Easy Cheeseburger Soup
A quick and comforting soup that combines the delicious flavors of a cheeseburger with hearty vegetables, perfect for chilly days.
Ingredients
Main Ingredients
- 1 pound ground beef Or use ground turkey or chicken for a leaner option.
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth Can swap for vegetable broth.
- 1 14.5 ounce can diced tomatoes, undrained Fresh tomatoes can be used if in season.
- 1 4-ounce can diced green chilies, undrained
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt Or to taste.
- ¼ teaspoon black pepper Or to taste.
- 4 cups peeled and cubed potatoes (about 2 large potatoes). Can use sweet potatoes or cauliflower for a twist.
- 1 cup shredded carrots
- 4 ounces cream cheese, softened Greek yogurt can be substituted for a lighter version.
- 1 cup milk
- 2 cups shredded cheddar cheese Plus more for topping.
Optional Toppings
- to taste cooked bacon crumbles For extra flavor.
- to taste sour cream
- to taste green onions
Instructions
Preparation
- Prep your workspace and gather all ingredients and cooking tools.
- In a large pot, heat it over medium-high heat and add the ground beef. Cook for about 5-7 minutes, breaking it apart until no longer pink. Drain excess grease.
- Add chopped onion and sauté for about 5-7 minutes until softened. Add minced garlic and cook for another minute.
Cooking
- Pour in the beef broth, undrained diced tomatoes, and diced green chilies. Stir and add dried Italian seasoning, salt, and black pepper.
- Add cubed potatoes and shredded carrots, stirring to combine.
- Bring to a boil, then reduce heat and let simmer for 15-20 minutes until potatoes are tender.
- Remove from heat and stir in softened cream cheese until smooth.
- Add milk and stir until well combined.
- Add shredded cheddar cheese, stirring until melted completely.
- Ladle the soup into bowls and top with extra cheddar cheese and optional toppings.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for 2-3 months. Reheat slowly, adding milk if necessary.