Cheeseburger Soup is the ultimate bowl of cozy, cheesy goodness. It brings all the savory flavors of a classic cheeseburger—ground beef, cheese, onions, and potatoes—into a warm, creamy soup that’s perfect for chilly days. This family-friendly dish is filling, flavorful, and comes together quickly with simple ingredients you probably already have on hand.
What Makes This Dish Special?
This soup has the rich, meaty taste of a cheeseburger, but it’s served with a spoon. Ground beef is browned and simmered with diced potatoes, carrots, and celery in a velvety broth loaded with cheddar cheese. It’s finished with a splash of cream for a luxurious texture. It’s like a burger and fries got together in the best way possible.
Cooking Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6
Ingredients
- 1 lb ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups peeled and diced potatoes
- 1 cup diced carrots
- 1 cup diced celery
- 3 cups chicken broth
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ¼ teaspoon paprika (optional)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups milk
- 2 cups shredded cheddar cheese
- ¼ cup sour cream (optional, for extra creaminess)
- Optional garnishes: chopped green onions, extra cheese, crumbled bacon
Instructions
1. Brown the Beef
In a large soup pot or Dutch oven, cook the ground beef over medium heat until no longer pink. Drain any excess grease.
2. Sauté Vegetables
Add the onion, garlic, carrots, and celery to the pot with the beef. Cook for 5–7 minutes until vegetables begin to soften.
3. Simmer with Broth
Stir in the diced potatoes, chicken broth, salt, pepper, and paprika. Bring to a boil, then reduce heat and simmer for 15 minutes, or until potatoes are tender.
4. Make the Cheese Sauce
In a separate small saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute. Slowly whisk in the milk and cook until thickened, about 3–5 minutes. Remove from heat and stir in shredded cheese until melted.
5. Combine and Finish
Pour the cheese sauce into the soup pot and stir to combine. Let simmer for a few minutes until everything is heated through. Stir in sour cream if using.
6. Serve
Ladle the soup into bowls and top with your choice of green onions, extra cheese, or bacon crumbles.
Variations
- Spicy Kick: Add diced jalapeños or a dash of hot sauce.
- Double Cheese: Mix in a combo of cheddar and pepper jack for more flavor.
- Low Carb: Swap potatoes for cauliflower florets.
- Add Pickles: Top with diced pickles for a true cheeseburger touch.
Equipment You’ll Need
- Large soup pot or Dutch oven
- Medium saucepan (for cheese sauce)
- Whisk
- Ladle
Nutritional Information (Approx. Per Serving)
- Calories: 480
- Protein: 22g
- Carbohydrates: 18g
- Fat: 35g
- Fiber: 2g
- Sugar: 4g
Storage Tips
- Refrigerator: Store in an airtight container for up to 4 days.
- Reheat: Warm on the stovetop over low heat, stirring frequently.
- Freezing: This soup freezes well, but add cheese and milk after reheating for the best texture.
My Cooking Experience
The first time I made Cheeseburger Soup, it was an instant family favorite. It’s hearty enough to be the main course, and every spoonful is rich with cheesy goodness. I’ve found that adding a bit of sour cream at the end gives it that extra velvety texture, and the optional bacon topping takes it over the top. It’s great for meal prep too—just reheat and enjoy all week.
Conclusion
Cheeseburger Soup is the perfect comfort food in a bowl. With all the flavors of your favorite burger packed into a rich, creamy soup, it’s bound to be a hit at the dinner table. It’s easy to customize, satisfying to eat, and guaranteed to warm you up from the inside out.
cheeseburger soup
Ingredients
Method
- In a large soup pot or Dutch oven, cook the ground beef over medium heat until no longer pink. Drain any excess grease.
- Add the onion, garlic, carrots, and celery to the pot with the beef. Cook for 5–7 minutes until vegetables begin to soften.
- Stir in the diced potatoes, chicken broth, salt, pepper, and paprika. Bring to a boil, then reduce heat and simmer for 15 minutes, or until potatoes are tender.
- In a separate small saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute. Slowly whisk in the milk and cook until thickened, about 3–5 minutes. Remove from heat and stir in shredded cheese until melted.
- Pour the cheese sauce into the soup pot and stir to combine. Let simmer for a few minutes until everything is heated through. Stir in sour cream if using.
- Ladle the soup into bowls and top with your choice of green onions, extra cheese, or bacon crumbles.
Notes
- Refrigerator: Store in an airtight container for up to 4 days.
- Reheat: Warm on the stovetop over low heat, stirring frequently.
