Celebrate National Cheeseburger Day with This Hearty Cheeseburger Soup
You know, I just want to keep you guys prepared to keep celebrating awesome food holidays this month--there are just too many good ones in September that we cannot forget about! One of the very best ones this month to many of us would be celebrating National Cheeseburger Day!
I can’t say I know of a single {non-vegan} person that doesn’t love a good cheeseburger! September 18 is the perfect day to get out there and grab your favorite cheeseburger, fries and milkshake and honor this perfect meal! Or you could try the delicious recipe I am sharing today at the bottom.
Just think for a minute what your very favorite cheeseburger of all time is. I would have to say that mine is actually just this local burger place we have here in Southern California called Burgertown USA. We always order the bacon cheeseburger with chili cheese fries with onions on top and tons of ranch on the side to pour all over the burger and the fries and it is our favorite over-indulgent meal we eat on “cheat days”. We’ve got everyone hooked on these burgers that come to visit us too. Just yesterday I picked up my in-laws from the airport and we headed straight over to Burgertown to grab this meal :) These burgers are absolutely HUGE and very well priced. Much cheaper than McDonalds and you get a lot more food too.
I do love venturing out and trying new flavors for burgers too though. I’ve had the ones with a fried egg on top and shaved truffles, Swiss cheese and mushroom burgers, a classic Ranch burger, you name it! I have even tried one with PB&J on it, which sounds strange but I loved it! I’m always down to try something new but I always come back to trusty In ‘N Out Burger or Burgertown USA.
Right now I think a lot of us in the U.S. are experiencing quite a heat wave--it was 108 degrees yesterday here! :O So we might not exactly be super stoked at the idea to cook something in the oven or the hot stovetop, so you might have to shelf this recipe for when you are wanting a nice hearty, comforting soup as we get into fall and winter. But when the time comes, look no further than this delicious cheeseburger soup.
My sister made this one time when I was visiting and my family LOVES when I make this recipe for them a few times each year. It is very filling, as it is full of potatoes, shredded carrots, ground beef, celery and onions. Feel free to add whatever you’d like to make it even heartier like adding broccoli or cauliflower florets. You could even make a low-carb, or Keto version by omitting the potatoes and carrots and adding bacon instead. You’d also want to swap the regular flour to thicken it for almond flour.
This recipe is quite adaptive to your wants and needs. It also lists using Velveeta to give it that smooth cheesy taste, but alternatively, you can shred your own cheddar cheese and whisk it in there to make your soup more wholesome and less processed. Someone shared in the comments of this recipe that that worked beautifully.
What is your favorite burger you’ve ever eaten? Are you one to venture out and try unique burger combinations like a truffle burger or PB&J burger? Please share your thoughts in the comments below.
1 pound lean ground beef
4 tablespoons butter divided
1 onion diced
1 cup shredded carrots
3 celery stalks diced
1 teaspoon dried basil
1 teaspoon dried parsley flakes
3 potatoes cubed
3 cups chicken broth
1/4 cup all-purpose flour
16 ounces , Velveeta cheese or 2 cups shredded cheese*
1 1/2 cups milk
salt and pepper, to taste about 1/2 teaspoon of each
1/4 cup sour cream
fresh parsley optional garnish
Directions:
Add Recipe to Cook'n
I can’t say I know of a single {non-vegan} person that doesn’t love a good cheeseburger! September 18 is the perfect day to get out there and grab your favorite cheeseburger, fries and milkshake and honor this perfect meal! Or you could try the delicious recipe I am sharing today at the bottom.
Just think for a minute what your very favorite cheeseburger of all time is. I would have to say that mine is actually just this local burger place we have here in Southern California called Burgertown USA. We always order the bacon cheeseburger with chili cheese fries with onions on top and tons of ranch on the side to pour all over the burger and the fries and it is our favorite over-indulgent meal we eat on “cheat days”. We’ve got everyone hooked on these burgers that come to visit us too. Just yesterday I picked up my in-laws from the airport and we headed straight over to Burgertown to grab this meal :) These burgers are absolutely HUGE and very well priced. Much cheaper than McDonalds and you get a lot more food too.
