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This hearty Cheeseburger Chowder is creamy, cheesy and loaded with ground beef, potatoes and carrots! It’s sure to warm you up on the coldest of winter days!
When the cold weather rolls around, I love to make any and every kind of soup!! This hearty cheeseburger soup is one of my absolute favorites! It’s got all the flavors of a cheeseburger – but in a creamy soup form…. mmmmm!!!
Ingredients Needed (Amounts in recipe card below)
- Ground Beef
- Veggies – I use a yellow onion and shredded carrots. Feel free to add some diced celery if you’d like.
- Butter – I use salted butter.
- All Purpose Flour
- Potatoes – I use russet potatoes in this soup.
- Broth – You can use chicken broth (or chicken stock) or beef broth in this recipe.
- Milk – Any milk will work for this soup.
- Ketchup
- Mustard
- Worcestershire Sauce
- Spices – I use a combination of black pepper, salt and garlic powder.
- Cheese – I use a combination of original Velveeta cheese and shredded mild or sharp cheddar cheese.
- Sour Cream – I recommend using full-fat sour cream for this recipe. If you don’t have sour cream, you can use 2 ounces of cream cheese instead.
How to Make Cheeseburger Chowder
This easy cheeseburger soup comes together pretty quickly! Here’s the rundown on how to make it happen!
First, you’ll brown the ground beef in a large saucepan or Dutch oven. Once it’s cooked, you can drain the excess grease (though not necessary if you use lean ground beef). Then you’ll add the butter, diced onions and shredded carrots and sauté for a couple minutes until they’re softened a bit.
Sprinkle the flour over the ground beef mixture and stir for a couple minutes or until the raw flour smell has gone away.
Next you’ll stir in all of the remaining ingredients except for the cheese and sour cream.
Bring the soup to a boil, being careful not to let it boil over. Now you can bring the burner down to medium heat, cover the pot and cook for about 15 minutes, stirring occasionally.
Once the potatoes are soft, remove the soup from the heat and stir in the cheese and sour cream. Once it’s all melted and smooth, it’s time to dish it up!!
How to Serve Cheeseburger Chowder
I like to serve this cheeseburger soup recipe with additional shredded cheese, sliced green onions and crumbled bacon. You could also add a spoonful of diced dill pickles (for the full cheeseburger effect!) and a splash of hot sauce if you like some added heat!
If your family likes bacon as much as mine, they’ll love the addition of some bacon in this hearty soup! Simply brown a few strips of bacon in the pan (before adding the ground beef). Once they’re nice and crisp, remove the bacon and set aside. Skip the addition of butter later on and rely on the bacon grease to do the trick instead!! The added flavor is always a huge hit! Add the bacon at the end when you’re stirring in the cheese.
Let the soup cool a bit, then store the remaining soup in an airtight container in the fridge for up to 5 days.
I don’t recommend it for cheesy soups. Because of the dairy in this recipe, it’s likely to separate and turn grainy (rather than smooth and creamy) after a freeze/thaw cycle.
Other Creamy Soups I Love
Cheeseburger Chowder
Equipment
- One large pot or Dutch oven
Ingredients
- 1 pound ground beef
- 2 tablespoons butter
- 1 cup diced yellow onion
- 1/2 cup shredded carrots
- 1/4 cup flour
- 2 cups peeled and diced potatoes
- 4 cups chicken broth
- 1 cup milk
- 2 tablespoons ketchup
- 1 teaspoon yellow mustard
- 1 teaspoon Worchestershire sauce
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 2 cups diced or shredded cheese I use half Velveeta and half shredded cheddar cheese
- 1/2 cup sour cream
Instructions
- In a large pot or Dutch oven over medium-high heat, brown the ground beef and drain the excess grease.
- Add the butter, onion and shredded carrots and cook for 3-5 minutes, or until onions are softened.
- Sprinkle the flour over the beef and onion mixture. Stir and cook for 2 minutes.
- Add the potatoes, chicken broth, milk, ketchup, mustard, Worcestershire sauce, black pepper, salt and garlic powder; stir well.
- Bring the mixture to a boil and turn the heat down to medium.
- Boil for 15 minutes, or until the potatoes are soft.
- Remove the soup from the heat and stir in the cheese and sour cream until melted and smooth.
- Serve warm.
Notes
- Feel free to use ground turkey in place of the ground beef if you prefer.
- You can use beef broth instead of the chicken broth.
