Game Day Cheeseburger Soup

Photo by Valerie Boese

Yields 6 servings.


  • 1 pound ground beef
  • 1 cup chopped onion
  • 1/4 teaspoon black pepper
  • 1 tablespoon beef base
  • 4 cups peeled and cubed potatoes
  • 1 cup diced carrots
  • 1 large bay leaf
  • 4 tablespoons all-purpose flour
  • 3 cups whole milk, divided
  • 1/4 cup chopped parsley, plus more for garnish
  • 1 cup shredded Monterey Jack cheese, plus more for garnish
  • 1 cup shredded sharp cheddar cheese, plus more for garnish
  • 2 tablespoons butter
  • 1/4 teaspoon salt


  1. In a large saucepan over medium heat, cook ground beef, onion, black pepper, and beef base until beef is cooked through, about 15 minutes.
  2. In a stockpot over medium-high heat, bring potatoes, carrots, and bay leaf to a boil in just enough water to cover potatoes. Cover, and lightly boil for 15 minutes, or until vegetables are tender.
  3. In a small bowl, whisk together flour and 1 cup milk until smooth. Add milk and flour mixture to stockpot with potatoes. Reduce heat to low, and add remaining 2 cups milk and parsley. Cover, and cook on low until soup thickens, about 10 minutes.
  4. Add cheeses, butter, and salt, and cook on low heat, stirring, until cheese is melted, about 3 minutes.
  5. Garnish with parsley and cheese.

For more Seasonal Soup Recipes, check out Winter Soups to Warm You Up.

Valerie Boese is a fourth-generation chicken keeper, and the owner of TarBox Hollow Poultry.

Published on Jan 5, 2021

Grit Magazine

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