The Proper Cheeseburger Soup All the Fixings None of the Bun

The Proper Cheeseburger Comfort Soup

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Preparation time:20 Mins

Cooking time:40 Mins

Servings:6 servings

Ingredients:

• 1 tbsp Olive Oil (or neutral cooking oil)
• 1 lb Ground Beef (80/20 mix recommended for flavour)
• 1 tsp Kosher Salt (plus more for seasoning)
• ½ tsp Freshly Ground Black Pepper
• 1 cup Yellow Onion, finely diced
• ½ cup Carrots, finely diced
• ½ cup Celery, finely diced
• 4 tbsp Unsalted Butter
• 4 tbsp All-Purpose Flour
• 4 cups Low-Sodium Beef Broth (or Chicken Broth)
• 2 cups Russet Potatoes, peeled and diced into ½-inch cubes
• 1 tbsp Worcestershire Sauce
• 1 tsp Mustard Powder
• 1 cup Whole Milk (or half and-half/single cream)
• 4 oz Cream Cheese, cubed and softened
• 8 oz Sharp Cheddar Cheese, freshly grated
• 4 slices Crispy Smoked Bacon, crumbled (for garnish)
• ¼ cup Dill Pickles (Gherkins), thinly sliced or chopped (for garnish)
• 2 tbsp Fresh Chives or Green Onions, finely sliced (for garnish)

Instructions:

• Heat the olive oil in the Dutch oven over medium high heat. Add the ground beef, breaking it up with a spoon. Season generously with salt and pepper. Cook until the beef is thoroughly browned (about 5 7 minutes). Drain off any excess grease from the pot. Remove the beef and set it aside, leaving about 1 tbsp of residual fat in the pot. Reduce the heat to medium. Add the diced onion, carrot, and celery (the mirepoix). Sauté for 7 8 minutes until the vegetables are softened but not browned.
• Add the butter to the vegetables. Once melted, sprinkle in the all-purpose flour. Stir constantly with a whisk or wooden spoon for 2 3 minutes, creating a smooth paste (the roux). Cook the roux until the raw flour smell is gone and it lightens slightly, ensuring it doesn't burn.
• Slowly whisk in the beef broth, pouring gradually to ensure the roux dissolves without clumping. Increase the heat to bring the mixture to a gentle simmer. Add the diced potatoes, Worcestershire sauce, and mustard powder. Return the cooked ground beef to the pot. Reduce heat to medium low, cover partially, and simmer for 15 20 minutes, or until the potatoes are tender (easily pierced with a fork).
• Stir in the whole milk and the cubed cream cheese. Stir constantly until the cream cheese is fully melted and incorporated, ensuring the soup remains below a boil. Reduce the heat to the lowest setting. Add the freshly grated sharp cheddar cheese in handfuls, stirring continuously until each batch is fully melted before adding the next. Do not allow the soup to boil once the cheese is added. Taste the soup and adjust seasoning.
• Ladle the hot soup into bowls. Garnish each serving with a scattering of crumbled bacon, a few slices of dill pickle, and a generous sprinkle of fresh chives or green onions. Serve immediately.

Nutrition Facts

Calories	1518 kcal
Protein	17.1 g
Fat	64.9 g
Carbs	51.1 g
Fiber	10.1 g
Sodium	663 mg

Recipe Info

Category	Main Course
Cuisine	American

Why This Cheeseburger Soup is Comfort Food Royalty

When the weather turns cool and a standard bowl of broth just won't cut it, there is one dish that answers the call for ultimate satisfaction: Cheeseburger Soup .

This isn't just a novelty dish; it’s a perfectly engineered Comfort Soup designed to capture the rich, savory depth of a fully loaded diner burger, transforming it into a luxurious, deeply satisfying meal.

We’re talking about hearty chunks of seasoned ground beef, tender potatoes, and a velvety smooth, cheesy base all the fixings, minus the bun. Our approach elevates the standard cheeseburger soup recipe by focusing intensely on building layers of flavor from the very first step, ensuring that the final result tastes nuanced and rich, not just heavy.

Achieving the Perfect Creamy Base

The hallmark of a truly great creamy soup is its texture. While some quick versions utilize processed cheese, achieving a gourmet finish demands precision. We bypass the need for cheeseburger soup with velveeta entirely, relying instead on a classic butter and-flour roux combined with high quality dairy.

