My husband used to tease me about making “weird” soups until the night I served this cheeseburger chowder soup for the first time. He went back for seconds, then thirds, and now he requests it at least twice a month. This hearty, creamy bowl captures everything you love about a classic cheeseburger in warm, comforting soup form.

The base combines browned ground beef with tender potatoes, sweet carrots, and aromatic vegetables, all swimming in a rich, cheesy broth that tastes remarkably like your favorite burger. I still remember standing over the pot that first evening, wondering if combining these flavors would actually work or if I’d just created a kitchen disaster. Turns out, it was pure magic.

Quick Recipe Summary
Prep Time	15 minutes
Cook Time	30 minutes
Total Time	45 minutes
Servings	6 people
Difficulty Level	Easy

If you’re looking for more hearty soup recipes, my Slow Cooker Cheeseburger Soup is a hands-off version that’s perfect for busy weeknights.

Table of Contents

Why You’ll Love This Cheeseburger Chowder Soup Recipe

This soup takes all the nostalgia of biting into a juicy cheeseburger and transforms it into something you can enjoy with a spoon. The magic happens when the cheese melts into the broth, creating that signature creamy texture we all crave.

Unlike traditional burgers, this chowder packs more vegetables into each serving without sacrificing any of that classic burger flavor. The combination of ketchup, mustard, and Worcestershire sauce creates an unmistakable taste that’ll have everyone asking for the recipe.

Here’s what makes this recipe stand out:

Ready in under an hour: Perfect for weeknight dinners when you need something satisfying fast
Budget-friendly: Uses simple ingredients you probably already have in your pantry
Kid-approved: Even picky eaters devour this soup because it tastes like their favorite meal
Freezer-friendly: Makes a big batch so you can save half for later (though mine rarely makes it to the freezer)
Customizable: Easy to adjust the toppings and spice level to match your family’s preferences
Comfort food at its finest: Warm, creamy, and filling without being too heavy

Another soup that delivers major comfort is my Chicken Chowder, which uses similar creamy techniques.

Ingredients

This cheeseburger chowder soup comes together with straightforward ingredients that create extraordinary flavor. The key is using good quality ground beef and real cheddar cheese for that authentic cheeseburger taste.

1 ½ pounds (680g) ground beef (I prefer 85/15 for the best flavor without too much grease)
¾ cup (120g) chopped onion
¾ cup (90g) shredded carrots (I buy pre-shredded to save time)
¾ cup (75g) diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons (57g) butter, divided
3 cups (720ml) chicken broth
4 cups (600g) peeled and diced potatoes (about 3-4 medium russet potatoes, cut into ½-inch cubes)
¼ cup (32g) all-purpose flour
2 cups (480ml) whole milk
2 cups (226g) shredded cheddar cheese (freshly shredded melts much better than pre-packaged)
1 ½ cups (360ml) sour cream (full-fat works best)
1 tablespoon ketchup
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
1 teaspoon salt (or to taste)
½ teaspoon black pepper
½ teaspoon garlic powder

Optional Toppings:

Diced tomatoes
Chopped dill pickles
Crumbled bacon
Extra shredded cheddar
Sliced green onions
Oyster crackers

For a lighter take on comfort food, try my Healthy Shepherds Pie which also features ground beef and potatoes.

Kitchen Equipment Needed

You’ll need just a few basic pieces of equipment to make this soup successfully. I’ve made it in various pots over the years, but the right tools definitely make the process smoother.

Large Dutch oven or soup pot (at least 5-6 quarts)
Wooden spoon or heat-resistant spatula for stirring
Sharp knife and cutting board
Measuring cups and spoons
Box grater (if shredding your own cheese and carrots)
Small whisk (for smoothing out the roux)
Ladle for serving

You might also enjoy my Corn Chowder, which uses the same basic equipment.

Recommended Products for This Recipe

After making this cheeseburger chowder countless times, I’ve found a few products that genuinely make a difference in the final result. These aren’t necessary, but they’ll elevate your soup game.

