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How to Make Homemade Cheeseburger Soup
Cozy up on a cold night with some delicious cheeseburger soup! The flavors are amazing when they simmer in the pot. Make sure to also try our chicken gnocchi soup and ham potato soup recipe too!
It’s very basic ingredients that work so well together.
Cheeseburger Soup
Servings 6
Ingredients
- 1 pound ground beef
- ½ cup chopped onion
- 2 tsp smoked paprika
- 2 tsp garlic powder
- 5 cups chicken broth
- 4 cups diced potatoes
- 4 cups cheddar cheese
- 1 Tbsp corn starch
- 1 ½ Tbsp dried parsley
Instructions
- In a medium sized skillet, combine the ground beef, onion, paprika, and garlic powder. Use a spatula to break apart the ground beef and cook until it is browned and fully cooked. Set aside.
- Dump the diced potatoes into a large pot and cover with the chicken broth. Cook the potatoes on medium high heat for 10 minutes or until the chicken broth is bubbling.
- Add the cheddar cheese and stir the broth mixture constantly until the cheese is completely melted.
- Stir in the ground beef mixture, corn starch, and dried parsley until the ground beef is evenly distributed in the soup.
- Continue stirring the soup until it begins to bubble.
- Remove from the burner, top with a sprinkle of parsley, serve, and enjoy!
Notes
This recipe forgoes any need for butter to make it a little healthier.
• You can store this soup in the fridge for up to five days. You can reheat this soup on the stovetop by adding ¼ – ½ cup of water and stirring the soup consistently until it begins to bubble.
• You can use mild, medium, or sharp cheddar cheese in this recipe depending on your sharpness preference.
• I like to use lean ground beef in this recipe, but any ground beef will work just fine.
• Smoked paprika adds just a hint of smokiness to this recipe, adding a great undertone to the savory cheddar cheese.
• You can store this soup in the fridge for up to five days. You can reheat this soup on the stovetop by adding ¼ – ½ cup of water and stirring the soup consistently until it begins to bubble.
• You can use mild, medium, or sharp cheddar cheese in this recipe depending on your sharpness preference.
• I like to use lean ground beef in this recipe, but any ground beef will work just fine.
• Smoked paprika adds just a hint of smokiness to this recipe, adding a great undertone to the savory cheddar cheese.
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