A warm bowl of cheeseburger soup tastes like a cozy hug in a spoon. It combines browned beef, tender potatoes, and sharp cheddar in a creamy, savory broth. The smell of sautéed onions and garlic fills the kitchen, and the texture balances creamy cheese with soft vegetables and hearty meat. This easy, weeknight-friendly soup brings all the familiar flavors of a cheeseburger into a comforting bowl.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 360 kcal
- Protein: 20 g
- Carbohydrates: 17 g
- Fat: 23 g
- Fiber: 2 g
- Sugar: 4 g
- Sodium: 700 mg
Note: Nutrition values vary with ingredient brands, fat content of beef, and whether you use low-sodium broth.
Why Make This Cheeseburger Soup
This soup turns cheeseburger flavors into an easy, comforting meal. It cooks quickly, uses simple pantry ingredients, and pleases kids and adults. The soup is savory and cheesy with a creamy mouthfeel, soft potato chunks, and a meaty bite. It’s perfect for chilly nights, busy weeknights, or when you want a simple, satisfying bowl with familiar flavors.
How to Make Cheeseburger Soup
This recipe is straightforward: brown the beef, soften the vegetables, simmer potatoes in beef broth, then finish with milk and cheddar for a creamy finish. Each step builds flavor—browning adds depth, Worcestershire adds tang, and slow simmering lets potatoes get tender without falling apart.
Ingredients:
- 1 lb ground beef
- 1 cup diced onion
- 1 cup diced carrots
- 1 cup diced celery
- 2 cloves garlic, minced
- 4 cups beef broth
- 2 cups potatoes, diced
- 1 cup shredded cheddar cheese
- 1 cup milk
- 2 tablespoons Worcestershire sauce
- Salt and pepper to taste
- Optional: green onions for garnish
Directions:
Step 1: Preparation
Brown the ground beef in a large pot over medium heat. Break it up with a wooden spoon as it cooks until no longer pink. Drain off excess fat to keep the soup from becoming greasy.
Step 2: Mixing
Add the diced onion, carrots, celery, and minced garlic to the pot with the beef. Sauté for 4–6 minutes, stirring, until the vegetables soften and the onion turns translucent. This step builds the base flavor.
Step 3: Cooking
Stir in the beef broth, diced potatoes, Worcestershire sauce, and salt and pepper. Bring the mixture to a boil, then reduce heat to low. Simmer for 15–20 minutes, or until the potatoes are fork-tender.
Step 4: Finishing
Lower the heat and stir in the milk and shredded cheddar cheese until the cheese melts and the soup is smooth. Taste and adjust salt and pepper. Serve hot, topped with sliced green onions if desired.
How to Serve Cheeseburger Soup
Serve bowls hot with crusty bread, toasted buns, or simple crackers. Top with extra shredded cheddar, crispy bacon bits, or chopped pickles for a true cheeseburger vibe. Pair with a light salad or roasted vegetables for a balanced meal. This soup also works well as a party warmer—keep it in a slow cooker on low and ladle as guests serve themselves.
How to Store Cheeseburger Soup
- Refrigerator: Cool to room temperature, then store in an airtight container for up to 3–4 days. Reheat gently on the stove over low heat, stirring so the cheese reincorporates.
- Freezer: This soup can be frozen, but texture may change slightly because dairy can separate. Freeze in airtight containers for up to 2 months. Thaw overnight in the refrigerator and reheat slowly, whisking in a splash of milk to restore creaminess.
- Tip: For best texture after reheating, add a little fresh milk or cream and heat slowly to avoid curdling.
Expert Tips for Perfect Cheeseburger Soup
- Use medium-fat ground beef (80/20 or 85/15) for rich flavor. Drain excess fat to keep the soup balanced.
- Dice potatoes uniformly so they cook evenly. Yukon gold or russet both work well.
- Shred your own cheddar from a block. Pre-shredded cheese often contains anti-caking agents that can make the soup grainy.
- Warm the milk slightly before adding to the hot soup to prevent curdling.
- If the soup is too thin, simmer a few minutes longer uncovered to thicken, or stir in a small slurry of cornstarch and water.
