Cheeseburger Soup Recipe
Ingredients
- 6 slices bacon
- 1 onion (chopped)
- 1 carrot (chopped)
- 2 ribs celery (chopped)
- 1 teaspoon Italian seasoning (store-bought or homemade)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground paprika
- 1 teaspoon kosher salt (divided)
- 3 cloves garlic (minced)
- 1 pound lean ground beef
- 4 Yukon gold potatoes (peeled and chopped into chunks (about 3 cups))
- 1 tablespoon Worcestershire sauce
- 1½ tablespoons mustard
- 4 cups low-sodium chicken broth (plus more if needed.)
- 2 tablespoons unsalted butter (¼ stick)
- ⅓ cup all-purpose flour
- 1½ cups milk
- 2 cups shredded Velveeta cheddar cheese (plus more for topping)
- Chopped green onion (for topping)
Instructions
- 1
Cook the bacon until crispy in a large Dutch oven set over medium-high heat.
- 2
Drain
- 3
Remove the bacon from the pot, and drain on a paper towel-lined plate. Crumble when cooled.
- 4
Add in the onion, carrot, celery, Italian seasoning, garlic powder, onion powder, paprika, and salt. Cook for a few minutes until softened.
- 5
Cook
- 6
Add in the garlic and cook for another minute.
- 7
Brown
- 8
Add in the ground beef and cook until browned. Drain any excess grease.
- 9
Stir in the potatoes, Worcestershire sauce, mustard, and chicken broth.
- 10
Simmer
- 11
Bring the mixture to a boil. Then, reduce to a simmer. Cover, and cook for 15 minutes.
15 min - 12
Heat
- 13
Meanwhile, heat the butter in a small saucepan over medium heat.
- 14
Whisk in the flour.
- 15
Pour
- 16
Then, gradually pour in the milk while whisking the mixture until smooth. Continue to whisk until the mixture thickens.
- 17
Stir in the cheese. Then, pour the cheese mixture into the soup and stir.
- 18
Thicken
- 19
Let the soup sit for a few more minutes to allow it to thicken.
- 20
Thin
- 21
If needed, add more chicken broth to thin out the consistency.
- 22
Taste and add more salt if needed.
- 23
Top with bacon crumbles, cheddar cheese, and green onion.
Nutrition
Per serving (based on 6 servings)
