Chunky Cheeseburger Soup

(from castro15’s recipe box)

Categories: Soup


  • 1 lb. ground beef
  • 1 cup chopped celery
  • 1/2 cup diced onion
  • 4 cups beef broth
  • 1 cup water
  • 4 cups diced peeled potatoes
  • 4 tbsp. unsalted butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups milk
  • 6 oz. can tomato paste
  • 2 tbsp. ketchup
  • 2 tbsp. Dijon
  • 2 cups shredded Cheddar and American cheese blend
  • 1 tbsp. chopped fresh parsley
  • Chopped tomatoes, onion and/or dill pickles, for garnish


  1. Cook beef in a large pot over medium-high heat, crumbling with a wooden spoon, until no longer pink, about 5 minutes. Add celery and onion; cook, stirring, until the vegetables are softened, about 3 minutes. Add broth, water and potatoes. Bring to a boil. Reduce heat to a simmer, partially cover and cook, stirring occasionally, until the potatoes are tender, about 15 minutes.

  2. Meanwhile, melt butter in a medium saucepan over medium heat. Whisk in flour. Slowly add milk, whisking constantly, and cook until thickened, about 2 minutes. Whisk in tomato paste, ketchup and Dijon.

  3. Slowly whisk the milk mixture into the soup and bring to a boil. Reduce heat to a simmer and stir in cheese, a handful at a time. Cook just until the cheese is melted. Remove from heat and stir in parsley. Serve topped with tomatoes, onion and/or pickles.

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