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Cheeseburger Soup

Cheeseburger soup is a creamy stovetop soup with browned ground beef, tender russet potatoes, and sharp cheddar. A 5-quart Dutch oven brings the vegetables and broth together before milk, cheese, and sour cream make the soup rich and smooth.
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Prep Time 20 minutes
Cook Time 33 minutes
Total Time 53 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef 85% lean
  • 3 tbsp butter
  • 1 yellow onion medium, diced
  • 2 carrots medium, peeled and diced
  • 2 celery ribs, diced
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp yellow mustard
  • 1.5 lb russet potatoes about 3 medium, peeled and cut into 1/2-inch cubes
  • 2 cups whole milk
  • 8 oz sharp cheddar cheese freshly shredded
  • 0.5 cup sour cream

Equipment

  • 1 5-quart Dutch oven

Method
 

  1. In a 5-quart Dutch oven over medium-high heat, cook the ground beef, breaking it up, for 7–9 minutes until browned and it reaches 160°F.
  2. Transfer the beef to a plate and drain all but about 1 tablespoon of fat from the pot.
  3. Add the butter, onion, carrots, and celery to the pot and cook over medium heat for 5–7 minutes until softened.
  4. Stir in the salt, pepper, and garlic and cook for 30 seconds.
  5. Stir in the flour and cook for 1 minute.
  6. Gradually stir in the chicken broth, scraping up any browned bits.
  7. Add the Worcestershire sauce, mustard, and potatoes.
  8. Bring to a boil, reduce the heat to low, cover, and simmer for 12–15 minutes until the potatoes are tender.
  9. Stir in the cooked beef and milk and simmer gently over medium-low heat for 3–5 minutes until hot; do not let the soup boil.
  10. Remove the pot from the heat and stir in the cheddar until melted.
  11. Stir in the sour cream until smooth.

Notes

For a smooth finish, keep the soup from boiling after adding the milk and dairy. Refrigerate leftovers for 3–4 days; freezing is not recommended because the dairy can separate. For a gluten-free variation, use a cup-for-cup gluten-free flour blend in place of the all-purpose flour.