Cheeseburger Soup

Why You’ll Love Cheeseburger Soup Recipe

This Cheeseburger Soup delivers everything you want from a comforting homemade meal. It is creamy without being overly complicated, packed with familiar ingredients, and substantial enough to serve as the main course.

The potatoes become tender as they simmer in the broth, while carrots, celery, and onion add flavor and texture. A simple butter-and-flour mixture thickens the soup before milk, cheddar cheese, and sour cream transform it into a smooth, creamy dish.

It is also easy to customize. Add bacon for a bacon cheeseburger-inspired version, increase the ground beef for an extra-meaty soup, or finish each bowl with your favorite burger-style toppings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Butter, divided
• Lean ground beef
• Onion, chopped
• Carrots, shredded
• Celery, chopped
• Potatoes, cubed
• Chicken broth
• Dried basil
• Dried parsley
• All-purpose flour
• Milk
• Cheddar cheese, cubed or shredded
• Sour cream
• Sliced green onions, for garnish

Directions

1. Melt a small portion of the butter in a large soup pot over medium heat. Add the ground beef, chopped onion, shredded carrots, and celery. Cook until the beef is completely browned and the vegetables begin to soften, breaking the meat into small crumbles as it cooks.
2. Add the cubed potatoes, chicken broth, dried basil, and dried parsley. Stir everything together and bring the mixture to a boil.
3. Lower the heat and gently simmer until the potatoes are fork-tender, about 10 to 12 minutes depending on the size of the cubes.
4. Meanwhile, melt the remaining butter in a separate small saucepan. Whisk in the flour and cook briefly to form a smooth paste.
5. Slowly pour the milk into the butter and flour mixture while whisking continuously. Continue cooking and whisking until the mixture becomes smooth and noticeably thickened.
6. Gradually stir the thickened milk mixture into the soup. Increase the heat long enough to bring the soup to a gentle boil, stirring frequently, then reduce the heat again.
7. Add the cheddar cheese and stir over low heat until completely melted and incorporated into the broth.
8. Stir in the sour cream and heat gently until the soup is hot throughout. Avoid aggressively boiling the soup after adding the dairy.
9. Ladle into bowls and garnish with sliced green onions. Serve while hot.

Servings and timing

This recipe makes approximately 8 servings.

Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes

Variations

Bacon Cheeseburger Soup: Cook several strips of bacon until crisp, crumble them, and sprinkle them over each serving. You can also stir some directly into the soup.

Extra Beefy: Increase the amount of ground beef if you prefer a meatier soup. Just make sure to drain excessive fat before adding the broth.

Spicy Cheeseburger Soup: Add finely chopped jalapeño, crushed red pepper flakes, cayenne pepper, or a few dashes of hot sauce.

Loaded Cheeseburger Soup: Set out toppings such as crumbled bacon, diced pickles, extra shredded cheddar, chopped green onions, and crispy onions so everyone can customize their bowl.

Beef Broth Version: Replace some or all of the chicken broth with beef broth for a deeper beef flavor.

Extra-Cheesy: Add additional sharp cheddar for a stronger cheese flavor. Freshly shredded cheese tends to melt especially smoothly.

Vegetable Boost: Add corn, peas, bell peppers, or additional carrots and celery to make the soup even heartier.

Garlic Cheeseburger Soup: Sauté a few cloves of minced garlic with the beef and vegetables for another layer of savory flavor.

Storage/Reheating

Allow leftover Cheeseburger Soup to cool before transferring it to an airtight container. Refrigerate it promptly and use within about 3 to 4 days.

The soup will usually become thicker after refrigeration because the potatoes, cheese, and creamy broth continue to absorb moisture. This is completely normal.

For stovetop reheating, place the desired amount in a saucepan and warm it over low to medium-low heat, stirring frequently. Add a small splash of milk or broth if the soup has become too thick.

For microwave reheating, place an individual portion in a microwave-safe bowl and heat in short intervals, stirring between each interval until evenly heated.

Avoid overheating or rapidly boiling leftover soup because excessive heat can cause the dairy-based broth to separate.

Freezing is possible, but it is not the ideal storage method for this recipe. Potatoes can develop a grainier texture after thawing, while dairy-based soups sometimes separate. For the best texture, enjoy this soup fresh or refrigerated.

FAQs

Can I use a full pound of ground beef?

Yes. Increasing the ground beef creates a heartier and more pronounced cheeseburger flavor. If the beef releases a significant amount of grease while cooking, drain the excess before continuing with the soup.

What kind of cheese works best for Cheeseburger Soup?

