Cheeseburger Soup

Delicious chicken and vegetable soup in a blue bowl with croutons and herbs.

If cheeseburgers are your thing, you absolutely cannot walk past this Cheeseburger Soup recipe.

OMG!!! You’ll love to have this for winter! Not sure what it is?

Creamy cheeseburger soup with ground beef, vegetables, and melted cheese in a blue bowl.

It is a fun soup that brings together all the stunning flavours of a cheeseburger in a super creamy and ultra comforting soup, topped with chunky crisp croutons.

Healthy chicken and vegetable soup with croutons in a blue bowl.

It’s so delicious, you’ll be amazed you’ve never come across it before

Cheeseburger Soup

Recipe by Stay at Home Mum
0.0 from 0 votes
Course: AppetizersCuisine: AustralianDifficulty: Medium

Creamy, cheesy soup packed with ground beef, potatoes, and veggies—tastes just like a cheeseburger in a bowl. Comfort food made easy.

Servings
+

6

servings
Prep time

15

minutes
Cooking time

30

minutes
Calories

250

kcal
Total time

45

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 500 gram Beef (ground)

  • 1 Onion-diced

  • 1/4 cup Butter

  • 4 cup Potato – peeled and diced

  • 2 tsp Garlic- minced

  • 3 cup Chicken broth

  • 1/3 cup 1/3 cups Plain flour

  • 2 tsp Worcestershire sauce

  • 2 cup Cheddar cheese-grated

  • 1.5 cup Milk

  • 1 gram Salt and pepper-to taste

  • 1/3 cup Yoghurt

  • 2 Thick Bread-cut into squares and toasted (optional)

  • 1/4 cup Parsley

  • 2 cup Carrot-peeled and diced

Directions

  • In a large saucepan brown the beef. When no pink spots remain, drain excess water and set aside in a bowl.
  • In the same saucepan add 1tbs of the butter and melt. Then add the onion and garlic, cooking for until soft. To this add the chicken broth, potatoes, carrots and cooked beef. Bring to a boil. Reduce heat to medium and cover, allowing to simmer for 10-15 minutes, or until potatoes are tender.
  • While this is happening in a small pan melt the rest of the butter (3tbs) and add the flour. Cook and stir for 3-5 minutes, or until nice and bubbly. Check the potatoes, and if they are tender add the flour/butter mix into the soup. Cook, stirring, for 2 minutes. Reduce heat to low and cook for a few more minutes.
  • Once all the vegetables are tender and cooked through, stir in the cheese, milk, salt and pepper. Stir until the cheese has melted well. Remove from heat and stir through the yoghurt and parsley, topping with the crusty croutons.
author avatar
Clare Whitfield Chief Editor
Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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