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Shamrock Green Cheeseburger Soup

Shamrock Green Cheeseburger Soup is creamy, cheesy, and full of cozy flavor. It has tender beef, soft potatoes, and a bright green color from fresh spinach and broccoli. Each spoonful is warm and comforting, like a cheeseburger in a bowl with a fun twist. Perfect for cool days.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1 pound ground beef
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 2 medium potatoes peeled and diced small
  • 3 cups fresh spinach
  • 1 cup broccoli florets
  • 3 cups chicken broth
Cream Mixture
  • 2 tablespoons butter
  • 2 tablespoons all purpose flour
  • 1 cup milk
  • 1 1/2 cups shredded cheddar cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried parsley

Equipment

  • Large Pot
  • Blender
  • Small Saucepan

Method
 

  1. In a large pot over medium heat, cook the ground beef until browned. Break it into small pieces as it cooks and drain excess fat if needed.
  2. Add chopped onion and garlic to the pot. Cook for about 3 minutes until soft and fragrant.
  3. Stir in diced potatoes and chicken broth. Bring to a gentle boil, then reduce heat and simmer for 10 to 12 minutes until potatoes are tender.
  4. Blend spinach and broccoli with a ladle of hot broth until very smooth and bright green.
  5. Pour the green mixture back into the pot and stir well.
  6. In a small saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute. Slowly whisk in milk and cook until slightly thickened.
  7. Pour the milk mixture into the soup and simmer gently for 3 to 5 minutes.
  8. Add shredded cheddar cheese, salt, pepper, and parsley. Stir until cheese melts and soup becomes creamy. Adjust seasoning and serve warm.

Notes

For extra cheeseburger flavor, add diced pickles, a spoonful of mustard, or crispy bacon bits on top. Keep heat gentle after adding cheese to prevent separation. Store leftovers in the refrigerator for up to 3 days and reheat slowly with a splash of milk if needed.