Simple Creamy Cheeseburger Soup is a soup that the whole family will love! It’s the classic all-American cheeseburger in soup form. This simple recipe is fool-proof and easy to follow so you will have more time to spend with your family outside of the kitchen.
I was a little skeptical the first time I heard about cheeseburger soup. My sister Janean brought a cheesebuger soup to a family dinner and told me it is one of her family’s favorite soups. I ladled a small serving into my bowl fulling expecting that I would have to give her a courteous smile and tell her I liked even though I didn’t. Boy was I wrong, after I dipped my spoon into the soup and tasted the soup, I was pleasantly surprised by how creamy and flavorful it actually was. Once I finished the soup in my bowl, I went back for more.
My husband and most of my kids (the ones who actually like to eat food instead of just candy) love the soup too. So I made this Simple Creamy Cheeseburger Soup a few days later and the rest is history.
My Recipe Confessions:
- When I am in a crunch for time, I like to use the southern style hash browns. They cook fast and they eliminate all the work of peeling and dicing potatoes. I also like to use the matchstick carrots you can buy at the grocery store.
- 2. I put the whipping cream in the microwave for forty-five seconds to eliminate the chance of the cream curdling. You should not substitute the whipping cream with half and half or low-fat milk. Because of the lower fat content in the half and half and low-fat milk, the soup will curdle.
I hope you find these tips helpful when you make your Simple Creamy Cheeseburger Soup for your family.
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With love from my kitchen to yours,
Simple Creamy Cheeseburger Soup
2 lbs. of ground beef (I prefer lean)
5 tbsp. of butter
1 cup of carrots, diced
1/2 cup of celery, chopped
1 medium yellow onion, diced
1/3 cup of all-purpose flour
5 cups of chicken broth
1/2 cup of pickle juice
1 (14.5 oz.) can of diced tomatoes
4 cups of diced potatoes (I use the frozen southern style hash browns)
2 tbsp. of yellow mustard
1 tsp. of garlic powder
1 tsp. of salt
1/2 tsp. of pepper
1 tsp. of parsley
3 cups of cheese
2 cups of whipping cream, room temp.
- In a medium pan, brown the brown the ground beef. Transfer the meat to a bowl and set aside.
- Add the butter, carrots, celery, and onion to the pan and saute the vegetables over medium heat. Once the vegetables are fork tender, add the flour and stir continuously for 1-2 minutes so the flour doesn’t stick to the bottom of the pan.
- Stir in the broth and whisk until the flour is completely dissolved. Add the potatoes, tomatoes, ground beef and pickle juice to the soup. Cover and simmer for 10 minutes.
- Add the remaining ingredients and stir until the cheese melts. Remove from heat and serve.
Try Loaded Baked Potato Soup Next!