1. Le Creuset Enameled Cast Iron Dutch Oven

This pot has been my workhorse for years, and it distributes heat so evenly that nothing burns on the bottom while you’re building the flavors. The heavy lid traps moisture perfectly, and the enamel makes cleanup incredibly easy even with all that cheese. It’s pricey, but it’ll last forever and makes every soup taste better.

Get it on Amazon

2. Tillamook Sharp Cheddar Cheese Block

I’ve tried dozens of cheddars in this soup, and Tillamook consistently delivers the best flavor and melting quality. The sharp variety adds a punch that balances the creamy richness perfectly. Pre-shredded cheese contains anti-caking agents that can make your soup grainy, so always shred a block yourself.

Get it on Amazon

3. Microplane Box Grater

This grater makes shredding cheese and carrots so much faster than my old grater. The sharp blades glide through everything with minimal effort, and the container catches all the shreds so there’s no mess on your counter. It’s become one of my most-used kitchen tools.

Get it on Amazon

4. Better Than Bouillon Chicken Base

This concentrated paste gives the soup a deeper, more complex flavor than regular broth. A little goes a long way, and I love being able to control the sodium level. It dissolves instantly and adds that restaurant-quality depth that makes people think you’ve been cooking all day.

Get it on Amazon

If you enjoy slow cooker meals, check out my Slow Cooker Beef Barley Soup for another hearty option.

Step-by-Step Instructions: How to Make Cheeseburger Chowder Soup

Making this cheeseburger chowder is straightforward, but the order matters. I learned this the hard way after a few batches that turned out grainy or separated. Follow these steps and you’ll get perfect results every time.

1. Brown the Ground Beef

Heat your Dutch oven or large pot over medium-high heat.
Add the ground beef and break it up with a wooden spoon or spatula.
Cook for 6-8 minutes, stirring occasionally and breaking the meat into small crumbles, until no pink remains and the beef is nicely browned.
Drain off excess fat (I usually pour it into an empty can to dispose of later), leaving about 1 tablespoon in the pot for flavor.
Transfer the cooked beef to a plate and set aside.

2. Sauté the Aromatics

In the same pot (don’t wash it – those browned bits add flavor), melt 1 tablespoon of butter over medium heat.
Add the chopped onion, shredded carrots, and diced celery.
Sauté for 5-6 minutes, stirring frequently, until the onion becomes translucent and the vegetables soften slightly.
Stir in the dried basil and parsley, cooking for another 30 seconds until fragrant.
The vegetables should be tender but still have a slight bite.

3. Add Broth and Potatoes

Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot (this adds incredible flavor).
Return the cooked ground beef to the pot.
Add the diced potatoes, stirring everything together.
Increase heat to high and bring the mixture to a rolling boil.
Once boiling, reduce heat to medium-low, cover the pot with a lid, and simmer for 12-15 minutes, or until the potatoes are fork-tender but not falling apart.

4. Make the Roux

While the soup simmers, melt the remaining 3 tablespoons of butter in a small skillet over medium heat.
Sprinkle in the flour and whisk constantly for 3-5 minutes until the mixture turns golden and smells slightly nutty (not raw).
This roux will thicken the soup and give it that creamy chowder consistency.
Set aside until the potatoes are done.

5. Thicken the Soup

Once the potatoes are tender, stir the prepared roux into the soup, mixing well to incorporate.
Bring the soup back to a gentle boil, stirring frequently to prevent sticking.
Cook for 2-3 minutes until the soup noticeably thickens.
You’ll see it coat the back of your spoon.

6. Add Dairy and Seasonings

Reduce the heat to low (this is crucial – too much heat will curdle the dairy).
Slowly pour in the milk while stirring constantly.
Add the ketchup, mustard, Worcestershire sauce, salt, pepper, and garlic powder.
Stir everything together until well combined.
Let it heat through for 2-3 minutes, but don’t let it boil.

7. Incorporate the Cheese

Add the shredded cheddar cheese one handful at a time, stirring after each addition until completely melted before adding more.
This gradual method prevents clumping and ensures a smooth, creamy texture.
Continue stirring until all the cheese is melted and the soup is silky.

