The Best Ever Cheeseburger Soup
If you love a good cheeseburger, wait until you try The Best Ever Cheeseburger Soup! This rich, creamy soup is packed with seasoned ground beef, tender potatoes, and plenty of melty cheese, giving you all the flavors of a classic cheeseburger in a warm, comforting bowl. It’s the perfect easy meal for chilly nights, busy weeknights, or when you just need a little extra comfort food. One bite, and this hearty, cheesy soup will be a regular on your dinner table!
INGREDIENTS YOU’LL NEED:
- ½ pound Ground Beef – Adds the hearty, meaty flavor that makes this soup taste just like a cheeseburger.
- 4 tablespoons Butter – Helps sauté the veggies and adds a rich, creamy texture to the soup.
- 1 Onion (chopped) – Brings a subtle sweetness and depth of flavor to the broth.
- 2 Carrots (chopped) – Adds a touch of natural sweetness and extra heartiness.
- 3 stalks Celery (chopped) – Gives the soup a mild, earthy crunch and enhances the broth’s flavor.
- 1 teaspoon Basil (dried) – Adds a warm, slightly sweet herbaceous flavor.
- 1 teaspoon Parsley Flakes (dried) – Brightens up the soup with a mild, fresh taste.
- ¼ cup Flour – Thickens the soup to create a velvety, creamy texture.
- 2 medium Yukon Gold Potatoes (cubed) – Their buttery texture makes the soup extra comforting.
- 4 cups Chicken Broth – Forms the flavorful base of the soup, adding depth and richness.
- 3 cups Sharp Cheddar Cheese (shredded) – Melts beautifully into the soup for a bold, cheesy flavor.
- 2 cups Whole Milk – Adds creaminess and smoothness to balance the richness of the cheese.
- ⅓ cup Sour Cream – Enhances the creamy texture with a slight tangy kick.
- Salt and Black Ground Pepper (to taste) – Brings out all the flavors and lets you customize the seasoning to your preference.
FAMILY FAVORITE SOUP WILL BE CHEESEBURGER SOUP:
- It’s warm and comforting – This soup feels like a big, cheesy hug on a cold night. It’s rich, creamy, and full of hearty ingredients that make everyone happy.
- It tastes just like a cheeseburger – My family loves burgers, so turning those flavors into a cozy soup is a hit. The mix of beef, cheese, and potatoes is so satisfying.
- It’s easy to make and change up – I can cook everything in one pot, and it comes together fast. I can also add extra veggies, swap ingredients, or top it with bacon to keep it exciting!
HOW TO PREPARE DELICIOUS CHEESEBURGER SOUP?
Time needed: 30 minutes
- Cook the Ground Beef:
In a large pot or Dutch oven, cook ½ pound of ground beef over medium heat until browned and fully cooked. Drain excess grease and set the beef aside.
- Sauté the Vegetables:
In the same pot, melt 4 tablespoons of butter over medium heat. Add 1 chopped onion, 2 chopped carrots, and 3 chopped celery stalks. Sauté for about 5 minutes until the vegetables soften. - Add Seasonings and Flour:
Stir in 1 teaspoon dried basil and 1 teaspoon dried parsley flakes. Sprinkle ¼ cup of flour over the vegetables, stirring constantly for 1-2 minutes to create a thick base. - Simmer the Soup:
Pour in 4 cups of chicken broth and add 2 medium Yukon Gold potatoes (cubed). Bring to a boil, then reduce heat and let simmer for 12-15 minutes, or until the potatoes are fork-tender. - Make It Creamy:
Stir in 2 cups of whole milk and return the cooked ground beef to the pot. Let it simmer for another 5 minutes. - Melt in the Cheese:
Gradually add 3 cups of shredded sharp cheddar cheese, stirring until completely melted and smooth. - Finish with Sour Cream:
Remove the pot from heat and stir in ⅓ cup of sour cream for extra creaminess. Taste and season with salt and black pepper as needed. - Serve and Enjoy:
Ladle into bowls and serve hot with crusty bread or crackers. Enjoy your rich, cheesy, and comforting cheeseburger soup!
FAQ – FREQUENTLY ASKED QUESTIONS:
Yes! I brown the beef, then toss everything (except the cheese, milk, and sour cream) into the slow cooker on low for 6-8 hours. I stir in the dairy at the end so it doesn’t curdle.
Definitely! I use the sauté function for the beef and veggies, then add the broth and potatoes. I cook on high pressure for 10 minutes, quick release, then stir in the cheese, milk, and sour cream.
Definitely! It’s cheesy, creamy, and full of flavors that kids love. Sometimes, I let them sprinkle their own toppings like extra cheese or croutons to make it fun.
Absolutely! I actually think it tastes even better the next day because the flavors have more time to blend. Just store it in the fridge and reheat it when ready.
