Cheeseburger Soup – Cozy, Creamy, and Comforting
Cheeseburger soup tastes like your favorite burger in a warm, creamy bowl. It’s hearty, budget-friendly, and perfect for chilly nights or easy weeknight dinners. You get all the classics—ground beef, potatoes, onions, cheddar—simmered into a rich, satisfying soup.
It’s familiar, comforting, and surprisingly simple to make. If you love a loaded burger, this is your new go-to.
What Makes This Recipe So Good
- Big, familiar flavor: Savory beef, melty cheddar, and a touch of tang give this soup that classic cheeseburger feel.
- Kid-friendly and crowd-pleasing: It’s mild, hearty, and customizable with toppings like pickles or bacon.
- One-pot convenience: Minimal dishes and straightforward steps make it weeknight-friendly.
- Thick and creamy (without being heavy): A simple roux keeps the texture smooth and velvety.
- Easy to customize: Swap the meat, change the cheese, or go lighter with broth and veggies. It’s flexible.
What You’ll Need
- 1 pound ground beef (85–90% lean is ideal)
- 1 tablespoon olive oil or butter (if your beef is very lean)
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced (optional but adds great flavor)
- 3 cloves garlic, minced
- 3 cups peeled, diced potatoes (Russet or Yukon Gold)
- 4 cups low-sodium chicken or beef broth
- 1 teaspoon kosher salt (plus more to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon dried mustard or 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce (optional but adds depth)
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 1 cup milk (whole or 2%)
- 1 cup heavy cream (or substitute with more milk for lighter soup)
- 2–3 cups shredded sharp cheddar cheese (freshly grated melts best)
- 2 tablespoons ketchup (optional, for that burger note)
- 1 tablespoon pickle brine (optional, adds a subtle tang)
- Chives or green onions, for garnish
- Cooked bacon, diced (optional topping)
- Dill pickles, chopped (optional topping)
How to Make It
- Brown the beef: In a large pot or Dutch oven, heat oil over medium-high.
Add ground beef and cook, breaking it up, until browned and no pink remains. Drain excess fat if needed. Season with a pinch of salt and pepper.
- Sauté the aromatics: Add onion, carrots, and celery to the pot.
Cook 4–5 minutes, stirring, until softened. Stir in garlic and cook 30 seconds until fragrant.
- Add potatoes and broth: Stir in potatoes, broth, salt, pepper, dried mustard (or Dijon), and Worcestershire. Bring to a boil, then reduce to a simmer.
Cook 10–15 minutes, until potatoes are tender.
- Make the roux: In a small saucepan, melt butter over medium heat. Whisk in flour and cook 1–2 minutes, whisking constantly, until the mixture smells toasty and turns pale golden.
- Thicken the soup: Slowly whisk milk into the roux until smooth. Simmer 2–3 minutes to thicken slightly, then pour this mixture into the soup pot.
Stir well and let it gently simmer 3–4 minutes more.
- Finish with cream and cheese: Reduce heat to low. Stir in cream, then add shredded cheddar a handful at a time, stirring until fully melted and smooth. Do not boil after adding cheese.
- Boost the burger vibe: Stir in ketchup and pickle brine if using.
Taste and adjust seasoning with more salt and pepper as needed.
- Serve and garnish: Ladle into bowls and top with chives, bacon, and a few chopped pickles if you like. Crack some pepper on top and serve warm.
Keeping It Fresh
- Storage: Cool completely, then refrigerate in an airtight container for up to 3–4 days. The soup will thicken as it chills.
- Reheating: Warm gently on the stove over low to medium-low heat.
Add a splash of milk or broth to loosen it. Avoid boiling to keep the cheese smooth.
- Freezing: Dairy-based soups can separate when frozen. If you must freeze, do so before adding the cheese and cream.
Reheat, then stir in dairy and cheese just before serving.
Health Benefits
- Protein for staying power: Ground beef brings complete protein, which helps keep you full and supports muscle health.
- Vegetable fiber: Potatoes, carrots, and celery add fiber and micronutrients like potassium, vitamin A, and vitamin C.
- Calcium and vitamin D: Milk, cream, and cheese provide calcium and, if fortified, vitamin D for bone health.
- Customizable balance: You can lighten the soup by using leaner beef, more broth, and reducing the cream or cheese without losing flavor.
Pitfalls to Watch Out For
- Grainy cheese texture: Boiling after adding cheese can cause curdling. Keep the heat low and add cheese gradually.
- Greasy soup: Failing to drain excess beef fat can make the soup heavy. Drain or blot if needed.
- Undercooked potatoes: Dice evenly and simmer until fork-tender before thickening the soup.
