When there’s a chill in the air, a bowl of rich and hearty Cheeseburger Soup is sure to fill your hungry spot. Top it with Texas toast croutons, cheddar cheese and chives, and it becomes a feast in a bowl any day of the week.
This cheesy soup is one of those recipes that mimics the flavors we love in a good ole American cheeseburger sans the bun. Other bun-less options we enjoy are my Barbecue Bacon Cheeseburger Stuffed Mushrooms for our game day snacks and Bacon Cheeseburger Pie with a potato crust. Keep in mind, this is a soup, so we did have to toss in a few vegetables in hopes the kiddos wouldn’t notice. I have teenagers now but, still there’s that same eat your vegetables dialogue we’ve had since birth. Don’t be intimidated by the ingredient list, as most of the ingredients are pantry staples and something you likely have on hand. I love topping it with Texas sized croutons and a pickle for fun. It’s tummy filling and won’t break the bank which keeps Momma happy, too.
Don’t be Intimidated By a Homemade Cheese Sauce
There are many recipes for cheeseburger soup and often they utilize a processed cheese for the sauce. I’m not knocking that technique, it’s handy in a pinch but, I prefer to make my own cheese sauce for this soup. It requires pantry staples to make plus, it’s not hard to do. I recommend you make it while the potatoes cook which adds no additional cooking time.
- When adding the flour to the melted butter in the saucepan, make sure the heat is on medium. If it’s too high, it may scorch.
- Keep the heat on medium while you gradually whisk in the milk. This will help prevent clumping. Scrape down the sides for any flour that may be clinging to the edges.
- Once all of the milk has been added, increase the temperature whisking constantly. When it begins to bubble, lower to a simmer and let it bubble gently for 5 minutes to cook the flour taste out of the sauce.
- Leave the saucepan on the stove but, turn off the heat. Add the cheddar cheese, stirring until it’s completely melted. Then, keep the sauce warm. The cheese sauce will be thick.
- Once the sauce is added to the soup, mix well and allow the soup to simmer uncovered for at least 5 minutes to reduce.
Herbs and Seasonings
This is a cheeseburger soup so there’s no need to get too fancy with seasonings. That being said, a splash of green at the end of cooking always adds visual appeal. I recommend fresh chives but, you could substitute with flat leaf parsley or even basil, if you prefer. Also, please adapt the salt in this recipe depending on the brand of steak seasoning you use for the best result. Don’t just stop there, the cheeseburger fans at your table may also enjoy this Cheeseburger Meatloaf from Taste of Home.
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Helpful Kitchen Items:
- olive oil
- 1 lb lean ground beef
- 1 medium sweet onion diced
- 2 medium carrots thinly sliced
- 3 cloves garlic minced
- 4 cups cubed potatoes
- 1 32 oz beef broth may use chicken broth, if preferred
- 1 Tbsp steak seasoning
- 1 Tbsp Worcestershire sauce
- 1 tsp dry thyme
- Cheese sauce:
- 1/4 cup butter
- 1/4 cup all purpose flour
- 1 tsp dry mustard
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 cups milk
- 2 cups shredded sharp cheddar cheese plus additional for garnishing
- 1/2 cup cubed dill pickles
- 1 Tbsp fresh chopped chives plus additional for garnishing
- croutons for serving
- Heat a few drizzles of olive oil In a 6 quart pot or dutch oven. Brown the ground beef with the onion and carrots until no longer pink. Add garlic cooking for 1 minute longer. Drain well.
- To the pot add potatoes, broth, steak seasoning ,Worcestershire sauce and thyme. Cover and cook over medium-high for 12-15 minutes or until potatoes are fork tender.
- Meanwhile, melt butter in a separate saucepan over medium heat. Add flour mixing until butter is absorbed. Add mustard, salt and pepper. Gradually whisk in milk whisking until smooth. Increase heat, stirring constantly just until milk begins to thicken, then immediately lower the heat. Allow to bubble gently for 5 minutes. Turn off heat and add cheese, mixing until melted. Keep warm.
- Check potatoes for doneness. Mix in cheese sauce, dill pickles and chives. Stir until fully combined Cook uncovered over medium for 5 minutes to allow the soup to reduce and flavors combine.
- Serve topped with additional cheese, chives and croutons, if desired.
- Once you add the cheese sauce, it's important to mix well and allow the soup to simmer uncovered to reduce and combine.
- The seasonings and amounts may need adjustments depending on the brand of Steak seasoning you choose to use. This recipe was made with Montreal Steak Seasoning.