Cheeseburger Soup Recipe

I’ll never forget the first time I tried making this cheeseburger soup recipe during a particularly cold January evening.

My kids had been begging for burgers all week, but the weather was so miserable that firing up the grill felt impossible. I started wondering if there was a way to capture all those classic cheeseburger flavors in something warm and comforting.

That’s when inspiration struck. What if I could take everything I loved about a juicy cheeseburger and transform it into a creamy, soul-warming soup?

The first attempt was honestly a bit of a mess. I added way too much cheese at once, and it turned into a clumpy disaster. But after a few tweaks and learning to add the cheese gradually while stirring constantly, I finally nailed it.

Now this soup has become our go-to comfort meal, especially when someone’s had a rough day or we’re craving something indulgent without the hassle of grilling. The best part is watching my family’s faces light up when they realize they’re eating all their favorite burger toppings in soup form.

Quick Recipe Summary
Prep Time	15 minutes
Cook Time	30 minutes
Total Time	45 minutes
Servings	6-8 bowls
Difficulty Level	Easy

Why You’ll Love This Cheeseburger Soup Recipe

This soup delivers all the satisfaction of a loaded cheeseburger without needing to stand over a hot grill. It’s become my secret weapon for busy weeknights when I want something that feels special but doesn’t require hours in the kitchen.

The creamy, cheesy base combined with perfectly seasoned ground beef creates a flavor explosion that rivals any restaurant version. Plus, it’s incredibly versatile—you can customize the toppings to suit everyone’s preferences, just like you would with actual burgers.

Here’s why this recipe has earned a permanent spot in my meal rotation:

• Quick and Easy: Ready in under 45 minutes from start to finish, making it perfect for weeknight dinners
• One-Pot Wonder: Everything cooks in a single pot, which means minimal cleanup afterward
• Budget-Friendly: Uses affordable, everyday ingredients you probably already have in your kitchen
• Kid-Approved: Even picky eaters love this soup because it tastes like their favorite fast food
• Crowd-Pleaser: Perfect for feeding a hungry family or serving at casual gatherings
• Freezer-Friendly: Makes great leftovers and freezes beautifully for meal prep
• Customizable: Easy to adjust toppings and mix-ins based on personal preferences
• Comfort Food at Its Best: Delivers that cozy, satisfying feeling on cold days

You might also enjoy: Best Sausage Tortellini Soup Recipe

Ingredients

This recipe relies on simple, everyday ingredients that come together to create something truly special. I’ve learned that using quality ground beef with a bit of fat (80/20 blend works perfectly) makes a huge difference in flavor.

The combination of sharp cheddar cheese and Velveeta creates the perfect creamy, smooth texture without any graininess. Don’t skip the Velveeta—I tried using only cheddar once, and it just wasn’t the same.

Here’s everything you’ll need:

For the Soup Base:

• 1 ½ pounds (680g) ground beef (80/20 blend recommended)
• 1 medium yellow onion, finely diced (about 1 cup)
• 3 cloves garlic, minced
• 3 cups (720ml) beef broth
• 3 medium russet potatoes, peeled and diced into ½-inch cubes (about 3 cups)
• 2 cups (480ml) whole milk
• 1 cup (240ml) heavy cream
• ½ cup (115g) unsalted butter
• ½ cup (65g) all-purpose flour
• 2 cups (225g) sharp cheddar cheese, freshly shredded
• 8 ounces (225g) Velveeta cheese, cubed
• 2 teaspoons Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon smoked paprika
• ½ teaspoon ground black pepper
• 1 teaspoon salt (adjust to taste)

Optional Toppings:

• Crispy bacon bits
• Diced tomatoes
• Shredded lettuce
• Dill pickle slices
• Extra shredded cheddar
• Sour cream
• Chopped green onions
• Sesame seeds

Another favorite: Creamy Tomato Basil Soup Recipe

Kitchen Equipment Needed

Having the right tools makes this recipe so much easier to execute. I learned the hard way that trying to make a roux in a thin-bottomed pot leads to burning and uneven cooking.