- Bland results: Taste and adjust.
Salt, pepper, mustard, and Worcestershire bring out that cheeseburger flavor.
- Clumpy roux: Whisk the milk into the roux slowly and steadily for a smooth base.
Alternatives
- Protein swaps: Use ground turkey, chicken, or plant-based crumbles. For extra richness, mix half beef and half Italian sausage.
- Lighter version: Replace heavy cream with half-and-half or more milk, and reduce cheese to 1–1.5 cups. Add extra broth if you prefer a thinner soup.
- Gluten-free: Make the roux with a 1:1 gluten-free flour blend or thicken with cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold milk).
- Low-carb: Swap potatoes for cauliflower florets.
Simmer until tender and purée a cup of the soup to thicken slightly.
- Flavor twists: Try smoked cheddar, pepper jack, or a mix of cheddar and American for a meltier finish. Add a pinch of smoked paprika or chili powder for warmth.
FAQ
Can I make cheeseburger soup in a slow cooker?
Yes. Brown the beef and sauté the onions first on the stove, then transfer to the slow cooker with carrots, celery, potatoes, broth, and seasonings.
Cook on Low for 6–7 hours or High for 3–4 hours, until potatoes are tender. Stir in a stovetop-made roux, then add milk, cream, and cheese at the end on Warm until melted.
What cheese works best?
Sharp cheddar delivers classic flavor. Freshly grate it to help it melt smoothly.
You can mix in a little American cheese for extra creaminess or use pepper jack for a mild kick.
How can I thicken the soup without flour?
Use a cornstarch slurry (about 1–2 tablespoons cornstarch whisked into cold milk or broth) and simmer until thickened. You can also blend a cup of the soup and stir it back in for body.
Is this soup spicy?
No, the base recipe is mild. If you like heat, add a pinch of red pepper flakes, a diced jalapeño with the onions, or use pepper jack cheese.
What can I serve with cheeseburger soup?
Crusty bread, a simple green salad, or garlic toast work well.
For a fun twist, top bowls with sesame seeds, chopped pickles, and crispy bacon to lean into the burger theme.
Can I add pasta or rice?
You can, but add it cooked at the end to avoid soaking up too much broth. Keep in mind pasta or rice may continue to absorb liquid as the soup sits, so add extra broth if needed.
How do I avoid a greasy film on top?
Use lean beef, drain excess fat, and skim any extra oil before adding dairy. If bacon is used, cook it separately and add as a topping to keep the base cleaner.
Wrapping Up
Cheeseburger soup is everything you love about a classic diner burger, tucked into a creamy, cozy bowl.
It’s simple, flexible, and easy to scale for family dinners or casual get-togethers. With a few smart steps—gentle heat, a smooth roux, and freshly grated cheese—you’ll get a silky, satisfying soup every time. Keep your favorite toppings on hand, taste as you go, and enjoy the comfort of a true crowd-pleaser.
Cheeseburger Soup - Cozy, Creamy, and Comforting
Ingredients
Method
- Brown the beef: In a large pot or Dutch oven, heat oil over medium-high.Add ground beef and cook, breaking it up, until browned and no pink remains. Drain excess fat if needed. Season with a pinch of salt and pepper.
- Sauté the aromatics: Add onion, carrots, and celery to the pot.Cook 4–5 minutes, stirring, until softened. Stir in garlic and cook 30 seconds until fragrant.
- Add potatoes and broth: Stir in potatoes, broth, salt, pepper, dried mustard (or Dijon), and Worcestershire. Bring to a boil, then reduce to a simmer.Cook 10–15 minutes, until potatoes are tender.
- Make the roux: In a small saucepan, melt butter over medium heat. Whisk in flour and cook 1–2 minutes, whisking constantly, until the mixture smells toasty and turns pale golden.
- Thicken the soup: Slowly whisk milk into the roux until smooth. Simmer 2–3 minutes to thicken slightly, then pour this mixture into the soup pot.Stir well and let it gently simmer 3–4 minutes more.
- Finish with cream and cheese: Reduce heat to low. Stir in cream, then add shredded cheddar a handful at a time, stirring until fully melted and smooth. Do not boil after adding cheese.
- Boost the burger vibe: Stir in ketchup and pickle brine if using.Taste and adjust seasoning with more salt and pepper as needed.
- Serve and garnish: Ladle into bowls and top with chives, bacon, and a few chopped pickles if you like. Crack some pepper on top and serve warm.
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Sumayya is a home cook and recipe creator who shares simple, flavorful recipes made for everyday cooking. She believes good food should be easy, comforting, and enjoyed by everyone.