CREAMY CHEESEBURGER SOUP RECIPE ADD-INS AND VARIATIONS:
- Swap the beef for turkey or chicken – I’ve made this with ground turkey and even shredded rotisserie chicken, and it’s still delicious. The turkey makes it a little lighter, while chicken gives it a fun twist.
- Try different cheeses – Sharp cheddar is my go-to, but I’ve mixed in Monterey Jack, Swiss, or even a little smoked gouda for extra depth. Whatever melts well works great!
- Make it low-carb – If I want a low-carb version, I swap the potatoes for cauliflower florets. They soak up all the cheesy goodness just like potatoes do!
- Give it a spicy kick – Sometimes I like to add diced jalapeños, a pinch of cayenne, or a drizzle of hot sauce to spice things up a bit. It’s a game-changer if you love a little heat.
- Use a different broth – Chicken broth adds a nice mild flavor, but I’ve also used beef broth for a heartier taste or veggie broth to keep it meat-free.
- Make it extra creamy – If I want it even richer, I add a splash of heavy cream at the end. It makes the soup ridiculously smooth and velvety!
WHAT IS COMMONLY SERVED WITH CHEESY BURGER SOUP?
This cheeseburger soup pairs wonderfully with warm, crusty bread or buttery garlic rolls, perfect for dipping. It’s great for casual family dinners, chilly nights, or as a comforting dish for game day. For drinks, a cold iced tea or a crisp lager complements the rich flavors of the soup beautifully.
HOW IS LEFTOVER CHEESEBURGER SOUP STORED AND REHEATED?
I let the leftovers cool completely before storing them in an airtight container in the fridge, where they stay fresh for 3-4 days. When reheating, I gently warm them on the stovetop over low heat, stirring occasionally to ensure even heating. If I’m in a hurry, I microwave the soup in short bursts, stirring between intervals to prevent it from drying out.
CAN LEFTOVER BEEF AND CHEESE SOUP BE FROZEN FOR LATER?
Yes, freeze leftovers by letting them cool completely and then storing them in airtight, freezer-safe containers for up to three months. When I’m ready to eat, I thaw them in the fridge overnight for best results. Reheat them on the stovetop over low heat, stirring occasionally to maintain their texture.
LOOKING FOR MORE SOUP RECIPES? TRY THESE!
Chickpea Coconut Curry Soup: This creamy, spice-packed soup combines tender chickpeas, velvety coconut milk, and aromatic curry spices for a nourishing and satisfying meal.
White Chicken Chili: Tender chicken, creamy beans, and just the right amount of spice come together in a rich, flavorful broth—all made in a single pot for easy cleanup.
Cheesy One-Pot Lasagna Soup: This recipe brings together tender pasta, a rich tomato broth, savory Italian sausage, and gooey melted cheese for a dish that’s hearty, satisfying, and perfect for busy nights.
The Best Ever Cheeseburger Soup
Equipment
- Large Dutch Oven
Ingredients
- ½ pound Ground Beef
- 4 tablespoons Butter
- 1 Onion (chopped)
- 2 Carrots (chopped)
- 3 stalks Celery (chopped)
- 1 teaspoon Basil (dried)
- 1 teaspoon Parsley Flakes (dried)
- ¼ cup Flour
- 2 medium Yukon Gold Potatoes (cubed)
- 4 cups Chicken Broth
- 3 cups Sharp Cheddar Cheese (shredded)
- 2 cups Whole Milk
- ⅓ cup Sour Cream
- Salt and Black Ground Pepper (to taste)
Instructions
- Cook the Ground Beef: In a large pot or Dutch oven, cook ½ pound of ground beef over medium heat until browned and fully cooked. Drain excess grease and set the beef aside.
- Sauté the Vegetables: In the same pot, melt 4 tablespoons of butter over medium heat. Add 1 chopped onion, 2 chopped carrots, and 3 chopped celery stalks. Sauté for about 5 minutes until the vegetables soften.
- Add Seasonings and Flour: Stir in 1 teaspoon dried basil and 1 teaspoon dried parsley flakes. Sprinkle ¼ cup of flour over the vegetables, stirring constantly for 1-2 minutes to create a thick base.
- Simmer the Soup: Pour in 4 cups of chicken broth and add 2 medium Yukon Gold potatoes (cubed). Bring to a boil, then reduce heat and let simmer for 12-15 minutes, or until the potatoes are fork-tender.
- Make It Creamy: Stir in 2 cups of whole milk and return the cooked ground beef to the pot. Let it simmer for another 5 minutes.
- Melt in the Cheese: Gradually add 3 cups of shredded sharp cheddar cheese, stirring until completely melted and smooth.
- Finish with Sour Cream: Remove the pot from heat and stir in ⅓ cup of sour cream for extra creaminess. Taste and season with salt and black pepper as needed.
- Serve and Enjoy: Ladle into bowls and serve hot with crusty bread or crackers. Enjoy your rich, cheesy, and comforting cheeseburger soup!