🍲 Cheeseburger Soup

This Cheeseburger Soup is a hearty, creamy, and comforting take on the classic cheeseburger — brimming with ground beef, onions, tomatoes, potatoes, and melted cheddar cheese, all in a rich, savory broth. It's like enjoying a cheeseburger in a warm, satisfying bowl!

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 richness)
• 1/4 cup chopped dill pickles (optional, for tanginess)
• 2 tbsp chopped fresh parsley (for garnish)

Instructions

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

Tip: For a low-carb version, omit the potatoes and add cauliflower florets instead. This soup reheats wonderfully — perfect for leftovers!

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