This Cheeseburger Soup is rich, creamy, and packed with cozy, classic flavors. It's everything you'd expect from a cheeseburger, savory ground beef and melty cheddar, transformed into a cold-weather soup that's comforting without being overly heavy. With real cheese and a simple roux, it delivers that velvety texture without relying on processed ingredients.
A Quick Look at the Recipe
✅ Recipe Name: Cheeseburger Soup
🕒 Ready In: ~35 minutes
👪 Serves: 6
🍽 Calories: ~470 per serving (estimated)
🥣 Main Ingredients: Ground beef, potatoes, carrots, celery, cheddar cheese, beef broth, sour cream
📖 Dietary Info: Gluten-free option, kid-friendly, high-protein
👌 Difficulty: Easy - simple stovetop method with a classic roux
SUMMARIZE & SAVE THIS CONTENT ON
Unlike versions that call for Velveeta or long ingredient lists, this recipe keeps things streamlined and from-scratch. Fresh vegetables simmer with beef broth and potatoes, then everything gets finished with melted cheddar and a swirl of sour cream for a perfectly balanced bowl. It's filling, family-friendly, and ideal for weeknights.
If you love cozy dinners, try our Crockpot Beef Tips and Gravy, hearty Sloppy Joe Casserole, or comforting Lentil Vegetable Soup next. They all follow the same wholesome, real-ingredient style that makes this Cheeseburger Soup such a reader favorite.
Jump to:
Why You'll Love this Cheeseburger Soup:
Hearty Comfort: Enjoy the warm, filling blend of ground beef, tender vegetables, and creamy potatoes, a perfect meal for chilly days.
Rich, Savory Flavor: The beef broth, melted cheddar, and sour cream create a luxurious, cheesy taste that's both familiar and satisfying.
Quick & Easy: With just 10 minutes of prep and 30 minutes of cooking, it's a stress-free option for a delicious weeknight dinner.
Family Favorite: This recipe offers the best of both worlds, the classic taste of a cheeseburger in a comforting, soup form that everyone will love.
Key Ingredients:
- ground beef. Lays the foundation of this soup with its rich, savory flavor. Browning it really brings out its depth, making the dish extra hearty.
- beef broth. Serves as the liquid base, delivering tons of flavor and a consistent texture throughout the soup.
- butter. Melted to create a roux, which is essential for thickening the soup and adding a smooth, creamy texture.
- milk. Milk introduces a creaminess that softens the bold flavors and rounds out the overall taste.
- mild cheddar cheese. Melts into the soup, adding a smooth, cheesy texture.
- sour cream. A spoonful of sour cream adds a tangy finish.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Swap the protein: Use ground turkey or chicken instead of beef for a lighter soup. Italian sausage also works if you want a richer, heartier flavor.
- Make it gluten-free: Replace the flour in the roux with a gluten-free all-purpose blend. It thickens the soup the same way.
- Use different potatoes: Yukon Gold, russet, or red potatoes all work well. For a lower-carb version, substitute diced cauliflower.
- Make it smokier: Add a touch of smoked paprika or stir in a few slices of cooked bacon for a smoky, burger-inspired twist.
- Adjust the creaminess: For a richer soup, add an extra ¼ cup sour cream or splash of heavy cream. For a lighter soup, reduce the cheese slightly.
How to Make Cheeseburger Soup:
- Step 1: In a large pot or Dutch oven over medium heat, cook the ground beef until browned. Drain excess grease if needed.
- Step 2: Stir in the diced onions, shredded carrots, and sliced celery. Cook for about 5 minutes, stirring occasionally.
- Step 3: In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute.
- Step 4: Slowly add the milk, whisking continuously until thickened.
- Step 5: Pour in the beef broth and add the cubed potatoes. Bring to a boil, then reduce heat and let simmer for about 15 minutes, or until the potatoes are fork-tender.
- Step 6: Pour the milk sauce into the soup pot and stir well. Stir in salt, basil, and pepper. Add the shredded cheddar cheese. Remove from heat and stir in the sour cream.
Save this Recipe
Enter your email address and we'll send it straight to your inbox.
Recipe Notes & Tips:
- Cheese Options: Mild cheddar works best, but sharp cheddar, Colby Jack, or a blend can be used for extra flavor.
