With ground beef, tomato paste, two kinds of cheese, and mustard, our recipe for Cheeseburger Soup brings to mind all of the flavors of your favorite fast food meal. By using our recipe shortcuts, like frozen hash browns and bacon bits, you can serve this soup in no time.
When you’re watching your weight, you will want to pick recipes that are filling, but light. This recipe is not for one of those times. Cheeseburger Soup is one of those recipes that is meant for a splurge night. It has meat, two kinds of cheese, bacon, and potatoes in it, as well as heavy whipping cream. Diet food? No way. This recipe is hearty and filling, so even those who think that soup is never going to fill hungry bellies will be surprised.
Cheeseburger Soup Recipe
- Large Dutch Oven
- Soup Pot
- ¼ cup Bacon Bits
- 2 tbsp Butter
- 1 pound Ground Beef
- 4 ounces Cream Cheese or Half of an Eight-Ounce Brick softened to room temperature
- 2 tbsp Tomato Paste
- 1 tbsp Yellow Mustard
- ½ teaspoon Garlic Powder
- ¼ teaspoon Smoked Paprika
- Pinch Salt
- ¼ teaspoon Pepper
- 2 cups Beef Broth
- 2 cups Frozen Hash Browns
- 6 ounces Shredded Cheddar Cheese mild, medium, or sharp cheddar, your choice
- ¼ cup Heavy Whipping Cream can substitute half and half if you want
- In a large Dutch oven or soup pot, melt the butter over medium heat. When the butter is sizzling, tilt the pan so that the butter coats the bottom of the pan. Add the ground beef and use a spatula to chop the beef into small bits as you brown it. When there are no pink areas left, drain any accumulated grease from the beef.
- Cut the cream cheese into small bits and add it to the pot that contains the beef. Add the tomato paste, mustard, paprika, salt, pepper, and garlic powder.
- Stir this mixture as the cream cheese melts and the beef is mixed together into a nice, thick, flavorful sauce. Pour in the beef broth and the heavy cream and reduce the heat to medium-low. Add the hash browns as well.
- Bring the soup to a low simmer. Add the cheese and cook it on low heat for about 5 minutes until the cheese is melted and the sauce is smooth. Add the bacon, stirring it into the soup. Serve in bowls.
- Store leftovers in the refrigerator in a tightly covered container. This recipe is one that reheats best on the stove rather than in the microwave. Ladle the soup into a pot and warm it over medium-low heat. Don’t boil the soup, or the dairy products in the broth may curdle. Simply heat it until it starts steaming. Use leftovers within five days.This recipe is not one that freezes well. The texture of the potatoes will be squishy and the broth will separate if you try to freeze the soup.
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