Description
A thick, creamy, and savory soup that captures the flavor of a cheeseburger in a bowl. Ready in just 30 minutes, this weeknight staple is perfect for busy families and uses simple pantry ingredients.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 2 large russet potatoes, peeled and diced
- 4 cups low-sodium chicken broth
- 1 pound ground beef (80/20 lean-to-fat ratio)
- 1 can (14.5 oz) diced tomatoes, drained
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup heavy cream
- 1/2 cup crushed crackers or bread crumbs
- Shredded lettuce, for topping
- Dill pickle chips or chopped pickles, for topping
- Ketchup or mustard, for topping
Instructions
- Prep ingredients: Dice the onion, mince the garlic, and peel and cube the potatoes. Set out toppings in small bowls.
- Brown the beef: Heat a large skillet over medium-high heat. Add ground beef and break it up with a wooden spoon. Cook until browned and no pink remains. Drain the grease thoroughly and set beef aside.
- Sauté aromatics: In a large pot or Dutch oven, melt butter over medium heat. Add diced onion and cook for 2-3 minutes until soft. Add minced garlic and cook for 1 minute until fragrant but not browned.
- Build the base: Add diced potatoes, drained tomatoes (with juice), and chicken broth to the pot. Stir to scrape up browned bits from the bottom. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 10-12 minutes until potatoes are fork-tender.
- Combine and simmer: Add the cooked ground beef back into the pot. Stir in heavy cream and simmer for 2-3 minutes to heat through. Taste and adjust salt and pepper.
- Add cheese: Remove the pot from heat. Gradually add shredded cheddar cheese, stirring constantly until melted and smooth. Do not return to high heat to avoid grainy texture.
- Serve: Ladle soup into bowls. Top with crushed crackers, shredded lettuce, pickles, and a dollop of ketchup or mustard.
Notes
Use fresh garlic and grate your own cheese for the best texture and flavor. Russet potatoes are essential for thickening the soup naturally. If the soup is too thick, add a splash of broth or cream. For a lighter version, use half-and-half and leaner beef. This soup does not freeze well due to the dairy; store in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5
- Sodium: 800
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 35
- Fiber: 3
- Protein: 25
Keywords: cheeseburger soup, potato soup, weeknight dinner, comfort food, 30 minute meals, ground beef soup, creamy soup