Cheeseburger Soup: 5-Star Creamy Comfort in 40 Minutes

Name: Cheeseburger Soup: 5-Star Creamy Comfort in 40 Minutes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 lb ground beef; 1 small onion, diced; 2 cloves garlic, minced; 3 cups chicken broth; 2 cups peeled and diced potatoes; 1/2 cup shredded carrots; 1/4 cup all-purpose flour; 2 cups milk; 2 cups shredded cheddar cheese; 1/4 cup sour cream; 1 tsp mustard; Salt and pepper to taste

By:

Laura

June 24, 2025

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Picture this: It’s a chilly Tuesday night, and you’re craving that cozy cheeseburger flavor but want something warmer than a sandwich. That’s exactly how my cheeseburger soup obsession began! I was digging through Grandma’s recipe box (okay, fine—it was Pinterest at 2 AM) when I stumbled upon this magical mashup. After tweaking it through three slightly chaotic test batches (pro tip: don’t skip draining the beef grease unless you want polka-dot splatters all over your stove), I landed on this creamy dream of a soup.

What makes it special? Imagine your favorite diner cheeseburger transformed into spoonable comfort—velvety cheddar broth hugging tender potatoes, that unmistakable beefy savoriness, and just enough sharpness from a sneaky teaspoon of mustard. It comes together faster than arguing with kids about vegetable consumption, and the whole family goes wild for it. Last winter, this soup single-handedly got us through three snow days without resorting to cereal dinners. When the wind howls outside, this pot of golden, cheesy goodness feels like your favorite flannel shirt—if flannel shirts were edible and tasted like childhood happiness.

Table of Contents show

Ingredients for Cheeseburger Soup Recipe

Alright, let’s gather our burger-in-a-bowl essentials! Here’s everything you’ll need to make this soul-warming soup come to life. I’ve included some prep notes because trust me – little details like freshly shredded cheese make all the difference here.

1 lb lean ground beef (80/20 works great – just drain that extra fat!)
1 small onion, finely diced (about 1 cup – no big chunks please!)
2 cloves garlic, minced (or 1/2 tsp garlic powder in a pinch)
3 cups chicken broth (I use low-sodium to control the salt)
2 cups peeled and diced potatoes (about 2 medium russets – keep ’em bite-sized)
1/2 cup shredded carrots (I cheat with pre-shredded here)
1/4 cup all-purpose flour (the secret thickening agent)
2 cups whole milk (2% works but whole makes it extra creamy)
2 cups shredded sharp cheddar (please shred it yourself – the pre-shredded stuff won’t melt as smooth)
1/4 cup sour cream (full fat for best texture)
1 tsp yellow mustard (just trust me on this)
Salt and pepper to taste (I start with 1/2 tsp salt and go from there)

Optional but highly recommended: crumbled bacon for topping, pickle slices for serving, and a loaf of crusty bread for dunking. Now let’s get cooking!

How to Make Cheeseburger Soup

Okay, friends – time to turn those ingredients into magic! This cheeseburger soup comes together in about 40 minutes, but most of that is hands-off simmering time. Grab your favorite wooden spoon and let’s dive in.

Browning the Meat and Vegetables

First things first – let’s build that deep, beefy flavor base. Heat a large pot or Dutch oven over medium-high heat and add your ground beef. Break it up with your spoon as it cooks until no pink remains (about 5-7 minutes). Here’s my golden rule: drain that fat! I tilt my pot and use a spoon to remove all but about 1 tablespoon of drippings – keeps the flavor without making the soup greasy.

Now toss in your diced onions and cook until they turn translucent (3-4 minutes). Add the garlic last – just 30 seconds is enough to wake up its flavor without burning. You’ll know it’s ready when your kitchen smells absolutely irresistible!