The roux provides the necessary structural thickness, while the inclusion of cubed cream cheese alongside freshly grated sharp cheddar adds a beautiful, stabilizing richness. It is absolutely crucial to incorporate the whole milk and the cheeses over very low heat.

If you allow the soup to boil once the cheese is added, the proteins will seize, resulting in a grainy, separated texture a mistake easily avoided with patience and gentle heat.

The Secret to Unlocking Deep Beef Flavor

For a dish centered on robust flavor, the quality of the sear on your meat is paramount. This technique is key to all superior Ground Beef Recipes . We begin by browning the beef in a Dutch oven until a deep, flavorful crust develops.

After draining most of the excess fat leaving just enough behind the residual fond in the pan becomes the foundation of the soup’s savory profile. Sautéing the mirepoix (onion, carrot, and celery) in that residual beef fat allows them to soften and absorb the meat’s essence, essentially deglazing the pan and intensifying the overall complexity before any broth is introduced.

A crucial final touch is the addition of Worcestershire sauce and a touch of dry mustard powder, both of which provide a necessary umami kick and tang that mimics the acidic balance of traditional burger condiments.

Ditching the Cans: Making Your Own Homemade Broth Base

While convenience methods like a cheeseburger soup slow cooker or cheeseburger soup instant pot recipe rely heavily on the quality of the starting broth, even in our stovetop method, the choice matters.

We specify using low-sodium beef broth (or chicken broth, if preferred). This is vital for controlling the final seasoning, as the sharp cheddar and Worcestershire already contribute significant sodium.

By building the flavor base through the browning and sautéing steps, we ensure the broth is merely a vehicle for our rich flavor, not the sole source. This deliberate approach results in a savory, well rounded liquid component that tastes homemade, even if you are using store bought stock.

Assembling Your Kitchen Arsenal: The Essential Components

A masterful soup is only as good as its ingredients and tools. Choosing the correct components from the fat ratio of the ground beef to the type of pot you use guarantees success.

Sourcing the Best Ground Beef for Richness

For the deepest, most authentic flavor, we highly recommend an 80/20 mix of ground beef. The 20% fat content is necessary to render out and create the rich base for the roux and aromatics.

While you will drain off the majority of the fat after browning, the small amount left behind is irreplaceable for enhancing the mirepoix. If you are prioritizing health, a leaner cut of ground beef or even ground turkey can be substituted, but you will need to compensate by adding an extra tablespoon of butter or olive oil when sautéing the vegetables.

The Ultimate Cheese Blend: Sharpness Meets Melt

To achieve that signature cheeseburger tang while maintaining a velvety consistency, we employ a two-part cheese system. The primary flavor comes from 8 ounces of sharp cheddar, which delivers that essential bite. The cream cheese, however, is the secret weapon for texture.

Added early in the finishing stage, it emufies beautifully with the milk, stabilizing the soup and ensuring the cheddar melts smoothly. A critical note: Always, always grate your own cheddar.

Pre-shredded cheese contains cellulose (anti caking agents) that prevent smooth melting and are the number one cause of grainy soups, making the desire to make a creamy cheeseburger soup without velveeta much harder to achieve.

Recommended Pots and Utensils for High Heat Cooking

A sturdy, heavy bottomed vessel is non-negotiable for this recipe. A 4 6 quart cast iron Dutch oven or a comparable heavy soup pot is ideal because it distributes heat evenly. This prevents hot spots that can scorch your roux (which happens quickly) or burn the cheese to the bottom during the final stages.

You will also need a strong wooden spoon or rubber spatula for breaking up the meat and sautéing, and a quality wire whisk. The whisk is essential for incorporating the flour and then slowly blending in the beef broth to guarantee a lump free, silken consistency.

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Mastering the Method: Step-by-Step Cooking Guide

The execution of this recipe moves through distinct phases browning, thickening, simmering, and finishing each vital to the final quality.

Building the Foundation: Browning the Meat and Aromatics

Start by heating the oil and thoroughly browning the ground beef over medium high heat, seasoning it generously with salt and pepper as you go. Once fully cooked, remove the beef and set it aside, ensuring you drain off all but about one tablespoon of the rendered grease.

Reduce the heat and add the diced onion, carrot, and celery. These three aromatics, or mirepoix, should be sautéed gently for 7 to 8 minutes until they are fully softened. This step releases their natural sugars and builds depth into the base of the soup.

