cheeseburger soup

Crockpot Cheeseburger Soup Recipe

A hearty and indulgent soup that captures all the savory richness of a classic cheeseburger, simmered low and slow for maximum flavor. This crockpot variation transforms humble ingredients into a creamy, cheesy comfort dish ideal for busy weeknights or cozy weekends.

Prep Time
15 minutes

Cook Time
6 hours

Total Time
6 hours 15 minutes

Servings
6

Cuisine
American

Course
Crock Pot, Soup

Calories
640

Ingredients

• ½ teaspoon ground black pepper
• 3 cups beef broth (approximately two cans)
• 1 teaspoon Italian seasoning
• 2 cups shredded cheddar cheese
• 1 pound ground beef
• 1 cup shredded carrots
• 1 teaspoon minced garlic
• 8 oz cream cheese (cut from block into smaller chunks)
• ½ teaspoon salt
• 4 small potatoes, peeled and diced
• 1 can cream of mushroom soup
• 1 small white onion, finely chopped

Instructions

Begin by browning the ground beef in a large skillet set over high heat. Once fully cooked, drain off any residual grease.

Transfer the cooked beef into a 6-quart slow cooker. Add the diced potatoes, chopped onion, and shredded carrots.

Pour the beef broth and the cream of mushroom soup over the meat and vegetables, ensuring everything is evenly covered.

Incorporate the minced garlic, Italian seasoning, salt, and black pepper. Stir to distribute the seasonings thoroughly.

Secure the lid and cook on the low setting for 6 hours, or alternatively, on high for 3 hours.

After the cooking time, add the shredded cheddar cheese and the cubed cream cheese directly into the slow cooker.

Re-cover and allow the soup to continue cooking on low for an additional 30 minutes, or until both cheeses are fully melted and the soup reaches a creamy consistency.

Serve hot, optionally garnished with classic burger toppings such as diced pickles, crumbled bacon, or a sprinkle of extra cheese.

Bacon Cheeseburger Soup

A rich and satisfying soup that brings together the bold, savory flavors of a classic bacon cheeseburger with the comforting warmth of a creamy, slow-cooked dish. Ideal for chilly evenings, this hearty meal is layered with vegetables, cheese, and a hint of ranch seasoning.

Time:
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes

Recipe Info:
Cuisine: American
Category: Dinner

Ingredients

• 2 cups beef broth
• 1 can cream of chicken soup
• 2 celery sticks, chopped
• 1 lb ground beef
• 1 ranch seasoning packet
• 1 cup shredded cheddar cheese
• 4 large potatoes, peeled and chopped
• 1/2 cup heavy cream
• 1 chopped onion
• 1 tsp paprika
• 1 tsp parsley flakes
• Salt, pepper, and garlic powder to taste
• 2 large carrots, chopped
• 1 tbsp minced garlic
• 1 cup water
• Crumbled bacon, for topping
• Sliced green onions, for garnish
• Additional shredded cheddar cheese, for garnish

Instructions

In a large skillet over medium heat, brown the ground beef along with the chopped onion. Season with salt, pepper, and garlic powder.

Add the chopped celery and carrots to the skillet and cook until the vegetables begin to soften and the beef is fully browned.

Peel and chop the potatoes, then place them in the crockpot. Transfer the cooked beef and vegetable mixture to the slow cooker as well.

Incorporate the cream of chicken soup, beef broth, water, minced garlic, paprika, parsley flakes, additional salt and pepper, and the ranch seasoning packet. Stir all ingredients thoroughly to combine.

Cover and cook on low heat for 6 to 8 hours, until the potatoes are tender and the flavors meld.

Roughly 30 minutes before serving, stir in the heavy cream and shredded cheddar cheese. Continue to cook uncovered until the cheese has melted completely and the soup has thickened slightly.

Serve hot, garnished with extra shredded cheddar, crumbled bacon, and sliced green onions.

Cheeseburger Macaroni Soup

A rich, creamy blend of seasoned ground beef, tender pasta, and velvety cheese, this comforting soup brings the beloved flavors of a cheeseburger into a warming bowl of indulgent goodness. With hearty vegetables and a smooth, cheesy broth, it’s the perfect fusion of soup and pasta for a cozy, satisfying meal.

