Easy Cheeseburger Soup Recipe: Comfort Food in a Bowl

Cheeseburger soup combines everything you love about a classic cheeseburger into a warm, creamy bowl. This soup delivers rich cheese flavors, tender ground beef, and soft vegetables in every spoonful. You get all the satisfaction of a cheeseburger without needing a grill or bun. The recipe works perfectly for busy weeknights when you want something filling that comes together quickly. Kids and adults both enjoy this soup because it tastes familiar yet feels special.

The creamy broth coats each ingredient, creating a unified dish that warms you from the inside out. I’ve served this soup to dozens of guests over the years, and they always ask for the recipe before leaving. The best part is how simple it is to make. You don’t need fancy techniques or hard-to-find ingredients. Everything comes together in one pot, making cleanup easy. This soup proves that comfort food doesn’t have to be complicated.

Reasons to Try Cheeseburger Soup

This soup gives you the taste of a cheeseburger in a form that’s easier to eat and share. The cheese melts into the broth, creating a velvety texture that coats your spoon. Ground beef adds protein and that classic burger flavor you crave. Diced potatoes make the soup hearty and filling, turning it into a complete meal. The vegetables soften during cooking, adding sweetness and nutrition without being obvious. You can make a large batch and feed your whole family without standing over a hot grill.

The soup stays warm longer than a sandwich, making it perfect for cold days. You can customize it easily by adding your favorite burger toppings. Some people add pickles for tang, while others prefer extra cheese. The cooking process is straightforward, even if you’re new to making soup. Everything cooks in one pot, which means less time washing dishes. The ingredients are budget-friendly and available at any grocery store. You probably have most of them in your kitchen right now.

This recipe works well for meal prep because it stores beautifully in the fridge. The flavors actually improve after a day or two. You can freeze portions for later, giving you quick meals on busy weeks. The soup reheats without losing its creamy texture or rich taste.

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Where Did Cheeseburger Soup Come From?

Cheeseburger soup started appearing in American kitchens during the 1980s when home cooks began transforming popular foods into soup form. The recipe gained popularity in the Midwest, where hearty, cheese-based soups are common during cold winters. Cooks wanted to capture the flavor of cheeseburgers in a dish that could feed more people with less effort. The soup combines traditional potato soup techniques with burger ingredients. It became a staple at potlucks and church dinners because it travels well and pleases crowds. Over time, different regions added their own touches, but the core ingredients remained the same. Today, you’ll find versions of cheeseburger soup across the country, each family claiming their recipe is the best.

Ingredients Notes

Ground Beef: Use 80/20 ground beef for the best flavor. The fat content keeps the soup rich without making it greasy. Drain the beef after browning to control the oil level. I’ve tried leaner beef, but it makes the soup less flavorful. If you drain the beef properly, the extra fat won’t be a problem.

Cheddar Cheese: Sharp cheddar gives the soup its bold cheese flavor. Buy a block and shred it yourself instead of using pre-shredded cheese. Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Fresh-shredded cheese melts into the soup perfectly, creating that creamy texture you want.

Potatoes: Russet potatoes work best because they break down slightly during cooking, helping to thicken the soup naturally. Peel and dice them into small, even pieces so they cook at the same rate. I cut mine into half-inch cubes. Yukon gold potatoes work too, but they stay firmer.

Onions and Carrots: These vegetables add sweetness and depth. Dice them small so they blend into the soup. The onions become soft and sweet, while the carrots add color and mild flavor. Fresh vegetables make a big difference in the final taste.

Chicken Broth: Use low-sodium broth so you can control the salt level yourself. The broth forms the base of your soup, so quality matters. I prefer chicken broth over beef broth because it doesn’t overpower the cheese and beef flavors.

Heavy Cream: This makes the soup rich and creamy. You can use half-and-half if you want something lighter, but heavy cream gives the best texture. Add it at the end of cooking so it doesn’t separate.

Butter and Flour: These create a roux that thickens your soup. The butter adds richness, while the flour prevents the soup from being too thin. Mix them together before adding liquid for the smoothest result.

