Cheesy, flavorful Cheeseburger Soup is ready in just 40 minutes.  This soup recipe is a great way to sneak vegetables into a dinner your kids will love!

Cheeseburger Soup is a recipe my whole family loves.  It’s filling, easy to make, and cheesy– which is always a plus in my house.

This soup recipe comes together quickly, which makes it perfect for a busy weeknight!  Cheeseburger Soup can be on the table in 40 minutes, start to finish.

What to serve with Cheeseburger Soup:

We love Cheeseburger Soup with warm, fresh from the oven bread. 

We’ve enjoyed it with this simple 4-ingredient Soda Bread, and it would also be delicious with Honey Oatmeal Bread or Cheesy Pepper Bread. 

It’s plenty filling enough to eat on its own without any bread, though.  

This cheeseburger soup recipe originally came from The Recipe Critic.  I didn’t have any bacon in the house when I made it, so ours was bacon-less (shameful, I know!).  I’ve since made it many times with bacon, and I can tell you that it is delicious with our without it!

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Yield: 6 Servings

Cheeseburger Soup

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Cheesy, flavorful Cheeseburger Soup is ready in just 40 minutes, and is a great way to sneak vegetables into a dinner your kids will love!

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

• 1 pound ground beef
• 1 Tbsp butter
• 3 carrots, shredded
• 1/2 onion, chopped
• 2 stalks celery, chopped
• 1 teaspoon dried basil
• 2 cans chicken broth, (14.5 oz each)
• 4 cups peeled and diced potatoes
• 3 Tbsp butter
• ¼ cup all purpose flour
• 2 cups shredded cheddar cheese
• 1 cups milk
• 1/2 cup half & half
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup sour cream

Instructions

1. Brown ground beef. Drain and set aside.
2. Saute vegetables and dried basil in 1 Tbsp. butter, until tender.
3. Add broth, beef, and potatoes. Bring to a boil. Reduce heat, cover and simmer until potatoes are tender (approximately 10 minutes).
4. While potatoes are cooking, in a separate pot make a roux by melting 3 Tbsp. butter, and adding the flour. Cook and stir the roux for 3-5 minutes, until bubbly.
5. Add roux to the soup and bring to a boil. Cook and stir for 2 minutes.
6. Reduce heat to low, and add cheese, milk, half & half, and salt and pepper. Stir until cheese is melted, then remove from heat. Stir in sour cream, and serve.

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Nutrition Information:

Yield:

8

Serving Size:

1 Servings
Amount Per Serving: Calories: 632Total Fat: 39gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 143mgSodium: 933mgCarbohydrates: 36gFiber: 4gSugar: 4gProtein: 36g

The nutritional information provided here is not guaranteed to be accurate and is provided for informational (and google) purposes only.

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