Cheeseburger French Fry Casserole
Easy, family-friendly cheeseburger French fry casserole with ground beef, melty cheese and crispy fr...
50
total time
6
servings
355 kcal
calories
Introduction: What Is Cheeseburger Soup?
Cheeseburger Soup is a rich, creamy, and savory one-pot dish that captures the flavor profile of a classic cheeseburger in spoonable form. Think browned ground beef, tender diced potatoes, aromatic onions and garlic, a touch of mustard and ketchup for that familiar burger tang, and plenty of melted cheddar to make the broth luxuriously smooth. This soup bridges the gap between a bowl of comfort food and a hearty meal â itâs both familiar and exciting, delivering the satisfaction of a cheeseburger without the bun. Originating as a modern American comfort-food innovation rather than a traditional regional recipe, cheeseburger soup has become a favorite for family dinners, potlucks, and cold-weather menus because itâs customizable, forgiving, and quick to prepare. The texture is as important as the flavor: tender potato cubes give body, melted cheese thickens and enriches the liquid, and browned beef adds depth. Aromatics like onion and garlic, plus simple pantry seasoningsâsalt, pepper, a pinch of smoked paprika or Worcestershireâround out the profile. Many cooks add a small amount of flour or cornstarch to develop a velvety base, or make a light roux with butter and flour before adding broth for extra body. Dairy choices range from whole milk and half-and-half to heavier cream, depending on how indulgent you want the soup to be. For those watching calories, a combination of milk and a bit of evaporated milk or Greek yogurt stirred in at the end can offer creaminess with less fat. Cheeseburger soup is also an excellent canvas for personalization: crispy bacon bits, chopped pickles, a swirl of mustard, or extra shredded cheddar at serving time evoke classic burger toppings. Serve it with cornbread, a crusty roll, or even grilled cheese for dipping. Because itâs a one-pot wonder that reheats well, itâs ideal for meal prep. This introduction prepares you to make a balanced, flavorful cheeseburger soup, and the following sections will walk through ingredients, equipment, step-by-step cooking, serving, storage, and creative variations to suit your kitchen and taste.
Why You'll Love This Cheeseburger Soup (Flavors, Texture, and Ease)
There are several compelling reasons this cheeseburger soup has become a go-to comfort meal for home cooks: flavor familiarity, hearty texture, speed, and adaptability. First, the flavor profile mirrors a classic cheeseburger â savory beef, sweet-slightly tangy ketchup, mellow mustard, and the unmistakable creaminess of melted cheddar. Those layered tastes create immediate emotional comfort that is especially welcome on chilly nights or busy weeknights when you want a satisfying dinner with minimal fuss. Texture-wise, the soup balances tender potatoes, crumbled browned beef, and a silky, cheese-thickened broth. The tactile experience of scooping up bites that include both soft potato and meaty crumbles makes cheeseburger soup more substantial than many creamy soups, which is why it can stand alone as a main-course meal. If you prefer, add a simple side salad or crusty bread for contrast. The soupâs thickness can be adjusted easily â reduce the dairy or increase broth for a lighter bowl, or stir in extra shredded cheese or a small roux to make it heartier. One-pot convenience is a key selling point. From browning the beef to finishing the soup in a single Dutch oven or heavy pot, cleanup is minimal. Most ingredient items are common pantry and refrigerator staples: ground beef, potatoes, onion, garlic, cheddar, and broth. This simplicity makes the recipe ideal for quick weeknight dinners or for cooks learning to balance dairy with heat when melting cheese into a soup. Adaptability also sets this soup apart. Swap ground beef for ground turkey or plant-based crumbles for a lighter version. Use different cheeses â sharp cheddar for tang, Colby for mild meltiness, or a blend with Monterey Jack for stretchiness. Add-ins like crisp bacon, diced pickles, or a sprinkle of chives provide finishing notes that mirror burger toppings. For dietary needs, the soup can be made gluten-free using cornstarch instead of flour for thickening, or lower in fat by choosing lean ground meat and lower-fat dairy. Overall, youâll love cheeseburger soup because it combines beloved familiar flavors with approachable cooking and endless room for customization.