- Prefer less salt? Use low-sodium beef broth and taste before adding extra salt.
- For extra depth, brown the beef well until bits caramelize—those browned bits add savory flavor.
Delicious Variations
- Bacon cheeseburger soup: Cook and crumble 4 slices of bacon and stir in at the end. Use bacon fat to sauté the vegetables for smoky flavor.
- Veggie-packed: Add frozen corn or peas in the last 5 minutes of cooking for color and sweetness.
- Turkey or chicken: Swap ground turkey or chicken for beef for a leaner option. Add a touch more seasoning to boost flavor.
- Spicy kick: Stir in 1/2 teaspoon smoked paprika and a pinch of cayenne, or top with pickled jalapeños.
- Cheesy potato soup style: Increase potatoes, reduce beef to 1/2 lb, and add a splash of cream for a thicker, more indulgent chowder.
Frequently Asked Questions
Q: Can I make this soup vegetarian?
A: Yes. Replace ground beef with a plant-based ground "beef" or cooked lentils. Use vegetable broth instead of beef broth and add a little soy sauce or vegan Worcestershire for umami. Stir in vegan cheese or nutritional yeast for cheesy flavor.
Q: Can I use leftover mashed potatoes in this soup?
A: You can, but mashed potatoes will thicken the soup more and change the texture. Add them near the end of cooking and thin with additional broth or milk until you reach the desired consistency.
Q: Why did my cheese separate when I added it?
A: High heat can make cheese seize and separate. Remove the pot from high heat or lower the heat, then add shredded cheese slowly while stirring. Use full-fat cheese for a smoother finish and warm the milk slightly before adding.
Q: How can I make the soup thicker without dairy separation?
A: Make a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water). Stir the slurry into the simmering soup and cook 2–3 minutes until it thickens. Alternatively, mash a few potato cubes in the pot to naturally thicken the broth.
Q: Is this soup freezer-friendly?
A: It can be frozen, but dairy-based soups can change texture after freezing. Freeze before adding milk and cheese if possible; when reheating, add fresh milk and cheese and heat gently. Freeze in meal-sized portions for best results.
Q: Can I cook this in an Instant Pot or slow cooker?
A: Yes. Instant Pot: Brown the beef using the sauté function, then add vegetables, broth, and potatoes. Pressure cook on high for 8 minutes and quick release, then stir in milk and cheese off heat. Slow cooker: Brown beef and sauté vegetables first, then transfer to slow cooker with broth and potatoes and cook on low for 4–5 hours; add milk and cheese near the end.
Conclusion
This cheeseburger soup is an easy, satisfying way to enjoy burger flavors in a spoonable form. It’s cheesy, savory, and comforting—perfect for busy nights or a cozy dinner. For another trusted take on cheeseburger soup and more tips, see this Award Winning Cheeseburger Soup Recipe | The Recipe Critic. Give this recipe a try—you’ll love the warm, cheesy aroma and rich, comforting taste.
Print
Cheeseburger Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: None
Description
A warm bowl of cheeseburger soup tastes like a cozy hug in a spoon. It combines browned beef, tender potatoes, and sharp cheddar in a creamy, savory broth.
Ingredients
- 1 lb ground beef
- 1 cup diced onion
- 1 cup diced carrots
- 1 cup diced celery
- 2 cloves garlic, minced
- 4 cups beef broth
- 2 cups potatoes, diced
- 1 cup shredded cheddar cheese
- 1 cup milk
- 2 tablespoons Worcestershire sauce
- Salt and pepper to taste
- Optional: green onions for garnish
Instructions
- Brown the ground beef in a large pot over medium heat. Drain off excess fat.
- Add the diced onion, carrots, celery, and minced garlic to the pot and sauté until the vegetables soften.
- Stir in the beef broth, diced potatoes, Worcestershire sauce, and salt and pepper. Simmer until the potatoes are fork-tender.
- Lower the heat and stir in the milk and shredded cheddar cheese until smooth. Adjust seasoning and serve hot.
Notes
For best texture after reheating, add a little fresh milk or cream and heat slowly to avoid curdling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 4g
- Sodium: 700mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg
