Jan has been cooking and writing about food for over 20 years. She has cooked on multiple television stations, including the Food Network.
I adore soup—it's the easiest way to feed my family, especially on weeknights when it seems almost impossible to get everyone around the table at the same time. It's so easy to let a big pot of soup simmer on the back of the stove and serve everyone as they find time between various after-school activities and after-school jobs.
This is one of my favorites because every last one of the kids love it. It's rich and hearty, filled with potatoes, veggies, ground beef, and cheese, so it seriously will fill you up. And it's perfect for the cold winter nights we're having right now. Wrapping your hands around a warm bowl of soup is a sure-fire way to shake off the winter chill.
This homemade cheeseburger soup is also simple and made primarily with pantry staples, so it's easy to throw together (in less than half an hour!) with no extra trips to the store. I always have ground beef in the freezer, and carrots, onions, celery, potatoes, and cheese are always in my fridge.
Use homemade chicken or beef broth if you have it, but you can most certainly use boxed or canned broth. That's exactly what I do myself. If I have homemade broth, great! If I don't, I just grab the blue box off the shelf. It's still incredibly delicious, and no one will care one bit.
A couple of notes for success and they're minor since this soup is so forgiving. Make sure you mix the slurry well—if it is free of lumps before you add it to the soup, your soup will thicken beautifully. Also, cut the potatoes into rather small pieces—think a bite that will fit on a soup spoon. This also makes sure they cook more quickly. Finally, don't let the soup boil once you add the sour cream, otherwise, it could break and curdle. It would still be edible but would look rather unappetizing. That's it!
Now go make a pot of soup and warm up!
Have you Tried this Recipe?
|Prep time||Cook time||Ready in||Yields|
- 1 pound ground beef
- 1 large onion, chopped
- 2 stalks celery, chopped
- 1 carrot, peeled and chopped
- 3-4 cloves garlic, finely minced
- 4 cups potatoes, diced
- 2 quarts chicken broth, divided
- 1 tablespoon kosher salt
- 2 tablespoons garlic powder
- 2 tablespoons dried thyme
- 2 tablespoons onion powder
- 1 bay leaf
- 1 tablespoon black pepper
- 2 cups tomatoes, diced
- 4 tablespoons all-purpose flour
- 4 cups cheddar cheese, shredded
- 1 cup sour cream
- In a medium to large soup pot over medium heat, brown ground beef, stirring to crumble. Cook until no pink shows and drain off excess grease.
- Add onion, celery, carrot, and garlic to the pot and stir, cooking for about 5-10 minutes or until onions are fragrant and beginning to soften.
- Add potatoes and stir. Divide the chicken broth, reserving 1 cup of the broth. Add the remainder of the broth to the pot. Stir in salt, garlic powder, thyme, onion powder, pay leaf and black pepper. Add diced tomatoes.
- Bring pot to a boil, reduce to a simmer, and simmer, stirring occasionally for about 20 minutes or until potatoes are tender.
- Make a slurry—stir flour into reserved 1 cup of chicken broth, whisking well until fully incorporated. Stir slurry into soup and stir well to fully incorporate. Bring pot back to a simmer, and simmer just at 1 minute.
- Drop shredded cheese into soup pot in handfuls, stirring between handfuls, until all the cheese is added. Stir in sour cream and remove soup from the heat. Don't let it boil after adding the sour cream. Serve immediately, garnished with another dollop of sour cream if desired.
Brown the Ground Beef
Pile on the Veggies
Mince Garlic Finely
Cut the Potatoes into Bite Sized Pieces
Add the Potatoes
Choose Good Chicken or Beef Broth
Reserve One Cup of the Broth
Add the Broth
Cheeseburger Soup Seasonings
Toss in the Seasonings
Check out the Quick Tutorial!
How to Brown Ground Beef
Make the Slurry
Add the Cheese
Stir in Sour Cream
Time to Eat!
How to Make Your Own Chicken Broth
© 2018 Jan Charles