My family goes through phases where they ask for the same dinner three times a week, and this cheeseburger soup is currently living rent free in that rotation.
It tastes exactly like a juicy cheeseburger, but in cozy, spoonable form.
Ground beef, tender potatoes, sharp cheddar, and a handful of pantry vegetables come together in one pot for a dinner that’s ready in well under an hour.
If you’ve had a rough day and just want something warm and filling without a long ingredient list, this is the soup to make tonight.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Total Time | 45 minutes |
| Servings | 6 servings |
| Difficulty Level | Easy |
This one is a close cousin to my Hamburger Soup Recipe, but with a creamier, cheesier finish that leans hard into diner burger flavor.
Why You’ll Love This Cheeseburger Soup Recipe
This soup checks every box for a weeknight dinner that actually gets eaten without complaints.
It’s rich, hearty, and comes together in one pot, so cleanup is quick too.
- Ready in under 45 minutes from start to finish
- Uses simple, budget-friendly ingredients you probably already have
- Naturally kid-friendly, since it tastes just like a cheeseburger
- Freezer-friendly base, so leftovers never go to waste
- Easy to customize with your favorite burger toppings
Another favorite in my house for the same reason: Cheeseburger Pie Recipe.
Ingredients
Most of these ingredients are things you’d use for a regular pot of vegetable soup, plus the beef and cheese that give it that unmistakable cheeseburger flavor.
Full measurements are in the recipe card below.
- 1 pound lean ground beef
- 3 tablespoons unsalted butter, divided
- 1 medium yellow onion, diced
- 3/4 cup shredded carrots
- 3/4 cup diced celery
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 4 cups peeled and diced potatoes (Yukon gold or russet)
- 2 cups shredded sharp cheddar cheese
- 1 1/2 cups whole milk
- 1/2 cup sour cream
- 3/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- Optional toppings: crumbled bacon, diced pickles, chopped green onion, extra shredded cheese
If you love how the potatoes turn out here, you’ll probably also enjoy my Burger Sauce Recipe drizzled on top for an extra layer of flavor.
Kitchen Equipment Needed
You really only need one big pot for this entire recipe, which is part of what makes it such an easy weeknight option.
- A large Dutch oven or heavy-bottomed soup pot
- A sharp chef’s knife for prepping vegetables
- A sturdy wooden spoon or silicone spatula
- A box grater or cheese grater if shredding your own cheddar
- Measuring cups and spoons
You might also enjoy: Broccoli Cheddar Soup Recipe
Recommended Products for This Recipe
These are a few products I personally reach for whenever I make this soup.
None of them are required, but they’ve made the process easier and the results a little better in my own kitchen.
1. Le Creuset Enameled Cast Iron Dutch Oven
This pot heats evenly and holds its temperature well, which matters a lot when you’re building a roux and don’t want it scorching.
It also transitions beautifully from stovetop to table if you want to serve straight from the pot.
It’s an investment piece, but one that lasts for decades.
2. Cabot Extra Sharp Cheddar Block
Pre-shredded cheese is convenient, but it’s coated in anti-caking starch that can make your soup slightly grainy.
Grating a block yourself melts smoother and gives a bolder, sharper cheddar flavor throughout the soup.
3. OXO Good Grips Swivel Peeler
Since you’re peeling several cups of potatoes and carrots for this recipe, a peeler that actually stays sharp saves real time.
This one is comfortable to grip and makes quick work of the vegetable prep.
4. Kitchenaid Classic Whisk
A good whisk keeps your roux lump-free as it thickens, which is the difference between a silky soup and a clumpy one.
I keep one just for sauces and soups so it’s always close by.
My readers who love this soup also tend to enjoy my Baked Potato Soup Recipe for a similarly creamy, potato-forward dinner.
Step-by-Step Instructions: How to Make Cheeseburger Soup
1. Brown the Ground Beef
- Set a large Dutch oven or heavy soup pot over medium-high heat.
