Easy Cheeseburger Soup
This easy cheeseburger soup recipe is filled with lean ground turkey, potatoes, carrots, and celery and finished with sharp cheddar cheese and sour cream to create one of the most deliciously creamy, comforting, healthy soups you'll make this fall season! This healthy cheeseburger soup gets better by the day, making it perfect for meal prep and freezing.
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Servings: 8 people
Calories: 391kcal
Equipment
- 5 1/2 quart dutch oven
- sharp knife
- cutting board
- Large spoon
Ingredients
- 1 tablespoon olive oil
- 1 cup diced onion about 1 medium-sized onion
- 1 cup peeled and diced carrots about 3 medium carrots
- 1 cup diced celery about 3 celery stalks
- 1 lb ground turkey
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hamburger seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 32 ounces of chicken stock about 4 cups
- 1 lb small butter, Yukon gold, or yellow potatoes quartered
- 2.5 cups shredded sharp cheddar cheese
- ½ cup grated parmesan cheese
- 1 cup sour cream
- favorite cheeseburger toppings shredded lettuce, diced tomato, diced onion, chopped dill pickles.
Instructions
- In a large dutch oven, start by sautéing the chopped celery, carrots, and onions in olive oil over medium high heat. You don't need them to be cooked completely but cooked enough so the onions are translucent and the vegetables are fragrant. This takes about 3-5 minutes.
- Add the ground turkey to the vegetables and cook until the turkey is almost cooked through and there is only a tiny amount of pink left. This takes 5-6 minutes.
- Stir in the Worcestershire sauce, hamburger seasoning, onion powder, garlic powder, salt, and pepper to the ground turkey and veggie mix. Continue cooking until the ground turkey is no longer pink.
- Stir in the chicken stock and potatoes, and then bring to a boil.Reduce to a simmer and let it cook for about 10-12 minutes over medium heat or until the potatoes are tender.
- Turn the heat to low and slowly stir in the sour cream, shredded cheddar, and parmesan cheese.
- Stir until everything it is melted, blended, and smooth. Cook for another 3-5 minutes or until the soup is hot.
- Ladle the soup into a bowl and add your favorite cheeseburger toppings to this soup.
Notes
Make-ahead tips
This soup recipe tastes wonderful days later, so it's the perfect soup to make ahead of time. You can make it on Sunday to eat during the week for lunch or dinner. Store leftovers in a large airtight container or store it in smaller containers in the fridge.
You can also prep the onions, carrots, and celery ahead to make it easier to cook during the week. Store the prepped veggies in an airtight container and refrigerate. Continue with the recipe on cooking day.
You can also freeze this soup ahead of time. After the soup cools, spoon it into these silicone Souper Cube trays and freeze. Pop out the soup blocks after it's frozen, and then put all of the blocks into a freezer bag and freeze. You can also freeze in plastic or glass mason jar containers, and I like to freeze in 16-ounce containers for a portioned-out lunch or dinner.
For thawing, place the soup into the refrigerator overnight and then slowly reheat on the stovetop. Add more both if needed.
Nutrition
Serving: 1g | Calories: 391kcal | Carbohydrates: 26g | Protein: 25g | Fat: 22g | Fiber: 4g | Sugar: 8g