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The Best Cheeseburger Soup Recipe
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!
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
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.