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Ground Beef Cheeseburger Soup

Creamy ground beef cheeseburger soup with potatoes, cheese, bacon, and pickle.
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This cozy one-pot soup cleverly combines all the beloved flavors of a classic cheeseburger into a creamy, comforting bowl. Packed with ground beef, potatoes, carrots, and plenty of melty cheese, it’s a family-friendly weeknight dinner that’s both easy to make and incredibly satisfying.

Ingredients

Scale
  • 1 pound lean ground beef (90/10)
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 4 cups beef broth
  • 2 cups russet potatoes, peeled and diced into 1/2-inch cubes
  • 1 cup diced carrots
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 2 cups whole milk
  • 8 ounces Velveeta cheese, cubed
  • 2 cups shredded sharp cheddar cheese
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried parsley
  • 1/2 teaspoon paprika
  • Salt and black pepper to taste
  • For serving: crispy bacon bits, dill pickle slices, extra shredded cheese

Instructions

  1. In a large Dutch oven or soup pot over medium-high heat, cook the ground beef with the diced onion until the beef is no longer pink and the onion is soft. Break it up with a spoon as it cooks. Drain any excess grease.
  2. Stir in the minced garlic and cook for one more minute until fragrant. Sprinkle the flour over the beef mixture and stir constantly for about two minutes to cook out the raw flour taste.
  3. Slowly pour in the beef broth while stirring to prevent lumps. Add the diced potatoes, carrots, and the entire can of diced tomatoes with their juices. Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the potatoes and carrots are fork-tender.
  4. Reduce the heat to low. Stir in the milk, cubed Velveeta, shredded cheddar, Worcestershire sauce, parsley, and paprika. Keep stirring gently until all the cheese is completely melted and the soup is smooth and creamy. Do not let it boil after adding the cheese.
  5. Taste the soup and season with salt and black pepper as needed. Ladle into bowls and top with crispy bacon, pickle slices, and an extra sprinkle of cheese.

Notes

For a gluten-free version, use a 1:1 gluten-free flour blend or cornstarch. Shred your own cheddar from a block for the creamiest melt. Do not boil the soup after adding the cheese to prevent separation. The soup thickens upon cooling; reheat gently with a splash of broth or milk.

Nutrition

Find it online: https://www.homestyletable.com/ground-beef-cheeseburger-soup/