- Add the ground beef and break it apart with a wooden spoon as it cooks.
- Cook for 6 to 8 minutes, stirring occasionally, until no pink remains.
- Transfer the cooked beef to a plate lined with paper towels to drain, then set it aside. Discard any excess grease left in the pot, but do not wipe the pot clean.
2. Sauté the Vegetables
- Reduce the heat to medium and add 1 tablespoon of the butter to the same pot.
- Once melted, add the diced onion, shredded carrots, and diced celery.
- Cook for 5 to 6 minutes, stirring occasionally, until the vegetables have softened.
- Add the minced garlic, dried basil, and dried parsley, and cook for 30 seconds more, just until fragrant.
3. Add the Broth, Potatoes, and Beef
- Pour in the chicken broth and add the diced potatoes to the pot.
- Stir the browned ground beef back into the pot.
- Increase the heat and bring the mixture to a gentle boil.
- Reduce the heat to a simmer, cover the pot, and cook for 10 to 12 minutes, or until the potatoes are fork-tender.
4. Make the Roux
- While the soup simmers, melt the remaining 2 tablespoons of butter in a small skillet over medium heat.
- Whisk in the flour and cook, whisking constantly, for 2 to 3 minutes, until the mixture turns a light golden color and smells slightly nutty.
- This roux is what thickens the soup, so make sure it’s smooth with no dry flour lumps before moving on.
5. Thicken the Soup
- Once the potatoes are tender, stir the roux into the soup.
- Bring the soup back to a gentle boil, stirring constantly, and cook for 2 minutes to allow it to thicken.
- Reduce the heat to low.
6. Stir in the Cheese and Dairy
- Add the shredded cheddar cheese to the pot a handful at a time, stirring after each addition until melted.
- Pour in the milk and sour cream, then stir until fully combined and creamy.
- Season with salt and black pepper, tasting and adjusting as needed.
- Keep the heat low from this point on so the dairy doesn’t separate or curdle.
7. Serve
- Ladle the hot soup into bowls.
- Top with your favorite cheeseburger toppings like crumbled bacon, diced pickles, or extra shredded cheese.
- Serve immediately while warm.
I first developed this method after making a big batch of my Potato Soup Recipe and realizing how well ground beef would work folded into that same creamy base.
Tips for The Best Cheeseburger Soup
A few small details make a big difference between an average pot of this soup and a truly great one.
- Use freshly shredded cheese rather than the pre-shredded bagged kind for a smoother melt
- Keep the heat low once the dairy goes in to prevent curdling
- Whisk the roux constantly so it doesn’t develop lumps
- Cut the potatoes into evenly sized pieces so they cook at the same rate
- Taste before adding extra salt, since the broth and cheese both bring saltiness
For a similar approach to building a thick, hearty base, check out: Crockpot Potato Soup Recipe
Serving Suggestions
This soup is filling enough to stand on its own, but a few sides round it out nicely for a full meal.
Crusty bread or dinner rolls are perfect for soaking up every last bit of the cheesy broth.
- A simple green salad with vinaigrette to balance the richness
- Warm buttery breadsticks or garlic bread
- A side of crispy fries for full burger-and-fries vibes
- Steamed broccoli or roasted green beans for extra vegetables
Pair it with something equally comforting, like Mashed Potato Soup, if you’re feeding a hungry crowd.
Variations of Cheeseburger Soup
Once you’ve made the classic version, it’s easy to switch things up based on what you’re craving or what’s in your fridge.
- Bacon cheeseburger soup: Stir in cooked, crumbled bacon along with the cheese
- Spicy version: Add diced jalapeños or a dash of hot sauce with the seasonings
- Velveeta swap: Replace half the cheddar with cubed Velveeta for an extra-smooth texture
- Lighter version: Use ground turkey instead of beef and swap sour cream for plain Greek yogurt
- Loaded baked potato style: Top with chives, extra cheese, and a dollop of sour cream
If spicy comfort food is your thing, you might also love this Cajun Potato Soup Recipe.
