You know that moment when you take a bite of a really good cheeseburger and you think, I could eat this every single day?
Yeah. This soup does that to you.
It’s creamy, hearty, loaded with beef and melty cheddar, and somehow even more satisfying than the actual burger. People genuinely cannot believe it when they try it for the first time.
And the best part? One pot. 35 minutes. Done.
What You’ll Need
For the soup:
- 1 lb (450g) ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 medium russet potatoes, peeled and cubed (about ½ inch pieces)
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cups chicken broth (low sodium)
- 1 cup whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese (freshly shredded, not bagged)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon Worcestershire sauce
- Salt and black pepper to taste
For toppings (optional but highly encouraged):
- Extra shredded cheddar
- Crumbled cooked bacon
- Sour cream
- Diced dill pickles
- Sliced green onions
- Croutons or crushed crackers
Tools You’ll Need
- Large Dutch oven or heavy-bottomed pot (5-6 quart)
- Wooden spoon or silicone spatula
- Sharp knife and cutting board
- Measuring cups and spoons
- Cheese grater (seriously, grate your own — more on this below)
- Ladle for serving
Pro Tips
1. Grate your own cheese. Pre-shredded cheese has anti-caking agents that make it clump and not melt smoothly. Freshly grated cheddar melts like a dream.
2. Don’t skip the roux. The butter + flour step is what makes this soup thick and velvety instead of watery. Give it a full 2 minutes to cook out the raw flour taste.
3. Add the dairy off the heat (or on low). Boiling heavy cream and milk will make your soup grainy and can cause the cheese to separate. Low and slow once the dairy goes in.
4. Season your beef well. Brown the ground beef with salt, pepper, garlic powder, and a dash of Worcestershire. That’s where your base flavor comes from.
5. Cut the potatoes small and even. ½ inch cubes cook in about 12-15 minutes. Too big and you’ll be waiting forever or end up with mushy outsides and raw centers.
Substitutions & Variations
| Swap | Instead of |
|---|---|
| Ground turkey or chicken | Ground beef |
| Cauliflower florets | Potatoes (for a lower carb version) |
| Velveeta (2 cups, cubed) | Shredded cheddar (creamier, less sharp) |
| Half-and-half | Heavy cream + whole milk combo |
| Vegetable broth | Chicken broth |
| Gluten-free flour | All-purpose flour |
Want to make it spicy? Add a diced jalapeño with the onions, or finish with a few dashes of hot sauce.
Loaded version: Stir in 4 strips of cooked, crumbled bacon directly into the soup before serving. You will not regret this.
Make Ahead Tips
This soup reheats beautifully, which makes it a total weeknight win.
- Make it up to 2 days ahead and store in the fridge. The flavors actually deepen overnight.
- Don’t add the cheese until you’re ready to serve if you’re making it ahead — it keeps the texture better.
- Reheat gently on the stovetop over low heat, stirring often. Avoid the microwave if you can — it can make the texture a bit grainy.
Nutritional Breakdown (Per Serving, approx. 6 servings)
| Nutrient | Amount |
|---|---|
| Calories | ~480 |
| Protein | 27g |
| Carbs | 22g |
| Fat | 32g |
| Fiber | 2g |
| Sodium | 620mg |
These are estimates. Numbers will vary based on toppings and exact brands used.
Want to lighten it up?
- Use ground turkey instead of beef
- Swap heavy cream for half-and-half
- Reduce cheese to 1.5 cups
- Add more vegetables (zucchini or bell pepper work great)
How to Make Cheeseburger Soup
Step 1: Brown the beef
Heat your Dutch oven over medium-high heat. Add the ground beef, season with salt, pepper, garlic powder, and Worcestershire sauce. Break it up as it cooks until fully browned, about 6-7 minutes.
Drain excess fat, but leave about 1 tablespoon in the pot for flavor.
Step 2: Cook the veggies
Reduce heat to medium. Add butter, then sauté the diced onion, carrots, and celery until softened, about 4-5 minutes. Add the minced garlic and smoked paprika, stir for 30 seconds until fragrant.
Step 3: Make the roux
Sprinkle the flour over the vegetables. Stir constantly for 2 full minutes — this is important. You’re cooking out the raw flour taste and building your thickener.
Step 4: Add broth and potatoes
Pour in the chicken broth, scraping up any bits from the bottom. Add the cubed potatoes. Bring to a boil, then reduce to a simmer. Cook uncovered for 12-15 minutes until the potatoes are fork-tender.
Step 5: Add the dairy
Reduce heat to low. Stir in the whole milk and heavy cream. Let it warm through gently for 3-4 minutes — don’t let it boil.
Step 6: Add the cheese
Turn the heat to the lowest setting. Add the shredded cheddar in two or three additions, stirring between each until fully melted. Taste and adjust salt and pepper.
Step 7: Serve and top
Ladle into bowls and pile on your toppings. Pickles on soup might sound weird — just trust the process. 🥒
Leftovers & Storage
- Fridge: Store in an airtight container for up to 4 days.
- Freezing: You can freeze it, but the texture of the cream and potatoes changes a bit after thawing. If you plan to freeze, leave out the potatoes and add freshly cooked ones when reheating.
- Reheating: Stovetop on low is your friend. Add a splash of broth or milk to loosen it back up if it thickened in the fridge.
Meal Pairing Suggestions
This soup is hearty on its own, but if you want to round out the meal:
- Crusty sourdough bread for dunking (obviously)
- A simple green salad to cut through the richness
- Garlic bread or dinner rolls
- Dill pickle spears on the side — they balance the creaminess perfectly
FAQ
Can I use a slow cooker for this?
Yes. Brown the beef and sauté the veggies first on the stovetop, then transfer everything to the slow cooker with the broth and potatoes. Cook on low for 6-7 hours or high for 3-4. Add the dairy and cheese in the last 30 minutes on low.
My soup is too thick — how do I fix it?
Add a little extra broth or milk, a quarter cup at a time, until you hit the consistency you want. Stir over low heat.
My soup broke and looks grainy — what happened?
The heat got too high when you added the dairy or cheese. It’s still edible! Try adding a splash of warm cream and stirring vigorously over very low heat. Next time, take it off the heat entirely before adding the cheese.
Can I use pre-shredded cheese?
You can, but the soup won’t be as smooth. The starches in bagged shredded cheese resist melting. Freshly grated really does make a difference here.
What kind of ground beef should I use?
80/20 is ideal — enough fat for flavor, but not so much that the soup becomes greasy. If you use leaner beef, add an extra tablespoon of butter.
Is this kid-friendly?
It’s literally a cheeseburger in soup form. Kids go absolutely wild for this.
Wrapping Up
If you’ve been sleeping on cheeseburger soup, this is your sign to finally make it.
It’s the kind of recipe that earns you the “you made this?!” reaction from everyone at the table. And once it’s in your rotation, it becomes one of those things you find yourself craving on cold nights, busy weeknights, or honestly just… any day.
Give it a go this week. Then come back and tell me how it went in the comments — did you add bacon? Did you go wild with the pickle topping? Any substitutions you tried that worked amazingly? I want to know everything.
