Cheeseburger Soup
This creamy Cheeseburger Soup takes everything you love about a juicy burger and transforms it into a cozy, cheesy bowl of comfort that’s perfect for chilly nights or easy weeknight dinners.
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My family is absolutely obsessed with this cheeseburger soup! It’s loaded with ground beef, tender baby gold potatoes, lots of extra flavorings, cream and plenty of cheddar cheese. All of the wonderful flavors of a classic American cheeseburger but in comfort-food form. I might actually choose this thick, rich hamburger soup over a traditional burger when it’s cold outside.
Burger goodness in a bowl
- Ultra creamy texture: Thanks to a rich, cheesy broth that feels like a warm hug in a bowl.
- Family-approved: Even my picky kids went back for seconds, and it’s one of my husband’s all-time favorites!
- Makes great leftovers: I love to make this at the beginning of the week for easy lunches or ready-to-go dinners for the next couple of days.
I made this for dinner last night, and loved it! I didn’t change anything, nor would I. Not one person complained and that’s huge in my family!
— Kate
Ingredients you’ll need
Nothing fancy or complicated in this cheeseburger soup recipe! It’s made with simple, everyday ingredients, but when they come together in one pot, magic happens! Here’s everything you need to make this cozy, satisfying dish:
- Ground beef: I typically use 93% or 96% lean ground beef – it’s got plenty of flavor but is not overly greasy. If you use meat with a higher fat content, be sure to drain off any excess grease before proceeding with the rest of the recipe. Feel free to sub with ground turkey, ground bison or ground chicken.
- Onion & garlic: Major flavor enhancers!
- Baby gold potatoes: Everyone loves French fries with their burger and with this soup recipe, the potatoes are cooked right in with everything else!
- Dried basil & parsley: Add a hint of herby freshness to balance the richness.
- Mustard powder: Optional to give a subtle tangy kick, mimicking a classic burger flavor.
- Beef broth: Provides a rich, savory base for the soup. Chicken broth works too!
- Butter + flour: For making the roux and thickening the soup.
- Milk & heavy cream: Adds creaminess and makes the soup extra luscious and rich.
- Sour cream: Brings a touch of tanginess for added depth. If you don’t have sour cream in the fridge, you can use 4 ounces of cream cheese instead.
- Worcestershire sauce: Boosts umami flavor, making the soup taste even more like a burger.
- Sharp cheddar cheese: You can’t have cheeseburger anything without cheddar cheese! I recommend using freshly grated cheese for this recipe. The bags of pre-shredded cheese at the store are typically coated in anti-caking agents and preservatives and do not melt as smoothly.
Customize this soup
This soup is fabulous as-is, but you can easily swap out the ingredients to use what you have available and/or customize the flavors to your preference. Here are some ideas:
- Protein: Instead of ground beef, you can try using ground turkey or even mild Italian sausage for a different flavor.
- Vegetables: I’ve noticed that many cheeseburger soup recipes call for carrots and celery. I personally don’t think that those ingredients belong in anything cheeseburger related, but this cheesy soup is a great way to sneak in extra veggies. Add about 3/4 cup finely chopped carrots and 1/2 cup diced celery when you sauté the onions. You can even just use about 2-1/4 cups mirepoix (a mix of diced onion, carrots and celery). Some other vegetables that I think would be tasty and ones that you might actually find on a cheeseburger are mushrooms, or even bell peppers.
- Bacon: Crispy crumbly bacon is a great topping for cheeseburger soup!
- Other toppings: Get creative and top with croutons, diced green onion or even diced pickles for extra cheeseburger flavor.
How to make this recipe
Making this flavorful soup recipe is really easy! There’s just a little bit of chopping and a few different steps, but there are also lots of ways you could prep ingredients in advance to save extra time. Here’s the simple process, but for the full, printable recipe, reference the recipe card at the bottom of the page.
