Description
A warm bowl of cheeseburger soup that feels like a hug on a chilly day, blending rich beef flavors with creamy cheese and tender vegetables.
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (4 ounce) can diced green chilies, undrained
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 4 cups peeled and cubed potatoes (about 2 large potatoes)
- 1 cup shredded carrots
- 4 ounces cream cheese, softened
- 1 cup milk
- 2 cups shredded cheddar cheese, plus more for topping
- Optional toppings: cooked bacon crumbles, sour cream, green onions
Instructions
- Brown the ground beef in a large pot over medium-high heat and drain excess grease.
- Add the chopped onion and sauté until soft and translucent.
- Stir in minced garlic and cook for another minute.
- Pour in the beef broth, diced tomatoes, and green chilies.
- Add dried Italian seasoning, salt, and pepper.
- Add the cubed potatoes and shredded carrots.
- Bring to a gentle boil, then reduce heat to low and cover; simmer for 15-20 minutes until tender.
- Remove from heat and whisk in the softened cream cheese until smooth.
- Mix in the milk and shredded cheddar cheese until melted and combined.
- Serve immediately with optional toppings.
Notes
Add a dash of Worcestershire sauce or hot sauce for an extra kick. Leftovers can be blended into a dip and served with tortilla chips.
