This easy cheeseburger soup recipe is a cozy dinner made with lean ground beef, potatoes, carrots, celery, onion, broth, whole milk, and sharp cheddar cheese. It takes about 15–20 minutes to prep and 30–35 minutes to cook, making approximately 6 generous servings in 45–55 minutes.
Every spoonful tastes like a classic cheeseburger transformed into a creamy soup: savory beef, tender vegetables, buttery potatoes, aromatic herbs, and a rich cheddar finish. Add bacon, pickles, green onion, or toasted hamburger-bun croutons for a fun restaurant-style topping bar.
Jump to RecipeWhy You’ll Love This Recipe
This soup brings together the familiar flavors of a cheeseburger in a spoonable, family-friendly dinner. The ground beef supplies a savory base, while potatoes make each bowl filling without requiring a separate side dish.
The vegetables add color, gentle sweetness, and texture, and the flour, butter, and milk mixture gives the broth its classic creamy consistency. Sharp cheddar is especially delicious here because its bold flavor stands up to the beef and potatoes.
It is also an excellent cold-weather meal because the preparation is straightforward and the ingredients are easy to find. For another comforting bowl, you can try this loaded potato soup when you want a different potato-based dinner.
Ingredients You’ll Need
Start with 1 pound of lean ground beef. Lean beef keeps the soup from becoming overly greasy, though you should still drain excess fat after browning if needed.
- Use 1 small yellow onion, 2 celery stalks, 2 medium carrots, and 2 cloves of minced garlic for the vegetable base.
- Choose 4 cups of peeled russet potatoes cut into 1/2-inch cubes. Uniform pieces are important because they should become tender at the same time.
- Use 4 cups of chicken or beef broth. Beef broth gives a deeper savory note, while chicken broth keeps the flavor a little lighter.
- For the creamy sauce, gather 1/4 cup unsalted butter, 1/4 cup all-purpose flour, and 2 cups whole milk.
- Finish with 2 cups, or about 8 ounces, of shredded sharp cheddar cheese, plus dried basil, dried parsley, kosher salt, and black pepper.
Freshly shredded cheese is worth the small extra effort. Block cheddar generally melts more smoothly than pre-shredded cheese because it contains less anti-caking starch.
How to Make It Step-by-Step
Step 1: Brown the ground beef in a large soup pot over medium-high heat, breaking it into small pieces with a wooden spoon. Continue until no pink remains, then drain excess fat if necessary so the finished soup tastes rich rather than oily.
Step 2: Add the diced onion, celery, carrots, and minced garlic to the pot. Cook for 4–5 minutes, stirring occasionally, until the vegetables begin to soften and the garlic smells fragrant without browning.
Step 3: Add the cubed potatoes, broth, dried basil, dried parsley, kosher salt, and black pepper. Bring the mixture to a boil, then reduce the heat and simmer for approximately 10–15 minutes, until a fork slides easily into the potato pieces.
Step 4: While the potatoes simmer, make the creamy thickener in a separate saucepan. Melt the butter over medium heat, whisk in the flour, and cook for about 1 minute to remove the raw flour taste.
Step 5: Gradually whisk the whole milk into the butter-and-flour mixture. Keep whisking as it cooks for 3–5 minutes, until the mixture becomes slightly thickened and smooth.
Step 6: Stir the thickened milk mixture into the soup pot. Reduce the heat to low, then add the shredded cheddar one handful at a time, stirring after each addition until it melts before adding more.
Step 7: Keep the soup below a boil once the cheese goes in. Taste carefully and adjust the salt and pepper, then ladle the soup into bowls and add bacon, green onion, parsley, extra cheddar, pickles, or toasted bun croutons.
Chef Tips for Creamy Cheeseburger Soup
Potato size has a major effect on timing. Cut every piece into roughly 1/2-inch cubes so smaller pieces do not dissolve before larger pieces are tender.
The broth and milk are added in separate stages for good reason. The broth cooks the beef, vegetables, and potatoes, while the milk-based roux adds body without making the entire soup excessively heavy.
- Keep the cheese smooth: Add it over low heat and never boil the soup afterward. High heat can cause dairy and cheese to separate or develop a grainy texture.
- Build flavor in layers: Let the vegetables soften after the beef browns so their natural sweetness has time to develop.
- Choose sharp cheddar: Its stronger flavor creates a more recognizable cheeseburger taste, even though the amount of cheese stays the same.
- Make toppings count: Bacon adds crisp, smoky contrast, while chopped pickles bring the tangy flavor associated with a classic burger.
If you are planning a comfort-food menu, this soup pairs nicely with crusty bread or a simple green salad. For a different hands-off dinner idea, see this slow-cooker taco soup for another hearty bowl.
Serving Ideas and Topping Options
Serve the soup hot in warmed bowls so the cheddar stays creamy from the first spoonful to the last. A sprinkle of extra cheese melts into the surface, while green onion or fresh parsley adds a fresh pop of color.
Cooked crumbled bacon makes the soup taste especially indulgent. Dill pickles are a playful choice that bring acidity and crunch, and toasted hamburger-bun croutons reinforce the cheeseburger theme while using up extra buns.
For a full dinner, offer a crisp salad, roasted vegetables, or warm bread on the side. If this soup is part of a weekend comfort-food spread, this oven-braised pot roast is another satisfying main-course option to save for a future meal.
Storage and Reheating
Cool leftover soup promptly and store it in a covered container in the refrigerator. When reheating, use a saucepan over low to medium-low heat and stir regularly so the creamy base warms evenly.
Try not to bring the soup to a boil during reheating, since high heat can affect the texture of the cheese and milk. If the soup thickens after chilling, warm it gently and stir thoroughly to restore its spoonable consistency.
For the best texture, keep toppings such as bacon, pickles, herbs, and croutons separate until serving. This keeps crisp ingredients from becoming soft while the soup is stored.
Easy Cheeseburger Soup
Ingredients
Method
- Brown the ground beef in a large soup pot over medium-high heat, breaking it into small pieces. Drain excess fat if necessary.
- Add the onion, celery, carrots, and garlic. Cook for 4–5 minutes, until the vegetables begin to soften.
- Stir in the potatoes, broth, basil, parsley, salt, and pepper. Bring the soup to a boil, then reduce the heat and simmer for 10–15 minutes, or until the potatoes are fork-tender.
- In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute.
- Gradually whisk the milk into the flour mixture. Continue cooking and whisking until slightly thickened, about 3–5 minutes.
- Stir the milk mixture into the soup and reduce the heat to low. Add the shredded cheddar a handful at a time, stirring until melted and smooth.
- Do not let the soup boil after adding the cheese. Taste and adjust the salt and pepper, then serve hot with your favorite toppings.
Notes
Final Thoughts
This easy cheeseburger soup recipe is a practical dinner when you want something warm, creamy, and deeply satisfying without a complicated method. Ground beef, potatoes, vegetables, broth, milk, and sharp cheddar create a complete bowl with familiar flavors that appeal to both children and adults.
Remember the two most important finishing details: cut the potatoes evenly and add the cheddar over low heat without boiling the soup afterward. Those simple steps help every ingredient cook properly and keep the final texture smooth.
Set out bacon, pickles, green onion, extra cheese, and toasted bun croutons so everyone can customize a bowl. Once you taste that savory beef-and-cheddar combination, this cozy soup is likely to become a regular part of your dinner rotation.