Ingredients:

  • 1 tablespoon (15 ml) olive oil
  • 1 large yellow onion, chopped (approx. 150g)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 pound (450g) ground beef (80/20 blend is great, but leaner works too)
  • 1 teaspoon (5ml) kosher salt, plus more to taste
  • ½ teaspoon (2.5ml) black pepper, plus more to taste
  • 1 teaspoon (5ml) smoked paprika
  • ½ teaspoon (2.5ml) garlic powder
  • 4 cups (950ml) beef broth (low sodium recommended)
  • 1 (14.5 ounce/411g) can diced tomatoes, undrained
  • 1 cup (240ml) whole milk
  • 8 ounces (225g) cream cheese, softened and cubed
  • 1 pound (450g) cheddar cheese, shredded (reserve some for garnish)
  • Optional Toppings: Cooked bacon crumbles, sliced green onions, dill pickles, dollop of sour cream or greek yogurt

Instructions:

  1. Heat olive oil in Dutch oven. Add onion and garlic and sauté until softened, about 5 minutes.
  2. Add ground beef to the pot. Season with salt, pepper, smoked paprika, and garlic powder. Cook, breaking up the meat with a spoon, until browned. Drain off any excess grease.
  3. Pour in beef broth and diced tomatoes (undrained). Bring to a simmer.
  4. Reduce heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.
  5. Reduce the heat to very low. Stir in milk and cream cheese until the cream cheese is completely melted and the mixture is smooth. Don't let it boil!
  6. Gradually add the shredded cheddar cheese, stirring until completely melted and the soup is smooth and creamy.
  7. Taste and adjust seasoning (salt, pepper) as needed. Ladle into bowls and garnish with your favorite cheeseburger toppings (bacon, green onions, pickles, extra cheese).