I do love venturing out and trying new flavors for burgers too though. I’ve had the ones with a fried egg on top and shaved truffles, Swiss cheese and mushroom burgers, a classic Ranch burger, you name it! I have even tried one with PB&J on it, which sounds strange but I loved it! I’m always down to try something new but I always come back to trusty In ‘N Out Burger or Burgertown USA.
Right now I think a lot of us in the U.S. are experiencing quite a heat wave--it was 108 degrees yesterday here! :O So we might not exactly be super stoked at the idea to cook something in the oven or the hot stovetop, so you might have to shelf this recipe for when you are wanting a nice hearty, comforting soup as we get into fall and winter. But when the time comes, look no further than this delicious cheeseburger soup.
My sister made this one time when I was visiting and my family LOVES when I make this recipe for them a few times each year. It is very filling, as it is full of potatoes, shredded carrots, ground beef, celery and onions. Feel free to add whatever you’d like to make it even heartier like adding broccoli or cauliflower florets. You could even make a low-carb, or Keto version by omitting the potatoes and carrots and adding bacon instead. You’d also want to swap the regular flour to thicken it for almond flour.
This recipe is quite adaptive to your wants and needs. It also lists using Velveeta to give it that smooth cheesy taste, but alternatively, you can shred your own cheddar cheese and whisk it in there to make your soup more wholesome and less processed. Someone shared in the comments of this recipe that that worked beautifully.
What is your favorite burger you’ve ever eaten? Are you one to venture out and try unique burger combinations like a truffle burger or PB&J burger? Please share your thoughts in the comments below.
The Best Cheeseburger Soup Recipe (Cheesy Ground Beef Soup)
Get all of the delicious tastes of a cheeseburger in our version of the best cheeseburger soup recipe. Author: Camille Beckstrand Recipe Type: American Total Time: 50 mins
Prep time:
Cook time:
Serving size: 6
Calories per serving: 380
Ingredients:
Cook time:
Serving size: 6
Calories per serving: 380
1 pound lean ground beef
4 tablespoons butter divided
1 onion diced
1 cup shredded carrots
3 celery stalks diced
1 teaspoon dried basil
1 teaspoon dried parsley flakes
3 potatoes cubed
3 cups chicken broth
1/4 cup all-purpose flour
16 ounces , Velveeta cheese or 2 cups shredded cheese*
1 1/2 cups milk
salt and pepper, to taste about 1/2 teaspoon of each
1/4 cup sour cream
fresh parsley optional garnish
Directions:
In a large saucepan, brown ground beef until no longer pink. Drain grease (if desired) and set meat aside.
In that same saucepan, melt 1 Tablespoon butter over medium heat. Add in onion, carrots, and celery. Sprinkle basil and parsley on top. Saute until vegetables are tender (about 8-10 minutes).
Add potatoes and broth, then add ground beef back to the saucepan; bring the mixture to a boil. Reduce heat; simmer, covered, until potatoes are tender (which will take about 10-12 minutes).
While the soup cooks, place remaining butter (3 Tablespoons) in a small skillet over medium heat on the stove top.
Add flour and whisk together until butter starts to cook and get bubbly. Add butter/flour mixture to the soup. Reduce heat on stove top to low and stir in cheese, milk, salt and pepper; stir until cheese is melted.
Remove soup from stove top and stir in sour cream. Top with additional fresh parsley if desired.
Source: sixsistersstuff.com
In that same saucepan, melt 1 Tablespoon butter over medium heat. Add in onion, carrots, and celery. Sprinkle basil and parsley on top. Saute until vegetables are tender (about 8-10 minutes).
Add potatoes and broth, then add ground beef back to the saucepan; bring the mixture to a boil. Reduce heat; simmer, covered, until potatoes are tender (which will take about 10-12 minutes).
While the soup cooks, place remaining butter (3 Tablespoons) in a small skillet over medium heat on the stove top.
Add flour and whisk together until butter starts to cook and get bubbly. Add butter/flour mixture to the soup. Reduce heat on stove top to low and stir in cheese, milk, salt and pepper; stir until cheese is melted.
Remove soup from stove top and stir in sour cream. Top with additional fresh parsley if desired.
Source: sixsistersstuff.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Mary Richardson
Weekly Newsletter Contributor since 2014
Email the author! mary@dvo.com
