Go Back

High Protein Cheeseburger Soup - A Cozy, Hearty Bowl That Fuels You

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 lb (450 g) extra-lean ground beef (or ground turkey for even leaner protein)
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 2 cups russet or gold potatoes, peeled and small-diced (about 2 medium potatoes)
  • 2 medium carrots, diced (optional for sweetness and color)
  • 2 ribs celery, diced
  • 4 cups low-sodium beef or chicken broth
  • 1 cup 2% milk (or unsweetened almond milk for lighter calories)
  • 1 cup plain 2% Greek yogurt (for creaminess and extra protein)
  • 1 1/2 cups shredded sharp cheddar cheese (reduced-fat cheddar works too)
  • 1 tablespoon olive oil (if needed for sautéing)
  • 1 tablespoon tomato paste (adds “burger” depth)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon mustard powder (or 1 teaspoon Dijon)
  • Salt and black pepper, to taste
  • Optional toppings: chopped dill pickles, diced tomatoes, shredded lettuce, green onions, hot sauce, or a drizzle of ketchup/mustard

Method
 

  1. Brown the meat: Heat a large pot or Dutch oven over medium-high. Add the ground beef and cook, breaking it up, until browned and no longer pink, about 5–7 minutes. Drain excess fat if needed.
  2. Sauté aromatics: If the pot looks dry, add olive oil. Stir in onion, celery, and carrots. Cook until softened, 5–6 minutes. Add garlic and cook 30 seconds until fragrant.
  3. Build the burger base: Stir in tomato paste, smoked paprika, mustard powder (or Dijon), Worcestershire, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook 1 minute to bloom the flavors.
  4. Add potatoes and broth: Toss in the diced potatoes and pour in the broth. Bring to a boil, then reduce to a gentle simmer. Cook 12–15 minutes, or until potatoes are tender.
  5. Stir in milk: Add the milk and return to a low simmer. Do not boil vigorously after adding dairy.
  6. Thicken and enrich: Remove the pot from heat. In a bowl, whisk the Greek yogurt with a ladle of hot soup to temper it. Stir the tempered yogurt back into the pot until smooth.
  7. Melt the cheese: Gradually sprinkle in the shredded cheddar while stirring constantly off heat. Keep stirring until completely melted and the soup is silky. Taste and adjust salt and pepper.
  8. Finish and serve: Ladle into bowls. Top with chopped dill pickles, green onions, diced tomatoes, or a tiny zigzag of ketchup/mustard for that cheeseburger vibe.