Storage and Reheating
This soup holds up well in the fridge and reheats beautifully, making it a great option for meal prep or planned leftovers.
- Store leftovers in an airtight container in the refrigerator for up to 4 days
- Reheat gently on the stovetop over low heat, stirring often
- Add a splash of milk or broth when reheating if the soup has thickened too much
- Freezing is not recommended, since the dairy and potatoes can turn grainy after thawing
I learned this the hard way while testing my Creamy Sausage and Potato Soup, which has the same dairy-heavy base.
Nutritional Facts
Nutrition will vary depending on the exact ingredients and toppings you use, but here is a general estimate per serving, based on 6 servings total.
- Calories: approximately 420
- Protein: 22g
- Carbohydrates: 27g
- Fat: 25g
- Fiber: 3g
- Sodium: 780mg
For a lighter comparison, take a look at my Tomato Basil Soup Recipe.
Health Benefits of Key Ingredients
Even a cheesy comfort food soup like this one brings some genuine nutritional value to the table.
The vegetables and lean protein help balance out the richness from the dairy.
- Ground beef: A good source of protein, iron, and vitamin B12
- Potatoes: Provide potassium, fiber, and vitamin C
- Carrots: Rich in beta-carotene, which supports eye health
- Celery: Adds fiber and antioxidants with very few calories
- Cheddar cheese: Contributes calcium and additional protein
Another hearty, protein-packed dinner worth trying is my Chicken Noodle Soup Recipe.
FAQs About Cheeseburger Soup
1. Can I make cheeseburger soup in a slow cooker?
Yes, you can brown the beef and sauté the vegetables first, then transfer everything except the roux, cheese, milk, and sour cream to a slow cooker.
Cook on low for 6 to 7 hours, then stir in the roux, cheese, and dairy during the last 20 to 30 minutes.
2. Why did my soup turn out grainy?
This usually happens when the cheese is added over heat that’s too high, causing the proteins to separate.
Keep the heat low once you add the cheese and dairy, and stir gently rather than boiling the soup at that point.
3. Can I use ground turkey instead of ground beef?
Absolutely, ground turkey works well as a leaner substitute and takes on the other flavors nicely.
Just note that turkey releases less fat, so you may want to add an extra teaspoon of butter when sautéing the vegetables.
4. What’s the best cheese for this soup?
Sharp cheddar is the classic choice because of its bold flavor, but many people also love using Velveeta for an extra-smooth, ultra-melty texture.
A combination of both gives you the best of flavor and texture.
5. Can I freeze cheeseburger soup?
Freezing isn’t ideal because the potatoes can become mealy and the dairy can separate once thawed.
If you do freeze it, leave out the dairy before freezing and stir it in fresh after reheating.
Cheeseburger Soup
Ingredients
- 1 pound lean ground beef 450g, 80/20 blend or leaner
- 3 tablespoons unsalted butter divided
- 1 medium yellow onion about 1 cup or 150g, diced
- 3/4 cup shredded carrots about 1 large carrot or 80g
- 3/4 cup diced celery about 2 stalks or 90g
- 2 cloves garlic minced
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1/4 cup all-purpose flour for the roux
- 4 cups low-sodium chicken broth 960ml
- 4 cups peeled and diced potatoes about 600g, Yukon gold or russet, evenly sized
- 2 cups sharp cheddar cheese about 200g, freshly shredded
- 1 1/2 cups whole milk 360ml
- 1/2 cup sour cream 120g
- 3/4 teaspoon salt or to taste
- 1/4 teaspoon black pepper
- crumbled bacon for serving
- diced pickles for serving
- chopped green onion for serving
- extra shredded cheddar cheese for serving
Equipment
- Large Dutch oven or heavy-bottomed soup pot For browning beef, sautéing vegetables, and simmering the soup.
