Cheeseburger Soup
Got some leftover ground beef or grilled hamburgers you want to repurpose? Well, this Cheeseburger Soup is the perfect recipe to make all of it disappear... first into the soup and then the soup will disappear because everyone loves it so much! This recipe is low carb and has so much cheeseburger flavor that there will be no leftovers!
Servings: 6 servings
Calories: 376kcal
Ingredients
To Make Ground Beef From Scratch:
- 2 tablespoons clarified butter or ghee
- 1 pound ground beef
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
Ingredients for the soup:
- 3-4 cups beef broth or stock
- 2 cups cheddar cheese shredded
- 2 tablespoons clarified butter
- 2 teaspoons water
- 2 cloves garlic minced
- 1 pound ground beef cooked
- 1 cup cream cheese at room temperature
- 1 teaspoon Dijon mustard
- 1 teaspoon arrowroot powder
- 1 teaspoon kosher salt
- ½ cup onion diced
- ½ cup celery diced
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- ¼ cup carrots chopped
Instructions
Preparation Steps
- If you are making ground beef specifically for this recipe, you will need to prepare it like this:
- Heat your soup pot or Dutch oven over high heat. Add the clarified butter. When the butter shimmers, add in the ground beef. Break up the ground beef while it cooks.
- When the beef looks cooked, add in the spices. You will see most of the fat being absorbed into the spices and the beef will turn a nice, rich brown color. Turn off the heat and remove the beef from the pot.
- Ensure all your vegetables are chopped, and ingredients are measured out.
Cooking Steps
- Place your pot or Dutch oven over medium-high heat. Add the onions, carrots, and celery to the pot. If you have not just made beef in the pot, add some olive oil, clarified butter, or other cooking fat. Cook until the vegetables are softened, about 5-7 minutes. Add the garlic and cook for 1-2 minutes more.
- Lower the heat to low. Add the cream cheese and mix until softened. Add in the cheddar cheese and mix until softened. Add in the dijon, paprika, garlic powder and onion powder. The mixture should be thick. Now, add in the beef.
- Begin adding in the stock. Pour half of the stock in slowly and mix. We do not want the soup to be too thin. Continue to add the stock until it just begins to thin. Turn the heat to medium. Stir and see how thick the soup is. If the soup is too thick, continue to add stock.
- Once the desired thickness is reached, add the arrowroot powder to the cold water. Mix into a slurry. Pour into the soup and mix well. You will see the soup continue to thicken. Allow the arrowroot to work for 1-2 minutes. If you need, add more stock. Otherwise, turn off the heat and allow the soup to cool slightly. It will continue to thicken as it cools.
- Ladle the soup into bowls and garnish how you would like. Serve hot and enjoy your rich and delicious cheeseburger soup!
Notes
What a fantastic way to use any leftover ground beef or cooked hamburger patties. I just love the way this soup comes together and how warming it is overall as the seasons turn colder.
If you have questions, suggestions or thoughts, please leave them in the comments section below and I will write back as soon as possible.
Until the next recipe, have a great day in the kitchen.
Nutrition
Serving: 1serving | Calories: 376kcal | Carbohydrates: 4g | Protein: 26g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 750mg | Potassium: 302mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1390IU | Vitamin C: 2mg | Calcium: 291mg | Iron: 2mg
