Here’s a classic, tried-and-true recipe 👇
🍲 Cheeseburger Soup
Serves: 4–6
Prep Time: 15 min | Cook Time: 30–35 min
🥩 Ingredients
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1 lb ground beef (or turkey)
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1 small onion, diced
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2 cloves garlic, minced
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3 medium potatoes, peeled and diced
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1 ½ cups shredded cheddar cheese (mild or sharp)
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3 cups chicken or beef broth
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1 cup milk or half-and-half
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2 tbsp flour (for thickening)
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2 tbsp butter
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1 carrot, shredded (optional but adds sweetness)
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1 tsp salt, or to taste
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½ tsp black pepper
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Optional toppings: crispy bacon bits, green onions, extra cheese, or pickles (yes, really — it’s delicious!)
👩🍳 Instructions
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Cook the beef:
In a large pot or Dutch oven over medium heat, brown the ground beef until fully cooked. Drain grease and set aside. -
Cook veggies:
In the same pot, melt butter. Add diced onion, garlic, and carrot; cook until soft (about 3–4 minutes). -
Add potatoes & broth:
Add potatoes and broth. Bring to a boil, then reduce heat to medium-low. Cover and simmer 10–12 minutes until potatoes are tender. -
Make it creamy:
Whisk flour into milk until smooth. Slowly pour into the pot while stirring. Simmer for another 5 minutes until the soup thickens. -
Add beef & cheese:
Return cooked beef to the pot. Stir in shredded cheese until melted and creamy. Season with salt and pepper to taste. -
Serve hot:
Ladle into bowls and top with bacon, green onions, or extra cheese.
💡 Tips & Variations
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Loaded version: Add cooked bacon, a dash of mustard, or even diced pickles for full “burger” flavor!
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Extra creamy: Stir in a few tablespoons of cream cheese or sour cream at the end.
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Low-carb version: Swap potatoes for cauliflower florets.
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Thicker soup: Mash a few cooked potatoes in the pot before adding cheese.
Storage
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Keeps 3–4 days in the fridge. Reheat gently on the stove (add a splash of milk if it thickens).
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Freezing not recommended — dairy-based soups can separate when thawed.
Would you like me to give you a “bacon double cheeseburger soup” version next — ultra-rich with smoky bacon and a little mustard and pickle flavor?