8. Finish with Sour Cream

Remove the pot from heat completely (this prevents the sour cream from curdling).
Stir in the sour cream until fully incorporated and the soup is uniformly creamy.
Taste and adjust seasonings if needed – I usually add a pinch more salt and pepper.

9. Serve

Ladle the hot chowder into bowls.
Top with your favorite garnishes like crumbled bacon, diced tomatoes, chopped pickles, extra cheese, or green onions.
Serve immediately while hot and creamy.

For another satisfying one-pot meal, try my Chicken Corn Chowder.

Tips for The Best Cheeseburger Chowder Soup

I’ve made this soup dozens of times and picked up some tricks along the way. These tips will help you avoid the mistakes I made early on and ensure perfect results every time.

Don’t skip draining the beef: Even if you use lean ground beef, draining excess fat prevents that greasy film on top of your soup. I learned this after my first batch had an oil slick floating on the surface.
Cut potatoes uniformly: Dice all your potato cubes the same size (about ½ inch) so they cook evenly. Nothing’s worse than some pieces being mushy while others are still crunchy.
Use freshly shredded cheese: Pre-shredded cheese contains cellulose powder to prevent clumping, which makes your soup grainy. Shred a block yourself for silky-smooth results.
Low heat for dairy: Once you add milk, sour cream, and cheese, keep the heat low. High heat causes dairy to separate and turn your beautiful chowder into a curdled mess.
Add cheese gradually: Toss in one handful at a time and stir until melted before adding more. This prevents clumps and ensures even distribution.
Remove from heat for sour cream: Always take the pot off the burner before stirring in sour cream. The residual heat is enough to warm it through without curdling.
Season in layers: Taste after adding the cheese and again after the sour cream. The cheese adds saltiness, so you might need less salt than you think.
Let the roux cook: Don’t rush the flour and butter mixture. Cooking it for the full 3-5 minutes removes that raw flour taste and gives you a nutty, pleasant flavor.
Use russet potatoes: Their starch content helps thicken the soup naturally. Waxy potatoes like red or Yukon gold don’t break down as well.
Scrape those brown bits: When you add the broth, make sure to scrape up all the caramelized bits stuck to the bottom. That’s pure flavor.

My Seafood Chowder uses similar techniques for achieving that perfect creamy texture.

What to Serve with Cheeseburger Chowder Soup

This hearty soup is filling enough to be a complete meal, but a few sides can round out your dinner and make it feel extra special. I usually serve it with something crunchy to contrast the creamy texture.

A warm, crusty loaf of bread is my go-to pairing. I love tearing off chunks and dunking them right into the soup to soak up every last bit of that cheesy broth. My Healthy Cornbread adds a slightly sweet note that complements the savory soup beautifully.

For something lighter, a simple green salad with a tangy vinaigrette cuts through the richness. I often make a quick Caesar salad or toss together some mixed greens with Healthy Coleslaw for crunch.

Other great options include:

Garlic bread or cheesy breadsticks for dunking
Broccoli Salad for a crunchy, fresh contrast
Oyster crackers sprinkled on top (classic chowder style)
Deviled Eggs as an appetizer
Pickles on the side to echo that cheeseburger vibe
Air Fryer Onion Rings for a fun burger-joint feel

Variations of Cheeseburger Chowder Soup

One of my favorite things about this soup is how easily it adapts to different tastes and dietary needs. I’ve experimented with countless variations over the years, and these are the ones my family requests most often.

