Prep Time: 20 mins | Cook Time: 30 mins | Servings: 6
This cheeseburger soup is one of my most favourite comforting soups packed with seasoned ground beef, potatoes, onions, cheese. A creamy, flavorful-packed soup that is excellent for cold nights. Serve this delicious cheeseburger soup with any thick crust bread to scoop out all the goodness from the bowl! For a light meal, this is also perfect with a simple side salad. I suggest not skipping the bacon as it adds extra flair to this soup. You can also sprinkle on top some sliced green onions, even a dollop of sour cream.
Ingredients
1 lb ground beef, browned and drained
1 small onion, chopped
1 clove garlic, minced
2 carrots, peeled and grated
2 c. potatoes, peeled and cubed
1 ½ c. water
3 tbsp all-purpose flour
2 ½ c. milk (divided use)
8 oz. Velveeta, cubed
½ lb bacon crisply cooked and crumbled
1 tbsp beef bouillon granules (about 4 cubes)
½ tsp salt
HOW TO MAKE THE BEST CHEESEBURGER SOUP
Step 1: Cook the ground beef until no longer pink, crumbling the meat as it cooks. When done, drain the excess grease and set the ground beef aside.
Step 2: In a large saucepan, combine the potatoes, carrots, onion, garlic, water, beef bouillon granules, salt, and ground beef. Bring everything to a boil over medium-high heat, then decrease the heat. Simmer until the potatoes are soft. Then, whisk in the beef along with 2 cups of milk.
Step 3: Mix the flour with the rest of the half cup milk in a small bowl until smooth. Slowly whisk this into the soup.
Step 4: Bring the mixture to a boil and cook for about 2 minutes until the soup is bubbly and has thickened, stirring often.
Step 5: Decrease the heat, then add the cheese. Stir well until fully melted. Before serving, garnish the cheeseburger soup with bacon. Enjoy!
Nutrition Facts:
Calories: 568kcal | Carbohydrates: 25g | Protein: 31g | Fat: 38g | Saturated Fat: 15g | Cholesterol: 105mg | Sodium: 1363mg | Potassium: 925mg | Fiber: 3g | Sugar: 10g | Vitamin A: 3947IU | Vitamin C: 11mg | Calcium: 381mg | Iron: 4mg
Ingredients
- 1 lb ground beef, browned and drained
- 1 small onion, chopped
- 1 clove garlic, minced
- 2 carrots, peeled and grated
- 2 c. potatoes, peeled and cubed
- 1 ½ c. water
- 3 tbsp all-purpose flour
- 2 ½ c. milk (divided use)
- 8 oz. Velveeta, cubed
- ½ lb bacon crisply cooked and crumbled
- 1 tbsp beef bouillon granules (about 4 cubes)
- ½ tsp salt
Instructions
Step 1: Cook the ground beef until no longer pink, crumbling the meat as it cooks. When done, drain the excess grease and set the ground beef aside.
Step 2: In a large saucepan, combine the potatoes, carrots, onion, garlic, water, beef bouillon granules, salt, and ground beef. Bring everything to a boil over medium-high heat, then decrease the heat. Simmer until the potatoes are soft. Then, whisk in the beef along with 2 cups of milk.
Step 3: Mix the flour with the rest of the half cup milk in a small bowl until smooth. Slowly whisk this into the soup.
Step 4: Bring the mixture to a boil and cook for about 2 minutes until the soup is bubbly and has thickened, stirring often.
Step 5: Decrease the heat, then add the cheese. Stir well until fully melted. Before serving, garnish the cheeseburger soup with bacon. Enjoy!