Time:
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Recipe Info:
Cuisine: American
Category: Dinner

Ingredients

• 4 tablespoons all-purpose flour
• 1–2 stalks celery, thinly sliced
• 1 lb ground beef
• 16 oz Velveeta cheese, cubed
• 1 small yellow onion, diced
• 1 cup heavy cream or half and half
• 1 teaspoon seasoned salt
• 2 cups uncooked elbow macaroni
• 1/4 cup (1/2 stick) butter
• 6 cups chicken or beef broth
• 4 cloves garlic, minced
• 1 medium carrot, peeled and sliced
• 1/4 teaspoon black pepper

Instructions

In a large pot set over medium-high heat, cook the ground beef, breaking it into crumbles as it browns. Season with the seasoned salt and black pepper.

Reduce the heat to medium. Add the butter to the pot, followed by the diced onion, sliced carrot, celery, and minced garlic. Sauté the mixture for approximately 10 minutes, stirring occasionally, until the vegetables begin to soften.

Sprinkle in the flour and stir constantly for 1 minute to cook off the raw taste.

Gradually pour in the broth, stirring continuously to prevent lumps and to deglaze the bottom of the pot, lifting any browned bits.

Bring the soup to a simmer and stir in the elbow macaroni. Maintain a gentle simmer and cook for 5–7 minutes, or until the pasta is just tender.

Turn off the heat. Stir in the heavy cream and Velveeta cubes, allowing the cheese to melt completely into the broth.

Taste and adjust seasoning if necessary. Serve hot and enjoy the creamy, savory comfort of this cheeseburger-inspired soup.

Cheeseburger Potato Soup

A rich and savory soup inspired by the flavors of a classic cheeseburger, this dish combines hearty ground beef, tender potatoes, sharp Swiss cheese, and aromatic vegetables. Finished with crunchy sesame bun croutons and tangy pickle brine, it offers a creative and indulgent twist on comfort food favorites.

Time:
Total Time: 1 hour 45 minutes
Active Time: 35 minutes

Recipe Info:
Cuisine: American
Category: Dinner, Soup

Ingredients

• 1/4 cup heavy cream
• 2 tablespoons pickle brine
• 3 cloves garlic, finely chopped
• 1/3 cup chopped fresh parsley
• 10 ounces shredded Swiss cheese
• Kosher salt and freshly ground black pepper
• 6 cups low-sodium chicken stock
• 3 slices bacon
• 1 medium onion, finely chopped
• 2 stalks celery, finely chopped
• 4 sesame seed burger buns, cut into 3/4-inch cubes
• 1 tablespoon neutral oil (such as vegetable or canola)
• 1 pound ground beef (93% lean)
• 2 stalks celery, finely chopped
• 2 large carrots, finely chopped
• 2 teaspoons mustard powder
• 1/2 cup chopped pickles
• 2 pounds russet potatoes, diced
• Ketchup, for garnish
• Mayonnaise, for garnish (optional)

Instructions

Prepare the Toasted Sesame Buns:
Preheat the broiler. Spread the cubed sesame buns on a baking sheet, drizzle with oil, and season with a pinch of salt and black pepper. Broil for approximately 5 minutes, or until golden and crisp. Remove and set aside.

Start the Soup Base:
In a large Dutch oven over medium heat, cook the bacon until crispy, about 7 minutes. Transfer to a paper towel-lined plate, let cool slightly, then chop and reserve for garnish.

Cook the Meat and Vegetables:
In the same pot, add the ground beef along with a pinch of salt. Cook, breaking it apart, until browned—about 4 to 5 minutes. Add the chopped onion, carrots, and celery. Season generously with salt and pepper, and cook for 10 minutes, stirring occasionally, until softened and translucent.

Add the minced garlic and mustard powder, stirring for an additional minute to release their aromas.

Simmer the Soup:
Add the diced potatoes, chicken stock, chopped parsley, 1½ teaspoons salt, and freshly ground pepper. Bring the mixture to a boil, then reduce the heat and simmer for 30 to 40 minutes, or until the potatoes are fork-tender.

Incorporate Cheese and Cream:
Stir in the heavy cream and 8 ounces of the shredded Swiss cheese. Mix until the cheese has melted completely into the broth.

Finish and Serve:
Stir in the pickle brine and adjust seasoning to taste. Ladle the hot soup into individual bowls. Garnish with the remaining Swiss cheese, chopped pickles, reserved bacon, a drizzle of ketchup, optional mayonnaise, and toasted sesame bun croutons.