Ingredients: What Youâll Need (Gathering Ingredients)
Before you start cooking, gather all ingredients for a smooth, efficient process. Here is a clear, well-balanced ingredient list for a classic cheeseburger soup that serves about 4â6 people: - 1 pound (450g) ground beef (80/20 for flavor; use leaner if preferred) - 4 cups (about 900g) peeled and diced potatoes (Yukon Gold or russet), ~1/2-inch cubes - 1 medium yellow onion, finely chopped - 2â3 cloves garlic, minced - 3 tablespoons unsalted butter - 3 tablespoons all-purpose flour (or 2 tbsp cornstarch for gluten-free) - 4 cups (1 liter) beef broth (low-sodium recommended) - 1â2 cups whole milk or half-and-half (adjust for desired creaminess) - 2 cups shredded sharp cheddar cheese, divided - 2 tablespoons tomato paste or 1/4 cup ketchup (for classic burger tang) - 1 tablespoon Worcestershire sauce - 1 teaspoon Dijon mustard or yellow mustard - 1/2 teaspoon smoked paprika (optional) - Salt and freshly ground black pepper, to taste - Optional garnish: cooked and crumbled bacon, chopped chives, diced pickles, extra shredded cheddar, or a drizzle of mustard Notes and substitutions: If you prefer a lower-fat dish, substitute ground turkey and use reduced-fat milk, but the richest mouthfeel comes from whole milk or half-and-half plus some of the cheese. For a thicker soup without flour, increase the cheese slightly or simmer longer to reduce. If you want a creamier version, add 1/2 cup heavy cream at the end. Vegetarians can replace ground beef with a plant-based crumbled product and use vegetable broth. When shopping, pick a cheddar with good melting properties â aged cheddars have more flavor but may be slightly drier; a medium or sharp cheddar balances melt and taste. Freshly grate the cheese rather than using pre-shredded, which can include anti-clumping agents that inhibit smooth melting. Finally, measure out your broth and dairy ahead of time, and have a small bowl for the flour or cornstarch readyâthis mise en place ensures nothing is overcooked while you hunt for an ingredient.
Equipment and Prep: Tools and Mise en Place
To make a successful cheeseburger soup, assemble the right tools and prep steps before you heat the stove. Essential equipment includes: - Large heavy-bottomed pot or Dutch oven (6â8 quarts): provides even heat distribution for browning and simmering. - Wooden spoon or heatproof spatula: for breaking up the beef and stirring the soup. - Sharp chefâs knife and cutting board: for dicing potatoes and chopping aromatics. - Measuring cups and spoons: for accurate dairy and flour measurements. - Box grater: for shredding cheddar (freshly grated melts smoother). - Ladle and serving bowls. Prep tips (mise en place): 1. Dice the potatoes into uniform 1/2-inch cubes so they cook evenly and finish at the same time. If you prefer softer potatoes, cut slightly larger and simmer longer. 2. Finely chop the onion and mince the garlic. Set them in small ramekins to add at the right times. 3. Shred the cheddar cheese and keep it chilled until you need it; cold shredded cheese melts more smoothly when added to a warm but not boiling soup. 4. Measure the flour into a bowl (or mix cornstarch with a small amount of cold milk to make a slurry if using gluten-free thickener). Having these ready prevents lumps and helps you control thickening. 5. Keep the beef broth and milk at hand. If using low-sodium broth, taste and season gradually. If the milk is cold, allow it to warm slightly at room temperature so it integrates more easily into the hot soup. 6. If you plan to garnish (bacon, pickles, chives), cook the bacon ahead and chop the garnish so itâs ready at serving. By preparing these elements ahead of time and using the recommended equipment, youâll streamline cooking and avoid overcooking delicate dairy components. This preparation also helps maintain texture: browning the beef properly creates flavor and leaves those tasty browned bits in the pot, while measured thickening prevents a gluey texture. The next section walks through the step-by-step cooking process with attention to timing and tips that preserve cheese melt and creaminess.
