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A creamy bowl of Cheeseburger Soup is shown as a featured image for a recipe.

Easy Cheeseburger Soup

This recipe provides a foolproof method for making creamy, delicious cheeseburger soup without separation or clumping. It emphasizes the importance of a well-made roux, temperature control, and the strategic use of processed cheese to achieve a smooth and stable emulsion. Garnish with bacon, green onions, and pickles for added flavor and texture.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups beef broth
  • 1 teaspoon dried mustard
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1 cup milk
  • 4 slices bacon, cooked and crumbled optional
  • Chopped green onions, for garnish optional
  • Pickles, for garnish optional

Equipment

  • Large pot or Dutch oven
  • Measuring cups
  • Measuring spoons
  • whisk
  • knife
  • cutting board
  • Can opener
  • Ladle

Method
 

  1. In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain off any excess grease.
  2. Add the onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes.
  3. Stir in the garlic and cook for 1 minute more.
  4. Sprinkle the flour over the vegetables and beef. Cook, stirring constantly, for 1 minute to create a roux.
  5. Gradually whisk in the beef broth, ensuring there are no lumps.
  6. Add the diced tomatoes, dried mustard, smoked paprika, salt, and pepper. Bring to a simmer.
  7. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the vegetables are tender.
  8. Stir in the milk and cheese. Cook over low heat, stirring constantly, until the cheese is melted and the soup is smooth. Do not boil.
  9. If the soup becomes too thick, add a little more beef broth or milk to reach desired consistency.
  10. Taste and adjust seasonings as needed.
  11. Serve hot, garnished with crumbled bacon, chopped green onions, and pickles, if desired.

Notes

For a smoother soup, use a combination of cheddar and processed cheese, such as Velveeta. Processed cheese contains emulsifiers that help prevent clumping. Temperature control is key to preventing the cheese from clumping and the soup from separating. Keep the heat low after adding the milk and cheese, and stir constantly. Adding milk before the cheese can also help temper the dairy and prevent curdling. Soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. For a spicier soup, add a pinch of cayenne pepper.