Cheeseburger Soup Recipe

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

Onion: Adds a subtle sweetness and depth of flavor.

Carrots: Contributes a slight sweetness and a bit of texture.

Potatoes: Adds bulk and creaminess to the soup.

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

Milk: Adds creaminess and helps thicken the soup.

All-purpose flour: Used 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 and pepper: Used to season the soup to taste.

When cooking the ground beef, make sure to break it up into small pieces as it cooks to ensure even browning and a better texture in the soup. For the onions, carrots, and potatoes, dice them uniformly to ensure they cook evenly. When adding the flour and milk mixture, whisk continuously to prevent lumps and achieve a smooth consistency. Finally, add the cheddar cheese gradually, stirring constantly to ensure it melts evenly and doesn't clump.

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

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

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

• potatoes - Substitute with cauliflower: Cauliflower can be used to reduce carbs and calories while maintaining a similar texture when cooked.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a good alternative for a vegetarian option, providing a similar depth of flavor.

• milk - Substitute with unsweetened almond milk: Unsweetened almond milk is a dairy-free alternative that works well in soups.

• all-purpose flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent and is gluten-free.

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

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

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor, but use it sparingly due to its saltiness.

• pepper - Substitute with white pepper: White pepper has a milder flavor and won't alter the color of the soup.

• Allow the cheeseburger soup to cool completely before storing. This helps to prevent condensation, which can lead to a watery texture.

• Transfer the cooled soup into airtight containers. For individual servings, use smaller containers to make reheating easier.

• Label the containers with the date of preparation. This ensures you keep track of freshness and 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 containers in the freezer. The cheeseburger soup can be frozen for up to 2-3 months without losing its rich, creamy texture.

• When ready to enjoy, thaw the soup in the refrigerator overnight. This gradual thawing helps maintain the soup's consistency and flavor.

• Reheat the soup gently on the stovetop over medium heat, stirring occasionally to prevent sticking. If the soup appears too thick, add a splash of milk or chicken broth to reach the desired consistency.

• Avoid reheating the soup in the microwave if possible, as this can cause uneven heating and alter the texture of the cheddar cheese and sour cream.

• If you must use a microwave, reheat in short intervals, stirring in between to ensure even heating and a smooth, creamy texture.

• Enjoy your reheated cheeseburger soup with a fresh garnish of shredded cheddar cheese or a dollop of sour cream for an extra touch of indulgence.

• Stovetop Method:

  1. Pour the cheeseburger soup into a saucepan or pot.
  2. Heat over medium-low, stirring occasionally to prevent sticking.
  3. Once the soup is heated through and the cheddar cheese is melted again, it's ready to serve.

• Microwave Method:

  1. Transfer the soup to a microwave-safe bowl.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Heat on medium power for 2-3 minutes, stirring halfway through.
  4. Continue heating in 1-minute increments until the soup is hot.

• Slow Cooker Method:

  1. Pour the leftover soup into the slow cooker.
  2. Set to low heat and cover.
  3. Heat for 1-2 hours, stirring occasionally, until the soup is thoroughly warmed.

• Double Boiler Method:

  1. Fill the bottom part of a double boiler with water and bring to a simmer.
  2. Place the soup in the top part of the double boiler.
  3. Stir occasionally until the soup is heated through.

• Oven Method:

  1. Preheat the oven to 350°F (175°C).
  2. Pour the soup into an oven-safe dish and cover with foil.
  3. Heat for about 20-30 minutes, stirring halfway through, until the soup is hot.

• Large pot: Used to cook the ground beef and later to simmer the soup with all the ingredients.

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

• Cutting board: Provides a safe and clean surface for chopping the onions, shredding the carrots, and dicing the potatoes.

• Chef's knife: Essential for chopping the onions, shredding the carrots, and dicing the potatoes efficiently.

• Measuring cups: Used to measure out the milk, chicken broth, and other ingredients accurately.

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

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

• Whisk: Helps to mix the flour and milk together smoothly, preventing lumps.

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

• Box grater: Ideal for shredding the carrots and cheddar cheese.

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

Pre-chop vegetables: Chop the onions, 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 ahead: Cook the ground beef the night before and store it in the fridge to save time on the day of cooking.

Instant pot option: Use an Instant Pot to cook the soup faster by using the sauté and pressure cook functions.

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