After that mishap, I invested in a quality heavy-bottomed Dutch oven, and it’s been a total transformation for my soup-making game. The even heat distribution prevents scorching and helps the cheese melt smoothly.

Here’s what you’ll need:

• Large heavy-bottomed pot or Dutch oven (at least 6-quart capacity)
• Wooden spoon or heat-resistant spatula for stirring
• Sharp knife and cutting board for chopping vegetables
• Box grater for shredding cheese (pre-shredded works but fresh melts better)
• Potato peeler
• Measuring cups and spoons
• Ladle for serving
• Immersion blender (optional, for a smoother texture)
• Large slotted spoon for draining excess fat

Read Also: Lasagna Soup Recipe

Recommended Products for This Recipe

These are products I personally use and recommend based on my experience making this cheeseburger soup countless times. They’ve genuinely made the cooking process easier and improved the final result.

1. Le Creuset Enameled Cast Iron Dutch Oven

This is hands down the best investment I’ve made for soup-making. The heavy construction distributes heat evenly, preventing hot spots that can cause cheese to curdle or ingredients to burn. The enameled interior is naturally nonstick and cleans up beautifully, even after making cheesy soups. I’ve had mine for over five years, and it still looks nearly new.

Get it on Amazon

2. KitchenAid Immersion Blender

If you prefer a smoother, creamier soup texture, this immersion blender is perfect. I use it to partially blend the soup after the potatoes are tender, which creates a thicker, more cohesive base while still leaving some chunks for texture. It’s also great for making the soup extra creamy without transferring hot liquid to a traditional blender.

Get it on Amazon

3. Microplane Box Grater

Pre-shredded cheese contains anti-caking agents that can prevent it from melting smoothly into the soup. This box grater makes quick work of shredding your own cheese, and the difference in texture is remarkable. Freshly grated cheddar melts into a silky, creamy consistency that you just can’t achieve with pre-shredded varieties.

Get it on Amazon

4. Tillamook Extra Sharp Cheddar Cheese

I’ve tried many different cheddar cheeses in this recipe, and Tillamook consistently delivers the best flavor. The extra sharp variety adds a bold, tangy depth that balances perfectly with the creamy Velveeta. It melts beautifully and doesn’t separate or become grainy like some lower-quality cheeses can.

Get it on Amazon

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

Follow these detailed instructions to create the perfect cheeseburger soup. I’ve included all the little tricks I’ve learned through trial and error to help you avoid the mistakes I made when I was perfecting this recipe.

1. Brown the Ground Beef

• Place your heavy-bottomed pot or Dutch oven over medium-high heat
• Add the ground beef to the pot, breaking it apart with your wooden spoon or spatula
• Cook for 6-8 minutes, stirring occasionally and breaking the meat into small crumbles
• The beef should be completely browned with no pink remaining
• Once cooked, use a slotted spoon to remove the beef to a paper towel-lined plate
• Drain all but 2 tablespoons of the fat from the pot (this reserved fat adds flavor to the vegetables)
• Return the pot to medium heat

This pairs beautifully with my Slow Cooker Chili Recipe for a comfort food feast.

2. Sauté the Aromatics

• Add the diced onion to the pot with the reserved beef fat
• Cook for 4-5 minutes, stirring frequently, until the onion becomes soft and translucent
• Add the minced garlic and cook for an additional 1 minute, stirring constantly
• The garlic should become fragrant but not browned (burned garlic tastes bitter)
• If you notice the garlic starting to brown too quickly, reduce the heat slightly
• This step builds the flavor foundation for your entire soup

3. Create the Roux

• Add the butter to the pot with the cooked vegetables
• Once the butter has completely melted, sprinkle the flour evenly over the butter-vegetable mixture
• Stir constantly with your wooden spoon for 2-3 minutes
• The mixture should become thick and paste-like, with a light golden color
• This roux will thicken your soup and prevent the flour from tasting raw
• Make sure to scrape the bottom of the pot to prevent sticking
• The roux should smell slightly nutty when it’s ready

