🍔 Cheeseburger Soup

This **Cheeseburger Soup** is a creamy, hearty, and comforting twist on the classic cheeseburger — packed with ground beef, onions, tomatoes, and melted cheddar cheese, all in a rich, savory broth. It's like a cheeseburger in a bowl, perfect with a side of bread or crackers!

Ingredients

• 1 lb (450g) ground beef
• 1/2 cup diced onion
• 1/2 cup diced celery
• 1/2 cup diced carrots
• 2 cloves garlic, minced
• 2 cups beef broth
• 1 cup diced potatoes (peeled or unpeeled)
• 1 (15 oz) can diced tomatoes, undrained
• 1/2 tsp paprika
• 1/2 tsp dried mustard (or 1 tbsp yellow mustard)
• 1/2 tsp Worcestershire sauce
• Salt and black pepper to taste
• 1 cup milk or half-and-half
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup cream cheese (optional, for extra creaminess)
• 1/4 cup chopped dill pickles (optional, for tang)
• 2 tbsp chopped fresh parsley (for garnish)

Instructions

1. Cook beef: In a large pot, cook ground beef over medium heat until browned. Drain excess fat.
2. Sauté veggies: Add onion, celery, carrots, and garlic. Cook 5 minutes until softened.
3. Add liquids and potatoes: Stir in beef broth, diced tomatoes, potatoes, paprika, mustard, Worcestershire sauce, salt, and pepper.
4. Simmer: Bring to a boil, then reduce heat and simmer 15–20 minutes, until potatoes are tender.
5. Add dairy: Reduce heat to low. Stir in milk, cheddar cheese, and cream cheese (if using) until melted and smooth. Do not boil.
6. Add pickles (if using): Stir in chopped pickles for that classic cheeseburger tang.
7. Taste and adjust: Add more salt, pepper, or mustard if desired.
8. Serve hot: Ladle into bowls and garnish with parsley. Serve with crusty bread or crackers!

Tip: For a low-carb version, omit potatoes and add cauliflower florets. Reheats beautifully — great for leftovers!

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