The Best Cheeseburger Soup Recipe

I recently made this The Best Cheeseburger Soup Recipe on a cool evening, and let me tell you—it was love at first bite. It’s creamy, cheesy, savory, and packed with everything comforting. Ground beef, melty cheese, soft potatoes, and hearty vegetables make this a go-to meal for when you need something cozy.

I’ve tried many dinner ideas, even a Thai Peanut Chicken Recipe, but this one? It truly stands out for how hearty and satisfying it is. Let me show you exactly how I made it—and how you can make it even better at home.

Additional Tips for Making This Cheeseburger Soup Even Better

After making this recipe a few times, I’ve discovered a few easy ways to make it even tastier. These are things I personally do every time now.

• Brown the beef with seasoning: I always add a pinch of garlic powder and paprika while browning the beef. It gives an extra flavor boost right from the start.
• Use freshly grated cheese: Pre-packaged cheese doesn’t melt as well. I’ve noticed the soup is creamier when I slice American cheese from the deli.
• Cook potatoes just right: Don’t overcook the potatoes, or they’ll turn mushy. I poke them with a fork after 10 minutes to check for perfect tenderness.
• Toast the hamburger bun topping: I love cubing up leftover burger buns, brushing them with butter, and toasting them in the oven. They make the best crunchy croutons!
• Add a splash of cream (optional): For an extra creamy texture, I sometimes add 1/4 cup of heavy cream just before serving.

Tasty Twists and Easy Variations to Try

If you’re looking for a different take or need to follow certain dietary needs, here are some easy swaps. You can also explore other dinner recipes that offer variety but still keep things cozy.

• Dairy-free version: Use dairy-free milk like oat or almond and swap the American cheese for a dairy-free cheddar alternative.
• Low-carb option: Swap the potatoes for cauliflower florets to reduce the carb count.
• Add bacon: Stir in crispy cooked bacon pieces before serving for extra flavor.
• Spicy version: Add a diced jalapeño or red pepper flakes when cooking the vegetables for some kick.
• Extra protein: Mix in cooked quinoa or lentils for more protein without changing the flavor much.

Kitchen Tools You’ll Need

Here are the basic tools I used while making this soup. Nothing fancy—just kitchen essentials.

• Large pot or Dutch oven – For cooking everything in one pot.
• Knife and cutting board – To prep your vegetables and potatoes.
• Wooden spoon or spatula – For stirring and mixing ingredients evenly.
• Whisk – To blend the flour, broth, and milk smoothly.
• Ladle – Makes serving easier and less messy.

How to Serve Cheeseburger Soup the Delicious Way

Presentation matters—even for soup! Here are some fun and tasty ways I like to serve it.

Spoon the soup into deep bowls, then sprinkle crispy bacon and chopped dill pickles over the top for crunch and zest. I also love floating a few toasted hamburger bun cubes on the soup—it gives that “burger” vibe! A side salad or even garlic toast works well, too.

If you like pasta dishes like the Garlic Butter White Wine Shrimp Pasta Recipe, this hearty soup can be a perfect cozy alternative.

Best Ways to Store, Freeze, and Reheat Your Soup

Want leftovers? Good news—this soup stores really well!

• Storing in the Fridge: Let the soup cool, then store in an airtight container in the fridge. It stays fresh for up to 4 days.
• Freezing Instructions: Freeze the soup in individual containers for quick lunches. Just note that potatoes may change texture slightly after thawing.
• Reheating Tips: Warm it gently in a pot over low heat. Stir occasionally and add a splash of milk or broth if it seems too thick.

Why You’ll Absolutely Love This Recipe

There are a lot of soup recipes out there, but here’s why this one stands out every time.

• Super satisfying: It’s rich, cheesy, and loaded with meat and veggies.
• One-pot meal: Everything cooks in a single pot, making cleanup easy.
• Kid-friendly: My family loves this, and it always gets thumbs up from the kids.
• Flexible: You can customize it based on what’s in your fridge.
• Perfect for leftovers: It tastes even better the next day!