4. Add the Liquids and Potatoes

• Slowly pour in the beef broth while stirring constantly
• This gradual addition prevents lumps from forming in your roux
• Continue stirring until the mixture is smooth and well combined
• Add the diced potatoes to the pot
• Pour in the milk and heavy cream, stirring to combine
• Add the Worcestershire sauce, Dijon mustard, smoked paprika, black pepper, and salt
• Return the browned ground beef to the pot
• Stir everything together thoroughly
• Increase the heat to bring the soup to a gentle boil

5. Simmer Until Potatoes Are Tender

• Once the soup reaches a boil, reduce the heat to medium-low
• Let the soup simmer gently for 15-20 minutes
• Stir occasionally to prevent sticking on the bottom
• The potatoes should be fork-tender and easily pierced
• If the soup seems too thick, add a splash more broth or milk
• Taste and adjust seasoning if needed at this point

6. Add the Cheese

• Reduce the heat to low (this is crucial to prevent the cheese from separating)
• Add the Velveeta cubes first, stirring until completely melted and smooth
• This should take about 2-3 minutes of constant stirring
• Once the Velveeta is fully incorporated, add the shredded cheddar cheese in three batches
• Stir each batch until completely melted before adding the next
• This gradual addition ensures smooth, creamy cheese integration
• Never let the soup boil after adding cheese, or it may become grainy
• Continue stirring until all cheese is melted and the soup is silky smooth
• Taste one final time and adjust salt and pepper if needed

7. Serve and Garnish

• Ladle the hot soup into bowls
• Set up a topping bar with all your favorite burger fixings
• I like to add crispy bacon, diced tomatoes, shredded lettuce, and pickle slices
• Top each bowl with extra shredded cheddar and a dollop of sour cream
• Sprinkle with chopped green onions and sesame seeds for that authentic burger feel
• Serve immediately while hot and creamy

Read Also: Panera Broccoli Cheddar Soup Recipe

Tips for The Best Cheeseburger Soup

These tips come from years of making this soup and learning what works best. I’ve made plenty of mistakes along the way, so you don’t have to.

Here are my insider secrets for perfect cheeseburger soup every time:

• Use freshly shredded cheese: Pre-shredded cheese contains anti-caking agents that prevent smooth melting and can make your soup grainy
• Don’t let the soup boil after adding cheese: High heat causes cheese to separate and become stringy; keep it at a gentle simmer
• Drain most of the beef fat: Too much grease makes the soup heavy and can cause an oily film on top
• Cut potatoes uniformly: This ensures they all cook at the same rate and you don’t end up with some mushy and others undercooked
• Stir the roux constantly: Burned flour tastes bitter and will ruin your entire batch; give it your full attention for those few minutes
• Add cheese gradually: Dumping all the cheese in at once creates clumps that are difficult to melt smoothly
• Use full-fat dairy: Low-fat or skim milk doesn’t create the same rich, creamy texture
• Season in layers: Taste and adjust seasoning after cooking the potatoes and again after adding cheese
• Let aromatics fully cook: Raw onion flavor will permeate the entire soup; make sure onions are soft and translucent
• Keep heat low when melting cheese: Patience is key; rushing this step ruins the texture
• Use quality beef broth: Better broth means better flavor; homemade is ideal, but good store-bought works too
• Consider partially blending: Using an immersion blender to partially puree the soup creates a thicker, creamier base

For a lighter option, try: Carrot Ginger Soup Recipe

Serving Suggestions

This cheeseburger soup is hearty enough to stand alone as a complete meal, but pairing it with the right sides elevates the entire dining experience. I love creating a full burger-themed dinner by serving it with classic accompaniments.

The topping bar is where this soup really shines. Set out bowls of crispy bacon bits, diced tomatoes, shredded lettuce, pickle slices, and extra cheese so everyone can customize their bowl.

