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.
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 ½ 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.
