Cheeseburger Soup Recipe

Brown the ground beef in a large pot or Dutch oven set over medium heat until cooked through.

Carefully drain as much fat from the pot as possible (optional) before adding the butter, onion, carrots, and celery. Cook until the veggies are soft and the onions are translucent, about 6-8 minutes.

Stir in the garlic, tomato paste, Italian seasoning, and Worcestershire and cook until fragrant, about 1 minute.

Sprinkle the flour over the ground beef and veggies and mix until fully incorporated, then stir in the potatoes and the beef broth.

Increase the heat to high and bring the soup to a boil before reducing the heat to medium-low. Cover the pot with a lid set slightly ajar and simmer for approximately 15 minutes or until the potatoes are nearly fork-tender.

Add the heavy cream and cream cheese and stir until the cream cheese has dissolved in the broth. Return the soup to a simmer and continue simmering until the potatoes are completely tender about 5 minutes.

Remove the pot from the heat and stir in the shredded cheddar cheese a little at a time until thoroughly melted.

Serve with burger bun croutons, additional cheese, green onion, and freshly minced parsley for garnish if desired.