Description
A hearty and creamy homemade cheeseburger soup loaded with ground beef, tender baby potatoes, and sharp cheddar cheese. This comforting soup combines sautéed aromatics, crispy bacon, and a rich roux-based cream sauce, making it a perfect meal for chilly days.
Ingredients
Scale
Meat and Dairy
- 1 lb ground beef
- 1 cup shredded sharp cheddar cheese
- 5 slices cooked bacon, crumbled
- 1 cup heavy cream
- 4 tablespoons butter (divided)
Vegetables
- 3 cups baby potatoes, halved if large
- 2 carrots, diced
- 2 celery stalks, diced
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 2 green onions, chopped (for garnish)
Pantry Items
- 4 cups chicken broth
- 1/4 cup all-purpose flour
- Salt and pepper to taste
Instructions
- Sauté Aromatics: In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the chopped onion, minced garlic, diced carrots, and diced celery. Cook for 5-7 minutes until the vegetables soften and become fragrant.
- Brown the Beef: Push the sautéed vegetables to one side of the pot and add ground beef to the other side. Cook the beef thoroughly until browned, breaking it apart as it cooks. Drain any excess grease from the pot.
- Add Potatoes and Broth: Stir the baby potatoes into the pot with the beef and vegetables. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat and simmer uncovered for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- Make the Roux: In a separate small saucepan, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes to form a roux. Slowly whisk in the heavy cream until the mixture is smooth and begins to thicken slightly.
- Combine and Melt Cheese: Pour the roux and cream mixture into the soup pot and stir well to combine. Add the shredded sharp cheddar cheese and stir continuously until the cheese has fully melted. Simmer the soup gently for another 5 minutes on low heat to thicken and develop flavor.
- Add Bacon and Season: Stir in the crumbled cooked bacon. Season the soup with salt and freshly ground pepper to your taste. Serve the soup hot, garnished with chopped green onions and additional cheese if desired.
Notes
- For a lighter version, reduce heavy cream or substitute with half-and-half.
- Use pre-cooked bacon for convenience and better texture.
- Baby potatoes can be substituted with cubed Yukon Gold potatoes.
- If the soup is too thick, add more chicken broth to reach desired consistency.
- Can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
