If you’re craving cozy comfort food but want something a little different, let me introduce you to Cheeseburger Soup. This hearty bowl combines all the flavors of a classic cheeseburger—savory beef, melty cheese, and a touch of tangy pickle—whipped into a creamy, satisfying soup. It’s perfect for chilly nights, game-day gatherings, or anytime you need a little extra warmth. Even better, it comes together in one pot and uses simple ingredients you probably already have!
Why You Will Love This Recipe
Cheeseburger Soup is like a hug in a bowl. It delivers the nostalgic taste of a juicy cheeseburger but in spoonable form, which means you get every flavor in one bite. Kids love it (hello, picky eaters!), and adults will appreciate how filling and budget-friendly it is. Plus, you can customize it with your favorite burger toppings—think bacon crumbles, extra cheese, or diced tomatoes. Ready to get stirring? Let’s go!
Ingredients:
- 1 lb ground beef (80/20 blend for best flavor)
- 4 tbsp unsalted butter
- 1 medium onion, diced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1⁄3 cup all-purpose flour
- 3 cups chicken broth (or beef broth)
- 2 cups peeled and diced russet potatoes (about 2 medium)
- 2 cups whole milk
- 2 cups shredded cheddar cheese
- 1 tsp paprika
- 1 tsp dried parsley
- Salt and pepper to taste
- Optional toppings: diced pickles, cooked bacon, sour cream, or green onions
Ingredient Prep Guide
Ground Beef: Use 80/20 beef for richness—the fat adds flavor! Brown it first, then drain most (but not all) of the grease to keep the soup from being too oily.
Vegetables: Dice the onion and celery into small, even pieces so they soften evenly. Mince the garlic finely to avoid overpowering bites. Potatoes should be peeled and cut into 1⁄2-inch cubes—too big, and they won’t cook through.
Cheese: Shred your own cheddar instead of using pre-shredded cheese. Pre-shredded varieties often contain anti-caking agents that can make the soup grainy.
Equipment & Tools
- Large pot or Dutch oven
- Wooden spoon or spatula
- Sharp knife and cutting board
- Measuring cups and spoons
- Whisk (for smoothing out the roux)
- Ladle for serving
Step-by-Step Instructions
Step 1: Brown the beef. Heat your large pot over medium-high heat. Add the ground beef, breaking it into small pieces with a spoon. Cook until no pink remains (about 5–7 minutes). Drain most of the fat, leaving about 1 tbsp in the pot for flavor. Transfer the beef to a bowl and set aside.
Step 2: Sauté the veggies. Melt the butter in the same pot, then add the onion and celery. Cook until soft (about 5 minutes), stirring often. Add the garlic and cook for 1 more minute.
Step 3: Make the roux. Sprinkle the flour over the veggies and stir until everything is coated. Cook for 2 minutes to eliminate the raw flour taste, stirring constantly.
Step 4: Add broth and potatoes. Slowly pour in the chicken broth while whisking to prevent lumps. Add the potatoes and bring the soup to a simmer. Cook uncovered for 10–12 minutes, or until the potatoes are fork-tender.
Step 5: Stir in the milk and cheese. Reduce the heat to low. Pour in the milk, followed by the shredded cheese, stirring until melted. Add the cooked beef, paprika, parsley, and a pinch of salt and pepper. Taste and adjust seasoning. Let it simmer gently for 5 more minutes (don’t boil, or the cheese might clump!).
Key Details
Total Time: 45 mins (Prep: 15 mins | Cook: 30 mins)
🍽️ Servings: 6 people
⚙️ Equipment: Large pot, whisk, measuring tools, knife, cutting board
Serving Suggestions
For a true burger experience, serve this soup with a basket of toasted pretzel buns or garlic bread on the side. Top each bowl with a dollop of sour cream, crispy bacon bits, or tangy diced pickles. If you’re feeding a crowd, pair it with a simple green salad dressed in ranch or a light vinaigrette to balance the richness. It’s great for casual family dinners, football Sundays, or even a themed potluck!
Pro Tips
Foolproof Melting Cheese: Add the cheese off the heat and stir slowly. High heat can cause cheese to seize up and become grainy. For extra creaminess, mix in a slice of American cheese—it has emulsifiers that keep the soup silky.
Texture Troubles? If the potatoes aren’t tender enough after simmering, mash a few against the side of the pot with a fork. This will thicken the soup and release more starch.
Storage and Reheating Instructions
Store cooled soup in an airtight container in the refrigerator for up to 4 days. To freeze, portion it into freezer-safe bags and lay flat to save space—it’ll keep for 2–3 months. Thaw overnight in the fridge before reheating. Warm it gently on the stovetop over low heat, stirring in a splash of broth or milk to loosen the texture if needed. Avoid microwaving at full power to prevent separation.
Troubleshooting
Soup too thick? Stir in extra broth or milk, 1⁄4 cup at a time, until it reaches your ideal consistency.
Soup too thin? Simmer it a bit longer to reduce, or make a quick slurry (1 tbsp flour + 2 tbsp cold water) and whisk it in.
Lacks flavor? Add a splash of Worcestershire sauce or a pinch of smoked paprika for depth. Taste and adjust salt gradually—over-salted soup is hard to fix!
Frequently Asked Questions
Can I make this vegetarian?
Absolutely! Swap the ground beef for plant-based crumbles, and use vegetable broth. Add 1⁄2 tsp liquid smoke for a “grilled” flavor.
Can I use a different type of cheese?
Yes! Pepper Jack adds a spicy kick, while Gouda brings a smoky note. Avoid hard cheeses like Parmesan—they don’t melt as smoothly.
Is it freezer-friendly?
Yes, but the dairy may separate slightly. Reheat gently and whisk in a little milk to restore creaminess.
Cheeseburger Soup
Ingredients
- 1 lb ground beef 80/20 blend for best flavor
- 4 tbsp unsalted butter
- 1 medium onion diced
- 2 celery stalks chopped
- 3 garlic cloves minced
- 1/3 cup all-purpose flour
- 3 cups chicken broth or beef broth
- 2 cups peeled and diced russet potatoes about 2 medium
- 2 cups whole milk
- 2 cups shredded cheddar cheese
- 1 tsp paprika
- 1 tsp dried parsley
- Salt and pepper to taste
- Optional toppings: diced pickles cooked bacon, sour cream, or green onions
Instructions
- Brown the beef. Heat your large pot over medium-high heat. Add the ground beef, breaking it into small pieces with a spoon. Cook until no pink remains (about 5–7 minutes). Drain most of the fat, leaving about 1 tbsp in the pot for flavor. Transfer the beef to a bowl and set aside.
- Sauté the veggies. Melt the butter in the same pot, then add the onion and celery. Cook until soft (about 5 minutes), stirring often. Add the garlic and cook for 1 more minute.
- Make the roux. Sprinkle the flour over the veggies and stir until everything is coated. Cook for 2 minutes to eliminate the raw flour taste, stirring constantly.
- Add broth and potatoes. Slowly pour in the chicken broth while whisking to prevent lumps. Add the potatoes and bring the soup to a simmer. Cook uncovered for 10–12 minutes, or until the potatoes are fork-tender.
- Stir in the milk and cheese. Reduce the heat to low. Pour in the milk, followed by the shredded cheese, stirring until melted. Add the cooked beef, paprika, parsley, and a pinch of salt and pepper. Taste and adjust seasoning. Let it simmer gently for 5 more minutes (don’t boil, or the cheese might clump!).