Imagine the savory, beefy goodness of your favorite cheeseburger, the tang of pickles and mustard, and the luxurious melt of cheddar cheese—now transform that experience into a warm, creamy, and deeply satisfying bowl of soup! This Cheeseburger Soup recipe is exactly that: the ultimate comfort meal that brings all those beloved flavors together in a hearty, easy-to-make dinner. It’s rich, loaded with tender ground beef and potatoes, and blanketed in the most velvety cheese broth.
This isn’t your average weeknight soup. It’s a full meal in a bowl, designed to delight every member of the family. While it tastes like a complex, slow-simmered creation, this Cheeseburger Soup is surprisingly easy to make and comes together in under an hour. The key is building flavor at every step, starting with browning the beef and sautéing the vegetables, and finishing with a blend of cheeses and a touch of cream to achieve that signature smooth texture.
If you’re looking for a foolproof, crowd-pleasing dinner that will instantly be added to your regular rotation, look no further. Get ready to ditch the buns and grab a spoon for the best, most decadent Cheeseburger Soup you’ll ever make!
Why This Creamy Cheeseburger Soup Will Be Your Favorite
This recipe has all the elements of a highly successful and shared blog post—it’s nostalgic, delicious, and incredibly practical.
- A Full Meal in a Bowl: This isn’t a light starter soup; it’s packed with protein (beef) and carbs (potatoes), making it a hearty, all-in-one dinner.
- Nostalgic Flavor: It perfectly captures the classic flavor profile of a grilled cheeseburger with savory beef, sharp cheese, and a hint of tang.
- Simple & Quick: Ready in about 45 minutes, this recipe is perfect for busy weeknights when you need dinner fast.
- Customizable Toppings: Just like a real burger, half the fun is customizing your bowl with bacon, pickles, and all your favorite condiments.
- Freezer-Friendly Base: The beef and potato base can be made ahead of time, simplifying meal prep.
Ingredients
This recipe is divided into the savory foundation, the thickening agents, and the essential flavor boosters.
For the Soup Foundation
- 1 tablespoon olive oil
- 1.5 lbs lean ground beef
- 1 medium yellow onion, diced
- 1 cup diced carrots
- 1 cup diced celery
- 2 cloves garlic, minced
- 6 cups beef or chicken broth (low sodium)
- 3 cups diced Russet or Yukon Gold potatoes (peeled)
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried mustard powder
- 1/2 teaspoon paprika
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
For the Cream Base & Cheese
- 4 tablespoons all-purpose flour (or 2 tablespoons cornstarch for gluten-free)
- 1/2 cup milk (or half-and-half)
- 8 oz cream cheese, cut into cubes
- 1 cup heavy cream
- 2 cups sharp Cheddar cheese, shredded (plus more for topping)
Essential Toppings (Don’t Skip!)
- 1/2 cup cooked, crumbled bacon
- Sliced dill pickles or pickle relish
- Shredded iceberg lettuce
- Diced tomato
Step-by-Step Instructions: Building the Ultimate Comfort
Follow these steps to ensure your soup is perfectly rich, creamy, and bursting with flavor.
- Brown the Beef: In a large Dutch oven or soup pot, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned. Crucial Step: Drain off all excess grease from the pot and return the beef to the heat.
- Sauté Aromatics: Add the diced onion, carrots, and celery to the pot with the beef. Sauté for 8–10 minutes, stirring occasionally, until the vegetables are softened. Add the minced garlic and cook for 1 minute more until fragrant.
- Simmer the Potatoes: Stir in the beef broth, diced potatoes, Worcestershire sauce, dried mustard powder, paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat, cover the pot, and simmer for 15–20 minutes, or until the potatoes are fork-tender.
- Make the Cream Slurry: While the soup simmers, whisk together the flour (or cornstarch) and milk in a small bowl until smooth. This slurry prevents lumps and helps thicken the soup.
- Thicken the Base: Once the potatoes are tender, stir the flour/milk slurry into the simmering soup. Allow the soup to thicken slightly, about 2–3 minutes.
- Add Cream Cheese: Reduce the heat to low. Add the cubed cream cheese and stir continuously until the cream cheese is fully melted and incorporated, creating a creamy foundation.
- Stir in Cream and Cheddar: Stir in the heavy cream and then gradually add the shredded Cheddar cheese, one handful at a time. Stir until the cheese is completely melted and the soup is smooth and velvety. Do not boil the soup after adding the cheese, as high heat can cause the cheese to separate and become grainy.
- Taste and Serve: Taste the soup and adjust the seasonings (salt, pepper, or a dash more Worcestershire if needed). Ladle the hot Cheeseburger Soup into bowls and serve immediately, topped with crumbled bacon, shredded Cheddar, sliced pickles, and a handful of shredded lettuce for that authentic burger experience.
Pro Tips for the Perfect Cheeseburger Soup
Achieving that velvety texture and balanced flavor requires a few simple but important details.
