Cheeseburger Soup

1. Heat a large soup pot over medium-high heat.

2. Add ground beef and cook for 5–7 minutes, breaking it apart into small pieces.

3. Drain excess fat if needed.

4. Season lightly with salt and pepper.

1. Add diced onion, carrot, and celery to the pot.

2. Cook for 4–5 minutes until vegetables soften.

3. Add garlic and cook 30 seconds, until fragrant.

1. Stir in the cubed potatoes.

2. Add the broth, then bring to a gentle boil.

3. Reduce heat and simmer for 12–15 minutes, or until potatoes are tender.

1. In a small saucepan, melt butter over medium heat.

2. Whisk in the flour and cook for 1–2 minutes, forming a thick paste.

3. Slowly whisk in 1 cup of the hot broth from the soup pot until smooth.

4. Add the roux mixture back into the main pot.

1. Reduce heat to low.

2. Stir in:

   • Milk

   • Cheddar cheese

   • American/Colby cheese (if using)

   • Sour cream

   • Ketchup

   • Dijon mustard

   • Worcestershire

   • Paprika

3. Stir gently until cheese is fully melted and soup is creamy.

4. Do not boil once dairy is added — it can curdle.

Season with:

• More salt & pepper

• Extra Worcestershire for umami

• More cheese for richness

• A splash of milk for thinning if too thick

Ladle into bowls and top with:

• Crumbled bacon

• Pickles

• Green onions

• Extra cheese

• Diced tomato (like a burger topper!)

Serve with crusty bread, pretzel rolls, or toasted buns.

• Serve with:

  • Garlic bread

  • Salad with ranch or Caesar dressing

  • Warm pretzel bites

• Make it into a cheeseburger night with slider toppings on the side.

• Lighter version: Use turkey and reduce cheese by half.

• Low-carb: Replace potatoes with cauliflower florets.

• Spicy: Add jalapeños or pepper jack cheese.

• Gluten-free: Use cornstarch slurry instead of roux.

• Vegetarian: Use plant-based ground and vegetable broth.