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How to Make Cheeseburger Soup

Step 1: Place a large pot over medium-high heat. Add the ground beef and break it into small pieces with your spoon. Cook until no pink remains, which takes about 7 minutes. Drain the excess fat and set the beef aside on a plate.

Step 2: Add butter to the same pot and let it melt over medium heat. Add the diced onions and carrots. Cook them for 5 minutes, stirring often, until the onions turn clear and soft. The vegetables should smell sweet.

Step 3: Sprinkle flour over the vegetables. Stir everything together for 2 minutes. The flour will coat the vegetables and cook slightly. This step removes the raw flour taste and helps thicken your soup.

Step 4: Pour in the chicken broth slowly while stirring constantly. The mixture will look thick at first but will smooth out as you add more broth. Keep stirring to prevent lumps from forming.

Step 5: Add the diced potatoes to the pot. Bring everything to a boil, then reduce the heat to medium-low. Cover the pot and let it simmer for 15 minutes. The potatoes should be tender when you poke them with a fork.

Step 6: Return the cooked ground beef to the pot. Stir it in and let everything heat through for 2 minutes.

Step 7: Reduce the heat to low. Pour in the heavy cream and stir gently. Add the shredded cheddar cheese one handful at a time, stirring after each addition. Wait for the cheese to melt before adding more. This prevents clumping.

Step 8: Taste the soup and add salt and pepper as needed. Remember that the cheese and broth already contain salt. Let the soup sit for 5 minutes before serving so the flavors blend together.

What You Must Know About Cheeseburger Soup

Never add cheese to boiling soup. High heat causes cheese to separate and become grainy instead of smooth. Always reduce your heat to low before adding cheese, then stir gently. If your soup gets too hot after adding cheese, you’ll see oil floating on top. This means the cheese broke, but the soup will still taste good.

Drain your ground beef thoroughly. Extra grease makes the soup oily and can upset sensitive stomachs. I pour the beef into a colander and let it sit for a minute. Some people even blot it with paper towels.

Cut your vegetables the same size so they cook evenly. Large chunks of potato will still be hard when the small pieces are mushy. I measure my cuts against a ruler the first few times until I got consistent.

Don’t skip the roux step where you cook the flour with the vegetables. Raw flour tastes bad and won’t thicken your soup properly. Cook it for at least 2 minutes while stirring.

Add cheese gradually while stirring. Dumping all the cheese in at once creates clumps that won’t melt smoothly. Take your time with this step. It only takes an extra minute and makes a huge difference.

Helpful Tips

Warm your cream before adding it to the soup. Cold cream can lower the soup’s temperature too quickly, affecting the texture. I pour my cream into a measuring cup and microwave it for 20 seconds.

Keep your burner on low during the final steps. Patience prevents curdling and separation. I’ve rushed this step before, and it never turns out as good.

Stir from the bottom of the pot when adding cheese. Cheese can stick to the bottom and burn if you only stir the top layer. Use a wooden spoon to scrape along the bottom.

Make extra and freeze half. This soup freezes well for up to 3 months. Cool it completely before freezing in airtight containers. Leave some space at the top because the soup expands when frozen.

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Variations and Substitutions

Replace ground beef with ground turkey for a lighter version. Turkey has less fat but still provides good flavor. You might need to add a tablespoon of oil when cooking it since turkey is very lean.

Use cauliflower instead of potatoes for a low-carb option. Cut the cauliflower into small florets and add them when you would add potatoes. They cook faster, so check them after 10 minutes.

Add diced pickles at the end for a tangy twist. This makes the soup taste more like a real cheeseburger. Start with a quarter cup and add more if you like it.

Mix different cheeses for complex flavor. Try half cheddar and half Monterey Jack, or add a bit of smoked gouda. Make sure any cheese you use melts well.

Swap heavy cream for milk mixed with cream cheese. Use 2 cups of whole milk and 4 ounces of softened cream cheese. This creates a creamy soup with fewer calories.

Add chopped tomatoes in the last 5 minutes of cooking. This brightens the flavor and adds freshness. Use diced canned tomatoes, drained.