Keto Cheeseburger Soup

This rich and satisfying low-carb soup transforms the classic cheeseburger into a creamy, keto-friendly meal packed with bold flavors and nourishing ingredients. Made in a single pot and ready in just 30 minutes, it’s a practical and flavorful option for busy weeknights.

Time:
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Recipe Info:
Cuisine: American
Category: Low-Carb, Dinner, Soup

Ingredients

• 1.5 teaspoons Dijon mustard
• ⅓ cup cream cheese (80g)
• 1 tablespoon olive oil
• 1.5 cups shredded cheddar or Monterey Jack cheese (170g)
• ¼ teaspoon cracked black pepper
• ¼ cup chopped fresh cherry tomatoes (38g)
• 1–2 tablespoons tomato purée
• 2 cups beef broth
• 2 cloves garlic, minced
• ½ teaspoon salt
• ⅓ cup heavy cream (80g)
• 6 slices thin-cut streaky bacon (smoked or unsmoked), chopped (90g)
• 1 small onion, chopped (60g)
• 1.1 lb ground beef (500g)
• 3 tablespoons chopped parsley
• 1 cup canned chopped tomatoes (240g)

Instructions

Heat the olive oil in a Dutch oven or non-stick soup pot over medium heat. Sauté the chopped onion and minced garlic for 2–3 minutes, until softened and translucent.

Add the ground beef and chopped bacon to the pot. Cook for 4–6 minutes, breaking up the meat as it browns. If using high-fat beef, you may drain excess fat at this stage.

Incorporate the chopped tomatoes, tomato purée, Dijon mustard, beef broth, salt, and pepper. Stir well to combine, bring to a gentle boil, then reduce to a simmer. Let cook for about 15 minutes, allowing the mixture to thicken and the flavors to meld.

Add the cream cheese, 1¼ cups of the shredded cheddar, and 2 tablespoons of the chopped parsley. Stir until the cheese has fully melted and the soup is creamy.

Pour in the heavy cream, stir to combine, and remove the pot from heat. Adjust seasoning as needed.

Ladle the soup into bowls. Garnish each portion with the remaining ¼ cup shredded cheese, a spoonful of chopped cherry tomatoes, and the remaining 1 tablespoon parsley.

Instant Pot Cheeseburger Soup

This quick and comforting Instant Pot cheeseburger soup delivers a rich, hearty meal in minutes. Packed with ground beef, tender potatoes, sharp cheddar, and a touch of sour cream, this creamy one-pot dish brings classic cheeseburger flavor to your dinner table with minimal effort.

Time:
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes (plus pressure release time)

Recipe Info:
Cuisine: American
Category: Soup, Main Course

Ingredients

• 1 teaspoon garlic powder
• 1 lb lean ground beef
• 1 tablespoon olive oil
• 1 carrot, peeled and grated
• 2 russet potatoes, peeled and diced
• 1 teaspoon dried parsley
• 2 cups shredded cheddar cheese (plus extra for garnish)
• ½ cup sour cream
• 1 onion, diced
• 1 teaspoon dried basil
• ½ teaspoon ground black pepper
• 1 teaspoon salt
• 3 cups chicken or beef stock
• 1 tablespoon cornstarch (mixed with 1 tablespoon cold water)
• 4 strips cooked bacon, diced

Instructions

Set the Instant Pot to SAUTE mode. Add olive oil and ground beef. Cook for 2 minutes, leaving the beef in small chunks rather than fully breaking it apart.

Add diced onions, salt, pepper, dried parsley, dried basil, and garlic powder. Stir and continue to cook for another minute to soften the onions and bloom the seasonings.

Mix in the grated carrot and diced potatoes, stirring to combine with the beef mixture.

Pour in the stock. Secure the lid, set the valve to SEAL, and cook on HIGH PRESSURE for 5 minutes. Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.

Switch the Instant Pot back to SAUTE mode. Stir in the cornstarch slurry to thicken the soup to your desired consistency.

Add the shredded cheddar cheese and sour cream, stirring until fully melted and incorporated into a smooth, creamy base.

Ladle the soup into bowls and garnish with additional cheddar and the reserved diced bacon. Serve immediately while hot.

Carnivore Cheeseburger Soup

A rich, ultra-satisfying soup made with just a handful of animal-based ingredients, this carnivore-friendly cheeseburger soup is high in protein and fat, delivering a creamy, indulgent meal without any carbs. Perfect for those following a carnivore or ketogenic lifestyle.

