Fall is here, and even though Mother Nature has been gifting us with some unseasonably warm weather this past week, I know it’s not destined to last.
Despite the 80 degree temps today, my mind is beginning to gradually accept that colder days are near, and one of my favorite ways to combat the chill, is with a warm and comforting bowl of soup!
This Cheeseburger Soup is like transforming your favorite burger into a steaming, creamy bowl of comfort food. ❤️
Let’s Make Some Soup!
Begin by browning and crumbling the ground beef. Drain the excess grease and set aside.
Dice your potatoes (kind of like the french fry part of your cheeseburger meal, right?), the onion, and the carrots.
I know what you’re thinking….”Carrots in a cheeseburger?” The carrots are optional, but it’s a good way to add a little extra flavor and sneak in some veggies. I diced them small, but you could also finely grate them, and then they’d just “disappear” into the soup. Your call.
Melt butter in a large pot or Dutch oven over medium heat. Add garlic, onion, carrots and Worcestershire. Sauté, stirring frequently, until onions soften up, about 2 or 3 minutes.
Pour in the broth, and add the potatoes. Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes.
When the potatoes are tender, stir in the milk, the cooked ground beef, the cheese, and salt and pepper. Keep on stirrin’ until cheese is melted and the soup is creamy and bubbling. Oh, yeah.
Don’t forget about the toppings…
Now, this is where it gets all cheeseburger-y. This soup is all about the toppings, friends! You definitely do not want to skip these, or you’ll just have a cheesy ground beef soup. I mean, it will still be good, but it won’t be extra good. Just sayin’.
The tomatoes, bacon, extra cheese, green onions…. and pickles. Pleeeeaase don’t skip the pickles! Yeah, yeah, it sounds weird, I get it. But the zesty dill from the pickles is what really sends this over the top and makes it reminiscent of an actual cheeseburger. You gotta trust me on this one, guys.
For the Soup:
- 1 lb ground beef
- 2 medium potatoes peeled and cubed
- 1 tbsp butter
- 2 carrots finely grated
- 1 small onion diced
- 1 clove garlic minced
- 2 cups beef stock
- ½ tsp salt
- 1 tsp Worcestershire
- 2½ cups milk
- 8 ounces cheddar cheee shredded (plus extra for topping)
- cheddar cheese shredded
- tomatoes diced
- bacon cooked and crumbled
- green onions diced
- dill pickles diced
- Brown and crumble ground beef. Drain excess grease and set aside.
- Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, onion, carrots and Worcestershire. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
- Gradually pour in beef broth, Add the potatoes. Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes. You can add a little water or more broth if needed to keep the potatoes covered in liquid while cooking.
- When the potatoes are tender, stir in the milk and bring soup back to a simmer. Then, add in the cooked ground beef, cheese, salt and pepper, to taste. Stir until cheese is melted and mixture is creamy and bubbling.
- If the soup is too thick, add more milk as needed until desired consistency is reached.
- Don't forget the toppings! They are what make this soup taste like a cheeseburger.
We served our soup outside on the patio, with some crusty bread and a bottle of this Pumpkin Harvest Wheat beer. 🍺
Perfect fall combo. 🍁
Cheers to Soup Season,
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This is the Dutch Oven I have. It gets a lot of use during soup season!
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