What are good toppings for cheeseburger soup?

Common toppings include shredded cheese, diced tomatoes, sliced green onions, crumbled bacon, and a dollop of sour cream.

Can I freeze cheeseburger soup?

Yes! Soups are typically very freezer friendly. I recommend freezing the fully cooked and cooled soup in small containers for easy storage and reheating.

Is cheeseburger soup healthy?

While cheeseburger soup is hearty and satisfying, it can be high in calories and fat due to the cheese and butter. To make it healthier, you can use lean ground beef or ground turkey, reduced-fat cheese, and skim milk.

Can I use Yukon potatoes instead of russet in Cheeseburger Soup?

Yes, this substitution will work fine. However, the soup will be a bit more runny (because Yukon potatoes aren't as starchy). It shouldn't affect the taste though.

The BEST Cheeseburger Soup (Freezer Friendly!)

Name: Cheeseburger Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1/2 pound lean ground beef (sub: ground turkey); Salt and pepper; 1/2 teaspoon garlic powder; 1/8 teaspoon red pepper flakes; 1 teaspoon Italian seasoning, divided; 4 tablespoons salted butter, divided; 1 cup diced onion; 1 cup diced celery; 1 cup diced carrots; 2 garlic cloves, minced (1 teaspoon pre-minced garlic); 3 cups chicken broth, plus more as needed; 4 cups peeled, diced potatoes (about 1 1/2 pounds; diced into 1/2-inch pieces); 1/4 cup whole wheat flour (sub: all-purpose flour); 1 1/2 cups whole milk; 2 cups (8 ounces) shredded sharp cheddar cheese; Optional Toppings: sour cream, bacon bits, oyster crackers, minced chives, or sliced green onions

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Cheeseburger Soup

This comforting, hearty, one-pot wonder makes even the coldest winter nights warm and cozy. I like that it’s a veggie-forward dish but still creamy and meaty-tasting. Serve for a weeknight meal or at your next group gathering.

Yield: 4-6 servings 1x

Prep: 15 minutesCook: 30 minutesTotal: 45 minutes

Scale:

Ingredients

1/2 pound lean ground beef (sub: ground turkey)
Salt and pepper
1/2 teaspoon garlic powder
1/8 teaspoon red pepper flakes
1 teaspoon Italian seasoning, divided
4 tablespoons salted butter, divided
1 cup diced onion
1 cup diced celery
1 cup diced carrots
2 garlic cloves, minced (1 teaspoon pre-minced garlic)
3 cups chicken broth, plus more as needed
4 cups peeled, diced potatoes (about 1 1/2 pounds; diced into 1/2-inch pieces)
1/4 cup whole wheat flour (sub: all-purpose flour)
1 1/2 cups whole milk
2 cups (8 ounces) shredded sharp cheddar cheese
Optional Toppings: sour cream, bacon bits, oyster crackers, minced chives, or sliced green onions

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Instructions

Make It Now:

Saute Beef: In a large stockpot over medium-high heat, add beef, 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic powder, red pepper flakes, and 1/2 teaspoon Italian seasoning. Stir until meat has cooked all the way through and is brown, about 4-5 minutes. Drain grease and set meat aside.
Saute Vegetables: In the same pot, melt 1 tablespoon of butter. Add onions, celery, and carrots. Season lightly with salt and pepper. Saute until vegetables are tender, about 5-7 minutes. Add in the garlic during the last 30-60 seconds.
Simmer the Soup: Add the beef back to the pot. Stir in the chicken broth, 1/2 teaspoon Italian seasoning, 1/2 teaspoon salt, and the potatoes. Bring ingredients to a boil. Reduce heat to a simmer and cover. Let soup simmer for 10-12 minutes, until potatoes are fork tender.
Make White Sauce: In a medium saucepan, melt the remaining 3 tablespoons of butter over medium heat. Whisk in the flour and stir for 1-2 minutes, until bubbly. Turn up the heat to medium-high. Whisk in the milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Whisk frequently until this mixture is very warm and thickened slightly, about 3-5 minutes.
Add White Sauce & Cheese to Soup: Stir the milk mixture into the soup. Remove the soup from the heat and slowly stir in the cheese, a little at a time, until fully incorporated. (Freezing instructions begin here.) Taste and season with more salt or pepper, as desired.
Serve: Serve the soup warm in bowls with optional toppings like chives or green onions, oyster crackers, bacon bits, and sour cream. If soup gets too thick, thin it out with more broth or milk.

Freeze For Later: Cook and cool completely. Freeze in a freezer bag or freezer container(s).

Prepare From Frozen: Thaw in refrigerator or using the defrost setting of the microwave. Warm over medium-low heat, stirring occasionally.

Notes/Tips

Gluten-Free Version: Instead of wheat flour for the white sauce, use gluten-free 1:1 baking flour (like Bob’s Red Mill brand).
How to Reduce the Dairy: This recipe will not work for a dairy-free diet, unfortunately. You can, however, cut back on the dairy by using plain almond milk in place of the milk and plant-based butter in place of the butter.
Instead of ground beef, use ground turkey, chicken, or pork sausage. You can also double the amount of meat if you’d like an even heartier soup.
For more veggies, simply double the amount of onion, celery, and carrots you chop. I do this frequently!
Add bacon! This will add tremendous flavor. Cook a 1/2 pound of bacon in the soup pot before the very first step of the recipe. Remove the cooked bacon to a paper towel-lined plate. Then, cook your meat and veggies in the bacon fat. Crumble the cooked bacon and stir into the soup at the end. Reduce the overall salt amount by at least 1 teaspoon if doing this, though!

Cuisine: American Method: Stove Top

Find it online: https://thrivinghomeblog.com/cheeseburger-soup/