Step #1. Brown ground beef: Heat 1 tablespoon of olive oil in a large skillet over high heat. Add the ground beef, season with 1/2 teaspoon each of salt and pepper, and cook, breaking it apart, until fully browned. Remove from heat and set aside.
Step #2. Sauté onion: Meanwhile, in a large soup pot, add 1 tablespoon of olive oil and 1 tablespoon of butter to melt over medium-high heat. Add diced onion, season with 1/2 teaspoon each salt and pepper, and sauté for 5-7 minutes until tender.
Step #3. Simmer: Add garlic, parsley, basil, mustard powder, and potatoes; sauté for 1 minute. Pour in the beef stock or broth and bring it to a boil. Then, reduce the heat to medium-low, cover, and let it simmer for 15-20 minutes, or until the potatoes are fork tender.
Step #4. Make the roux: In a separate pot, melt the remaining 4 tablespoons of butter over medium heat. Add the flour and whisk continuously for 1 minute. Gradually whisk in the milk, stirring constantly, until the mixture thickens. (It should be thick enough to coat the back of a spoon.)
Step #5. Finish the roux: Lower the heat, then add the heavy cream, sour cream and Worcestershire sauce, whisking until smooth and well combined.
Step #6. Combine cream with potatoes and beef: Pour the cream mixture and cooked beef into the soup, stirring to combine.
Step #7. Add cheese: Gradually add the shredded cheese, one handful at a time, stirring until fully melted. Taste and adjust seasoning with additional salt and pepper, if needed.
Step #8. Serve: Ladle soup into individual bowls and let everyone add their favorite toppings. I like to garnish with fresh parsley or thyme and serve with slices of French baguette or another toasted crusty bread.
Make it in a slow cooker
You can totally make this soup recipe in the Crockpot, if you’d like. The method is a bit different from cooking the soup on the stovetop, but it’s still super easy. Here’s what to do:
- Add veggies to slow cooker: In your Crockpot, add diced onion, diced potato, minced garlic and seasonings along with the beef broth. Cook on low 6-8 hours or high 4-6 hours and until potatoes are tender.
- Brown ground beef: About 30 minutes before the soup is done, cook the ground beef in a medium skillet for about 4-5 minutes until brown. Remove and set aside.
- Make the roux: In a separate pot, follow the recipe instructions for making the roux. Melt 4 tbsp of butter over medium heat. Add the flour and whisk continuously for 1 minute. Gradually whisk in the milk, stirring constantly, until the mixture thickens. Lower the heat, then add the heavy cream, sour cream and Worcestershire sauce, whisking until smooth and well combined.
- Combine all ingredients: Turn off the heat on the slow cooker or at least turn it to low and add the cheese. Stir until everything is combined and the cheese is melted. Serve and enjoy!
Helpful tips
- Sear the beef: Let it sit undisturbed in a hot cast iron skillet before breaking it up to create a rich, flavorful crust.
- Dicing the onion: Dice your onion into small, uniform pieces so they cook quickly and melt right into the soup.
- Keep potatoes bite-sized: Cut potatoes into small chunks to ensure they cook through in 15–20 minutes and give the soup a hearty texture.
- Stick with real milk: Whole milk gives the creamiest results, though 2% or 1% works too. I avoid skim or milk alternatives, which can water down the flavor and richness.
Frequently asked questions
Baby gold potatoes hold their shape well, have a creamy texture and don’t require any peeling. However, you can also use russet potatoes or baby red potatoes. If using russet potatoes, you’ll want to peel them.
This cheeseburger soup is actually really easy to make vegetarian! Simply use veggie crumbles instead of ground meat. And replace the beef broth with veggie broth. It will still be super delicious!
It’s best enjoyed fresh, but you can freeze it. Just know the dairy might separate a bit when thawed. Reheat slowly and stir well to bring it back together.
Serving options
Trying to decide what goes good with cheeseburger soup? I personally think the soup itself served with crackers or crusty bread is plenty satisfying, but if you want a little something extra, I won’t judge.
