Stovetop Cheeseburger Soup
Cheesy Burger Soup is a rich, creamy soup loaded with ground beef, melted cheese, and savory seasonings. It delivers all the comforting flavors of a classic burger in a bowl.
Servings 6
Calories 580kcal
Equipment
Ingredients
- 1 pound Ground beef
- 2 tablespoon Butter
- 1 small Onion
- 1 cup Carrots Julienne
- 2 teaspoon Basil
- 1 teaspoon Oregano
- ½ teaspoon Garlic Powder
- ½ teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- 3 cups Chicken Broth
- 4 cups Potatoes - about 2 pounds Russet peeled and diced
- 4 ounce Cream Cheese Diced
- 8 ounce Velveeta Cubed
- 4 ounce Cheddar Cheese
- 1/2 cup Half and Half
- Optional Bacon, Cheddar Cheese, and Green Onions.
Instructions
- Brown ground beef, drain fat, and set aside.1 pound Ground beef
- In the same pan, add butter, onion and carrots. Saute for 5 minutes until the onions become translucent.2 tablespoon Butter, 1 small Onion, 1 cup Carrots
- Add basil, oregano, garlic powder, salt, black pepper, ground beef, chicken broth, and potatoes.2 teaspoon Basil, 1 teaspoon Oregano, ½ teaspoon Garlic Powder, ½ teaspoon Kosher Salt, ½ teaspoon Black Pepper, 3 cups Chicken Broth, 4 cups Potatoes - about 2 pounds Russet peeled and diced
- Cover and bring the mixture to a boil. Lower heat and simmer until potatoes are fork tender, about 15 minutes. Add milk, Velveeta, cream cheese, and cheddar cheese. Stir until all the cheese has melted.4 ounce Cream Cheese, 8 ounce Velveeta, 4 ounce Cheddar Cheese, 1/2 cup Half and Half
- Ladle out two cups of the soup and pulse 2 - 3 times in a blender. Return the blended soup back to the pot. Optional - Garnish with green onions, crispy bacon and cheese.Optional Bacon, Cheddar Cheese, and Green Onions.
Notes
Cream Cheese: Leave the cream cheese and the Velveeta cheese out on the counter for at least 30 minutes before you start cooking. This will make it easier to blend into the soup, ensuring a smooth, creamy consistency.
Potatoes: Cut the potatoes into uniform cubes so they cook evenly and become tender at the same time.
Instant Pot - You'll use the saute function for the first three steps. Add the lid, lock and seal. Set to manual and 5 minutes. Allow a natural release for 10 minutes and then a quick release. Add the cheese and stir until it all melts. Finally, ladle out two cups of the soup and pulse 2 - 3 times in a blender. Return the blended soup back to the pot.
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Nutrition
Calories: 580kcal | Carbohydrates: 29g | Protein: 30g | Fat: 39g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 1719mg | Potassium: 933mg | Fiber: 2g | Sugar: 7g | Vitamin A: 4577IU | Vitamin C: 8mg | Calcium: 438mg | Iron: 3mg
