Cheeseburger Soup combines all the yumminess of a cheeseburger into a rich, creamy soup with potatoes.
Similar recipes for this soup call for Velveeta cheese, but I use cream cheese instead and I like the flavor a lot better.
Soups are always great on a cold day, but you’ll be making this no matter the season. It smells and tastes delicious year-round.
- 6 strips bacon
- 1 lg. onion, finely chopped
- 4 cloves garlic, minced
- 1 c. carrots, chopped or shredded
- 1 c. celery, finely chopped
- 1 tsp. dried basil
- 1 tsp. dried parsley
- 1 lb. ground beef
- 4 TB. butter, divided
- 3 c. chicken broth
- 6 medium potatoes, peeled and cubed
- 1/4 c. flour
- 3 c. milk
- 8 oz. cream cheese
- 4 c. cheddar cheese, shredded
- salt & pepper to taste
- In a large stock pot, cook bacon strips. Remove bacon to a paper towel-lined plate for later.
- Add the onions, garlic, carrots, celer, basil, and parsley. Allow to cook until onions are translucent, about 10 minutes.
- In a separate skillet, brown the ground beef, breaking up into small pieces. When cooked through, drain and set aside.
- When the vegetables are ready in the stock pot, add chicken broth, potatoes, and ground beef. Bring mixture to a boil. Reduce heat, cover, and let simmer until potatoes are soft, about 15 minutes.
- Meanwhile, in a medium saucepan, melt the butter over medium heat. Add the flour. Stir to combine, and allow to continue cooking for another 1-2 minutes.
- Slowly add the milk, stirring to prevent lumps. Allow the mixture to heat through, then add to the soup mixture in the stock pot.
- Bring the soup mixture back to a low simmer, then add the cubed cream cheese and shredded cheddar cheese. Stir mixture until melted and incorporated.
- Crumble the bacon strips into the soup. Salt and pepper to taste.