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Overhead view of cheeseburger soup topped with shredded cheddar and diced pickles

Cheeseburger Soup

Seasonedground beef, tender potatoes, and sharp cheddar in a rich, tangy broth, readyin under 40 minutes
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

Beef Base
  • 1.5 lbs ground beef 80/20
  • 1 medium yellow onion diced
  • 2 cloves garlic minced
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
Broth and Vegetables
  • 4 cups low-sodium beef broth
  • 3 medium russet potatoes diced
  • 2 medium carrots diced
  • 2 celery stalks diced
  • 1 tbsp yellow mustard
  • 1 tbsp Worcestershire sauce
  • 1/4 cup all-purpose flour
  • 3 tbsp butter
Dairy Finish
  • 2 cups sharp cheddar shredded from a block
  • 1 cup whole milk
  • 1/2 cup sour cream
Toppings Optional
  • Diced tomato
  • Chopped dill pickles
  • Extra cheddar
  • Sliced green onion

Method
 

  1. Brown ground beef in batches in a Dutch oven, then set aside, leaving 2 tbsp fat in the pot.
  2. Sauté onion, carrots, and celery in butter until softened.
  3. Stir in flour and cook 90 seconds until toasted and slightly darker.
  4. Whisk in beef broth gradually, then add potatoes, mustard, Worcestershire, and browned beef.
  5. Simmer uncovered 15 minutes until potatoes are fork-tender.
  6. Lower heat, stir in milk, then cheddar in small handfuls until melted.
  7. Remove from heat, stir in sour cream, adjust salt to taste.

Notes

Storage note: Refrigerate up to 3 days; do not freeze once dairy has been added.
Allergen note: Contains dairy and gluten; gluten-free swap listed above, no reliable dairy-free option.
Notes: Shred cheese from a block rather than using pre-shredded bags for a smoother melt.