Do you ever have an evening when you don’t feel like preparing a fancy meal? I have those evenings a lot. This is an “almost every evening” situation at our home. With the weird weather we’ve been having, who knew it could stay this cold for this long in the South, I’ve been in the mood for soup. While I could put the soup in a crockpot and allow it to simmer all day, I’d just as soon have a recipe that takes around 30 minutes from start to finish. This Cheeseburger Soup Recipe fits the bill. It’s quick, it’s comforting, and it’s a kid-pleasing recipe too!
How to Make Easy Cheeseburger Soup
If you need the recipe to be gluten-free, it’s easy to change recipe with one simple swap. No one could tell the difference in taste, even the picky eaters I shared it with. One of my kitchen secrets is to bake several potatoes in advance and dice them. They can be stored in the fridge for a couple of days- or frozen if you need more time to prep. Then they’re available whenever you need them for dishes. Of course, you don’t have to do this-regular, diced uncooked potatoes will work, but it extends the cooking time. Ready for dinner? Here’s the easy recipe.
- 1 pound (16 ounces) ground beef, crumbled
- ½ cup (4 ounces) EACH: chopped onion and chopped celery
- 3 teaspoons beef bouillon granules
- ½ to 1 teaspoon salt (adjust this to personal preference)
- 2 cups (16 ounces) cubed potatoes
- 3 Tablespoons all-purpose flour (FOR GLUTEN FREE VERSION SUBSTITUTE 3 Tablespoons Rice Flour)
- 2½ cups (20 ounces) milk
- 2 cups (8 ounces) shredded cheddar cheese
- Mix ground beef, onion, and celery together in large saucepan. Cook over medium heat until meat is no longer pink. Drain. Add the water, bouillon, and salt to mixture and stir until combined. Stir in potatoes. Reduce the heat to simmer and cover. Cook for around 20 minutes (or until the potatoes or tender.) Combine the flour with ½ cup of milk. Stir until smooth and well blended. Stir the flour mixture into the soup. Bring the mixture to a boil and stir until mixture is thickened. (Should be around two to three minutes.) Add the milk and cheese. Stir until the mixture is heated and the cheese is melted. Serve.
I like to serve this with cheese biscuits (if I don’t need to be gluten-free for the evening) or Gluten Free Rosemary Garlic Cheddar Biscuits if I do. I usually also serve a salad. Because who doesn’t love easy dinners? This soup is also good reheated if you have leftovers.
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