Simmering the Soup Base

Time to bring everything together! Pour in the chicken broth, then add your diced potatoes and shredded carrots. Crank the heat up to bring it to a lively boil, then immediately reduce to a gentle simmer. Here’s where patience pays off – let it bubble away uncovered for 10-12 minutes, just until the potatoes are fork-tender. No mushy potatoes allowed! I usually poke one with a fork around minute 10 to check.

While that’s working, whisk together your flour and milk in a separate bowl until completely smooth. This little slurry is our ticket to velvety thickness without any pesky lumps.

Thickening and Adding Cheese

Here comes the fun part! Slowly drizzle your flour-milk mixture into the soup while stirring constantly. Now keep stirring as the soup thickens – it’ll take about 5 minutes to go from watery to creamy. Reduce the heat to low before adding the cheese – this prevents curdling and ensures smooth melting.

Add the shredded cheddar one handful at a time, stirring between additions until fully melted. Finally, stir in the sour cream and that sneaky teaspoon of mustard (it adds just the right tang). Taste and adjust salt and pepper as needed. Your soup should be gloriously thick, creamy, and begging to be eaten immediately!

Why You’ll Love This Cheeseburger Soup Recipe

Listen, I know what you’re thinking—”Soup that tastes like a cheeseburger? Really?” But trust me, once you try this recipe, you’ll be as hooked as I am. Here’s why this soup has earned a permanent spot in my dinner rotation:

Creamy comfort in every spoonful: That silky cheddar broth hugs the potatoes and beef like your favorite cozy blanket. The sour cream and mustard add just enough tang to keep it interesting—none of that one-note gloppy cheese soup business here.
One pot = happy dishwasher (aka you): From browning the beef to simmering the veggies to melting the cheese, everything happens in one trusty pot. Fewer dishes mean more time for important things, like pretending you’re on a cooking show while stirring.
Kid-approved magic: My picky nephew who “hates soup” devours two bowls of this. Calling it “cheeseburger soup” somehow makes vegetables (yes, carrots count!) suddenly acceptable. Pro tip: Let them add their own toppings for bonus excitement.
Endless customization options: Feeling fancy? Crumble bacon on top. Want some heat? Throw in diced jalapeños. Vegetarian night? Swap beef for mushrooms. This recipe is your burger-inspired playground.

Last week, my neighbor texted me at 9 PM asking for the recipe after smelling it through our shared wall. That’s the power of cheeseburger soup, folks—it builds communities and cures bad moods, one cheesy, beefy bowl at a time.

Tips for the Best Cheeseburger Soup

After making this soup more times than I can count (and surviving a few cheesy disasters), I’ve learned some foolproof tricks to guarantee perfect results every time. These are the little things that take your soup from “good” to “why didn’t I make a double batch?” amazing.

Shred your own cheese – seriously!

I know it’s tempting to grab that bag of pre-shredded cheddar, but resist! Those store-bought shreds are coated with anti-caking agents that make them melt into weird, grainy strings. A block of sharp cheddar shredded fresh with a box grater will give you the silkiest, most luxurious texture. While you’re at it, let the cheese sit at room temperature for 15 minutes before adding it to the hot soup – it incorporates way smoother.

Don’t rush the potato simmer

That 10-12 minute simmer time isn’t just a suggestion – it’s the difference between perfect tender bites and undercooked potato crunch. Test a piece at minute 10 by piercing it with a fork; it should slide right through without resistance. If your potatoes are cut larger than 1/2-inch pieces, you might need an extra 3-5 minutes. Patience pays off here!

The bacon trick I swear by

If you’re adding bacon (and you absolutely should), cook it first in your soup pot before browning the beef. Remove the crispy bacon to drain, then use that glorious bacon fat to cook your onions and beef. Stir the crumbled bacon back in at the very end so it stays crisp – it adds the most amazing salty crunch to contrast the creamy soup.

Low and slow with dairy

Nothing breaks my heart more than curdled cheese soup. Always reduce the heat to low before adding dairy – boiling temps make cheese separate into an oily mess. If your soup does break, a quick immersion blender session can sometimes save it (though the texture won’t be quite as smooth). For extra insurance, take the pot off the heat entirely when stirring in the sour cream.