Since this soup is so rich and decadent, I like to balance out the meal with a fresh green salad. Simply toss mixed greens with lemon juice, olive oil, salt and pepper. Feel free to add toppings to your salad such as red onion, cherry tomatoes, and/or croutons.
Make ahead and storage tips
- Make ahead: You can save time by cooking the ground beef ahead of time. You can also chop the vegetables in advance. And feel free to grate the cheese up to 1 day ahead of time. Store cooked beef, chopped veggies and grated cheese (separately) in airtight containers in the refrigerator until you’re ready to make the soup.
- Leftovers: Once completely cooled, store leftover cheeseburger soup in an airtight container in the refrigerator for up to 4 to 5 days.
- Reheat: Warm up leftover soup on the stovetop over medium-low heat; stirring occasionally. Add additional broth or water as needed to thin the soup. You can also rewarm this soup in the microwave.
Recommended tools
- Programmable slow cooker: If you decide to make your soup in a slow cooker, you’ll need a reliable Crockpot and I love that this one is affordable and can be programmed. It also holds 6 quarts, which is a great size for most things that I make.
- Ladle: A good ladle is a must when you make soup as often as I do! It’s the best way to fill your bowls and storage containers with soup.
- Sharp chef’s knife: Great for chopping the onion and potato in this soup! One of the most important tools to have in your kitchen.
- Dutch oven: You’ll need a large soup pot or a Dutch oven, if you’ll be cooking this soup on the stovetop. This one is a favorite of mine.
More delicious soup recipes
If you love this cheeseburger soup recipe, you’re sure to enjoy our other family favs!
If you try this, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Cheeseburger Soup
Ingredients
- 2 tablespoons olive oil, divided
- 1 pound lean ground beef
- 1 teaspoon salt, divided, plus more to taste, as needed
- 1 teaspoon ground black pepper, divided
- 5 tablespoons unsalted butter, divided
- 1 large onion, about 2 cups, diced
- 2 teaspoons minced garlic
- 4 cups chopped baby gold potatoes (1/2-inch pieces), no need to peel
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1/2 teaspoon mustard powder, optional
- 4 cups beef stock or broth
- 1/3 cup flour
- 3 cups milk
- 1/2 cup heavy whipping cream
- 1/3 cup sour cream
- 1 tablespoon Worcestershire sauce
- 2 cups sharp cheddar cheese, freshly grated is best
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Instructions
- Heat 1 tablespoon of olive oil in a large skillet over high heat. Add the ground beef, season with 1/2 teaspoon each of salt and pepper, and cook, breaking it apart, until fully browned. Remove from heat and set aside.
- Meanwhile, in a large soup pot, add 1 tablespoon of olive oil and 1 tablespoon of butter to melt over medium-high heat. Add diced onion, season with 1/2 teaspoon each salt and pepper, and sauté for 5-7 minutes until tender. Add garlic, parsley, basil, mustard powder, and potatoes; sauté for 1 minute.
- Add the beef stock or broth and bring it to a boil. Then, reduce the heat to medium-low, cover, and let it simmer for 15-20 minutes, or until the potatoes are fork tender.
- In a separate pot, melt the remaining 4 tablespoons of butter over medium heat. Add the flour and whisk continuously for 1 minute. Gradually whisk in the milk, stirring constantly, until the mixture thickens. (It should be thick enough to coat a wooden spoon.) Lower the heat, then add the heavy cream, sour cream and Worcestershire sauce, whisking until smooth and well combined.
- Pour the cream mixture and cooked beef into the soup, stirring to combine. Gradually add the shredded cheese, one handful at a time, stirring until fully melted. Taste and adjust seasoning with additional salt and pepper, if needed.
- For an optional finishing touch, garnish with fresh parsley or thyme and serve with slices of French baguette or another toasted crusty bread.
Notes
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I made this for dinner last night, and loved it! I didn’t change anything, nor would I. Not one person complained and that’s huge in my family!