Easy Cheeseburger Soup Recipe

5 from 1 vote

Make this easy cheeseburger soup recipe in one pot in just 30 minutes, and enjoy a creamy comfort food full of protein and nutrients!

Prep Time15

Cook Time20

Total Time30

Course: Main Dish, Soup/Stew

Cuisine: All American

Diet: Gluten Free, Low Salt

Servings: servings

Calories: 425kcal

Cost: $10

Brown ground venison or turkey in 2 Tablespoons butter in a large soup pot. If using ground beef, omit the butter.
1 lb ground meat (venison, beef or turkey), 2 Tablespoons butter
Add in all the chopped veggies, chicken stock, garlic powder, and dried mustard powder. Bring to a boil. Cover and simmer 10 minutes or until all the veggies are tender. Turn heat to low.
1 onion, diced, 3 carrots, thinly sliced, 3 celery, thinly sliced, 2-3 red potatoes, diced, 1/2 red bell pepper, diced, 4 cups chicken broth, 1 teaspoon dried mustard, 1 1/2 teaspoons garlic powder
In a small bowl, whisk together cold water and cornstarch until smooth. Slowly pour the cornstarch mixture into the pot of soup and continue to stir. In 1-2 minutes the soup will start to thicken at this point turn off the burner.
3 Tablespoons cornstarch, 1/2 cup cold water
Add in the shredded cheese, parsley, salt and black pepper. Once cheese is melted and incorporated, stir in the half & half. Add in more seasonings, if necessary.
2 cups shredded cheddar cheese, 2 teaspoons dried parsley, 1 1/2 teaspoons salt, 1/2 teaspoon black pepper, 1/4 cup half & half
Top soup with dill pickles, additional shredded cheese, croutons and/or crackers!
Store leftovers in the fridge in an airtight container for up to 5 days.

Storage Tips - You can freeze this soup for up to 1 month, though the potatoes may be a bit mushy once thawed.