The freezer test for thickness

Unsure if your soup is thick enough? Try this diner trick: Place a metal spoon in the freezer for 5 minutes, then dip it into the soup. If the coating clings nicely to the cold spoon without running right off, you’ve nailed the consistency. Too thin? Mix 1 tbsp cornstarch with 2 tbsp cold water and stir it in, simmering for another 2 minutes.

Cheeseburger Soup Variations

One of my favorite things about this cheeseburger soup is how easily it adapts to whatever I’ve got in the fridge or what mood strikes me. Here are some of my favorite twists that keep this recipe exciting all year round:

Protein swaps for every taste

Not feeling beef night? I’ve made killer versions with ground turkey (add 1 tsp smoked paprika for depth) and even spicy Italian sausage (remove from casings and reduce added salt). My vegetarian friend swears by using chopped portobello mushrooms – they give that same meaty texture and soak up all the cheesy goodness beautifully.

Cheese adventures

While sharp cheddar will always have my heart, sometimes I mix things up with smoked Gouda (use 1 cup cheddar + 1 cup Gouda) for a campfire vibe. For a fun twist, I’ll stir in a handful of pepper jack at the end – just enough to give the soup a gentle kick without overwhelming the kids. Blue cheese lovers can add 1/4 cup crumbles right before serving (my husband’s wildcard move).

Veggie-loaded versions

When I’m feeling virtuous, I’ll toss in a handful of spinach during the last 2 minutes of cooking (it wilts perfectly). Diced celery is great added with the onions, and frozen corn kernels straight from the bag make a sweet, crunchy addition. My most controversial addition? A drained can of fire-roasted tomatoes – they add brightness that cuts through the richness.

Flavor booster ideas

That teaspoon of mustard is non-negotiable for me, but sometimes I’ll swap in 1 tbsp Worcestershire sauce when browning the beef for extra umami. A dash of hot sauce or pinch of cayenne wakes everything up nicely. And for pickle fans (you know who you are), stirring in 1/4 cup finely chopped dill pickles at the end with the cheese is pure diner-style genius.

The best part? All these variations still taste unmistakably like that comforting cheeseburger-in-a-bowl magic we all love. What creative twists will you try first?

Serving Suggestions for Cheeseburger Soup

Okay, your soup is bubbling away beautifully—now let’s talk about how to serve it up for maximum deliciousness! Half the fun of cheeseburger soup is loading it up with all those burger-inspired toppings we know and love. Here’s how I like to turn this cozy meal into a full-on experience:

The Essential Garnishes

Set up a little topping bar and watch everyone go wild customizing their bowls:

Extra shredded cheese (because more cheese is always the right answer)
Crumbled bacon – that salty crunch is everything
Sliced green onions for fresh bite
Diced dill pickles – don’t knock it till you try it!
A dollop of sour cream swirled on top
Oyster crackers or croutons for texture

Perfect Sidekick Breads

You’ll want something sturdy to sop up every last drop of that cheesy broth:

Pretzel rolls – my personal favorite with their chewy crust
Garlic bread (toast it extra crispy)
Soft pretzel sticks for fun dunking
Homemade beer bread – so easy and so good

Salads to Balance the Richness

A crisp, bright salad cuts through the soup’s creaminess perfectly:

Classic wedge salad with blue cheese dressing
Simple arugula with lemon vinaigrette
Tangy coleslaw – the vinegar bite complements the cheese
Cucumber-dill salad for refreshing contrast

Pro tip: Serve soup in wide, shallow bowls rather than deep ones—it keeps all those yummy toppings from sinking straight to the bottom. And if you’re feeling fancy? Grill some cheese on the outside of your bread bowls for the ultimate edible container!