Here are my favorite ways to serve this soup:

• With crusty bread: Serve alongside warm, buttery Jiffy Spoon Bread or garlic bread for dipping
• Over toasted burger buns: Hollow out toasted burger buns and serve the soup in edible bread bowls
• With a side salad: A crisp green salad with vinaigrette cuts through the richness perfectly
• Alongside Air Fryer Classic French Fries: Because what’s a burger meal without fries
• With Air Fryer Onion Rings: These add that classic diner feel
• Paired with Deviled Eggs: A great appetizer before the soup
• With pickle spears on the side: Adds that tangy crunch you’d get from a burger
• Served in bread bowls: Scoop out sourdough boules and fill them with hot soup
• Garnished with Healthy Guacamole: Adds a fresh, creamy element

You might also enjoy: Beef Barley Soup Recipe

Variations of Cheeseburger Soup

One of the best things about this recipe is how easily it adapts to different tastes and dietary needs. I’ve experimented with countless variations over the years, and these are my favorites.

Each variation maintains that essential cheeseburger flavor while adding its own unique twist. Don’t be afraid to get creative and make this recipe your own.

• Bacon Cheeseburger Soup: Cook 8 strips of bacon until crispy, crumble, and stir half into the soup; reserve the rest for topping
• Mushroom Swiss Burger Soup: Replace cheddar with Swiss cheese and add 2 cups of sautéed sliced mushrooms
• Jalapeño Popper Burger Soup: Add diced jalapeños with the onions and top with crispy bacon and cream cheese
• BBQ Bacon Cheeseburger Soup: Stir in 3 tablespoons of your favorite BBQ sauce and add crispy bacon throughout
• Pizza Burger Soup: Add Italian seasoning, diced pepperoni, and replace half the cheddar with mozzarella cheese
• Spicy Southwest Version: Add taco seasoning, diced green chiles, and top with crushed tortilla chips
• Turkey Burger Soup: Substitute ground turkey for beef for a lighter version
• Vegetarian Option: Use plant-based ground meat alternative and vegetable broth instead of beef broth
• Loaded Baked Potato Style: Add extra potatoes, sour cream, and top generously with bacon and green onions
• Double Cheese Version: Add American cheese along with the cheddar and Velveeta for ultra-cheesy goodness
• Keto-Friendly: Replace potatoes with cauliflower florets and use heavy cream in place of milk

Another favorite: French Onion Beef Short Rib Soup Recipe

Storage and Reheating

Proper storage is essential for maintaining the quality of this soup. I’ve learned that cheese-based soups need a little extra care when it comes to storing and reheating.

The good news is that this soup actually tastes even better the next day once all the flavors have had time to meld together. Just follow these guidelines for the best results.

Refrigerator Storage:

• Let the soup cool completely before storing (about 30 minutes at room temperature)
• Transfer to airtight containers, leaving a bit of headspace for expansion
• Store in the refrigerator for up to 4 days
• The soup will thicken as it cools; this is completely normal
• Keep toppings separate and add fresh when serving

Freezer Storage:

• Cool the soup completely before freezing
• Portion into freezer-safe containers or heavy-duty freezer bags
• Leave 1 inch of headspace to allow for expansion
• Label with the date and contents
• Freeze for up to 3 months for best quality
• Note: The texture may change slightly after freezing due to the dairy content
• Thaw overnight in the refrigerator before reheating

Reheating Instructions:

• For refrigerated soup: Reheat in a pot over medium-low heat, stirring frequently
• Add a splash of milk or broth to thin if the soup has become too thick
• Heat until warmed through but not boiling (about 5-7 minutes)
• For frozen soup: Thaw completely, then reheat using the method above
• Microwave option: Heat in 2-minute intervals, stirring between each, until hot throughout
• Never boil the soup when reheating as this can cause the cheese to separate
• Stir well before serving as ingredients may have settled

Read Also: Instant Pot Chicken Noodle Soup Recipe

Nutritional Facts

Here’s the approximate nutritional information per serving (based on 8 servings, without optional toppings):

• Calories: 485
• Total Fat: 32g
  • Saturated Fat: 18g
  • Trans Fat: 0g
• Cholesterol: 105mg
• Sodium: 890mg
• Total Carbohydrates: 24g
  • Dietary Fiber: 2g
  • Sugars: 6g
• Protein: 25g
• Vitamin A: 15% DV
• Vitamin C: 12% DV
• Calcium: 35% DV
• Iron: 18% DV

Note: Nutritional values are estimates and will vary based on specific ingredients used and portion sizes. Toppings will add additional calories and nutrients.

