This easy cheeseburger soup is a creamy, hearty, and flavorful dish that’s perfect for cozy weeknights or family dinners. Packed with ground beef, potatoes, cheddar cheese, and savory seasonings, it’s like enjoying your favorite burger in a warm, comforting bowl.
Why You’ll Love This Recipe
- Quick and simple: Ready in under an hour, with minimal prep.
- Comfort food: Rich, creamy, and full of flavor.
- Family-friendly: A dish everyone will enjoy, especially kids!
- Versatile: Easy to customize with your favorite toppings and ingredients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 lb (450 g) ground beef
- 1 tablespoon olive oil or butter
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 medium potatoes, peeled and diced
- 3 cups chicken or beef broth
- 2 cups whole milk or half-and-half
- 2 cups shredded cheddar cheese
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- Salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
Optional Garnishes:
- Cooked bacon bits
- Chopped green onions
- Extra shredded cheese
- Croutons
Directions
- Cook the ground beef: In a large pot or Dutch oven, heat olive oil or butter over medium heat. Add the ground beef and cook until browned, breaking it up into small pieces. Drain any excess fat and set aside.
- Sauté the vegetables: In the same pot, melt the butter and sauté the onion, carrots, and celery until softened, about 5 minutes.
- Add the potatoes and broth: Stir in the diced potatoes, chicken or beef broth, garlic powder, and paprika. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until the potatoes are tender.
- Make the roux: In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes until golden. Gradually whisk in the milk or half-and-half until smooth.
- Combine and melt the cheese: Add the roux to the soup and stir to combine. Mix in the shredded cheddar cheese, stirring until melted and creamy. Return the cooked ground beef to the pot.
- Season and serve: Taste and adjust with salt and pepper. Serve hot, garnished with your favorite toppings.
Servings and Timing
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Variations
- Low-carb version: Replace potatoes with cauliflower florets for a keto-friendly option.
- Spicy twist: Add diced jalapeños or a pinch of cayenne pepper for a spicy kick.
- Healthier alternative: Use ground turkey or chicken and low-fat milk.
- Extra veggies: Add corn, peas, or diced tomatoes for additional flavor and texture.
- Cheese blend: Mix cheddar with Monterey Jack or pepper jack for a unique flavor profile.
Storage and Reheating
- Storage: Store in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stovetop over low heat or in the microwave. Add a splash of milk or broth if the soup thickens too much.
- Freezing: This soup can be frozen, but the texture may change slightly due to the dairy. Thaw overnight in the fridge and reheat carefully.
FAQs
Can I use a different type of cheese?
Yes, any melty cheese like Colby, Gouda, or Swiss works well.
What can I use instead of potatoes?
Sweet potatoes, cauliflower, or parsnips are great alternatives.
How can I thicken the soup further?
Add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and simmer until thickened.
Can I make this soup in a slow cooker?
Yes, cook the ground beef first, then add all ingredients except the cheese and milk to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Stir in the cheese and milk during the last 30 minutes.
What’s the best way to serve this soup?
Serve with crusty bread, crackers, or a fresh side salad.
Can I make this soup ahead of time?
Yes, prepare it up to 1 day in advance and reheat before serving.
Can I make it gluten-free?
Yes, use a gluten-free flour blend for the roux or thicken with cornstarch.
What’s the secret to making it extra creamy?
Use half-and-half or heavy cream for a richer texture, and make sure the cheese is freshly grated.
Can I double the recipe?
Absolutely! Double the ingredients and use a large enough pot to accommodate the soup.
Is this soup kid-friendly?
Yes, its creamy, cheesy flavor is a hit with kids. You can omit spices like paprika for a milder taste.
Conclusion
This easy cheeseburger soup recipe brings all the comforting flavors of a cheeseburger into a creamy, satisfying bowl. Quick to make and endlessly customizable, it’s a family favorite that’s perfect for any occasion. Give it a try and enjoy a cozy, delicious meal that’s sure to please everyone!
PrintEasy Cheeseburger Soup Recipe
This creamy, hearty soup combines all the flavors of a classic cheeseburger in a comforting bowl. Loaded with ground beef, potatoes, and plenty of cheese, it’s the perfect dish for a cozy family meal or a quick weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup, Main Dish
- Method: Stovetop
- Cuisine: American
Ingredients
For the Soup:
- 1 lb ground beef
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups potatoes, peeled and diced (about 2 medium potatoes)
- 2 cups chicken or beef broth
- 1 cup shredded carrots
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 2 cups shredded cheddar cheese
- 1/2 cup sour cream
- 2 tbsp unsalted butter
- Salt and pepper, to taste
Optional Toppings:
- Crumbled bacon
- Chopped green onions
- Extra shredded cheese
Instructions
- Cook the Beef:
- In a large pot or Dutch oven, cook the ground beef over medium heat until browned and cooked through. Drain excess grease and set the beef aside.
- Sauté Aromatics:
- In the same pot, melt the butter. Add the diced onion and cook until softened, about 3–4 minutes. Add the garlic and cook for another 30 seconds until fragrant.
- Add Vegetables and Broth:
- Stir in the diced potatoes, shredded carrots, and broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 10–15 minutes, or until the potatoes are tender.
- Thicken the Soup:
- In a small bowl, whisk the flour with 1/2 cup of the milk until smooth. Gradually add the flour mixture to the soup, stirring constantly. Pour in the remaining milk and bring the soup back to a gentle simmer.
- Add Cheese and Beef:
- Stir in the shredded cheese until melted and smooth. Return the cooked ground beef to the pot and mix well.
- Finish with Sour Cream:
- Remove the pot from heat and stir in the sour cream. Season with salt and pepper to taste.
- Serve:
- Ladle the soup into bowls and garnish with your favorite toppings, such as bacon, green onions, or extra cheese. Serve with crusty bread or crackers.
Notes
- For extra flavor, use smoked cheddar cheese.
- Substitute the potatoes with cauliflower for a low-carb option.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid curdling.