Cheeseburger Soup is the ultimate comfort-in-a-bowl — rich, creamy, cheesy, and loaded with beef, potatoes, and classic burger flavors. It’s cozy, filling, and perfect for weeknight dinners, game days, or cold weather cravings.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 15 minsCook Time 35 minsTotal Time 50 minsSoup Base
1 lb ground beef
1 tbsp olive oil
1 medium onion, diced
1 medium carrot, diced
1 celery stalk, diced
3 cloves garlic, minced
3 medium potatoes, peeled & cut into ½-inch cubes
3 cups chicken or beef broth
1 ½ cups milk (whole milk recommended)
1 cup shredded sharp cheddar cheese
½ cup shredded American or Colby cheese (optional but extra melty)
¼ cup sour cream (optional but recommended)
1 tbsp ketchup (adds classic cheeseburger flavor)
1 tbsp Dijon mustard (optional)
1 tsp Worcestershire sauce
½ tsp paprika
Salt & black pepper, to taste
Thickener (Roux)
3 tbsp butter
3 tbsp all-purpose flour
Optional Add-Ins
½ cup cooked bacon pieces
¼ cup pickles, finely chopped
½ cup chopped tomatoes (for topping)
Green onions, sliced (for garnish)
Brown the Beef
1
Heat a large soup pot over medium-high heat .
Add ground beef and cook for 5–7 minutes , breaking it apart into small pieces.
Drain excess fat if needed.
Season lightly with salt and pepper .
Add Aromatics
2
Add diced onion , carrot , and celery to the pot.
Cook for 4–5 minutes until vegetables soften.
Add garlic and cook 30 seconds, until fragrant.
Add Potatoes + Broth
3
Stir in the cubed potatoes .
Add the broth , then bring to a gentle boil.
Reduce heat and simmer for 12–15 minutes , or until potatoes are tender.
Make the Roux
4
In a small saucepan, melt butter over medium heat.
Whisk in the flour and cook for 1–2 minutes , forming a thick paste.
Slowly whisk in 1 cup of the hot broth from the soup pot until smooth.
Add the roux mixture back into the main pot.
Add Dairy, Cheese & Seasonings
5
Reduce heat to low.
Stir in:
Stir gently until cheese is fully melted and soup is creamy.
Do not boil once dairy is added — it can curdle.
Taste & Adjust
Serve
7 Ladle into bowls and top with:
Serve with crusty bread, pretzel rolls, or toasted buns.
Serving Suggestions
Tips & Variations
9
Lighter version: Use turkey and reduce cheese by half.
Low-carb: Replace potatoes with cauliflower florets.
Spicy: Add jalapeños or pepper jack cheese.
Gluten-free: Use cornstarch slurry instead of roux.
Vegetarian: Use plant-based ground and vegetable broth.
Ingredients Soup Base
1 lb ground beef
1 tbsp olive oil
1 medium onion, diced
1 medium carrot, diced
1 celery stalk, diced
3 cloves garlic, minced
3 medium potatoes, peeled & cut into ½-inch cubes
3 cups chicken or beef broth
1 ½ cups milk (whole milk recommended)
1 cup shredded sharp cheddar cheese
½ cup shredded American or Colby cheese (optional but extra melty)
¼ cup sour cream (optional but recommended)
1 tbsp ketchup (adds classic cheeseburger flavor)
1 tbsp Dijon mustard (optional)
1 tsp Worcestershire sauce
½ tsp paprika
Salt & black pepper, to taste
Thickener (Roux)
3 tbsp butter
3 tbsp all-purpose flour
Optional Add-Ins
½ cup cooked bacon pieces
¼ cup pickles, finely chopped
½ cup chopped tomatoes (for topping)
Green onions, sliced (for garnish)
Directions Brown the Beef
1
Heat a large soup pot over medium-high heat .
Add ground beef and cook for 5–7 minutes , breaking it apart into small pieces.
Drain excess fat if needed.
Season lightly with salt and pepper .
Add Aromatics
2
Add diced onion , carrot , and celery to the pot.
Cook for 4–5 minutes until vegetables soften.
Add garlic and cook 30 seconds, until fragrant.
Add Potatoes + Broth
3
Stir in the cubed potatoes .
Add the broth , then bring to a gentle boil.
Reduce heat and simmer for 12–15 minutes , or until potatoes are tender.
Make the Roux
4
In a small saucepan, melt butter over medium heat.
Whisk in the flour and cook for 1–2 minutes , forming a thick paste.
Slowly whisk in 1 cup of the hot broth from the soup pot until smooth.
Add the roux mixture back into the main pot.
Add Dairy, Cheese & Seasonings
5
Reduce heat to low.
Stir in:
Stir gently until cheese is fully melted and soup is creamy.
Do not boil once dairy is added — it can curdle.
Taste & Adjust
Serve
7 Ladle into bowls and top with:
Serve with crusty bread, pretzel rolls, or toasted buns.
Serving Suggestions
Tips & Variations
9
Lighter version: Use turkey and reduce cheese by half.
Low-carb: Replace potatoes with cauliflower florets.
Spicy: Add jalapeños or pepper jack cheese.
Gluten-free: Use cornstarch slurry instead of roux.
Vegetarian: Use plant-based ground and vegetable broth.
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