Time:
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Recipe Info:
Cuisine: American
Category: Soup, Low-Carb, High-Fat

Ingredients

• 1 pound ground beef
• 2½ cups bone broth
• 2 cups shredded cheddar cheese
• ½ cup heavy whipping cream

Optional Seasonings (to taste):

• Onion powder
• Garlic powder
• Salt
• Black pepper

Instructions

In a large pot set over medium-high heat, brown the ground beef thoroughly, breaking it apart with a spoon to create an even texture. If preferred, drain off excess grease for a less oily soup.

If using optional seasonings, stir them into the cooked beef at this stage, mixing well to distribute evenly.

Add the bone broth to the pot and stir to incorporate. Bring the mixture to a light simmer, allowing the flavors to blend.

Lower the heat slightly and pour in the heavy whipping cream. Stir gently and let the soup simmer for approximately 5 minutes, allowing it to thicken slightly.

Gradually add the shredded cheddar cheese, one handful at a time, stirring continuously. Wait until each portion is fully melted before adding the next to achieve a smooth, cohesive texture.

Once the soup is creamy and well blended, remove from heat. Let rest for a few minutes before serving to allow the flavors to settle.

Healthy Cheeseburger Soup

This wholesome twist on a classic comfort food favorite is rich in flavor while packed with nourishing vegetables. Creamy yet light, this gluten-free cheeseburger soup features blended cauliflower, hearty potatoes, ground beef, and vibrant herbs for a balanced, satisfying meal.

Time:
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Recipe Info:
Cuisine: American
Category: Soup, Healthy, Gluten-Free

Ingredients

• 1 tablespoon butter
• 1 cup shredded carrots
• 4 cups peeled and cubed russet potatoes (approx. 1 large or 2 medium)
• ¾ lb ground beef
• 10 oz cauliflower florets
• 1 cup milk (any variety)
• 8 oz freshly shredded sharp cheddar cheese
• 1 teaspoon dried parsley
• 1 teaspoon dried dill
• 1 teaspoon dried basil
• ¼ cup nutritional yeast (optional)
• 1 shallot or small onion, chopped
• 2 ribs celery, thinly sliced
• ½ teaspoon salt
• 3–4 cups chicken stock or broth, divided
• Homemade seasoned salt and pepper (to taste)

Optional Toppings:

• Chopped tomatoes
• Green onions
• Pickles
• Fresh dill
• Crumbled bacon
• Extra shredded cheese

Instructions

Pour a few inches of water into a large soup pot or Dutch oven and insert a steamer basket. Bring the water to a boil over high heat, then add the cauliflower florets. Cover with a lid, reduce heat to medium, and steam for 5–6 minutes until the cauliflower is fork-tender.

Transfer the steamed cauliflower to a blender. Discard the remaining water in the pot. Add ½ cup chicken broth, nutritional yeast (if using), and salt to the blender. Blend until the mixture is completely smooth and velvety. Set aside.

Place the empty pot back over medium-high heat. Add the ground beef and season with seasoned salt and pepper. Sauté until fully browned, then remove from the pot and set aside.

Reduce heat to medium. Melt the butter in the pot, then add chopped shallots, celery, and shredded carrots. Season again with seasoned salt and pepper. Cook for 8–10 minutes until the vegetables are softened, covering the pot partially if needed. Midway through cooking, stir in dried basil, parsley, and dill.

Add 2½ cups chicken broth, the cubed potatoes, and the cooked ground beef to the pot. Increase heat to high to bring the mixture to a simmer. Cover with a lid, reduce to low heat, and simmer for 10–12 minutes, or until the potatoes are tender.

Stir in the blended cauliflower mixture and milk. Return the soup to a gentle simmer.

Remove the pot from the heat and add the shredded cheddar cheese in three additions, stirring until fully melted before adding more.

Let the soup rest for 10 minutes to thicken. If needed, stir in up to 1 additional cup of broth to reach your preferred consistency. Taste and adjust seasoning as desired.

Serve warm, garnished with your choice of toppings such as tomatoes, green onions, pickles, fresh dill, bacon, or extra cheese.

