Description
This Classic Cheeseburger Soup is a heartwarming, creamy bowl of comfort that brings the savory essence of a backyard cookout to your dinner table. Packed with browned ground beef, tender russet potatoes, and a rich, velvety cheddar cheese base, it is the perfect meal to soothe you on a chilly afternoon. Simple to prepare and deeply satisfying, this soup transforms humble ingredients into a nourishing, family-friendly dish that tastes even better as the flavors meld over time.
Ingredients
1 lb ground beef (80/20 lean-to-fat ratio)
1 medium yellow onion, finely diced
2 cloves fresh garlic, minced
4 cups low-sodium beef broth
2 cups russet potatoes, peeled and cubed (1/2 inch)
1 cup heavy cream
2 cups sharp cheddar cheese, shredded
1 tbsp Worcestershire sauce (non-alcoholic)
1 tsp dried parsley
Salt and black pepper to taste
Instructions
In a large pot or Dutch oven, brown the ground beef over medium-high heat until fully cooked. Drain excess fat.
Add the diced onion to the pot and sauté until softened and translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Pour in the beef broth and add the cubed potatoes. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
Stir in the heavy cream and Worcestershire sauce, simmering gently for 2 minutes.
Reduce heat to low and gradually stir in the shredded cheddar cheese until smooth and melted.
Season with salt, pepper, and dried parsley before serving warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth if the soup has thickened too much. You can garnish with fresh chives or shredded cheese if desired.