Cheeseburger Soup is like a warm hug on a chilly day, packed with all the classic flavors of a juicy cheeseburger—ground beef, sharp cheddar cheese, and a creamy broth that makes every spoonful so comforting. You’ll find tender potatoes and a little kick of onion and garlic that bring everything together perfectly.
I always love making this soup when I want something easy but totally satisfying. It reminds me of those times when you’re craving a burger but want something cozy and a bit different. Plus, it’s one of those recipes that feels like cheating because it’s so quick and delicious. I like to sprinkle a little extra cheese on top just before serving—it makes it feel like a little celebration in a bowl.
My favorite way to enjoy Cheeseburger Soup is with some crusty bread or simple crackers on the side. It’s great for a family dinner or even meal prep because it tastes just as good the next day. Every time I make it, I’m reminded why cheeseburgers are a classic—and how fun it is to have those flavors in soup form!
Key Ingredients & Substitutions
Ground beef: This is the heart of the soup, giving it that classic cheeseburger flavor. If you want a leaner option, try ground turkey or chicken—they work well too!
Potatoes and carrots: These add body and sweetness to the soup. Yukon gold potatoes are nice for a creamy texture, but russets or red potatoes also work fine.
Cheddar cheese: Sharp cheddar is best for strong flavor. If you want a milder taste, go for mild cheddar or a blend with Monterey Jack.
Milk and cream: These create a rich and creamy base. You can use just milk for a lighter soup or swap cream for half and half if you prefer.
Butter and flour (roux): This thickens the soup. If you need gluten-free, use a cornstarch slurry instead, adding it at the end to thicken.
How Do I Make a Smooth and Creamy Cheese Sauce Without Lumps?
Making the cheese sauce can be tricky. Here’s how to get it smooth and creamy:
- First, melt butter and whisk in flour to create a roux. Cook it 1–2 minutes to get rid of the raw flour taste.
- Slowly add milk and cream while whisking constantly – this stops lumps from forming.
- Heat gently until thickened, then lower the heat before adding cheese to prevent it from clumping.
- Add cheese in small amounts, stirring constantly to melt fully before adding more.
- Avoid boiling once cheese is added, as that can cause the sauce to separate.
Taking your time and stirring often really pays off with the perfect cheesy texture!
Equipment You’ll Need
- Large pot or Dutch oven – I like it because it cooks everything evenly and has enough space for all ingredients.
- Medium saucepan – perfect for making the cheese sauce separately without crowding.
- Whisk – helps you smoothly mix the cream and cheese without lumps.
- Wooden spoon or spatula – for stirring and scraping the sides of the pots.
- Knife and cutting board – for dicing potatoes, carrots, onion, and garlic.
Flavor Variations & Add-Ins
- swap ground beef for cooked bacon or sausage for more smoky flavor.
- Use different cheeses like Pepper Jack or Monterey Jack to change the flavor profile.
- Add cooked corn or peas for extra vegetables and sweetness.
- Mix in sautéed mushrooms or chopped pickles for added texture and tang.
How to Make Cheeseburger Soup
Ingredients You’ll Need:
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 medium potatoes, peeled and diced
- 2 medium carrots, peeled and diced
- 4 cups beef broth
- 2 cups shredded cheddar cheese
- 1 cup milk (whole or 2%)
- 1 cup heavy cream
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Optional: 1 tablespoon Worcestershire sauce
- Optional garnish: chopped green onions or extra shredded cheddar cheese
How Long Will This Take?
This recipe takes about 45 minutes total. You’ll spend around 10-15 minutes prepping ingredients, 15-20 minutes simmering the veggies and beef, plus around 10 more minutes making the cheese sauce and combining everything. Perfect for a cozy meal!
Step-by-Step Instructions:
1. Brown the Beef and Cook Aromatics
In a large pot or Dutch oven, cook the ground beef over medium heat until browned and no longer pink. Drain any extra fat. Then add the chopped onion and minced garlic to the beef. Sauté for about 3-4 minutes until the onions soften and become fragrant.
2. Add Vegetables and Broth
Stir in the diced potatoes and carrots. Pour in the beef broth, then add dried parsley, thyme, salt, and pepper. Mix everything well and bring the soup to a boil.
3. Simmer the Soup
Reduce the heat and let the soup simmer gently for 15-20 minutes, until the potatoes and carrots are nice and tender.
4. Prepare the Cheese Sauce
While the soup simmers, melt butter in a small saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux. Slowly add the milk and heavy cream, whisking constantly until the mixture thickens and feels creamy.
5. Add Cheese and Combine
Gradually stir in the shredded cheddar cheese until melted and smooth. Pour this creamy cheese mixture into the soup pot and stir well to combine. Add Worcestershire sauce if you like, and taste to adjust salt and pepper.
6. Warm and Serve
Gently heat the soup until it’s warmed through, but avoid boiling so the cheese stays perfect. Serve your yummy cheeseburger soup hot, topped with chopped green onions or extra cheddar cheese if you want. A side of crusty bread makes a great pairing!
Can I Use Frozen Ground Beef for This Soup?
Yes! Just make sure to fully thaw the ground beef in the refrigerator overnight before cooking. This helps it brown evenly and prevents excess water from making the soup watery.
Can I Make Cheeseburger Soup Ahead of Time?
Absolutely! You can prepare the soup up to 2 days in advance. Store it in an airtight container in the fridge and gently reheat on the stove. Avoid boiling to keep the cheese sauce from breaking.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm slowly on the stove, stirring occasionally for even heat and to maintain creamy texture.
Can I Substitute the Potatoes with Cauliflower?
Yes, cauliflower is a great low-carb option! Dice it into small florets and add it during the simmering step. It cooks quicker, so check tenderness earlier to avoid overcooking.