Slow Cooker Cheeseburger Soup

A hearty and comforting soup that transforms all the best flavors of a cheeseburger into a rich, creamy, slow-cooked dish. Made with ground beef, tender vegetables, cheddar cheese, and a touch of sour cream, this crowd-pleasing soup is a perfect weeknight meal.

Time:
Prep Time: 25 minutes
Cook Time: 6 hours
Total Time: 6 hours 25 minutes

Recipe Info:
Cuisine: American
Category: Soup, Main Course

Ingredients

• ¾ cup shredded carrots (about 1½ whole carrots)
• 1 pound lean ground beef
• 4 tablespoons unsalted butter, divided
• ¾ cup diced celery (about 1½ ribs)
• 1 teaspoon dried parsley flakes
• 4 cups peeled and diced potatoes
• ¾ cup chopped onion (about 1 medium onion)
• 2 cups shredded cheddar cheese
• 3 cups chicken broth
• ¼ cup all-purpose flour
• 1 teaspoon dried basil
• 1 teaspoon salt
• ¼ to ½ teaspoon ground black pepper
• 1½ cups milk
• ¼ cup sour cream

Optional Toppings:

• Chopped green onions
• Bacon bits

Instructions

In the bowl of your slow cooker, combine the diced potatoes, chopped onion, shredded carrots, diced celery, dried parsley, and dried basil. Pour in the chicken broth and stir to incorporate. Cover and cook on low for 6–8 hours or high for 4–6 hours, until the vegetables are soft and fork-tender.

About 30 minutes before serving, brown the ground beef in a medium saucepan over medium heat for 4–5 minutes, until fully cooked. Drain excess grease if necessary and set the beef aside.

In the same saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring constantly, until the mixture becomes bubbly. Gradually stir in the salt, pepper, milk, and sour cream until smooth and slightly thickened.

Add the prepared cream mixture, shredded cheddar cheese, and cooked ground beef to the slow cooker. Stir everything together gently. Continue cooking for another 20–30 minutes, or until the cheese is completely melted and the soup has thickened.

Ladle into bowls and garnish with green onions or bacon bits if desired. Serve hot.

Cheeseburger Chowder

A rich and flavorful chowder that captures the essence of a cheeseburger in soup form. This creamy, savory dish blends ground beef, crispy bacon, cheddar cheese, and potatoes with subtle hints of dill pickle for a comforting and satisfying family dinner.

Time:
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Recipe Info:
Cuisine: American
Category: Main Course, Soup

Ingredients

• 2 tablespoons frying oil
• 1¼ cups milk (480g)
• 1 lb (450g) ground lean beef
• 6 slices bacon
• 1 medium/large dill pickle, diced
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 1 tablespoon pickle juice (optional)
• 1¼ cups shredded sharp cheddar cheese (150g)
• 2 medium onions, diced
• 4 cloves garlic, finely chopped
• 2 stalks celery, thinly sliced
• 2½ cups chicken or quality beef broth
• 2 tablespoons all-purpose flour
• ¼ cup heavy cream
• 1 lb (450g) potatoes, diced into ¾-inch cubes
• Salt and pepper to taste

Garnish:

• Green onions, thinly sliced

Instructions

Begin by prepping all ingredients. Dice the onions, slice the celery, finely chop the garlic, cube the potatoes and dill pickle, and shred the cheddar cheese.

In a large pot over medium-high heat, heat 1 tablespoon of oil. Add the chopped bacon and cook, stirring frequently, until browned and crispy. Transfer the bacon to a plate using a slotted spoon.

Increase heat to high and add the ground beef in a single layer. Let it sear undisturbed for 1–2 minutes, then cook while breaking up the meat until no longer pink. Remove the beef with a slotted spoon and set aside.

Add the remaining tablespoon of oil to the pot. Sauté the onions and celery for a few minutes until softened. Add the garlic along with dried basil and parsley, and cook for an additional 30 seconds.

Sprinkle in the flour and stir to coat the vegetables. Cook for 1–2 minutes until the flour is fully incorporated.

Return the cooked beef to the pot. Pour in the broth, milk, heavy cream, and add the cubed potatoes. Bring the mixture to a gentle simmer. Reduce the heat to low and cook for 10–15 minutes, or until the potatoes are fork-tender. Avoid letting the soup boil rapidly.

Gradually add the shredded cheddar in three additions, stirring after each until fully melted into the soup.

Stir in the diced pickle and pickle juice, if using. Adjust salt and pepper to taste.