Cheddar is an excellent choice because its flavor pairs naturally with ground beef and potatoes. Sharp cheddar provides a stronger flavor, while mild or medium cheddar creates a gentler cheese taste. For smooth melting, freshly grated cheese works particularly well.

Can I use beef broth instead of chicken broth?

Yes. Beef broth can replace chicken broth if you prefer a richer, more intensely beefy soup. You can also combine the two broths to balance the flavors.

How can I make Cheeseburger Soup thicker?

Letting the butter, flour, and milk mixture cook until properly thickened is important. If the finished soup is still thinner than you prefer, simmer it gently for a few additional minutes. Remember that it will also thicken as it cools.

Why isn’t my cheese melting smoothly?

High temperatures can cause cheese to become grainy or separate. Reduce the heat before adding the cheddar and stir gradually until it melts. Freshly shredded cheese generally melts more smoothly than some packaged pre-shredded varieties.

Can I make this soup ahead of time?

Yes. Cheeseburger Soup can be prepared ahead and refrigerated in an airtight container. Reheat it slowly and add a little milk or broth if necessary to restore the original creamy consistency.

Can I leave out the sour cream?

Yes. The sour cream contributes creaminess and a subtle tang, but the soup can still be made without it. You can add a little additional milk or cream if you want to compensate for some of the missing richness.

What potatoes are best for Cheeseburger Soup?

Yukon Gold potatoes are a great option because they hold their shape reasonably well while developing a creamy texture. Russet potatoes can also be used, although they tend to break down more and may naturally thicken the soup.

What can I serve with Cheeseburger Soup?

Serve it with crusty bread, dinner rolls, garlic bread, crackers, or a simple green salad. For a fun cheeseburger-inspired meal, offer toppings such as diced pickles, bacon, shredded cheddar, green onions, or crispy onions.

Can Cheeseburger Soup be frozen?

You can freeze it, but the texture may change. Potatoes sometimes become grainy after freezing and thawing, and dairy-based broth can separate. Refrigerating leftovers and eating them within a few days generally provides the best results.

Conclusion

Cheeseburger Soup turns classic comfort-food flavors into a creamy, hearty meal that is easy enough for an everyday family dinner. Savory ground beef, tender potatoes and vegetables, melted cheddar, and a rich broth make every bowl filling and satisfying.

Its flexibility is another reason to keep this recipe handy. Serve it exactly as prepared or customize it with bacon, pickles, extra cheese, crispy onions, or a little heat. Pair it with bread or a fresh salad, and you have a warm, comforting dinner that is especially welcome when the weather turns cool.

Cheeseburger Soup

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A rich and comforting cheeseburger soup with ground beef, tender potatoes, vegetables, and creamy melted cheese.

• Author: Emily
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 8 servings
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Salt

Ingredients

• 1/2 pound ground beef
• 3/4 cup chopped onion
• 3/4 cup shredded carrots
• 3/4 cup chopped celery
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 4 tablespoons butter, divided
• 3 cups chicken broth
• 4 cups peeled and diced potatoes
• 1/4 cup all-purpose flour
• 2 cups cubed Cheddar cheese
• 1 1/2 cups milk
• 1/4 cup sour cream

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Instructions

1. Cook the ground beef in a large pot over medium heat until browned. Drain excess fat and set the beef aside.
2. Melt 1 tablespoon butter in the pot. Add onion, carrots, celery, basil, and parsley and cook until the vegetables are tender.
3. Add chicken broth, potatoes, and cooked beef. Bring to a boil, then reduce the heat, cover, and simmer until the potatoes are tender, about 10 to 12 minutes.
4. Meanwhile, melt the remaining 3 tablespoons butter in a small saucepan. Stir in the flour and cook until smooth and bubbling.
5. Gradually stir in the milk and cook until the mixture is smooth and thickened.
6. Stir the milk mixture into the soup. Bring to a gentle boil and cook for about 2 minutes.
7. Reduce the heat to low and stir in the Cheddar cheese until melted.
8. Remove from the heat and stir in the sour cream. Serve warm.

Notes

• Use freshly shredded or cubed Cheddar for smooth melting.
• Do not boil the soup after adding the cheese and sour cream, as excessive heat can cause the dairy to separate.
• Store leftovers covered in the refrigerator and reheat gently over low heat.

Nutrition

• Serving Size: 1 serving
• Calories: 411 kcal
• Sugar: 6 g
• Sodium: 720 mg
• Fat: 27 g
• Saturated Fat: 16 g
• Unsaturated Fat: 9 g
• Trans Fat: 1 g
• Carbohydrates: 25 g
• Fiber: 2 g
• Protein: 18 g
• Cholesterol: 83 mg