Loaded Cheeseburger Soup is the ultimate comfort food for anyone who loves the classic flavors of a juicy cheeseburger in a warm, satisfying bowl. Made with seasoned ground beef, tender potatoes, sharp cheddar cheese, and a rich, creamy broth, this hearty soup brings all your favorite burger flavors together in one delicious dish. It’s an excellent choice for chilly evenings, cozy family dinners, or whenever you’re craving something warm and filling.
What makes this cheeseburger soup especially delicious is its combination of textures and flavors. The browned ground beef adds savory richness, while the potatoes make every spoonful hearty and comforting. Whole milk, heavy cream, and melted cheddar create a velvety base, complemented by garlic, onion, smoked paprika, and mustard powder. A final topping of crispy bacon and fresh green onions adds a delicious finishing touch that makes the soup taste even more like a loaded cheeseburger.
This easy Loaded Cheeseburger Soup is perfect for weeknight meals because it uses simple ingredients and comes together in one pot. Serve it with crusty bread, garlic toast, or crackers for a complete and satisfying dinner. Whether you’re feeding the family or preparing a comforting meal to enjoy on a cold day, this creamy cheeseburger soup is sure to become a favorite at your table.
Why You Will Love It:
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Classic cheeseburger flavor: Enjoy the delicious combination of ground beef, cheddar cheese, and savory seasonings in soup form.
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Rich and creamy texture: Milk, heavy cream, and melted cheese create a smooth, comforting broth.
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Hearty and filling: Tender potatoes and seasoned beef make this soup satisfying enough for a main meal.
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Easy one-pot preparation: Cook everything in one pot for a simpler cooking process and less cleanup.
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Customizable toppings: Add bacon, green onions, extra cheese, or your favorite burger-inspired toppings.
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Perfect for cold days: This warm, cozy soup is ideal for family dinners, chilly evenings, and relaxed weekends.
Ingredients:
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1 lb (450 g) ground beef
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1 tablespoon olive oil
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1 small yellow onion, diced
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2 cloves garlic, minced
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3 medium russet potatoes, peeled and diced
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3 cups (720 ml) chicken or beef broth
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1 cup (240 ml) whole milk
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1 cup (240 ml) heavy cream
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2 cups (200 g) shredded sharp cheddar cheese
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2 tablespoons all-purpose flour
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1 teaspoon salt
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½ teaspoon black pepper
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½ teaspoon smoked paprika
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½ teaspoon dried parsley
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¼ teaspoon mustard powder
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4 slices cooked bacon, crumbled
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2 tablespoons chopped green onions, for topping
Instructions:
1. Brown the beef: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook for 5–7 minutes, breaking it apart as it browns. Drain any excess grease if needed.
2. Cook the aromatics: Add the diced onion and cook for 3–4 minutes, until softened. Stir in the minced garlic and cook for another 30 seconds.
3. Add the potatoes and broth: Sprinkle the flour over the beef mixture and stir well to coat. Slowly pour in the broth, stirring to prevent lumps. Add the diced potatoes, salt, black pepper, smoked paprika, dried parsley, and mustard powder.
4. Simmer: Bring the soup to a gentle boil, then reduce the heat and simmer uncovered for 12–15 minutes, or until the potatoes are fork-tender.
5. Make it creamy: Stir in the milk and heavy cream. Cook over low heat for another 3–5 minutes without allowing the soup to boil.
6. Add the cheese: Gradually stir in the shredded cheddar cheese until completely melted and the soup is smooth and creamy.
7. Serve: Ladle the hot soup into bowls and top with crumbled bacon and chopped green onions. Add extra shredded cheddar, if desired, and serve warm.
Loaded Cheeseburger Soup
Ingredients
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook for 5–7 minutes, breaking it apart as it browns. Drain any excess grease if needed.
- Add the diced onion and cook for 3–4 minutes, until softened. Stir in the minced garlic and cook for another 30 seconds.
- Sprinkle the flour over the beef mixture and stir well to coat. Slowly pour in the broth, stirring to prevent lumps. Add the diced potatoes, salt, black pepper, smoked paprika, dried parsley, and mustard powder.
- Bring the soup to a gentle boil, then reduce the heat and simmer uncovered for 12–15 minutes, or until the potatoes are fork-tender.
- Stir in the milk and heavy cream. Cook over low heat for another 3–5 minutes without allowing the soup to boil.
- Gradually stir in the shredded cheddar cheese until completely melted and the soup is smooth and creamy.
- Ladle the hot soup into bowls and top with crumbled bacon and chopped green onions. Add extra shredded cheddar, if desired, and serve warm.
