Love cheeseburgers and love soup? Then you need to make this hearty cheeseburger soup recipe from the Tetreault Family at Hidden View Farm in Champlain, NY! It’s loaded with all the great flavors of your favorite cheeseburger but is even better, thanks to Cabot Seriously Sharp Cheddar which makes it…well, seriously delicious! Not to mention this “cheeseburger” has the added novelty of being eaten with a spoon and it’s keto-friendly – can’t beat that! Be sure to share this low carb cheeseburger soup with friends and family on Facebook, Pinterest, Instagram, and Twitter.
To make 8 servings of this cheeseburger soup recipe, brown the ground beef in a 3-quart saucepan, then drain and set aside.
In the same saucepan, sauté the chopped onion, shredded carrots, diced celery, basil and parsley in 1 tablespoon of Cabot Unsalted Butter until vegetables are tender (approximately 10 minutes).
Next, add the chicken broth, diced potatoes and beef and bring to a boil. Reduce heat and cover and simmer for 10-12 minutes, or until potatoes are tender.
Melt the remaining butter in a small skillet. Add flour and cook, stirring for about 3-5 minutes, or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes, then reduce heat to low.
For a hearty, cheesy stew recipe, try our Hearty Cheddar-Topped Sausage Stew. Did you know Cabot is a co-operative of over 800 farm families who continuously strive to produce the best dairy products around? If you love this keto cheeseburger soup recipe as much as we do, we’d really appreciate it if you could rate and review it when you have the chance!
½ pound ground beef
¾ cup onion, chopped
¾ cup carrots, shredded
¾ cup celery, diced
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons Cabot Unsalted Butter, divided
3 cups chicken broth
4 cups peeled and diced potatoes (1¾ pounds)
¼ cup King Arthur Unbleached All-Purpose Flour
8 ounces Cabot Seriously Sharp Cheddar, cubed (about 2 cups)
1½ cups milk*
¾ teaspoon salt
¼ to ½ teaspoon pepper
¼ cup Cabot Sour Cream
BROWN beef in a 3-quart saucepan; drain and set aside. In the same saucepan, sauté onion, carrots, celery, basil, and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes.
ADD broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
MELT remaining butter in a small skillet. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
ADD cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream.
This was a big hit for my family! I doubled the recipe and used ground turkey instead of beef. Super delicious!
Oh man… so delicious and kid friendly. Great late night quick dinner after the game. Made it on the weekend, and left it in the fridge. Warmed it up with some BLTs, since its homegrown tomato time of year. Perfect dinner. Kids are asking for a thermos of leftovers for lunch at school.
This recipe is fantastic! This was my first time making cheeseburger soup (ever) and it came out great! I followed the recipe exactly (with exception of the onions, because I don’t like them) and it was perfect! I’ll definitely make it again.