- Sharp chef’s knife For prepping vegetables like the onion and celery.
- Sturdy Wooden Spoon or Silicone Spatula For breaking apart beef and stirring ingredients.
- Box grater or cheese grater For shredding cheddar cheese from a block.
- Measuring cups and spoons
- Small skillet For making the roux.
- Whisk For making a smooth, lump-free roux.
- Oxo Good Grips Swivel Peeler (optional) Recommended for peeling potatoes and carrots quickly.
- Kitchenaid Classic Whisk (optional) A good whisk ensures a silky soup.
Method
- Brown the ground beef in a large Dutch oven over medium-high heat, breaking it apart with a spoon for 6-8 minutes until no longer pink. Drain on a paper towel-lined plate and discard excess grease, but do not wipe the pot clean.
- Reduce heat to medium and melt 1 tablespoon of butter in the pot. Add the diced onion, shredded carrots, and celery. Cook for 5-6 minutes until softened. Stir in minced garlic, basil, and parsley, and cook for 30 seconds until fragrant.
- Pour in the chicken broth and add the diced potatoes and the cooked ground beef. Increase heat to bring to a gentle boil, then reduce to a simmer. Cover and cook for 10-12 minutes, until potatoes are fork-tender.
- While the soup simmers, melt the remaining 2 tablespoons of butter in a small skillet over medium heat. Whisk in the flour and cook for 2-3 minutes until light golden and nutty, making sure the roux is smooth.
- Once the potatoes are tender, stir the roux into the soup. Bring back to a gentle boil, stirring constantly, and cook for 2 minutes to thicken, then reduce the heat to low.
- Add the shredded cheddar cheese a handful at a time, stirring until melted. Pour in the milk and sour cream, stirring until fully combined and creamy. Season with salt and black pepper to taste. Keep the heat low to avoid curdling.
- Ladle the hot soup into bowls and top with your favorite cheeseburger toppings like crumbled bacon, diced pickles, or extra shredded cheese. Serve immediately while warm.
Nutrition
Notes
- Freshly shredded cheese: Pre-shredded cheese contains anti-caking starch that can make the soup grainy. Shredding from a block ensures a smooth and creamy melt.
- Low heat for dairy: To prevent curdling, make sure the heat is on low when you add the milk, sour cream, and cheese.
- Roux consistency: Whisk the roux constantly while cooking to eliminate flour lumps and achieve a silky texture that thickens the soup properly.
- Uniform potato size: Cut your potatoes into even 1/2-inch pieces so they cook at the same rate and become tender at the same time.
- Seasoning adjustments: Taste the soup before adding extra salt as the chicken broth and cheddar cheese both contribute a significant amount of saltiness.
- Storage and reheating: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of milk or broth if it has thickened too much.
- Spicy variation: Add diced jalapeños or a dash of hot sauce along with the seasonings for a spicy kick.
- Bacon version: Stir in cooked, crumbled bacon along with the cheese for a bacon cheeseburger soup.
- Freezing is not recommended: The dairy and potatoes can separate and become grainy after thawing. If you must freeze, omit the dairy and add it fresh after reheating.
- Turkey swap: For a lighter version, use ground turkey instead of beef. You may need an extra teaspoon of butter when sautéing the vegetables as turkey releases less fat.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This cheeseburger soup recipe has become one of those meals I turn to whenever I want something comforting without much effort.
It’s warm, cheesy, and hits every craving a burger night usually would.
Give it a try this week and let me know in the comments how your family likes it.
If you make any fun variations, I’d love to hear about those too, and feel free to share this recipe with anyone who needs a new cozy dinner idea.
Recommended:
- Parmesan Italian Sausage Soup
- Crockpot Taco Soup Recipe
- Impossible Cheeseburger Pie Recipe
- Hamburger Pie Recipe
- Copycat Panera Broccoli Cheddar Soup Recipe
