Cheeseburger Soup Recipe

Ground beef: Adds a rich, meaty flavor and protein to the soup.

Onion: Provides a savory base and enhances the overall flavor.

Carrots: Adds a touch of sweetness and color to the soup.

Potatoes: Gives the soup a hearty texture and makes it more filling.

Chicken broth: Serves as the flavorful liquid base for the soup.

Milk: Adds creaminess and richness to the soup.

Cheddar cheese: Melts into the soup, giving it a cheesy, comforting taste.

Flour: Helps to thicken the soup.

Butter: Adds richness and is used to make the roux for thickening.

Salt: Enhances the flavors of all the ingredients.

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

When browning the ground beef, make sure to break it up into small, even pieces to ensure it cooks evenly and develops a nice, caramelized flavor. This will add depth to your cheeseburger soup. Additionally, when adding the flour to the melted butter, cook it for a full minute to eliminate any raw flour taste, creating a smoother and richer roux for thickening the soup.

• 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 another lean alternative that works well in soups.

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

• onion - Substitute with leeks: Leeks offer a subtle onion-like flavor that can enhance the soup.

• carrots - Substitute with parsnips: Parsnips have a sweet and slightly nutty flavor, similar to carrots.

• carrots - Substitute with sweet potatoes: Sweet potatoes add a different kind of sweetness and a creamy texture.

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

• potatoes - Substitute with turnips: Turnips provide a slightly peppery flavor and similar texture to potatoes.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a great option for a vegetarian version of the soup.

• chicken broth - Substitute with beef broth: Beef broth adds a richer, deeper flavor to the soup.

• milk - Substitute with heavy cream: Heavy cream makes the soup richer and creamier.

• milk - Substitute with unsweetened almond milk: Almond milk is a good dairy-free alternative.

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

• cheddar cheese - Substitute with Swiss cheese: Swiss cheese offers a nutty flavor and melts smoothly.

• flour - Substitute with cornstarch: Cornstarch is a gluten-free thickening agent.

• flour - Substitute with arrowroot powder: Arrowroot powder is another gluten-free thickening option.

• butter - Substitute with olive oil: Olive oil is a healthier fat option and works well for sautéing.

• butter - Substitute with coconut oil: Coconut oil adds a slight coconut flavor and is a good dairy-free option.

• salt - Substitute with soy sauce: Soy sauce adds umami and saltiness to the soup.

• salt - Substitute with sea salt: Sea salt can be used as a direct replacement for regular salt.

• pepper - Substitute with white pepper: White pepper has a milder flavor and is less visually noticeable in the soup.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and spice to the soup.

• 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 easy portion control, consider using individual serving-sized containers.
• Label each container 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 cheddar cheese and milk in the soup can spoil if left too long.
• For longer storage, place the containers in the freezer. The soup can be frozen for up to 2-3 months without significant loss of flavor or texture.
• When ready to reheat, thaw the soup in the refrigerator overnight if frozen. This gradual thawing helps maintain the soup's consistency.
• Reheat the soup on the stovetop over medium heat, stirring occasionally to ensure even heating. Avoid boiling, as this can cause the cheddar cheese to separate.
• Alternatively, you can reheat individual portions in the microwave. Use a microwave-safe container and heat in 1-minute intervals, stirring in between, until the soup is hot.
• If the soup appears too thick after reheating, add a splash of chicken broth or milk to reach the desired consistency.
• Enjoy your reheated cheeseburger soup with a fresh garnish of shredded cheddar cheese or a sprinkle of chopped onions for added flavor.

• Stovetop Method:

  1. Pour the leftover cheeseburger soup into a pot.
  2. Heat over medium-low heat, stirring occasionally to prevent sticking.
  3. Add a splash of milk or chicken broth if the soup has thickened too much.
  4. Continue to heat until the soup is warmed through and the cheese is melted again.

• Microwave Method:

  1. Transfer the soup into a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Heat on high for 1-2 minutes, then stir.
  4. Continue heating in 30-second intervals, stirring in between, until the soup is hot.
  5. Add a bit of milk if needed to adjust the consistency.

• Slow Cooker Method:

  1. Pour the leftover soup into the slow cooker.
  2. Set the slow cooker to low heat.
  3. Stir occasionally, allowing the soup to heat evenly.
  4. This method is ideal if you have time and want the flavors to meld even more.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the soup to an oven-safe dish.
  3. Cover the dish with aluminum foil.
  4. Heat in the oven for about 20-30 minutes, or until the soup is hot and bubbly.
  5. Stir halfway through to ensure even heating.

• Large pot: Used to brown the ground beef and cook the soup ingredients together.

• Wooden spoon: Ideal for stirring the ground beef and sautéing the vegetables.

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

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

• Box grater: Used to shred the carrots and cheddar cheese.

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

• Measuring spoons: Used to measure the salt and pepper.

• Saucepan: Needed to melt the butter and prepare the flour and milk mixture.

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

• Ladle: Useful for serving the hot soup into bowls.

• Colander: Used to drain the browned ground beef.

Pre-chop vegetables: Chop the onion, carrots, 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: Brown extra ground beef and freeze portions for future use.

Microwave potatoes: Partially cook the potatoes in the microwave to reduce simmering time.

One-pot method: Use a single pot for the entire recipe to minimize cleanup.