Cheeseburger Soup Recipe

Ground beef: Provides the hearty, meaty base for the soup.

Onion: Adds a sweet and savory flavor to the soup.

Carrots: Contributes a slight sweetness and additional texture.

Celery: Adds a subtle, earthy flavor and crunch.

Potatoes: Makes the soup more filling and adds a creamy texture when cooked.

Chicken broth: Forms the flavorful liquid base of the soup.

Milk: Adds creaminess to the soup.

All-purpose flour: Helps to thicken the soup.

Cheddar cheese: Melts into the soup, providing a rich, cheesy flavor.

Sour cream: Adds a tangy creaminess to the soup.

Salt: Enhances the overall flavor of the soup.

Pepper: Adds a bit of heat and depth to the flavor.

When cooking the ground beef, ensure it is browned evenly to develop a rich flavor. Use a wooden spoon to break it into small pieces, allowing it to cook thoroughly. For the onions, carrots, and celery, sauté them until they are soft and aromatic, which will enhance the overall taste of the soup. When adding the potatoes and chicken broth, make sure to bring the mixture to a boil before reducing the heat to simmer, ensuring the potatoes cook evenly. To avoid lumps when incorporating the milk and flour mixture, whisk them together until completely smooth before gradually adding to the soup. Stir constantly to achieve a creamy consistency. Finally, add the cheddar cheese and sour cream over low heat to prevent curdling, and stir until the cheese is fully melted and the soup is heated through.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• ground beef - Substitute with ground chicken: Ground chicken is a lighter alternative that still offers a meaty texture.

• onion - Substitute with shallots: Shallots have a milder and slightly sweeter flavor compared to onions.

• onion - Substitute with leeks: Leeks provide a subtle onion-like flavor and can add a unique twist to the soup.

• carrots - Substitute with parsnips: Parsnips have a similar texture to carrots but offer a slightly sweeter and nuttier flavor.

• carrots - Substitute with sweet potatoes: Sweet potatoes add a different sweetness and a creamy texture to the soup.

• celery - Substitute with fennel: Fennel has a similar crunch to celery but adds a slight anise flavor.

• celery - Substitute with bell peppers: Bell peppers provide a different crunch and a sweet flavor.

• potatoes - Substitute with cauliflower: Cauliflower can mimic the texture of potatoes while reducing the carb content.

• potatoes - Substitute with turnips: Turnips offer a similar texture to potatoes but with a slightly peppery taste.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a great vegetarian alternative that still provides a rich flavor.

• chicken broth - Substitute with beef broth: Beef broth can add a deeper, more robust flavor to the soup.

• milk - Substitute with almond milk: Almond milk is a dairy-free option that can still provide creaminess.

• milk - Substitute with coconut milk: Coconut milk adds a unique flavor and creaminess, suitable for those avoiding dairy.

• all-purpose flour - Substitute with cornstarch: Cornstarch can thicken the soup similarly to flour but is gluten-free.

• all-purpose flour - Substitute with arrowroot powder: Arrowroot powder is another gluten-free thickening agent.

• cheddar cheese - Substitute with Monterey Jack cheese: Monterey Jack cheese melts well and has a mild flavor.

• cheddar cheese - Substitute with Gouda cheese: Gouda cheese provides a creamy texture and a slightly sweet flavor.

• sour cream - Substitute with Greek yogurt: Greek yogurt offers a similar tangy flavor and creamy texture with added protein.

• sour cream - Substitute with creme fraiche: Creme fraiche is a rich and tangy alternative that can be used similarly to sour cream.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor to the soup.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a spicy kick in addition to the peppery flavor.

• Allow the cheeseburger soup to cool to room temperature before storing. This prevents condensation and helps maintain the soup's texture.
• Transfer the soup into airtight containers. For portion control and convenience, consider using individual serving-sized containers.
• Label the containers with the date of preparation. This helps you keep track of freshness and ensures you consume the soup within a safe timeframe.
• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. The flavors will meld together beautifully, making the soup even more delicious.
• For longer storage, place the airtight containers in the freezer. The soup can be frozen for up to 2-3 months without significant loss of quality.
• When ready to enjoy, thaw the soup in the refrigerator overnight. This gradual thawing process helps maintain the soup's creamy texture.
• Reheat the soup gently on the stovetop over medium heat, stirring occasionally to prevent sticking. Avoid boiling, as this can cause the dairy ingredients to separate.
• If reheating in the microwave, use a microwave-safe container and heat in short intervals, stirring in between to ensure even heating.
• If the soup appears too thick after reheating, add a splash of chicken broth or milk to reach the desired consistency.
• Taste and adjust the seasoning with salt and pepper before serving, as flavors can sometimes mellow during storage.

• For stovetop reheating, pour the cheeseburger soup into a saucepan over medium heat. Stir occasionally to ensure even heating. Add a splash of milk or chicken broth if the soup has thickened too much. Heat until the soup is hot and the cheese is fully melted.

• To reheat in the microwave, transfer a portion of the soup to a microwave-safe bowl. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on high for 1-2 minutes, stirring halfway through. Continue heating in 30-second intervals until the soup is hot throughout.

• For oven reheating, preheat your oven to 350°F (175°C). Transfer the soup to an oven-safe dish and cover with aluminum foil. Heat for about 20-30 minutes, stirring halfway through, until the soup is hot and bubbly.

• If using a slow cooker, pour the leftover soup into the slow cooker and set it to low. Heat for 1-2 hours, stirring occasionally, until the soup is thoroughly warmed.

• For a quick reheat, use an immersion blender to blend the soup slightly, which will help it heat more evenly. Then, follow any of the above methods for reheating.

• Large pot: Used for cooking the ground beef and simmering the soup ingredients together.

• Wooden spoon: Ideal for stirring the ingredients as they cook to prevent sticking and ensure even cooking.

• Knife: Essential for chopping the onions, celery, and peeling and dicing the potatoes.

• Cutting board: Provides a safe surface for chopping vegetables and other ingredients.

• Measuring cups: Necessary for accurately measuring the milk, chicken broth, and other liquid ingredients.

• Measuring spoons: Useful for measuring smaller quantities of ingredients like salt and pepper.

• Small bowl: Used to whisk together the milk and flour until smooth before adding to the soup.

• Whisk: Helps to combine the milk and flour smoothly without lumps.

• Cheese grater: Needed for shredding the cheddar cheese.

• Peeler: Useful for peeling the potatoes before dicing them.

• Ladle: Perfect for serving the soup into bowls once it's ready.

• Colander: Used to drain the cooked ground beef after browning.

Prep ingredients ahead: Chop onions, carrots, celery, and potatoes in advance and store them in the fridge.

Use pre-shredded cheese: Save time by using pre-shredded cheddar cheese instead of shredding it yourself.

Cook beef in bulk: Cook extra ground beef and freeze portions for future use.

Instant pot option: Use an Instant Pot to speed up cooking the soup.

One-pot method: Minimize cleanup by using a single pot for the entire recipe.