- Consistency Tips: For a thicker soup, simmer uncovered for a few extra minutes after adding the cheese sauce or mash some of the potatoes.
- Garnish Ideas: Top with crispy bacon, green onions, extra shredded cheese, or brioche hamburger bun croutons for added texture and taste.
- Brioche Croutons: Make them by cutting brioche buns into small cubes, tossing with melted butter and a pinch of salt, and baking at 375°F for 10-12 minutes until golden and crispy. Let cool before adding to the soup.
- Slow Cooker Option: Brown the ground beef first, then add it to the slow cooker with onions, carrots, celery, potatoes, broth, salt, basil, and pepper. Cook on low for 6-7 hours or on high for 3-4 hours until the potatoes are tender. Stir in the cheese sauce and sour cream just before serving.
How to Store:
Refrigeration: Store the soup in the fridge for up to 3 days. Reheat gently on low heat, stirring occasionally to prevent the cheese from separating.
Freezing: Freeze the soup without the sour cream. When ready to enjoy, thaw and reheat on low heat, then stir in the sour cream before serving.
Make Ahead: Prepare the soup in advance and store it in an airtight container in the fridge for up to 3 days. For longer storage, freeze the soup without the sour cream and stir it in after reheating.
Cheeseburger Soup FAQs:
To thicken cheeseburger soup, make sure the roux (butter + flour + milk) fully thickens before adding it to the pot. For an even thicker texture, simmer the soup uncovered for a few extra minutes or stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water.
Yes. Simply replace the flour in the roux with a gluten-free all-purpose blend. Everything else in the recipe is naturally gluten-free, making the swap simple and reliable.
Cheese can clump if the soup is too hot when added. Reduce the heat to low, add the cheese gradually, and stir until melted. Using freshly shredded cheddar instead of pre-shredded also melts more smoothly.
Grab your free copy
Get a FREE Healthy Meal Planning Ebook
Tips, Tricks, and Recipes for Stress Free Meal Planning
Cheeseburger Soup
Ingredients
- 1 pound ground beef
- 1 cup onion, diced
- 1 cup carrots, shredded
- 1 cup celery, sliced
- 4 cups potatoes, peeled & cubed
- 4 cups beef broth
- 3 tablespoons butter
- ¼ cup flour
- 1 cup milk
- 1 teaspoon salt
- 1 teaspoon basil
- ½ teaspoon pepper
- 2 cups mild cheddar cheese, shredded
- ½ cup sour cream
Instructions
- In a large pot or Dutch oven over medium heat, cook the ground beef until browned. Drain excess grease if needed.
- Stir in the diced onions, shredded carrots, and sliced celery. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.
- Pour in the beef broth and add the cubed potatoes. Bring to a boil, then reduce heat and let simmer for about 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 1 minute. Slowly add the milk, whisking continuously until thickened.
- Pour the milk sauce into the soup pot and stir well. Stir in salt, basil, and pepper. Add the shredded cheddar cheese and mix until melted and smooth.
- Remove from heat and stir in the sour cream. Adjust seasoning if needed.
Nutrition
Notes
- Cheese Options: Mild cheddar works best, but sharp cheddar, Colby Jack, or a blend can be used for extra flavor.
- Consistency Tips: For a thicker soup, simmer uncovered for a few extra minutes after adding the cheese sauce or mash some of the potatoes.
- Garnish Ideas: Top with crispy bacon, green onions, extra shredded cheese, or brioche hamburger bun croutons for added texture and taste.
- Brioche Croutons: Make them by cutting brioche buns into small cubes, tossing with melted butter and a pinch of salt, and baking at 375°F for 10-12 minutes until golden and crispy. Let cool before adding to the soup.
- Slow Cooker Option: Brown the ground beef first, then add it to the slow cooker with onions, carrots, celery, potatoes, broth, salt, basil, and pepper. Cook on low for 6-7 hours or on high for 3-4 hours until the potatoes are tender. Stir in the cheese sauce and sour cream just before serving.
Marie says
My new go-to winter comfort food. Loved this!
Leah says
Super smooth and delicious soup. Comforting and full of flavor
Hannah says
Sounds delish!!