Bacon Cheeseburger Chowder: Cook 6-8 strips of bacon until crispy, crumble them, and stir half into the soup before serving. Reserve the rest for topping. Use the bacon fat to sauté your vegetables for even more flavor.
Spicy Jalapeño Version: Add 2 diced jalapeños when you sauté the vegetables, or stir in a few dashes of hot sauce at the end. I also love topping bowls with pickled jalapeños for extra kick.
Mushroom Swiss Burger Chowder: Replace the cheddar with Swiss cheese and add 8 ounces of sliced mushrooms to the vegetable sauté. The earthy flavors are incredible.
BBQ Cheeseburger Chowder: Swap the ketchup and mustard for 2 tablespoons of your favorite BBQ sauce. Add a teaspoon of smoked paprika for that smoky flavor.
Turkey Cheeseburger Chowder: Use ground turkey instead of beef for a leaner option. You might need to add an extra tablespoon of butter when browning since turkey is so lean.
Loaded Cheeseburger Version: Top with all the burger fixings: diced tomatoes, shredded lettuce (add right before serving so it doesn’t wilt), chopped pickles, and even some crushed potato chips for crunch.
Low-Carb Keto Version: Replace potatoes with diced cauliflower (add it at the same time you’d add potatoes) and use heavy cream instead of milk. It’s surprisingly satisfying.
Slow Cooker Method: Brown the beef and sauté the vegetables, then transfer everything except the dairy to a slow cooker with broth and potatoes. Cook on low for 6-7 hours, then stir in the roux, cheese, and sour cream during the last 30 minutes.

For more creative soup ideas, check out my Mexican Chicken Soup.

Storage and Reheating

Leftover cheeseburger chowder tastes even better the next day after the flavors have had time to meld. Here’s how to store and reheat it properly to maintain that creamy texture.

Refrigerator Storage:

Let the soup cool completely before storing (leaving it on the counter for 30-45 minutes is fine).
Transfer to airtight containers, leaving about an inch of space at the top since the soup expands slightly.
Store in the refrigerator for up to 4 days.
The soup will thicken considerably as it sits – this is normal and actually makes it even more luxurious.

Freezer Storage:

This soup can be frozen, but the dairy may separate slightly upon thawing (it’ll still taste good, just might look a bit grainy).
Cool the soup completely and transfer to freezer-safe containers or heavy-duty freezer bags.
Freeze for up to 3 months.
Label with the date so you know when you made it.
Leave 1-2 inches of headspace in containers to allow for expansion.

Reheating Instructions:

Stovetop (Best Method): Pour the soup into a pot over medium-low heat. Stir frequently to prevent sticking and ensure even heating. If the soup is too thick, thin it with a splash of milk or broth. Heat for 8-10 minutes until warmed through, but don’t let it boil.
Microwave: Transfer a single serving to a microwave-safe bowl. Heat on 50% power for 2-3 minutes, stirring every minute. The lower power prevents the dairy from separating.
From Frozen: Thaw overnight in the refrigerator, then reheat using the stovetop method. If reheating from frozen, it’s best to transfer to a pot and heat very slowly over low heat, stirring frequently.

Pro Tips:

If the soup separates after freezing, use an immersion blender to bring it back together.
Add a splash of fresh milk and an extra handful of shredded cheese when reheating to refresh the creamy texture.
Don’t add toppings until after reheating – they’re best fresh.

Try my Taco Soup with Ranch Dressing for another freezer-friendly soup option.

Nutritional Facts

Here’s the approximate nutritional information per serving (based on 6 servings):

Calories: 520
Total Fat: 32g
- Saturated Fat: 17g
- Trans Fat: 0g
Cholesterol: 115mg
Sodium: 890mg
Total Carbohydrates: 28g
- Dietary Fiber: 2g
- Sugars: 7g
Protein: 30g
Vitamin A: 45% DV
Vitamin C: 20% DV
Calcium: 35% DV
Iron: 18% DV

Note: Nutritional values are estimates based on standard ingredients and may vary depending on specific brands and modifications. These calculations don’t include optional toppings.

If you’re watching your sodium intake, my Healthy Sloppy Joe offers similar comfort food vibes with lighter nutrition.

Health Benefits of Key Ingredients

While cheeseburger chowder isn’t exactly a health food, it does pack some nutritional value from its quality ingredients. I always feel better knowing there’s real nourishment in my comfort food.