Step-by-Step Cooking Process (Cooking Process)
Follow these step-by-step instructions for a reliably delicious cheeseburger soup. The key moments are properly browning the beef, forming a light roux or slurry for body, and adding cheese off the boil to prevent separation. 1. Brown the beef: Heat your Dutch oven over medium-high heat. Add the ground beef (no oil necessary if using 80/20) and break it up with a wooden spoon. Cook until well-browned with small, caramelized bitsâthis is flavor. Season lightly with salt and pepper while browning. Use a slotted spoon to transfer the browned beef to a plate, leaving the rendered fat in the pan. 2. SautĂ© aromatics: Reduce heat to medium, add 2â3 tablespoons of butter to the fat in the pot, then add the chopped onion. Cook until translucent, about 4â5 minutes. Add the minced garlic and cook for another 30â60 seconds until fragrant. 3. Make the roux or binder: Sprinkle the flour over the softened onions and stir continuously for 1â2 minutes to cook the raw flour taste. If using cornstarch, whisk it into a small amount of cold milk to make a slurry and skip adding flour directly to the pot. 4. Add liquids and potatoes: Slowly whisk in the beef broth, scraping browned bits from the bottom of the pot. Add the diced potatoes and bring to a simmer. Reduce heat to medium-low and simmer until potatoes are fork-tender, about 12â15 minutes depending on size. 5. Reintroduce beef and flavorings: Return the browned beef to the pot. Stir in tomato paste or ketchup, Worcestershire sauce, mustard, and smoked paprika if using. Taste and adjust salt and pepper. 6. Finish with dairy and cheese: Lower the heat to the lowest setting. Stir in the milk or half-and-half gradually, warming it through but keeping the soup below a rolling boil to prevent curdling. Remove the pot from direct heat if necessary. Add one cup of shredded cheddar and stir until melted and smooth. For a richer soup, add up to 1/2 cup heavy cream. Add remaining cheese a little at a time until you reach the desired thickness and cheesiness. 7. Adjust texture and seasoning: If the soup is thicker than desired, thin with a splash of broth or milk. If too thin, simmer gently to reduce or whisk in a slurry of cornstarch and cold water to thicken. Reheat gently before serving â boiling after adding cheese risks separation. By following this orderâbrown beef, sautĂ© aromatics, create a binder, simmer potatoes in broth, and add cheese off-heatâyouâll get a smooth, cohesive soup with robust flavors. The image and tips for the cooking process help illustrate the right texture at each stage and ensure your finished bowl tastes like a classic cheeseburger in soup form.
Finishing Touches and Final Presentation (Final Presentation)
Presentation elevates this cozy bowl from simple comfort food to an inviting main course. Final touches should complement the cheeseburger theme while adding texture and color. Popular finishing options include crisp bacon bits, a sprinkle of chopped chives or green onions, finely diced dill pickles for a briny pop, extra shredded cheddar for an additional melty layer, or a few drops of mustard to echo burger condiments. To serve, ladle hot soup into warmed bowls so the cheese remains gooey and the dish feels comforting from the first spoonful. Consider passing a small platter of mix-ins at the table so guests can customize: fried shallots, pickled jalapeños, or a small dish of ketchup and mustard for dipping or drizzling. For a crunchy contrast, place a slice of toasted sourdough, a warm pretzel roll, or cornbread alongside. You can also top with a swirl of sour cream or a dollop of Greek yogurt for tang and creaminess without adding more cheese. When plating for a social media-friendly shot or a family dinner centerpiece, sprinkle a few flakes of coarse sea salt and a grind of black pepper across the top for visual appeal and to heighten flavor. Garnishes like microgreens or parsley brighten the bowl and add freshness to the rich profile. If youâve included bacon, add it last so it stays crispy; if using pickles, place them beside the soup rather than stirring in, to maintain texture. Serving sizes vary depending on whether the soup is a main course or starter. For main-course portions, plan on 1.5 to 2 cups per person. Make attractive, intentional bowls: scrape the rim clean before serving, place the garnish precisely, and present with complementary sides. These finishing touches and presentation tips ensure each serving of cheeseburger soup not only tastes like a classic burger but also looks warm, inviting, and restaurant-quality.
Storage, Reheating, and Make-Ahead Tips
Cheeseburger soup stores and reheats well but requires a few precautions to preserve texture and prevent dairy separation. Cooling: - Cool the soup at room temperature for no more than 1 hour, then transfer to airtight containers and refrigerate. Divide into shallow containers for quicker cooling. Refrigeration: - Store in the refrigerator for 3â4 days. Reheat gently over low heat on the stovetop, stirring frequently. Avoid boiling after adding dairy and cheese, as high heat can cause the fats to separate or make the cheese grainy. Freezing: - Cheeseburger soup freezes acceptably if you make a freezer-friendly version: omit or reduce milk/cream and add them fresh when reheating. Transfer cooled soup to freezer-safe containers, leaving headspace. Freeze for up to 2â3 months. - To reheat from frozen, thaw overnight in the refrigerator, then warm gently on the stovetop. Once warmed, finish with fresh milk or cream and freshly shredded cheese to refresh the texture. Reheating tips: - Reheat over low heat and stir often. To recover a slightly separated or grainy texture, whisk in a splash of milk or cream and a small knob of butter off-heat to emulsify. - If the soup has thickened too much in the fridge, thin with broth or milk while reheating. If itâs too thin, simmer gently to reduce or whisk in a small slurry of cornstarch and water to thicken. Make-ahead strategy: - Prepare up to the point of adding cheese (browned beef, sautĂ©ed aromatics, roux, potatoes simmered in broth). Cool and refrigerate. When ready to serve, warm the base gently, add milk/cream and freshly grated cheese off heat, and finish with garnishes. This approach prevents overcooking the dairy during reheating and ensures a fresh, smooth finish. Special considerations: - If making a large batch to freeze, consider packaging in individual portions for quick lunches or dinners. Always label containers with date and contents. With these storage and reheating practices, cheeseburger soup remains an efficient make-ahead meal that retains its comforting, cheeseburger-inspired flavor.
