This Cheeseburger Soup is full of flavor and makes quickly on the stove. The creamy potatoes and hamburger come together to offer a flavor that is so warm and good. This comfort soup is perfect for those cold winter days.
Cheeseburger Soup has all of the ingredients one would think would go into a soup labeled "cheeseburger". There is ground beef and cheese then added in for extra deliciousness, potatoes and carrots. The soup is a chicken broth base, much like the dairy free potato soup recipe I make.
Instead of the crock pot, this creamy cheeseburger soup recipe is made on the stove. It cooks up pretty quick as the potatoes are bite sized and softens quickly.
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Ingredients
- ground beef
- potatoes - Russet
- carrots
- celery
- bacon
- chicken broth
- flour - can use gluten free flour
- heavy cream - can use dairy free heavy cream
- chives - I used dried
- salt/pepper
- butter - margarine can be used if going for dairy free
Can I use a crock pot?
Yes you can. The cooking process will take longer of course. If you make it in the crock pot, I would switch the flour for cornstarch and add it about ½ hour before ready to serve. That would give the soup time to thicken up. If the soup is thick enough for you, no cornstarch would be needed.
Use the bacon grease
The bacon can be cooked in the same pot as the soup. In fact, the bacon will be cooked first, then placed on paper towels when done. The grease will stay in the pot and have the butter and flour added to it. That will help thicken the soup.
Making the soup
The hamburger will be cooked before it is added to the soup. While the ground beef is cooking, and after the bacon grease and flour have a chance to meet, add the chicken broth and whisk. Then add in the heavy cream.
The rest of the ingredients will follow and the soup will cook on the stove until the potatoes and carrots are softened, about 20 minutes.
Tip - Melting the cheese
Seriously, I know you are all thinking that. Cheese doesn't always melt right in soup then it looks clumpy. You could use Velveeta Cheese, but quite frankly, I'm not a huge fan. The secret to melted cheese is after you add it, stir the shredded cheddar cheese in a figure 8 pattern. Also add it a little at a time and not all at once. Those two tips will help you get perfectly melted cheese.
Gluten and dairy free
This soup can be made with regular flour and regular milk products. However, I used gluten free flour and dairy free heavy cream. The results were exactly the same. There is cheese in this soup, so for completely dairy free, you will need to find dairy free cheese or omit the cheese all together.
FAQ
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
I don't think this soup freezes well because of the potatoes. Potatoes can get a grainy texture when frozen. It is up to you if you like the texture or not.
Yes you can! Follow the recipe as normal just swap the ground beef for deer meat.
Sides to serve with Cheeseburger Soup
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📖 Recipe
Cheeseburger Soup
Print PinEquipment
- 1 large pot
Ingredients
- ½ cup celery chopped
- 1 cup carrots chopped
- 1 lbs ground beef
- 2 large Russet potatoes peeled and chopped to bite sized pieces
- 5 tablespoons all purpose flour
- ¼ cup butter or margarine
- 4 cups chicken broth
- 5 strips bacon
- 1 cup heavy cream
- 1 cups cheddar cheese shredded
- 2 teaspoon chives I used dried
- 2 teaspoon salt
- 2 teaspoon black pepper
Instructions
- Cook ground beef in frying pan until no longer pink.
- Meanwhile, in a large pot, cook the bacon (cut into small pieces) until done. Using a slotted spoon, remove the bacon from the pot and place the bacon on a paper towel lined plate. Keep the grease in the pot.
- Melt the butter in the pot with the bacon grease. When completely melted, whisk in the flour until smooth.
- Slowly whisk in the chicken broth. Then stir in the heavy cream.
- Add in the cooked hamburger, carrots, potatoes, celery, salt, pepper and chives.
- Bring the soup to a boil, but make sure the boil is soft, not harsh. About medium or medium low, depending on your pot and stove. Stir occasionally.
- Cook for about 15 minutes or until potatoes are softened. It may take a little longer. We like our potatoes extremely softened so we let the soup cook for longer.
- Add bacon and stir. Cook on low for another 5 minutes.
- Remove from heat and add cheese, a little at a time and stir in a figure 8 pattern.
- Serve with crackers, more bacon and cheese if desired.
Notes
- To make this soup dairy free/gluten free, see notes in recipe.
Ruth Stiles says
I love cheeseburger soup. There are so many variations and I am excited to try this one. Thank you for sharing.
Kim says
I hope your family enjoys it! We certainly did!