The potatoes provide a solid dose of potassium, vitamin C, and fiber, especially if you leave the skins on. They’re also a good source of vitamin B6, which supports brain health and immune function.

Key nutritional highlights:

Ground Beef: Excellent source of complete protein, iron, zinc, and B vitamins (especially B12). Choosing grass-fed beef adds omega-3 fatty acids and higher levels of vitamins A and E.
Carrots: Rich in beta-carotene (which converts to vitamin A), supporting eye health and immune function. They also add natural sweetness without extra sugar.
Celery: Contains antioxidants and provides vitamin K for bone health. It’s also hydrating and adds fiber with minimal calories.
Onions: Contain quercetin, a powerful antioxidant that may reduce inflammation. They’re also rich in vitamin C and prebiotic fiber that feeds good gut bacteria.
Cheddar Cheese: Provides calcium for strong bones and teeth, plus protein. It’s also a source of vitamin K2, which helps direct calcium to bones rather than arteries.
Sour Cream: Contains probiotics that support digestive health and provides vitamin B12 and calcium. Full-fat dairy also helps with the absorption of fat-soluble vitamins.
Garlic Powder: Even in small amounts, garlic offers immune-boosting compounds and may support heart health.

For more nutrient-dense soups, try my Lentil Soup, which is packed with fiber and plant-based protein.

FAQs About Cheeseburger Chowder Soup

1. Can I make this cheeseburger chowder soup ahead of time?

Absolutely! This soup actually benefits from sitting overnight as the flavors develop and deepen. Make it up to 2 days ahead, store it in the refrigerator, and reheat gently on the stovetop over low heat before serving.

Just stir in a splash of milk while reheating if it’s thickened too much. I often make a double batch on Sunday and enjoy it throughout the week.

2. Why did my soup turn out grainy or separated?

This usually happens when the heat is too high after adding the dairy ingredients. Cheese, milk, and sour cream can curdle when exposed to high temperatures. Always reduce to low heat before adding dairy and remove the pot from heat entirely before stirring in sour cream.

Another common culprit is pre-shredded cheese, which contains anti-caking agents. Shred your own cheese from a block for the smoothest results.

3. Can I use a different type of cheese?

While cheddar gives you that classic cheeseburger flavor, you can experiment with other melting cheeses. I’ve had success with Monterey Jack, Colby, and even a blend of cheddar and American cheese for extra creaminess. Avoid non-melting cheeses like Parmesan or feta as they won’t create that smooth, creamy texture.

For a bolder flavor, try using sharp or extra-sharp cheddar instead of mild.

4. How can I make this soup thicker or thinner?

If your soup is too thin, make a slurry by whisking together 1-2 tablespoons of flour or cornstarch with 3 tablespoons of cold water. Stir this into the simmering soup and cook for a few minutes until thickened. You can also mash some of the potatoes against the side of the pot to release their starch.

If it’s too thick, simply thin it with milk, broth, or even water until you reach your desired consistency.

5. What can I substitute for sour cream?

Greek yogurt works beautifully as a substitute, offering similar tanginess and creaminess with added protein. Use plain, full-fat Greek yogurt for the best results. You can also use cream cheese (soften it first and whisk until smooth before adding) or heavy cream for a richer soup.

If you want to keep it dairy-free, try coconut cream, though the flavor will be slightly different.

Check out my Chicken Taco Soup for another crowd-pleasing soup option.

Final Thoughts

This cheeseburger chowder soup has earned its place as a family favorite in our house, and I hope it becomes one in yours too. There’s something wonderfully comforting about taking those familiar burger flavors and transforming them into a warm, creamy bowl of goodness that satisfies on a whole different level.

The best part is how forgiving this recipe is – you can adjust the vegetables, play with different cheeses, or add your favorite burger toppings without worrying about ruining it. Give it a try on your next busy weeknight and watch it become part of your regular rotation.

I’d love to hear how your cheeseburger chowder turns out! Drop a comment below with your favorite toppings or any variations you tried. And if this recipe brought some comfort to your table, share it with friends who need a little warmth in their lives too.

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