instead of using pre-shredded cheeses, as it is fresher and doesn’t contain any anti-caking agents.
- Your soup will thicken as it cools, but if you want it even thicker, feel free to add more cornstarch or flour mixed into water or milk. This will make the soup thicker.
- You don’t have to measure your veggies exactly. Feel free to throw a few more in if needed, and you can always add a little more broth or water for them to cook in. This really is a flexible recipe.
- Find more of our favorite from-scratch healthy recipes here.