The Crucial Roux Step for Velvety Thickness

After the vegetables are softened, introduce 4 tablespoons of butter. Once melted, immediately sprinkle in the all-purpose flour. Using a whisk, stir continuously to create a smooth paste this is the roux.

Continue cooking the roux for 2 to 3 minutes; this cooks out the raw starch flavor, creating a slightly nutty, light blonde thickener. Do not rush this, but watch carefully, as a burnt roux will ruin the entire batch.

Simmering to Perfection: Incorporating Potatoes and Broth

Now, slowly begin whisking in the 4 cups of beef broth, adding the liquid in increments to ensure the roux dissolves perfectly without forming lumps. Bring the liquid to a gentle simmer. Add the cubed Russet potatoes, Worcestershire sauce, and mustard powder. Return the reserved cooked ground beef to the pot.

Reduce the heat to medium low, partially cover, and allow it to simmer for 15 to 20 minutes. The soup is ready for the next stage when the potatoes are fork tender.

Finishing the Dish: The Final Cheese Melting Technique

This is the most delicate stage. First, stir in the whole milk and the softened cream cheese until the cream cheese has completely melted and disappeared into the base. Now, reduce the heat to the absolute lowest setting the soup should be barely simmering, or preferably, taken off the heat source temporarily.

Add the freshly grated sharp cheddar in small handfuls, stirring patiently until each addition is fully melted and integrated before adding the next. This slow process prevents the cheese from breaking.

Taste and adjust the final seasoning you may need a touch more salt or pepper to balance the richness.

Next Level Serving and Troubleshooting Your Batch

With the rich, creamy Cheeseburger Soup perfected, it's time to consider maximizing your enjoyment, whether through proper storage or customized toppings.

Freezing, Storing, and Reheating Cheeseburger Soup Safely

Soups containing high amounts of dairy and starch (like potatoes) can be tricky to freeze. While safe to store, freezing and thawing may cause the cream and cheese components to separate or the potatoes to become slightly mealy.

If you plan to freeze portions, we suggest doing so before adding the final milk and cheese. For optimal texture, thaw the soup overnight and then reheat it gently on the stovetop, adding the dairy and cheese once it's warmed through.

Otherwise, stored in an airtight container, the finished soup will keep beautifully in the refrigerator for up to four days. Always reheat slowly over low heat, stirring frequently, to prevent the cheese from splitting.

Making Adjustments: Keto, Dairy Free, and Vegetarian Swaps

This hearty recipe is surprisingly versatile. For those following a Keto diet, replace the Russet potatoes with an equal volume of diced cauliflower florets; these will cook quickly and thicken slightly while significantly cutting the carbohydrate count.

For vegetarian cooks, substituting the ground beef with a quality plant based mince works extremely well in this context, especially since the flavor focus comes from the roux and the cheese.

If attempting a dairy free version, use non-dairy milk alternatives (like full fat coconut milk for richness) and substitute the cheddar with a blend of nutritional yeast and a creamy vegan cheese alternative.

Finally, to truly enhance the authenticity of this cheeseburger soup with pickles concept, feel free to stir in a teaspoon of pickle brine right at the end to boost the tangy, acidic notes.

The Essential Toppings Bar for the Authentic Diner Experience

A bowl of this thick, rich soup demands textural contrast. Never overlook the importance of the toppings! The garnishes are what instantly transport this dish from a creamy potato soup to an authentic cheeseburger replica. We recommend a generous scattering of crisp, crumbled bacon for smoky crunch and essential fat.

Next, a few thin slices of dill pickles (or chopped gherkins) are non-negotiable; their sharp, salty acidity cuts through the soup's richness flawlessly. Finally, a sprinkle of fresh chives or finely sliced green onions adds necessary color and a sharp, herbaceous finish.

Nutritional Breakdown: Calories and Serving Size

As this recipe yields 6 generous servings, it should be viewed as a robust, main course meal rather than a light appetizer. Due to the combination of 80/20 ground beef, butter, milk, and two types of cheese, the caloric density is naturally high, estimated between 550 and 650 kcal per serving.

However, it also delivers a significant protein punch (30 35g) and satisfying fiber. Consumers concerned about sodium should be diligent in selecting a low-sodium beef broth, as the inherent saltiness from the cheddar means less added salt is necessary throughout the cooking process.