Cheeseburger Soup

This easy Cheeseburger Soup recipes hails from Southern Minnesota where comfort food is a way of life. It makes a quick weeknight dinner or triple the batch for a crowd!

Our annual summer trip back to the Midwest next month is going to include a leg in Minnesota, so I figured I better get reacquainted with their “regional cuisine.”

Said a different way, cheeseburgers are my favorite food so I will eat them in any form I possibly can.

This easy Cheeseburger Soup recipes hails from Southern Minnesota where comfort food is a way of life. It makes a quick weeknight dinner or triple the batch for a crowd!

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I made a few flavor upgrades, but the basic recipe is still the same one that is served at the Kaiserhoff in New Ulm. It’s good hearty German food, and I can’t get enough of it.

If you want to make crockpot Cheeseburger Soup, just brown and drain the meat first and then combine everything in your slow cooker.

To make this recipe healthy/gluten-free/paleo/whole30, just make Hamburger Soup. Leave out the cheese and croutons.

But oh, the croutons.

This easy Cheeseburger Soup recipes hails from Southern Minnesota where comfort food is a way of life. It makes a quick weeknight dinner or triple the batch for a crowd!

Save this Cheeseburger Soup to your “Soups” Pinterest board!

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5 from 1 vote

Cheeseburger Soup

This easy Cheeseburger Soup recipes hails from Southern Minnesota where comfort food is a way of life. It makes a quick weeknight dinner or triple the batch for a crowd!
Course Soup
Cuisine American
Keyword cheeseburger, soup
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 servings
Calories 412kcal

For the croutons:

  • 2 cups bread preferably day-old, cubed or torn into bite-sized pieces
  • 1/4 cup olive oil
  • 1/4 teaspoon garlic powder
  • Salt and freshly ground black pepper

For the soup:

  • 1 pound ground beef
  • 2 cloves garlic minced
  • 4 cups beef broth
  • 2 onions diced
  • 2 carrots peeled and chopped
  • 3 stalks celery chopped
  • 1 potato peeled and chopped
  • 1 (14.5 ounce) can diced tomatoes
  • Worcestershire sauce
  • Kitchen Bouquet optional, see notes
  • 1 bay leaf
  • Salt and freshly ground black pepper
  • 8 ounces shredded cheddar cheese
  • Preheat oven to 375 degrees. Toss bread with olive oil, garlic powder, and salt and pepper to taste on a rimmed baking sheet. Bake 10 to 15 minutes or until golden brown and fragrant.
  • Meanwhile, in a Dutch oven or stock pot, cook ground beef until mostly browned, about 5 minutes. Drain if desired (see notes).
  • Stir in garlic until fragrant, about 30 seconds. Add beef broth, onions, carrots, celery, potato, tomatoes, Worcestershire sauce, Kitchen Bouquet (if using), and bay leaf. 
  • Bring to a boil and simmer uncovered for 30 minutes. Remove bay leaf and season to taste with salt and pepper (I like 1 tablespoon of salt and 2 teaspoons pepper).
  • Serve the soup with croutons and shredded cheese for garnish.

Recipe Notes

  1. If I use 80/20 beef or leaner, I don't drain the fat off. But, you can. 
  2. Kitchen Bouquet is a browning and seasoning sauce. It adds a great flavor, but if you don't have it, that's okay. It's not required. The soup is delicious without it.

Nutrition

Calories: 412kcal

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  1. Mimi

    This soup looks really delicious! I love soup so much, it’s hard for me to STOP eating it. The croutons are a nice touch. I try to keep gluten to a minimum…but I’m sure I can make this with a gluten free option.5 stars

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