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There’s nothing like the smell of Cheeseburger Soup bubbling away on the stove when the weather turns chilly. I still remember the first time I made this – it was one of those gloomy afternoons where my stomach was growling for something cozy and familiar, but I wanted more than just a plain old burger. That’s when this magic happened! The creamy, cheesy broth packed with all your favorite burger flavors, plus hearty potatoes and carrots? Absolute perfection. And here’s my favorite part – my lentil and mushroom version tastes just as indulgent as the classic, so everyone at the table gets that warm hug in a bowl. Trust me, one spoonful and you’ll be hooked.
Why You’ll Love This Cheeseburger Soup
This soup is a game-changer for so many reasons! Here’s why it’s a must-try:
- Hearty and filling: Packed with potatoes, carrots, and your choice of ground beef or lentils and mushrooms, it’s a meal in itself.
- Customizable: Make it classic or vegetarian – both versions are equally delicious.
- Quick and easy: Ready in under an hour, perfect for busy weeknights.
- Family-friendly: Kids and adults alike go crazy for the cheesy, burger-inspired flavors.
Seriously, it’s comfort food at its finest!
Cheeseburger Soup Ingredients
Here’s everything you’ll need to make this cozy masterpiece. I’ve listed both the classic and vegetarian options separately so you can pick your adventure! All measurements are exact – no guesswork needed.
For the classic version
- 1 lb ground beef (80/20 blend works best for flavor)
- 1 medium yellow onion, diced small (about 1 cup)
For the vegetarian version
- 1 cup brown or green lentils (soaked for 30 minutes)
- 1 cup cremini mushrooms, sliced (baby bellas work too!)
Everything else you’ll need
- 2 cloves garlic, minced (or 1 tsp garlic powder in a pinch)
- 3 cups russet potatoes, diced into ½-inch cubes
- 2 cups carrots, sliced into coins (about 3 medium carrots)
- 4 cups chicken broth (or veggie broth for vegetarian)
- 1 cup whole milk (the extra fat helps the cheese melt perfectly)
- 2 cups sharp cheddar cheese, shredded (buy blocks and shred yourself!)
- 1 tbsp Worcestershire sauce (vegetarians: use soy sauce instead)
- 1 tsp yellow mustard (trust me, it makes all the difference)
- Salt and black pepper to taste
See? Nothing fancy – just good, honest ingredients that come together to make something magical!
Equipment You’ll Need
You won’t need any fancy gadgets for this cozy soup – just grab these basics from your kitchen:
- A large pot (at least 5 quarts – this soup likes to bubble happily)
- Wooden spoon (perfect for scraping up those tasty browned bits)
- Measuring cups and spoons (cheese deserves precision!)
- Sharp knife (for dicing all those veggies)
That’s it! Now let’s get cooking.
How to Make Cheeseburger Soup
Alright, let’s turn these ingredients into the cheesiest, most comforting bowl of soup you’ve ever had! I’ll walk you through each step – it’s so easy, you’ll wonder why you haven’t been making this every week.
Step 1: Cook the Base
First, grab your big pot and crank the heat to medium-high. If you’re going classic, add the ground beef and break it up with your wooden spoon. Let it get nice and browned (about 5 minutes), then drain off any excess fat – we want flavor, not grease! For my vegetarian friends, toss in those soaked lentils and sliced mushrooms instead. Cook until the mushrooms get that gorgeous golden color and the lentils are slightly softened (about 6-7 minutes).
Step 2: Add Vegetables and Broth
Now the fun begins! Throw in your diced onion and garlic, stirring until they’re soft and fragrant (about 2 minutes). Then add your potato cubes and carrot coins – I love how colorful this looks already! Pour in the broth, give it a good stir, and bring everything to a gentle boil. Reduce heat to medium-low, cover, and let it simmer for 15 minutes. You’ll know it’s ready when the potatoes yield easily to a fork.
Step 3: Finish with Cheese and Seasoning
Here comes the magic! Lower the heat to its lowest setting – this is crucial so the cheese doesn’t get grainy. Slowly stir in the milk, then gradually add handfuls of shredded cheddar, stirring constantly until it’s all melted into creamy perfection. Now add your Worcestershire (or soy sauce) and that sneaky teaspoon of mustard – it gives just the right tang! Taste and adjust salt and pepper as needed. Pro tip: let it sit for 5 minutes off heat before serving – the flavors marry beautifully!
Tips for Perfect Cheeseburger Soup
After making this soup more times than I can count, I’ve picked up some tricks that take it from good to “oh wow!” Here are my can’t-miss tips:
- Thicken it up: For extra creaminess, mash about ¼ of the cooked potatoes against the pot before adding cheese. Instant velvety texture!
- Cheese matters: Always shred your own cheddar – pre-shredded stuff has anti-caking agents that make melting tricky.
- Garnish game: Top with extra shredded cheese, crumbled bacon (even for the veggie version!), and a dollop of sour cream.
- Leftover magic: The flavors deepen overnight – just reheat gently to keep the cheese smooth.
Follow these and you’ll have soup that’ll make everyone ask for seconds!
Cheeseburger Soup Variations
One of the best things about this soup is how easy it is to tweak! Here are some fun twists to make it your own:
- Bacon lovers: Sprinkle crispy bacon bits on top – they add a salty crunch that’s irresistible.
- Pickle power: Stir in diced dill pickles for a tangy punch that screams “cheeseburger.”
- Spice it up: Add a few dashes of hot sauce or a pinch of red pepper flakes for a kick.
- Extra veggies: Toss in some diced celery or bell peppers for added crunch and flavor.
Get creative – this soup is your canvas!
Serving and Storing Cheeseburger Soup
Oh, the joy of ladling this steamy, cheesy goodness into bowls! I always serve mine with thick slices of crusty bread for dipping – that first tear of warm bread into the creamy soup is pure bliss. A simple green salad on the side cuts through the richness perfectly. Got leftovers? (Rare in my house!) Store cooled soup in an airtight container in the fridge for up to 3 days. When reheating, go low and slow – medium heat with frequent stirring keeps the cheese smooth. If it thickens, just splash in a little extra milk or broth.
Cheeseburger Soup Nutrition
Here’s the scoop on what’s in your bowl! These numbers are estimates based on the classic version (per serving): about 420 calories, 24g protein, and all that cheesy goodness. Remember – exact nutrition varies depending on your ingredients (like using low-fat milk or extra-lean beef). The vegetarian version clocks in slightly lighter thanks to those fiber-packed lentils!
Cheeseburger Soup FAQs
I get asked about this soup all the time – here are the answers to the most common questions that pop up!
Can I freeze Cheeseburger Soup?
Yes! But here’s the trick – freeze it before adding the dairy. The cheese and milk can separate when thawed. Just freeze the veggie-and-broth base, then when you’re ready to eat, reheat it and stir in fresh milk and cheese. Works like a charm!
Can I use plant-based cheese?
Absolutely! I’ve had great results with vegan cheddar shreds. Just make sure to pick a brand that melts well (some can be stubborn). The trick is adding it slowly over very low heat while stirring constantly.
How do I make this gluten-free?
Easy peasy! Just double-check your Worcestershire sauce – some brands contain wheat. Look for a gluten-free version or swap it with tamari or coconut aminos. Everything else in the recipe is naturally gluten-free!
Final Thoughts
There you have it – my go-to recipe when I need a big bowl of comfort! I’d love to hear how yours turns out. Snap a photo and tag me or leave a rating if you try it. Nothing makes me happier than seeing this cheesy goodness in your kitchens!
