Cheeseburger Soup Recipe gives you a creamy, cheesy bowl loaded with seasoned ground beef, tender potatoes, and all the cozy burger-night flavor. It suits busy weeknights and game day crowds, and it takes about 45 minutes total with roughly 15 minutes of prep. I grew up in the Midwest and still make a pot when the first cool breeze hits.
Why Choose This Cheeseburger Soup Recipe
Cheeseburger Soup Recipe stays easy because you use one pot, simple steps, and pantry staples. You brown meat, simmer potatoes, and stir in cheese and dairy at the end. No tricky flour roux or fancy tools.
You can use shortcuts without losing flavor. Frozen diced onions, bagged shredded carrots, and pre-shredded cheese all work. You still get rich, diner-style flavor in a weeknight-friendly way.
Ingredients You Need
- Ground beef, 1 pound, 85 to 90 percent lean
- Unsalted butter or olive oil, 2 tablespoons
- Yellow onion, 1 small, diced (or 1 cup frozen diced onion)
- Carrot, 1 medium, diced small (or use a mirepoix blend)
- Celery, 1 rib, diced small (optional, but it adds body)
- Garlic, 2 cloves, minced (1 teaspoon garlic powder works)
- Russet potatoes, 2 cups, peeled and 1/2-inch diced (frozen diced potatoes work)
- Low-sodium chicken or beef broth, 3 cups
- Kosher salt, 1 teaspoon, plus more to taste
- Black pepper, 1/2 teaspoon
- Smoked paprika or paprika, 1 teaspoon
- Worcestershire sauce, 1 tablespoon
- Yellow mustard, 1 teaspoon
- All-purpose flour, 3 tablespoons, or cornstarch, 2 tablespoons
- Whole milk, 1 cup, cold
- Half-and-half or heavy cream, 1 cup
- Sharp cheddar, 2 cups, freshly shredded if possible (pre-shredded works but melts a bit less smoothly)
- Cream cheese or two slices American cheese, optional for extra silky melt
- Toppings: chopped dill pickles, green onions, sesame seeds, extra cheddar, hot sauce, bacon crumbles
Equipment:
- Large Dutch oven or heavy soup pot
- Wooden spoon and ladle
- Measuring cups and spoons
- Knife and cutting board
- Small bowl for slurry
- Cheese grater
How to Make Cheeseburger Soup
- Prep: 15 minutes
- Cook: 30 minutes
- Total: 45 minutes
- In a large pot add the ground beef. Break it up and cook until browned with no pink, 5 to 7 minutes. Season with a pinch of salt and pepper, then drain excess fat if needed.
- Add butter, onion, carrot, and celery to the pot. Sauté until the vegetables soften, 3 to 4 minutes. Stir in garlic and cook 30 seconds.
- Add potatoes, broth, paprika, Worcestershire, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to a gentle simmer, then cook until potatoes turn tender, 12 to 15 minutes.
- Make a slurry. Whisk flour with the cold milk until smooth. For cornstarch, whisk it with the cold milk instead and use 1.5 cups broth in step 4, then add more later if you want a thinner soup.
- Stir the slurry into the simmering soup. Cook and stir until the soup thickens slightly, about 2 to 3 minutes.
- Lower the heat to medium-low. Stir in half-and-half or cream. Add cheddar by handfuls and stir until it melts. Add cream cheese or American if using. Keep the soup hot but do not boil after you add dairy.
- Stir in most of the bacon, then taste and adjust seasoning. Add more broth if you want a thinner bowl. Ladle into bowls and top with pickles, green onions, extra cheddar, and the remaining bacon.
Tips & Common Mistakes
- Shred cheddar from a block for the smoothest melt. Anti-caking on bagged cheese can make the soup feel a little grainy.
- Keep the heat below a boil after you add milk, cream, and cheese. High heat can cause curdling or a broken texture.
- Cut potatoes into even 1/2-inch pieces. They cook at the same rate and give a better spoonful.
- Season at each step. Layered seasoning makes the soup taste richer.
- Drain excess beef fat so the soup tastes savory, not greasy.
- Stir in cheese slowly. Rushing can clump the cheese.
- Add pickles and green onions at serving time to keep crunch and brightness.
- If the soup thickens as it sits, whisk in warm broth or milk to loosen it during reheating.
- Use low-sodium broth so you control the salt level with the cheese and bacon.
Variations I’ve Tried
- Mushroom and Swiss: swap half the cheddar for Swiss and add 8 ounces sautéed mushrooms.
- Spicy: add diced jalapeños and use pepper jack with cheddar.
- Dill pickle: fold in chopped pickles and a spoon of pickle brine at the end for extra zing.
- Low-carb: sub cauliflower florets for potatoes and thicken with a bit more cream cheese.
- Gluten-free: use cornstarch for the slurry and confirm your broth brand.
- Turkey or chicken: swap the beef for ground turkey or chicken and use chicken broth.
- Slow cooker: brown meat and veggies, add to the slow cooker with potatoes and broth, cook on low 5 to 6 hours, then stir in slurry, dairy, and cheese on warm until melted.
How to Serve Cheeseburger Soup Recipe
Ladle the soup into warm bowls and top with crispy bacon, chopped pickles, and a sprinkle of sesame seeds. Add a swipe of yellow mustard or hot sauce if you like that classic burger bite. Serve with a simple green salad or a tray of oven fries, and pass extra cheddar at the table. Toasted slider buns or garlic bread make great dunkers.
Make-Ahead and Storage
Chill leftovers in airtight containers for up to 4 days. The soup thickens in the fridge; thin it with warm broth or milk during reheating.
For the freezer, store the soup without the dairy and cheese for up to 3 months, then add them when you reheat. If you freeze the finished soup, it still tastes great, but the dairy may separate a bit after thawing. Reheat gently on the stove over medium-low heat and whisk to bring it back together.
Nutrition Information
Per serving, about 6 servings: 520 calories; 28 g protein; 28 g carbs; 33 g fat; 16 g saturated fat; 2 g fiber; 5 g sugar; 980 mg sodium. Values vary based on brands and exact portions.
Cheeseburger Soup Recipe
Ingredients
Instructions
- In a large pot, cook the ground beef over medium heat until browned. Drain excess fat.
- Add diced onion and green bell pepper to the pot and cook until softened.
- Add potatoes and chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are tender.
- In a separate saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes to form a roux.
- Gradually whisk in milk and cook until the mixture thickens.
- Add the milk mixture to the soup pot and stir in shredded cheddar cheese until melted.
- Season with garlic powder, salt, and pepper to taste.
- Simmer the soup for a few more minutes until heated through. Serve warm.