- Drain the Grease Completely: This is the most crucial step. Fat and dairy don’t mix well; if you leave excess grease, your soup will have an oily sheen and may split. Drain the beef well before adding the vegetables.
- Grate Your Own Cheese: Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly. For the absolute best, creamiest soup, buy a block of sharp Cheddar and grate it yourself.
- Don’t Boil the Dairy: As noted in the instructions, once you add the cream cheese, heavy cream, or cheddar, keep the heat on low and do not allow the soup to return to a boil. Boiling separates the milk proteins from the fats, resulting in a grainy texture.
- The Mustard Powder Magic: Dried mustard powder is often overlooked, but it is key here. It provides that subtle tang and savory depth associated with a cheeseburger without being overpowering.
- Make it Vegetarian: Easily substitute the ground beef with a plant-based ground substitute and use vegetable broth.
Serving Suggestions and Flavor Variations
The best part of this soup is serving it with all the classic burger fixings!
Serving Suggestions
- Crusty Bread: Serve with a side of toasted garlic bread or crusty sourdough slices perfect for soaking up the creamy broth.
- Side Salad: Pair with a simple, light green salad tossed in a vinaigrette to cut through the richness of the soup.
- The Full Toppings Bar: Set out small bowls of toppings: chopped onion, mustard, ketchup, pickle relish, and even a dash of hot sauce so everyone can customize their “cheeseburger.”
Creative Variations
- Keto/Low-Carb: Skip the potatoes and substitute with diced cauliflower florets or radishes, which soften well and hold up in the broth. Use a cream cheese and heavy cream base for thickening instead of the flour/milk slurry.
- Spicy Kick: Add 1/4 teaspoon of cayenne pepper or a teaspoon of diced jalapeño when sautéing the vegetables. Top with pepper jack cheese instead of cheddar.
- Bacon Cheeseburger Soup: Use 1/2 cup of shredded smoked Gouda alongside the Cheddar cheese for a deeper, smoky flavor.
- Swap the Meat: Use ground turkey or ground Italian sausage (draining the fat is still essential) instead of ground beef for a slight flavor change.
Frequently Asked Questions
- Can I freeze Cheeseburger Soup? It is not recommended to freeze soup once the potatoes and dairy have been added. Potatoes tend to become mealy or grainy after being frozen and thawed, and dairy-based soups often separate or curdle when reheated.
- Freezer Solution: To prep ahead, cook the beef and vegetable base completely, cool it, and freeze it without the potatoes, flour, milk, or cream/cheese. When reheating, thaw the base, bring it to a simmer, add the diced potatoes, and finish the recipe from step 4 onward.
- What is the best cheese to use? A sharp or extra-sharp yellow Cheddar is best, as it provides the classic color and tangy flavor. Mixing Cheddar with a small amount of Velveeta (or a similar processed cheese product) will guarantee an ultra-smooth, perfectly melted, and creamy texture.
- Do I have to use ground beef? While ground beef is the most traditional choice, you can easily substitute ground turkey or chicken. Just be aware that leaner meats may require slightly more olive oil for sautéing and will change the final flavor slightly.
- How do I prevent the soup from curdling? Curdling is caused by high heat separating the dairy. The best prevention methods are:
- Always melt the cream cheese first, which stabilizes the base.
- Keep the heat on LOW once any dairy is added.
- Grate your own cheese (don’t use pre-shredded).
- Stir constantly as the cheese melts.
- What kind of potatoes work best? Yukon Gold potatoes are excellent because they hold their shape well but still become creamy. Russet potatoes work, too, but they contain more starch and might break down slightly more in the broth, naturally thickening the soup. Avoid waxy potatoes like red potatoes, as they won’t absorb the flavors as well.
This Cheeseburger Soup is guaranteed to be a hit with your family and a viral sensation on Pinterest. Enjoy the ultimate comfort food experience!
Don’t forget to Pin this recipe for later and share your own delicious creations in the comments below!
Creamy Cheeseburger Soup
This creamy cheeseburger soup is a hearty, comforting dish made with ground beef, potatoes, vegetables, and melted cheese. It’s a rich one-pot meal that delivers all the flavors of a cheeseburger in cozy soup form.
Ingredients
Equipment
Method
- In a large pot, brown the ground beef over medium heat until no longer pink. Drain excess fat.
- Add onion, carrots, and celery. Cook for 5 minutes until softened.
- Stir in potatoes, chicken broth, garlic powder, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10–12 minutes until potatoes are tender.
- In a separate pan, melt butter. Whisk in flour and cook for 1–2 minutes. Slowly whisk in milk until smooth to make a roux-based cream sauce.
- Stir cream sauce into the soup pot and mix well.
- Reduce heat to low. Stir in cheddar cheese until melted and smooth.
- Remove from heat and stir in sour cream just before serving.
- Serve hot, garnished with extra cheese, bacon bits, or green onions if desired.
Notes
For extra cheesiness, stir in more shredded cheddar at the end. Top with crispy bacon, pickles, or even sesame seeds for a fun burger-inspired garnish. Leftovers thicken as they cool — add a splash of broth or milk when reheating.