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–+ servings
freshly made cheeseburger soup no velveeta
Molly LaFontaine

Cheeseburger Soup

When the weather gets chilly, an easy cheeseburger soup belongs on the table. This recipe is perfect for fall parties, soup suppers, or any random Tuesday night.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 2 to 3 servings
Step-By-Step Mode

Ingredients
  

  • 1/2 lb ground beef
  • 1/2 of a yellow onion
  • 1 garlic clove, minced
  • 1 russet potatoes (medium to large sized)
  • 2 cups beef broth, unsalted
  • 1 cup half and half
  • 1 tsp yellow mustard
  • 1 3/4 tsp fine sea salt
  • 3/4 tsp ground black pepper
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 cup mild cheddar cheese, shredded

Instructions

  1. Add ground beef, diced onion, and minced garlic to a medium-sized pot over medium heat. Brown until meat is fully cooked, about 6-8 minutes. Drain off grease.
  2. While beef is cooking, rinse, peel, and dice potato into very small chunks so they'll cook easily. Set aside.
  3. Add beef broth, half and half, yellow mustard, salt, pepper, onion powder, and paprika. Bring to a simmering boil then turn down heat to low-medium and add potatoes and shredded cheese.
  4. Cook for 15-20 minutes or until potatoes are fully cooked and soft. Stir in shredded cheese until melted.
  5. Serve with any toppings of choice. Enjoy!
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