Description
Hearty Wisconsin cheeseburger soup delights families with rich, creamy flavors from ground beef and melted cheese. Comforting ingredients blend seamlessly, creating a satisfying meal you’ll crave during cold winter evenings.
Ingredients
Scale
Proteins:
- 1 pound ground beef
- 4 ounces (113 grams) cream cheese, softened
- 2 cups shredded cheddar cheese
- Optional: Cooked and crumbled bacon
Vegetables:
- 1 medium onion, chopped
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 medium russet or Yukon Gold potatoes, peeled and diced
- 2 garlic cloves, minced
Liquids and Thickeners:
- 4 cups chicken or beef broth
- 2 cups milk
- 3 tablespoons butter
- 1/4 cup flour
- Salt and pepper, to taste
Instructions
- Heat a large pot over medium-high temperature and thoroughly brown the ground beef, ensuring complete rendering of fat. Carefully drain and reserve the meat.
- In the identical pot, melt butter and gently sauté chopped onions, diced carrots, sliced celery, and minced garlic until vegetables become translucent and tender, approximately 4-5 minutes.
- Sprinkle flour across the vegetable mixture, creating a smooth roux. Continuously stir and cook for 2 minutes to eliminate raw flour taste.
- Slowly pour chicken broth into the pot, whisking consistently to prevent lumps. Incorporate diced potatoes and allow the mixture to simmer gently.
- Reduce heat and let the soup cook for 15-18 minutes, periodically stirring, until potatoes reach a soft, fork-tender consistency.
- Pour milk into the pot and gradually blend cheddar cheese and cream cheese, stirring constantly until the cheeses completely dissolve and create a luxurious, smooth texture.
- Reintroduce the previously cooked ground beef into the soup. Season with salt and freshly ground black pepper, adjusting to personal taste preferences.
- Ladle the hot soup into serving bowls and customize with optional garnishes like crispy bacon bits, tangy pickles, fresh tomato cubes, chopped chives, or a dollop of creamy sour cream.
Notes
- Swap ground beef with ground turkey or plant-based crumbles for a lighter, healthier alternative that maintains the soup’s hearty flavor profile.
- Reduce sodium by using low-sodium broth and monitoring salt content during seasoning for those watching their salt intake.
- Enhance texture by ensuring potatoes are cut uniformly, allowing even cooking and consistent bite throughout the soup.
- Consider making this soup ahead of time, as flavors develop and deepen when reheated, creating an even more delicious meal the next day.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 410 kcal
- Sugar: 5 g
- Sodium: 580 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 80 mg