We are a family that loves cheeseburgers. We rotate between grilled burgers in the summer, but in the winter we absolutely love this Cheeseburger soup. It’s a rotation we eat often, and I’m sure your family will love it too!
2 pounds ground beef
1 cup onion, diced
2 TBS garlic powder
1-2 tsp salt
1 tsp pepper
2 TBS Italian seasoning
1/2 cup flour
2 quarts bone broth
2 cups diced potatoes
1 can diced tomatoes or Rotel
1 cup cream or half & half
2 cups shredded cheddar cheese
Optional toppings: diced pickles, sourdough croutons, crispy onions, bacon bits, shredded cheddar
Instructions:
Start by browning the ground meat along with the diced onion. While this is browning, add your garlic powder, italian seasoning, salt & pepper.
Once the meat is brown, sprinkle evenly with flour. Stir to coat all of the meat with the flour and cook for 2-3 minutes. This will start to look thick and dry - thats ok!
After 2-3 minutes, add the milk. Stir, and you will start to see the meat mixture become creamy. Slowly add the bone broth, stirring continuously until the mixture becomes more of a creamy soup consistency.
Next, add your diced potatoes & tomatoes and simmer until the potatoes are soft. If you dice your potatoes small enough (I do about half an inch) they will cook pretty fast.
Finally, once the potatoes are soft, turn off the heat. Add your cheddar cheese and sir until melted in.
Serve with classic cheeseburger toppings!
This recipe is very adaptable. If you’d rather leave out the tomatoes, you can, and simply make that a topping instead. If you don’t want to add the potatoes, that’s fine too! Serve with sourdough bread instead. You can also use any broth and any milk alternative. The most important part is creating the roux by adding flour to the meat, cooking it, and then adding a liquid to make it creamy.
You can also substitute the flour for a gluten free 1:1 all purpose flour.
Enjoy!