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Serving Suggestions for Cheeseburger Soup

Serve this soup in bread bowls for a fun presentation. Hollow out round sourdough loaves and fill them with hot soup. The bread soaks up the broth and tastes amazing.

Top each bowl with crispy fried onions for crunch. The contrast between creamy soup and crispy topping makes each bite more interesting. You can buy these in a can or make your own.

Add a dollop of sour cream on top before serving. This adds tang and looks nice. Let guests add their own so it doesn’t melt immediately.

Serve the soup with toasted buns on the side. This completes the cheeseburger experience. Butter the buns and toast them under the broiler for 2 minutes.

Sprinkle fresh chopped parsley or chives on top for color. Green herbs make the soup look fresh and add a mild onion flavor.

Pair the soup with a simple green salad. The crisp lettuce balances the rich, creamy soup. Use a light vinaigrette so the dressing doesn’t compete with the soup.

Offer hot sauce or ketchup at the table. Some people like to add these condiments just like they would to a burger. Small bowls of toppings let everyone customize their bowl.

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Storage and Reheating

Store leftover soup in airtight containers in the refrigerator for up to 4 days. Let the soup cool to room temperature before sealing the containers. Hot soup creates condensation that can make it spoil faster.

The soup thickens as it sits in the fridge. This happens because the potatoes absorb liquid. Add a splash of broth or milk when reheating to return it to the right consistency.

Reheat soup on the stove over low heat. Stir it often to prevent sticking and ensure even heating. Don’t let it boil, or the cheese might separate. Heat it until you see small bubbles around the edges, then turn off the heat.

You can reheat individual portions in the microwave. Use 50% power and heat in 1-minute intervals, stirring between each interval. This prevents hot spots and keeps the texture smooth.

Freeze the soup in portion-sized containers for quick meals. I use containers that hold about 2 cups each. Frozen soup stays good for up to 3 months. Thaw it in the refrigerator overnight before reheating.

Don’t add fresh toppings before freezing. Add things like sour cream, herbs, or crispy onions after you reheat the soup. They won’t freeze well and lose their texture.

Nutrition Facts (Per Serving)

Nutrition information is approximate and based on one serving of eight servings total

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Best Cheeseburger Soup Recipe – Creamy Comfort Food in 50 Minutes

This easy cheeseburger soup recipe combines ground beef, cheddar cheese, and potatoes in a creamy, satisfying bowl. Ready in 50 minutes, this family-friendly soup tastes just like your favorite burger.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Main Course, Soup

Cuisine American

Servings 8 servings

Calories 425 kcal

Ingredients

  

• 1 pound ground beef 80/20
• 3 tablespoons butter
• 1 medium onion diced
• 2 medium carrots diced
• 3 tablespoons all-purpose flour
• 4 cups low-sodium chicken broth
• 3 medium russet potatoes peeled and diced
• 1 cup heavy cream
• 2 cups sharp cheddar cheese freshly shredded
• 1 teaspoon salt adjust to taste
• ½ teaspoon black pepper
• Optional toppings: sour cream chopped chives, crispy fried onions

Instructions

 

• Heat a large pot over medium-high heat and add the ground beef. Break it apart with a spoon and cook for 7 minutes until no pink remains. Drain the fat and set the beef aside.
• Melt butter in the same pot over medium heat. Add diced onions and carrots, then cook for 5 minutes, stirring frequently, until the onions become translucent.
• Sprinkle the flour over the vegetables and stir continuously for 2 minutes to cook the flour and remove the raw taste.
• Gradually pour in the chicken broth while stirring constantly to prevent lumps from forming. The mixture will thicken as you add the liquid.
• Add the diced potatoes to the pot and bring the mixture to a boil. Reduce heat to medium-low, cover, and simmer for 15 minutes until the potatoes are fork-tender.
• Return the cooked ground beef to the pot and stir to combine. Heat for 2 minutes.
• Reduce the heat to low and add the heavy cream, stirring gently. Add the shredded cheddar cheese one handful at a time, stirring after each addition until completely melted.
• Season with salt and pepper to taste. Let the soup rest for 5 minutes before serving to allow flavors to blend.

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