Description
This Easy Cheeseburger Soup is the ultimate comfort food, combining rich flavors of ground beef, tender potatoes, creamy cheddar cheese, and a touch of spice from diced green chilies. Perfect for chilly days, this hearty soup is simple to prepare and yields a satisfying meal that the whole family will love.
Ingredients
Scale
Soup Base
- 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
Vegetables
- 4 cups peeled and cubed potatoes (about 2 large potatoes)
- 1 cup shredded carrots
Creamy Ingredients
- 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
Instructions
- Brown the ground beef: In a large pot or Dutch oven, brown the ground beef over medium-high heat, breaking it apart with a spoon. Drain off any excess grease to ensure a cleaner, less greasy soup.
- Sauté the onion: Add the chopped onion to the pot and cook until softened and translucent, about 5-7 minutes, which helps build a flavorful base.
- Add garlic: Stir in the minced garlic and cook for another minute until fragrant, releasing its aroma into the soup.
- Combine liquids and seasonings: Pour in the beef broth, diced tomatoes (with their juices), and diced green chilies (with their juices). Stir in the dried Italian seasoning, salt, and black pepper to season the soup evenly.
- Add vegetables: Add the cubed potatoes and shredded carrots to the pot, ensuring they are submerged for even cooking.
- Simmer: Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for 15-20 minutes, or until the potatoes are tender and cooked through.
- Add cream cheese: Remove the pot from the heat. Add the softened cream cheese and whisk vigorously or use an immersion blender to incorporate it smoothly, adding creaminess to the soup.
- Add milk: Pour in the milk and stir until fully combined, balancing the thickness and enriching the texture.
- Incorporate cheddar cheese: Stir in the shredded cheddar cheese until melted and smooth, giving the soup its signature cheesy flavor.
- Serve and garnish: Ladle the soup into bowls and top with extra shredded cheddar cheese, cooked bacon crumbles, sour cream, and green onions if desired. Serve immediately while hot and comforting.
Notes
- For a thicker soup, reduce the amount of milk or add a tablespoon of flour when sautéing the onions.
- You can substitute cream cheese with heavy cream for a different creaminess.
- Adjust the salt and pepper according to your taste preference.
- Use fresh herbs like parsley or chives as an alternative garnish.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove or microwave.