Serve hot, garnished with reserved crispy bacon and fresh green onions.

Cheeseburger Soup with Velveeta

A hearty, creamy soup packed with classic cheeseburger ingredients—ground beef, red potatoes, vegetables, and Velveeta cheese. This comforting main course captures all the savory richness of a cheeseburger in a warm, spoonable form, perfect for family dinners or cold-weather meals.

Time:
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Recipe Info:
Cuisine: American
Category: Main Course, Soup

Ingredients

• ¾ cup heavy cream
• 1 pound ground beef
• 3 red potatoes, chopped into 1-inch cubes (~3 cups)
• ½ cup plain sour cream
• 12 oz Velveeta cheese (three 4-ounce cubes)
• ½ onion, chopped (~1 cup)
• 2 stalks celery, chopped (~1 cup)
• 1 large carrot, shredded (~½ cup)
• 2 tablespoons cooking oil
• 1½ teaspoons garlic salt
• 1 teaspoon Italian seasoning
• 4 cups beef broth
• 3–4 tablespoons cornstarch

Instructions

In a large saucepan over medium-high heat, combine the cooking oil, chopped celery, shredded carrot, and chopped onion. Sauté for 3–4 minutes until the vegetables begin to soften.

Add the ground beef to the pot. Cook for 5–6 minutes, breaking it apart as it browns, until no pink remains. Drain any excess grease.

Season the beef mixture with garlic salt and Italian seasoning. Stir well to distribute the flavors evenly.

Pour in the beef broth and add the cubed red potatoes. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover and cook for about 12 minutes, or until the potatoes are fork-tender.

In a separate bowl, whisk the cornstarch into the heavy cream until smooth. Alternatively, whisk it into ½ cup of the hot broth from the pot to form a slurry.

Reduce the heat to low. Slowly pour the cornstarch mixture into the soup, stirring continuously until the soup thickens—this may take a few minutes. Keep the heat low to avoid curdling the cream.

Add the Velveeta cubes to the pot. Stir gently and patiently until all of the cheese is completely melted and the soup is smooth.

Remove the pot from heat and stir in the sour cream until fully incorporated.

Ladle the hot soup into bowls and serve immediately.

Cheeseburger Soup with Pickles

All the flavors of a classic cheeseburger transformed into a creamy, hearty soup. Featuring ground beef, potatoes, cheddar cheese, and crisp bun croutons, this comforting dish is finished with tangy pickles for a fun, flavorful twist.

Time:
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Recipe Info:
Cuisine: American
Category: Soup, Main Course

Ingredients

• 4 tablespoons butter, divided
• 1½ cups shredded sharp cheddar cheese
• 2 teaspoons Italian seasoning
• 2 sesame seed hamburger buns, diced into 1-inch cubes
• 4 cups peeled and diced potatoes (about 3 medium)
• 1 pound lean ground beef
• 1 cup shredded carrots (about 2 medium)
• 1 small onion, chopped
• 2 stalks celery, diced
• 4 cups bone broth (or chicken stock)
• 2 cloves garlic, minced
• ¼ cup all-purpose flour
• 1 cup milk
• Kosher salt and black pepper, to taste

Toppings:

• Pickles
• Diced tomatoes
• Extra shredded cheese
• Bun croutons

Instructions

Preheat the oven to 400°F. Spread the bun cubes on a baking sheet in a single layer and bake for 10–15 minutes, or until golden and crisp. Set aside.

In a large pot over medium heat, brown the ground beef until fully cooked. Drain excess fat and set the beef aside.

In the same pot, melt 1 tablespoon of butter. Add the onion, garlic, shredded carrots, diced celery, and Italian seasoning. Sauté for 2–3 minutes, until the onions are translucent and the vegetables soften slightly.

Add the broth, potatoes, and browned beef to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 10–12 minutes, until the potatoes are tender when pierced with a fork.

Meanwhile, in a small skillet, melt the remaining 3 tablespoons of butter. Whisk in the flour and cook for 3–5 minutes, until the mixture turns the color of peanut butter. Stir this roux into the soup and simmer uncovered for 5–6 minutes, until the broth thickens.

Reduce heat to low and stir in the shredded cheese and milk until smooth. Season with salt and pepper to taste.

Ladle the soup into bowls and garnish with bun croutons, pickles, diced tomatoes, and extra cheddar if desired. Serve immediately.