This hearty Cheeseburger Soup is the ultimate comfort food dinner! Our recipe uses real cheddar cheese with ground beef and tender potatoes. It’s a family friendly meal that everyone will love!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 cup diced onion
- 1/2 cup diced celery
- 2 large russet potatoes (you’ll need about 3 heaping cups of diced potatoes, we leave the skin on but you can peel if you like)
- 2 teaspoons dried oregano
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons garlic powder
- Freshly ground black pepper to taste
- 2 tablespoons flour
- 4 cups chicken broth (you can use beef broth, too)
- 1/2 cup heavy cream
- 15 ounce can diced tomatoes (with juice)
- 4 ounces cream cheese, room temperature
- 3 cups shredded cheddar cheese, (2 cups go in soup, 1 cup for topping)
Instructions
- Add the olive oil to a large pot or dutch oven over medium heat. Add the ground beef, pressing down slightly into an even layer. Let the ground beef cook (without breaking up) for 5 minutes until a brown crust forms on the bottom. Now break the beef apart into large crumbles. Drain all but 1 tablespoon of the grease from the pot.
- Add the onions, celery and potatoes, stirring in with the ground beef, and let cook for 5 minutes. Sprinkle in the flour, stir and let cook for 1 minute longer.
- Pour in the chicken broth while stirring and scraping up the bottom of the pot. Add the diced tomatoes and bring to a simmer. Let the soup simmer, partially covered for 15 minutes. Stir once in between cooking so the potatoes don’t stick to the bottom of the pot.
- Whisk in the softened cream cheese until it’s melted into the soup. Add 2 cups of the shredded cheese, 1 cup at a time, whisking until combined with the soup. Pour in the heavy cream and stir.
- Simmer for 5 minutes, uncovered, taste for seasonings and adjust if needed.
- Garnish the soup with the remaining shredded cheese and desired toppings. See the post for topping ideas.
Recipe Notes
Store: Store leftover soup in an air tight container in the refrigerator for up to 4 days.
Reheat: Reheat the soup in the microwave until warmed through.
- Category: Soup
- Method: stove top
- Cuisine: American
