This cheeseburger soup is a creamy and hearty soup that is full of flavor and very easy to make. It is a one-pot dish which makes cleaning easy. In this recipe, expect all the flavor of a burger and more without easy a lot of buns/bread.
You can add bacon if you wish and if you want to add bacon, first of all, cook the bacon until crispy and drain the excess dripping to about 1/2-1/4 of the dripping before you continue from the first step stated below.
You can add as much or little cheese as you want. It was served with some toasted pieces of bread, you can do without it if you desire. Let’s get started!
- 1 Pound Ground beef
- 1 Onion (chopped)
- 2 Celery sticks (thinly sliced)
- 2 Big Carrots (peeled, and chopped/sliced)
- 3 Red potatoes (peeled and cubed)
- 1 Big Tomato (diced)
- 1 Tablespoon Olive oil/butter
- 2 Cloves Garlic (minced)
- 1 Teaspoon Ginger minced)
- 1 Tablespoon Worcestershire sauce
- 2 Cups Milk
- 2 Cups Broth/ Water
- 2 Tablespoons AP Flour
- Seasoning powder/cube (optional)
- 1 Bay leaf
- 1 Cup Grated Cheddar cheese (use more or less)
- Salt and pepper to taste
Get all the ingredients ready. Peel the potatoes and cube then soak in a bowl of water, peel the carrots and slice/ring, clean the celery and thinly slice.
Heat a large saucepan/pot over medium-high heat and add the ground beef, brown the beef until the beef no longer pink. Remove the beef and discard the fat.
In the saucepan/pot heat the oil/butter, add garlic, ginger, carrot, celery, onion, and sauté. Stir, and cook until the vegetables are soft about 3-4 minutes.
Seasoning with seasoning powder (if you’re using), salt and pepper. Add the flour and combine, cook for about 1-2 minutes.
Add the cooked beef, potatoes, Worcestershire sauce, broth, bay leaf, and milk then stir.
Cover and bring to a boil, then simmer until the potatoes are soft. Stir in the cheese, stir until it melted. Check the seasoning and readjust if necessary.
Garnish with more cheese (if you wish). Serve with toasted bread or buns. Enjoy!