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Creamy Cheeseburger Soup

Cheeseburgers are popular here in the castle. We prefer them grilled outdoors but that is limited to the few months that aren’t snow covered here Up North. I wondered if we couldn’t grill a bunch of burgers and freeze them. We could chop a few up and make a cheeseburger soup with grilled taste even in winter!

Time for a test run. I made burger patties out of a pound of ground beef and asked my P.S. to grill them. He’s our BBQ man. When the burgers were done and cooled I chopped them up and put them in the fridge.

On to soup making! I added all of the chopped vegetables and seasonings to a crock pot along with the chicken broth and stirred. Cover on, I turned the heat to low and set a timer for 5 hours.

.My crockpot runs hot so I wanted to check the soup early. Suggested cooking time is 6-8 hours but you have to add things an hour before it’s done.At the 5 hour mark the potatoes were just beginning to be fork tender. I pulled the crumbled ground beef out of the fridge and added it to the crockpot along with  the milk.

I prepared the melted butter and flour and added that to the soup. I stirred well and added the salt and pepper.

Finally I added 3 cups of shredded cheddar and gave the soup one more stir. The recipe had given an alternative of adding Velveeta but ouhleeez! Not in a soup where the cheese is one of the star flavors. Get real cheese.

Crockpot covered again, I set the timer for 45 minutes.  The cheese was melted and the soup was creamy when the timer went off. It smelled delicious.

But here’s where I tweaked the soup. I’d made another cheeseburger soup a few years ago and we loved it. I added pickle relish and diced tomatoes as garnishes to each bowl. My P.S. was charmed and said they added nice background flavors. It would be optional but highly recommend.

I added about a teaspoon of dill pickle relish and 2 tablespoons of diced tomato to each bowl of soup. Just enough for a touch of flavor. Burger garnish!

Dinner was served and we loved it. The grilled flavor of the beef came through pretty well. I definitely will have to stock my freezer with grilled and diced ground beef. I want this soup all winter!

I do wonder why my soup didn’t thicken. I used the butter and flour and stirred well. I let it cook for 30 minutes to thicken. It just didn’t. But the flavors were great and we liked it as a soup rather than more of a chowder.

  • Servings: 6-8
  • Difficulty: easy
  • Print

All o the flavors of a = cheeseburger in a creamy soup!

  • 4 small potatoes; peeled and diced
  • 1 small onion; chopped
  • 1 cup carrots; shredded
  • 1/2 cup celery; diced
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 3 cups chicken broth
  • 1# lean ground beef; grilled and chopped finely
  • 3 Tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 cups milk (I used 2%)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups shredded cheddar cheese
  • dill pickle relish (optional)
  • diced tomato (optional)

Place potatoes, onions, carrots, celery, dried basil and parsley in a large crock pot. Pour in chicken broth and stir. Cover and cook on low heat 6 to 8 hours OR on high heat 4 to 5 hours or until potatoes are tender. Your cooking time may vary.

About 45 minutes before serving, cook and crumble ground beef in a large skillet over medium-high heat. Drain grease and add to crock pot.

Add milk to crockpot and stir. Cover and let heat for a few minutes.

Melt butter in a small bowl and stir in flour until smooth. Stir into soup until mixed. Add salt and pepper to taste.

Add the shredded cheese to crock pot. Stir again. Cover and cook another 30 minutes or until cheese is melted.

Add relish and diced tomato as garnish if desired.

Serve hot.

Adapted from Life in the Lofthouse

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