Cheeseburger Soup Recipe

Ground beef: Provides the hearty, meaty base for the soup.

Onion: Adds a sweet and savory flavor to the soup.

Garlic: Enhances the overall taste with its aromatic quality.

Chicken broth: Forms the liquid base of the soup, adding depth of flavor.

Potatoes: Adds substance and texture to the soup.

Cheddar cheese: Melts into the soup, giving it a rich, cheesy flavor.

Milk: Helps to create a creamy consistency.

Flour: Used to thicken the soup.

Butter: Adds richness and is used to create the roux for thickening.

Salt: Enhances the overall flavor of the soup.

Pepper: Adds a bit of spice and depth to the flavor.

When browning the ground beef, make sure to break it into small, even pieces to ensure it cooks evenly and develops a nice, caramelized crust. This adds depth of flavor to the soup. Additionally, when adding the flour to the melted butter, cook it for at least one minute to eliminate any raw flour taste, creating a smooth roux that will thicken the soup beautifully.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• ground beef - Substitute with ground chicken: Ground chicken is another lean alternative that works well in soups.

• onion - Substitute with shallots: Shallots have a milder and slightly sweeter flavor that can complement the soup.

• onion - Substitute with leeks: Leeks offer a subtle onion flavor and add a different texture to the soup.

• garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is unavailable, though it may lack some of the fresh garlic's pungency.

• garlic - Substitute with shallots: Shallots can provide a mild garlic flavor along with a hint of sweetness.

• chicken broth - Substitute with beef broth: Beef broth can add a richer, meatier flavor to the soup.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a good option for a vegetarian version of the soup.

• potatoes - Substitute with cauliflower: Cauliflower can be used for a lower-carb option and will still provide a creamy texture when cooked.

• potatoes - Substitute with sweet potatoes: Sweet potatoes add a different flavor and a touch of sweetness to the soup.

• cheddar cheese - Substitute with Monterey Jack cheese: Monterey Jack melts well and has a mild flavor that works in soups.

• cheddar cheese - Substitute with Swiss cheese: Swiss cheese can add a slightly nutty flavor and also melts well.

• milk - Substitute with heavy cream: Heavy cream will make the soup richer and creamier.

• milk - Substitute with unsweetened almond milk: Unsweetened almond milk is a good dairy-free alternative.

• flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent and is gluten-free.

• flour - Substitute with arrowroot powder: Arrowroot powder is another gluten-free thickening agent.

• butter - Substitute with olive oil: Olive oil is a healthier fat option and works well for sautéing.

• butter - Substitute with coconut oil: Coconut oil can be used for a dairy-free option and adds a slight coconut flavor.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor and reduce the need for additional salt.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and a different flavor profile.

• Allow the cheeseburger soup to cool completely before storing. This helps prevent condensation, which can lead to a watery texture.

• Transfer the cooled soup into airtight containers. For easy portion control, consider using individual serving-sized containers.

• Label the containers with the date to keep track of freshness. The soup can be stored in the refrigerator for up to 3-4 days.

• For longer storage, freeze the soup. Use freezer-safe containers or heavy-duty freezer bags. Leave some space at the top of the container or bag to allow for expansion as the soup freezes.

• When using freezer bags, lay them flat in the freezer. This not only saves space but also allows the soup to thaw more evenly.

• To reheat refrigerated soup, transfer it to a pot and warm over medium heat, stirring occasionally. If the soup has thickened too much, add a splash of chicken broth or milk to reach the desired consistency.

• For frozen soup, thaw it in the refrigerator overnight. Once thawed, reheat it in a pot over medium heat, stirring occasionally. Again, adjust the consistency with additional chicken broth or milk if needed.

• Avoid reheating the soup multiple times. Instead, reheat only the portion you plan to consume to maintain the best flavor and texture.

• If you notice any changes in smell, color, or texture, it's best to discard the soup to ensure food safety.

• Stovetop Method:

  1. Pour the leftover cheeseburger soup into a saucepan.
  2. Heat over medium-low, stirring occasionally to ensure even heating.
  3. Add a splash of milk or chicken broth if the soup has thickened too much.
  4. Continue to heat until the soup is hot and cheese is fully melted.

• Microwave Method:

  1. Transfer the soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap with a small vent.
  3. Heat on high for 1-2 minutes, then stir.
  4. Continue heating in 30-second intervals, stirring in between, until the soup is hot throughout.
  5. Add a bit of milk if needed to adjust the consistency.

• Slow Cooker Method:

  1. Pour the leftover cheeseburger soup into the slow cooker.
  2. Set the slow cooker to low heat.
  3. Stir occasionally and let it heat for 1-2 hours, or until the soup is thoroughly warmed.
  4. Add a splash of milk or chicken broth if the soup has thickened.

• Oven Method:

  1. Preheat the oven to 350°F (175°C).
  2. Transfer the soup to an oven-safe dish and cover with foil.
  3. Heat in the oven for about 20-30 minutes, stirring halfway through.
  4. Add a bit of milk if the soup appears too thick.

• Double Boiler Method:

  1. Fill the bottom part of a double boiler with water and bring to a simmer.
  2. Place the soup in the top part of the double boiler.
  3. Stir occasionally and heat until the soup is hot and cheese is melted.
  4. Add a splash of milk or chicken broth if needed to adjust the consistency.

• Large pot: Used for browning the ground beef and cooking the soup. It needs to be big enough to hold all the ingredients.

• Wooden spoon: Ideal for stirring the ground beef, onions, and garlic without scratching the pot.

• Knife: Essential for chopping the onion and mincing the garlic.

• Cutting board: Provides a safe surface for chopping the onion and mincing the garlic.

• Measuring cups: Used to measure out the chicken broth, milk, and shredded cheddar cheese accurately.

• Measuring spoons: Useful for measuring smaller quantities like salt and pepper.

• Peeler: Handy for peeling the potatoes before dicing them.

• Saucepan: Needed for making the roux with butter, flour, and milk.

• Whisk: Helps to mix the flour and milk smoothly without lumps.

• Cheese grater: Used to shred the cheddar cheese if it's not pre-shredded.

• Ladle: Perfect for serving the soup into bowls.

• Colander: Useful for draining the browned ground beef.

• Bowl: To set aside the browned ground beef after draining.

Prep ingredients ahead: Chop the onion, mince the garlic, and peel and dice the potatoes the night before to save time.

Use pre-shredded cheese: Opt for pre-shredded cheddar cheese to cut down on prep time.

One-pot cooking: Cook the ground beef and sauté the onions and garlic in the same pot to minimize cleanup.

Microwave potatoes: Partially cook the potatoes in the microwave before adding them to the soup to speed up the cooking process.

Batch cooking: Double the recipe and freeze half for a quick meal later.