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Lightened up Cheeseburger Soup takes your favorite burger recipes and puts it into soup form! Ground beef, potatoes and cheese, plus cauliflower and Greek yogurt, makes this soup both a healthy and hearty option.
Cheeseburger soup is just the thing to make when transitioning from winter to summer. It tastes like a burger but in soup form — what could be better?!
My burger bowls are one our go-to recipes, so I figured why not make another deconstructed burger recipe?
The bulk of the soup is made with ground beef and potatoes, and the broth is extra creamy thanks to the addition of yogurt and cheese. Plus, it’s easy to customize to your liking! Want to make bacon cheeseburger soup? Simply add crumbled bacon on top!
Recipe features
- Made with beef and potatoes, making it incredibly filling.
- Made lighter by adding cauliflower and yogurt.
- Naturally gluten free, and it’s even paleo-friendly if you omit the cheese and use dairy-free yogurt.
Ingredients
Ground beef – Use lean ground beef so there’s less fat rendered when you cook it.
Aromatics – The classic mix of onion, carrot, celery, and garlic help to create tons of flavor.
Potatoes – Yukon gold or russet potatoes work best, and make sure to peel them before adding them in to allow for a creamy consistency.
Cauliflower – A sneaky way to add more vegetables to this soup! You add it right in with the potatoes and you can’t even taste it.
Chicken broth – Though this recipe use beef, I highly recommend chicken broth over beef broth for the correct flavor.
Yogurt – I used plain Greek yogurt, but any kind of plain yogurt should work. You could also substitute sour cream if you prefer.
Cheese – Shredded cheddar cheese, and if you can, buy a block of sharp cheddar cheese and grate it yourself so it mixes in with the soup really smoothly.
Instructions
Step 1: Cook the beef. Start by adding the beef to a large pot or dutch over and cooking over medium heat, using a wooden spoon to break it up. Once cooked, remove with a slotted spoon, set aside and drain the fat from the pot.
Step 2: Stir the aromatics. Pour oil into the pot, then add the onion, carrots, celery, and garlic and sauté until soft, about 5 minutes.
Step 3: Add the potatoes, cauliflower and broth. Next, add the salt, potatoes, cauliflower, and broth and bring the soup to a boil. Then, reduce heat to a simmer and simmer until the potatoes are tender, 10-15 minutes.
Step 4: Blend. Use a spoon to remove the cauliflower and half of the potatoes and transfer them to a blender. Add ½ cup of milk, blend until smooth, then pour back into the pot. At this point, you should also add the beef back in as well.
Step 5: Whisk in the yogurt and cheese. Add the yogurt and use a whisk to whisk it until smooth, then do the same thing with the cheese, whisking until melted. Divide the soup into bowls, garnish with fresh chives and enjoy!
Tips and tricks
- Make sure to cut the potatoes relatively small so they cook more quickly.
- While removing the cauliflower from the pot to a blend is mildly annoying, it shouldn’t be too difficult since there isn’t that much cauliflower. Chopping it into larger florets will make it even easier.
- Don’t love ground beef? Try using ground turkey or ground chicken instead!
- Garnish options: chives, cooked and chopped bacon, dill pickles, or even chopped tomatoes. Serve this soup on its own or alongside this simple arugula salad or tomato bulgur salad.
Tip
To make this soup heartier, use heavy cream instead of milk when blending the potatoes and cauliflower.
Storage
Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat the soup in a pot on the stove, adding more broth or milk as needed. I don’t recommend freezing this soup.
More soup recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Cheeseburger Soup
Lightened up Cheeseburger Soup takes your favorite burger recipes and puts it into soup form! Ground beef, potatoes and cheese, plus cauliflower and Greek yogurt, makes this soup both a healthy and hearty option.
Servings:
Instructions
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Heat a large pot or dutch oven over medium heat, then add the beef. Cook the beef, breaking it up with a wooden spoon. Once cooked, remove with a slotted spoon, then drain all of the fat from the pot.
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Add the oil to the pot, along with the onion, carrots, celery, and garlic and sauté until soft, about 5 minutes. Then, add the salt, potatoes, cauliflower, and chicken broth.
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Bring the soup to a boil, then reduce to a simmer and simmer until the potatoes are soft, 10-15 minutes.
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Use a slotted spoon to remove the cauliflower and HALF of the potatoes and transfer them to a blender. Add the milk and blend until smooth, then pour back into the pot. As this point you should add the cooked beef back in as well.
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Add the yogurt, then use a whisk to whisk until smooth. Then, add the cheese and continue whisking until the cheese has melted.
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Divide the soup into bowls, then garnish with fresh chives and more cheese. Enjoy!
Notes
*To make this soup heartier, use heavy cream instead of milk.
*Besides chives, you could also use cooked chopped bacon and/or pickles as a garnish.
Nutrition
Serving: 1g | Calories: 664kcal | Carbohydrates: 35g | Protein: 38g | Fat: 42g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 1589mg | Potassium: 1244mg | Fiber: 5g | Sugar: 7g | Vitamin A: 5619IU | Vitamin C: 43mg | Calcium: 447mg | Iron: 4mg
