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Easy Cheeseburger Soup: The Ultimate Comfort Food Recipe

Easy Cheeseburger Soup

This Easy Cheeseburger Soup is a comforting one-pot meal that captures all the savory flavors of a classic cheeseburger in a creamy, hearty soup. It's a simple recipe that delivers a big flavor payoff with minimal effort, making it a perfect family-pleasing dinner for a chilly evening. The soup features ground beef, tender potatoes, and a rich, cheesy broth that warms you from the inside out.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 pound ground beef
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups beef broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (4 ounce) can diced green chilies, undrained
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 4 cups peeled and cubed potatoes (about 2 large Russet or Yukon Gold potatoes)
  • 1 cup shredded carrots
  • 4 ounces cream cheese, softened
  • 1 cup milk
  • 2 cups shredded cheddar cheese, plus more for topping
  • Optional toppings: cooked bacon crumbles, sour cream, green onions, pickles

Equipment

  • large pot or Dutch oven
  • Wooden spoon
  • Immersion blender (optional)

Method
 

Instructions
  1. In a large pot or Dutch oven, brown the ground beef over medium-high heat. As it cooks, use a wooden spoon to break it into small crumbles. Once it's fully cooked, carefully drain off the excess grease.
  2. Add the chopped onion to the pot with the beef and continue to cook, stirring occasionally, until the onion has softened and turned translucent, which usually takes about 5-7 minutes.
  3. Stir in the minced garlic and cook for just another minute until you can smell its wonderful aroma. Be careful not to let it burn.
  4. Pour in the beef broth, the undrained can of diced tomatoes, and the undrained can of diced green chilies. Give everything a good stir to combine.
  5. Add the dried Italian seasoning, salt, and pepper.
  6. Gently add the cubed potatoes and shredded carrots to the pot. Stir them in so they are mostly submerged in the liquid.
  7. Bring the soup to a gentle boil, then immediately reduce the heat to low. Cover the pot and let it simmer for about 15-20 minutes. You'll know it's ready when you can easily pierce a potato cube with a fork.
  8. Once the potatoes are tender, remove the pot from the heat. Add the softened cream cheese. You can whisk it in vigorously or use an immersion blender to get the broth perfectly smooth and creamy.
  9. Pour in the milk and stir until it's fully incorporated.
  10. Slowly stir in the shredded cheddar cheese. Keep stirring until all the cheese is melted and the soup is velvety smooth. Have a little taste and adjust the salt and pepper if needed.
  11. Ladle your delicious cheeseburger soup into bowls. Add your favorite toppings like extra cheese, bacon crumbles, a dollop of sour cream, or some fresh green onions. Serve hot and enjoy!

Notes

For the best flavor, use 80/20 or 85/15 ground beef. Ensure cream cheese is at room temperature to prevent lumps; you can soften it in the microwave for 15-20 seconds. It is highly recommended to shred your own cheddar cheese from a block for a smoother melt. Yukon Gold potatoes hold their shape well, while Russet potatoes will break down more to naturally thicken the soup.