Cheese Burger Soup-Doubled

The Cheese Burger Soup recipe is at the bottom of this post

We are kind of new to recipes but we’ve had our podcast for a while. Make sure to give us a listen anywhere you listen to podcasts.

Over the next few days, we are going to be releasing a few recipes. These will seem like they have a lot of servings for the average family size. The reason for this is we plan to help you make busy nights at your house a little easier. Stick with me here. Wouldn’t it be nice to have a meal all ready made for busy night at your house? We use a system of cooking twice as much on nights we’re home and then eating that meal again on a busy night later in the week.

Today’s recipe is one you won’t mind eating twice. Cheese burger Soup is so yummy and rich. With its chunks of roasted beef and potatoes, you won’t leave the table hungry after this meal. You can make it even more hardy with a slice of warm bread. That’s what we did.

Tools you might need

To make bigger meals, you might need a few larger capacity items to hold the amounts. We are including some handy links below for you

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Saute pan 5 Quart:

5 quart pot

Large plastic food storage for leftovers

Big Glass food storage for leftovers

Large baking dish

12 quart pot

7 quart saute pan

Half gallon mason jars

Gallon mason jars

These posts and the culminating episode next Monday are all designed to help you save money by not eating out. I think it will be nice to revisit some of our money saving episodes we’ve done over the next few days. Check out this episode HERE for a few tips on saving money at the grocery store.

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Cheeseburger Soup

This is a yummy Fall soup with hardy chunks of beef and potatoes will warm up your bones after a day spent outside.
Prep Time 1 hour
Cook Time 2 hours 30 minutes
Course Main Course
Servings 14


  • 3 pound chuck roast
  • 3 lb potatoes
  • 4 big carrots
  • 1 large onion
  • 3 cloves garlic
  • 2 32 oz containers of chicken stock
  • cup flour
  • 2 T olive oil
  • 1 T mustard-more if you like mustard
  • ¾ cups cream
  • 2 cups sharp cheese
  • Salt and pepper to taste


  • Preheat oven to 375
  • Salt and pepper outside of chuck roast
  • Roast until tender. Usually about 1.5 hours
  • Remove from oven and allow to cool
  • Cut up vegetables into bite size pieces
  • Saute onion and garlic in olive oil for about 10 minutes
  • Add flour and allow to soak up olive oil-add a bit more olive oil if there isn’t enough to give the flour somewhere to go. The flour should pretty much disappear.
  • Add chicken broth and stir to mix in flour
  • Add potatoes and allow to cook to soften
  • While that is happening, cut chuck roast into bite size pieces. Cut against the grain
  • Add chuck roast and cook a little longer to meld the flavors
  • Add cream
  • Add cheese a little at a time and allow cheese to melt between each addition
  • Don’t let soup boil after adding cheese or it will get grainy
  • You’re done! Enjoy!


Ground beef works well in this dish also. Just brown well as your first step. 
Feel free to mix up the cheeses. Cream cheese is delicious. Use what you have on hand.
I sometimes add green beans or corn to this. Again use what you have on hand
If you low carb, try riced cauliflower instead of potatoes. 
Author: Ellyn

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