This cheeseburger soup recipe has all the flavors of your favorite burger in a bowl of soup!
“Mom, what’s for dinner?”
Seriously. How many times have I heard that in my life? Many times. Too many times, some might say.
Well, we were wandering through the grocery store this afternoon when my daughter asked that very question.
“Cheeseburger Soup,” I replied.
Oh, you guys. She was not amused. Cheeseburgers. In soup. This kind of crazytalk must be dealt with swiftly and severely. Off with my head.
After answering at least 673 questions about how exactly I was going to turn cheeseburgers into soup, I gave up and shouted “Just wait! Just you wait! It’s going to be fabulous soup and you’re going to love it!” Then I stomped off. Like a child. Because, why not?
You know you guys have parenting moments like that, too. Don’t lie. 😉
So anyway. I made ya some cheeseburger soup.
I love this cheeseburger soup because it’s pretty quick to come together and tastes fabulous.
With just a handful of every day ingredients, you’ll have a delicious dinner on the table that is perfect for a cool evening!
This is pretty perfect topped with croutons, green onions, and diced tomatoes. You could even add in some bacon for a bacon cheeseburger soup experience!
Be sure the pop back over here after you make this and leave me a comment! I love hearing what you guys think of my recipes. 🙂
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- 1 pound ground beef
- 1 teaspoon seasoning salt
- 5 tablespoons butter, divided
- 1 15-ounce can corn, drained
- 1 sweet onion, diced
- 1 tablespoon dried parsley flakes
- 1 teaspoon minced garlic
- 4 cups chicken stock
- 4 potatoes, peeled and diced into bite sized chunks
- 1/3 cup all-purpose flour
- 2 cups milk
- 8 ounces sharp cheddar, diced into small cubes
- In a large stock pot, brown the ground beef over medium heat until cooked through. Drain the fat, stir in the seasoning salt to coat the beef, and set the beef aside.
- Add 1 tablespoon of butter to the bottom of the stock pot set over medium heat. Once melted, add the onions and cook for 5 minutes or until translucent.
- Stir in the garlic and parsley and cook 1 more minute.
- Add the corn, potatoes, cooked ground beef, and chicken stock to the pan.
- Bring to a boil, reduce heat to medium-low, and cover. Cook for 10-15 minutes or until the potatoes are tender.
- In a small saucepan, melt the remaining 4 tablespoons of butter.
- Whisk in the flour and cook for 2 minutes, whisking constantly.
- Whisk in the milk and cook until thickened to consistency of a thin gravy.
- Add the flour mixture to the pot of soup, along with the cheddar.
- Stir to combine and continue cooking over medium-low heat until the cheese has melted and the soup has thickened, stirring occasionally.
- Serve with croutons, diced tomatoes, and green onions, as desired.