More Handy Info Before You Start Cooking

Here’s some extra info that might help you nail this recipe the first time:

• Choose the right potatoes: I used Russet potatoes because they break down just enough to make the soup thick and starchy without turning to mush.
• Keep your eye on the roux: When adding flour to the veggies, stir constantly for a minute so the flour doesn’t burn.
• Whisk while adding liquids: Slowly pour the milk and broth into the pot, whisking as you go. This helps prevent lumps.
• Cheese goes last: Don’t add cheese until the very end—this keeps it from curdling and ensures a smooth texture.
• Taste before serving: Once everything’s combined, give it a taste and adjust salt or pepper as needed.

Ben Carraoli

The Best Cheeseburger Soup Recipe

This Cheeseburger Soup is a creamy, cheesy, and comforting bowl loaded with ground beef, soft potatoes, and hearty vegetables. It’s everything you love in a cheeseburger—but in cozy soup form. This rich and savory recipe makes a filling meal on its own or pairs well with toasted buns or a light salad. Great for a family dinner or meal prep for the week!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 8

Course: Soup

Calories: 322

Ingredients Method

Ingredients

  

• 1 lb ground beef – Use lean ground beef for less grease and more flavor.
• 4 tablespoons unsalted butter – Adds richness and helps soften the vegetables.
• 1 small yellow onion peeled and diced – Gives a savory base and sweetens as it cooks.
• 3 medium carrots diced – Adds a mild sweetness and extra nutrition.
• 2 stalks celery diced – Brings a fresh, slightly peppery crunch to balance the richness.
• 2 garlic cloves minced – Enhances flavor with a warm, aromatic kick.
• 1 teaspoon Worcestershire sauce – Adds a meaty umami depth similar to a grilled burger.
• 1 teaspoon dried basil – Offers a subtle sweet herbal note.
• 1 teaspoon dried parsley – Brings a mild earthy freshness.
• 1 teaspoon salt – Enhances all the other flavors.
• ½ teaspoon black pepper – Gives a bit of heat and balance.
• ¼ cup all-purpose flour – Thickens the soup for a hearty consistency.
• 3 cups chicken broth – Adds a savory liquid base; low-sodium works best.
• 2 cups milk at least 2% – Makes the soup creamy; higher fat milk improves texture.
• 1.5 lb Russet potatoes peeled and cubed – These break down just enough to make the soup thick and satisfying.
• 8 to 10 slices American cheese like Kraft Singles – Melts perfectly for smooth, creamy flavor.
• Optional Toppings:
• Hamburger buns toasted and cubed – Acts like croutons and ties into the “cheeseburger” theme.
• Crispy cooked bacon crumbles – Adds salty crunch.
• Chopped dill pickles – Gives a zesty tangy bite.

Method

 

1. Start by heating a large pot over medium heat. Add the ground beef and cook until it’s no longer pink. Break it into small crumbles as it browns. Once fully cooked, drain any excess fat, remove the beef from the pot, and set it aside. This step keeps the soup from becoming greasy while locking in a meaty flavor.
2. In the same pot, melt the butter over medium heat. Add the diced onion, carrots, and celery. Stir occasionally and cook until they begin to soften, about 5 to 7 minutes. Add the minced garlic, Worcestershire sauce, basil, parsley, salt, and pepper. Let everything cook for another minute to release the aromatics and flavor the base.
3. Sprinkle the flour over the vegetable mix and stir until fully incorporated. This forms a roux that will help thicken the soup. Slowly whisk in the chicken broth and milk while constantly stirring. Cook for 2 minutes or until the mixture starts to thicken slightly, forming a creamy soup base.
4. Add the peeled, cubed potatoes into the pot. Turn up the heat to bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered. Stir occasionally and cook for about 10 to 15 minutes, or until the potatoes are fork-tender and partially broken down into the soup.
5. Return the cooked beef to the pot. Then, add the American cheese slices one at a time, stirring until each slice is fully melted into the soup. This step gives the soup its creamy, cheesy finish. Taste and adjust seasoning if needed. Serve hot in bowls, with optional toppings like toasted bun cubes, bacon crumbles, or chopped pickles.