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.

Course Main, Soup

Cuisine American

Diet Gluten Free

Prep Time 25

Cook Time 25

Total Time 50

Servings servings

Calories 549

Author Kim

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

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

Use an all-purpose gluten-free flour to make this soup gluten free.

Storage: To store, you can keep the soup in the pot with the lid and transfer it to the fridge once completely cool. Or, transfer it to an airtight container and store in the refrigerator for 3-5 days. When reheating, warm over low heat, stirring frequently to prevent boiling. Add a splash of milk or broth if needed to adjust the consistency. To freeze, allow the soup to cool completely, then transfer it to an airtight bag and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

This recipe was originally published December 17, 2021. It was republished on April 4, 2025 with an updated recipe, new images and tips.

Nutrition