Cheeseburger Chowder Soup
This hearty cheeseburger chowder soup combines all the classic flavors of a juicy cheeseburger in a warm, creamy bowl. Ground beef, tender potatoes, and vegetables swim in a rich, cheesy broth flavored with ketchup, mustard, and Worcestershire sauce for that unmistakable burger taste everyone loves.
Equipment
- Large Dutch oven or soup pot 5-6 quart capacity
- Wooden spoon or spatula
- Sharp knife and cutting board
- Measuring cups and spoons
- Box grater For shredding cheese and carrots
- Small whisk
- Ladle For serving
Ingredients
- 1 ½ pounds ground beef 680g, preferably 85/15 blend
- ¾ cup yellow onion 120g, chopped
- ¾ cup carrots 90g, shredded
- ¾ cup celery 75g, diced
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- 4 tablespoons butter 57g, divided
- 3 cups chicken broth 720ml
- 4 cups russet potatoes 600g, peeled and diced into ½-inch cubes, about 3-4 medium potatoes
- ¼ cup all-purpose flour 32g
- 2 cups whole milk 480ml
- 2 cups shredded cheddar cheese 226g, freshly shredded from a block
- 1 ½ cups sour cream 360ml, full-fat
- 1 tablespoon ketchup
- 1 tablespoon yellow mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Optional Toppings
- diced tomatoes
- chopped dill pickles
- crumbled bacon
- extra shredded cheddar
- sliced green onions
- oyster crackers
Instructions
- Heat Dutch oven over medium-high heat, add ground beef and cook 6-8 minutes until browned, breaking into crumbles. Drain excess fat, transfer beef to a plate.
- In same pot, melt 1 tablespoon butter over medium heat. Add onion, carrots, and celery; sauté 5-6 minutes until softened. Stir in basil and parsley; cook 30 seconds.
- Pour in chicken broth, scraping up browned bits. Return beef to pot, add potatoes. Bring to boil, reduce to medium-low, cover and simmer 12-15 minutes until potatoes are tender.
- Meanwhile, melt remaining 3 tablespoons butter in small skillet over medium heat. Whisk in flour; cook 3-5 minutes until golden and nutty. Set aside.
- Stir prepared roux into soup, bring to gentle boil, and cook 2-3 minutes until thickened, stirring frequently.
- Reduce heat to low. Slowly add milk while stirring, then add ketchup, mustard, Worcestershire sauce, salt, pepper, and garlic powder. Heat through 2-3 minutes without boiling.
- Add shredded cheddar one handful at a time, stirring after each addition until completely melted before adding more.
- Remove pot from heat completely. Stir in sour cream until fully incorporated. Taste and adjust seasonings if needed.
- Ladle into bowls and top with desired garnishes such as bacon, tomatoes, pickles, extra cheese, or green onions. Serve immediately.
Notes
- Always drain excess fat from ground beef to prevent a greasy film on the soup.
- Use freshly shredded cheese from a block; pre-shredded cheese contains anti-caking agents that make the soup grainy.
- Keep heat low after adding dairy ingredients to prevent curdling.
- Cut potatoes uniformly (½-inch cubes) for even cooking.
- Remove pot from heat before adding sour cream to prevent separation.
- For a thicker soup, mash some potatoes against the pot or add a cornstarch slurry.
- Leftovers thicken in the fridge; thin with milk or broth when reheating.
- Store in airtight containers for up to 4 days in refrigerator or 3 months in freezer.
- Reheat gently on stovetop over low heat, stirring frequently to prevent sticking.
- Try variations like bacon cheeseburger (add crumbled bacon), spicy jalapeño (add diced jalapeños), or mushroom swiss (use Swiss cheese and add mushrooms).
Nutrition
Serving: 1BowlCalories: 520kcalCarbohydrates: 28gProtein: 30gFat: 32gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 115mgSodium: 890mgPotassium: 850mgFiber: 2gSugar: 7gVitamin A: 45IUVitamin C: 20mgCalcium: 35mgIron: 18mg
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