Cheeseburger Soup

I think I first heard the words “Cheeseburger Soup” on an episode of Diners, Drive-Ins, and Dives. I loved watching that show and seeing all the cool places they found to feature. It really made me want to seek out and try new restaurants around me!  And cheeseburger soup?? Who can say no to that?

I’m not really sure what the recipe was on the show, or even what restaurant they were talking about. But I couldn’t stop thinking about cheeseburger soup. This soup recipe has become one of our favorites; I love it because it’s easy to throw together and I almost always have everything on hand. Dustin loves it because it’s cheesy and meaty and absolutely delicious.

I use three kinds of cheese in the soup for extra flavor and cheesy punch. The spices and tomatoes keep this from feeling too much like fondue. And I use ground turkey for the meat because no one can tell the difference! It’s also a lean meat that keeps the soup from getting to heavy.

I love serving this soup with pretzel rolls–it’s like a hamburger on a pretzel bun! Cheeseburger soup is a delicious soup recipe that I love making. It’s easy, filling, and a fast dinner to throw together.

Cheeseburger Soup

author: Happy Food Happy Home

Serves 2-4

2 tablespoons olive oil

1 medium onion, diced

1 garlic clove, minced

1 jalapeno, minced

1 pound ground turkey

1 tablespoon chili powder

1 teaspoon paprika

1 (14 ounce) can diced tomatoes

2 cups chicken broth

salt and pepper

1 teaspoon oregano

½ teaspoon ground mustard

1 bay leaf

1/2 cup shredded Colby Jack cheese (shredded from a block,
not pre-shredded!*)

1 ½ teaspoons corn starch

¼ cup (1/2 block) cream cheese

2 slices American cheese

1. Heat the olive oil over medium heat in the bottom of your
   favorite soup pot.
2. Add the onion to the pot and cook until softened, approx 5
   minutes.
3. Add the jalapeno and the garlic to the onions and cook for
   1 minute.
4. Add ground turkey and season with salt and pepper.  Cook until browned, about 10 minutes.
5. Add in the chili powder and paprika, and toast with the
   ground turkey for 30 seconds.
6. Add the chicken broth, tomatoes, oregano, ground mustard,
   and bay leaf.  Allow soup to come to a
   simmer.
7. Cut cream cheese into small chunks and stir into the soup.
8. Meanwhile, shred the Colby Jack cheese and toss with the
   corn starch.
9. Add the shredded cheese and corn starch mixture to the
   pot.  Stir until the cheese has melted and incorporated into the soup.
10. Add the American cheese slices and stir until melted.
11. Ladle in to bowls and serve with yummy crusty bread or pretzel crackers.

*Because pre-shredded cheese has a non-caking agent added to it, it often doesn’t melt into the soup correctly.

You should definitely give cheeseburger soup a try. I bet it will become a favorite meal in your house, especially if you love soup and cheese!