Ingredients
- Ground beef: 1 pound
- Yellow onion: 1 medium, chopped
- Carrots: 2 medium, chopped
- Celery: 2 stalks, chopped
- Beef broth: 6 cups
- Cream cheese: 4 ounces, softened
- Shredded cheddar cheese: 1 cup
- Milk: 1/2 cup
Instructions
- Step 1: In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain off any excess grease.
- Step 2: Add the chopped onion, carrots, and celery to the pot with the browned ground beef. Cook until the vegetables are softened, about 5-7 minutes.
- Step 3: Pour in the beef broth and bring to a simmer. Reduce heat and let simmer for 15 minutes to allow the flavors to meld.
- Step 4: Reduce heat to low. Stir in the softened cream cheese until it is fully melted and incorporated into the soup.
- Step 5: Remove the pot from the heat. Stir in the shredded cheddar cheese until melted. Then, stir in the milk. Do not boil after adding the cheese and milk.
- Step 6: Serve immediately. Garnish with your favorite burger toppings, such as crumbled bacon, chopped tomatoes, or green onions.
Notes
- For best flavor, store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over medium-low heat, stirring frequently to prevent scorching and cheese separation.
- Top each bowl with a dollop of sour cream and a sprinkle of crispy fried onions for extra burger-like indulgence.
- To prevent curdling, ensure the cream cheese is fully softened before adding it to the warm broth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American