Variations, Tips, and Frequently Asked Questions
This section offers variations, professional tips, and answers to common questions so you can adapt cheeseburger soup to your preferences and troubleshoot issues. Variations: - Turkey or Chicken Cheeseburger Soup: Use ground turkey or chicken for a lighter version; increase seasoning and add a splash of soy sauce or Worcestershire to boost umami. - Vegetarian Version: Replace ground meat with plant-based crumbles or sautĂ©ed mushrooms and lentils, and use vegetable broth. - Keto Version: Replace potatoes with riced cauliflower or omit them entirely; use heavy cream and extra cheese for thickness. - Spicy Twist: Add diced jalapeños with the onions or a pinch of cayenne when making the roux. Pro Tips: - Freshly grate the cheese for better melting and smoother texture. Pre-shredded cheese contains anti-caking agents that can make the soup grainy. - Donât boil after adding dairy or cheese. Keep the soup at a gentle simmer or warm it off-heat to melt cheese evenly. - Brown the beef well for flavor, and donât discard the fond (browned bits) â deglaze the pan with broth to capture that depth. - If using flour, cook it for a minute or two to remove raw taste; if using cornstarch, mix it with cold liquid first to avoid lumps. Common FAQs: Q: Can I make this gluten-free? A: Yesâuse cornstarch or a gluten-free flour blend as the thickener and ensure your broth is gluten-free. Q: How do I prevent the cheese from clumping? A: Lower the heat before adding cheese, add it gradually while stirring, and use freshly grated cheese. Q: Can I freeze the finished soup? A: You can, but dairy textures can change. For best results, freeze before adding milk and cheese; add them fresh when reheating. Q: How long does this soup stay good in the fridge? A: Up to 3â4 days in airtight containers. With these variations and tips, you can confidently make cheeseburger soup that suits diets and preferences while maintaining the comforting essence of a cheeseburger. Try a few tweaks to discover your favorite version â whether thatâs smoky bacon and pickles or a lighter turkey-based bowl â and store leftover tips to enjoy perfect reheats throughout the week.
Cheeseburger Soup
A creamy, hearty cheeseburger soup with ground beef, potatoes, and melted cheddar. Quick one-pot recipe for weeknight dinners and family-friendly comfort food.
total time
50
servings
6
calories
355 kcal
ingredients
- 1 lb ground beef đ„©
- 1 small onion, diced đ§
- 2 carrots, peeled and shredded đ„
- 2 celery stalks, diced đż
- 3 medium potatoes, peeled and cubed đ„
- 4 cups chicken or beef broth đČ
- 1 tsp garlic powder đ§
- 1 tsp smoked paprika đ¶ïž
- 1/4 cup all-purpose flour đŸ
- 2 cups milk đ„
- 2 cups shredded cheddar cheese đ§
- 1 cup heavy cream (optional) đ„
- Salt and pepper, to taste đ§
- 2 tbsp butter đ§
- Crumbled bacon, for garnish đ„
- Chopped green onions, for garnish đ§
instructions
- 1. In a large pot over medium heat, cook the ground beef until browned, breaking it apart as it cooks. Drain excess fat and set the beef aside.
- 2. In the same pot, melt the butter and add the diced onion, shredded carrots, and diced celery. Sauté until the vegetables are soft and fragrant, about 5 minutes.
- 3. Add the peeled and cubed potatoes along with the chicken or beef broth, garlic powder, and smoked paprika. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes until the potatoes are tender.
- 4. While the soup simmers, whisk the flour and milk together in a small bowl until smooth and free of lumps.
- 5. Slowly pour the milk and flour mixture into the simmering soup, stirring constantly. Continue cooking for 5-7 minutes until the soup thickens to a creamy consistency.
- 6. Return the cooked ground beef to the pot and stir in the shredded cheddar cheese and heavy cream (if using). Cook gently until the cheese is fully melted and the soup is evenly creamy.
- 7. Season the soup with salt and pepper to your taste, stirring well to incorporate.
- 8. Ladle the soup into bowls and garnish each serving with crumbled bacon and chopped green onions for added flavor and texture.
- 9. Serve hot with toasted buns or crackers on the side for a true cheeseburger experience. Enjoy leftovers reheated for an equally delicious meal!
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