Health Benefits of Key Ingredients

While this soup is definitely an indulgent comfort food, it does contain several ingredients that offer nutritional value. Understanding what each component brings to the table helps you appreciate this dish beyond just its delicious taste.

Ground Beef: Excellent source of high-quality protein, iron, zinc, and B vitamins (especially B12) that support energy production and immune function. Choosing grass-fed beef adds omega-3 fatty acids.

Potatoes: Rich in potassium, vitamin C, and vitamin B6. They provide sustained energy through complex carbohydrates and contain resistant starch that supports digestive health.

Onions: Contain quercetin and other antioxidants that have anti-inflammatory properties. They’re also a good source of vitamin C and prebiotic fiber that feeds beneficial gut bacteria.

Garlic: Known for immune-boosting properties and contains compounds that may help reduce blood pressure and cholesterol levels. Also has antimicrobial and antioxidant effects.

Cheddar Cheese: Provides calcium for bone health, protein for muscle maintenance, and vitamin K2 for cardiovascular health. Also contains conjugated linoleic acid (CLA) which may have health benefits.

Milk and Cream: Supply calcium, vitamin D, and phosphorus for strong bones and teeth. Also contain protein and fat-soluble vitamins A, D, E, and K.

You might also enjoy: Lentil and Vegetable Soup Recipe

FAQs About Cheeseburger Soup

1. Can I make this soup ahead of time?

Absolutely! This soup actually benefits from sitting overnight as the flavors meld together beautifully. Make it up to 2 days in advance and store it in the refrigerator.

When you’re ready to serve, reheat it gently over medium-low heat, stirring frequently and adding a splash of milk or broth if it’s too thick. Just remember to add fresh toppings right before serving for the best texture and flavor.

2. Why did my cheese become grainy or separated?

This happens when the soup gets too hot after adding the cheese. Cheese proteins tighten and separate from the fat when exposed to high heat, creating that grainy texture.

Always reduce your heat to low before adding cheese, and never let the soup boil once the cheese is incorporated. If it does separate, try whisking in a tablespoon of cornstarch mixed with cold water to help bring it back together.

3. Can I use a different type of cheese?

You can experiment with different cheeses, but the combination of sharp cheddar and Velveeta creates the ideal texture. Velveeta contains emulsifiers that help prevent the cheese from separating and creates that smooth, creamy consistency.

If you want to skip the Velveeta, use a combination of cream cheese and shredded cheddar, but add a teaspoon of sodium citrate to help emulsify. Avoid using only hard cheeses as they tend to become grainy when melted in soup.

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

To thicken the soup, make a slurry by mixing 2 tablespoons of cornstarch with 2 tablespoons of cold water. Stir this into the simmering soup and cook for a few minutes until it reaches your desired consistency.

Alternatively, use an immersion blender to partially puree some of the potatoes. To thin the soup, simply add more beef broth, milk, or cream until it reaches the consistency you prefer.

5. Is this soup gluten-free?

As written, this recipe is not gluten-free because it uses all-purpose flour for the roux. However, you can easily make it gluten-free by substituting the flour with cornstarch or a gluten-free flour blend in equal amounts.

Just be sure your beef broth and Worcestershire sauce are labeled gluten-free, as some brands contain gluten-containing ingredients. The texture will be slightly different but still delicious.

Read Also: Easy Chicken Noodle Soup Recipe

Final Thoughts

This cheeseburger soup has truly become one of those recipes that I turn to again and again, especially when I need something that feels like a warm hug in a bowl. It takes everything we love about classic American cheeseburgers and transforms it into a comforting soup that’s perfect for any occasion.

I hope you and your family enjoy this recipe as much as mine does. Don’t be afraid to customize it with your favorite burger toppings and make it your own.

I’d love to hear how your cheeseburger soup turns out! Leave a comment below with any variations you tried or tag me on social media with your creation. Happy cooking!

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