Storing and Reheating Cheeseburger Soup

Let’s talk leftovers—because if by some miracle you don’t finish this soup in one sitting (it’s happened exactly twice in my house), you’ll want to know how to keep it tasting just as amazing tomorrow. Dairy-based soups can be tricky, but with these simple tricks, your cheeseburger soup will stay creamy and delicious.

The Right Way to Store It

First rule of soup club: cool it fast! I transfer mine to shallow containers (these cool quicker than deep ones) and pop them in the fridge uncovered for about 20 minutes before sealing. This prevents condensation from making the top watery. Once it’s no longer steaming, snap on an airtight lid—I’m partial to glass containers because they don’t absorb smells. Your soup will keep beautifully for 3 days in the fridge, though the cheese may thicken it slightly.

Reheating Without the Curdle Catastrophe

Here’s where many go wrong—zapping cheese soup in the microwave leads to sad, grainy separation. Instead, reheat it low and slow on the stovetop. Pour your soup into a saucepan with a splash of milk or broth (about 2 tbsp per cup of soup) to loosen it up. Stir constantly over medium-low heat until it’s just warmed through—you’ll see tiny bubbles at the edges when it’s ready. If it looks a bit broken, a quick whisk often brings it back together.

What About Freezing?

I’ll be honest—this isn’t the best candidate for freezing. Dairy-based soups tend to separate when thawed, leaving you with a grainy texture. If you must freeze it (we’ve all been there), leave out the sour cream and add it fresh when reheating. Thaw overnight in the fridge, then warm as above, whisking in an extra tablespoon of sour cream at the end to restore creaminess.

Pro tip: The potatoes may soften slightly after storing—if they do, mash a few against the pot’s side while reheating to naturally thicken the broth. And always taste before serving—a pinch of salt or squeeze of lemon juice can brighten flavors that mellow in the fridge.

Cheeseburger Soup Recipe FAQs

After sharing this recipe with dozens of friends (and fielding countless text messages at dinnertime), I’ve answered every cheeseburger soup question under the sun. Here are the most common head-scratchers – along with my hard-earned solutions from the front lines of cheesy soup making!

Can I freeze cheeseburger soup?

Oh honey, I wish! But dairy-based soups and freezers are frenemies at best. That gorgeous creamy texture? It tends to separate when thawed, leaving you with grainy cheese and watery broth. If you must freeze it (power outage? unexpected trip?), do these damage control steps: skip the sour cream in the original recipe, then stir it in fresh when reheating. Thaw overnight in the fridge before warming gently on the stove with a splash of milk.

What’s the best cheese substitute if I’m out of cheddar?

First – deep breaths! My top picks are Monterey Jack (melts like a dream) or mild Gouda (adds lovely richness). For something bolder, try Colby or even brick cheese. Whatever you do, avoid pre-shredded “Mexican blend” bags – that weird orange stuff never melts right. Pro tip: If using a sharper cheese like aged gouda, reduce the amount slightly or it might overpower the other flavors.

How can I make this gluten-free?

Easy peasy! Swap the all-purpose flour for cornstarch or arrowroot powder. Mix 2 tablespoons cornstarch with 1/4 cup cold water until smooth, then stir it in when you’d normally add the flour-milk mixture. Let it bubble for an extra minute to thicken fully. Bonus: Bob’s Red Mill 1:1 GF flour works great too – use the same amount as regular flour.

Help! My soup is too thick/thin – how do I fix it?

Too thick? Gradually whisk in warm broth or milk (about 1/4 cup at a time) until it reaches your perfect spoon-coating consistency. Too thin? Make a quick slurry with 1 tbsp cornstarch and 2 tbsp cold water, stir it in, and simmer 2 more minutes. Remember – it thickens slightly as it cools, so err on the side of slightly thin.

Can I make this in a slow cooker?

Absolutely! Brown the beef and veggies first (don’t skip this flavor step!), then dump everything except the dairy into your crockpot. Cook on low 6-7 hours or high 3-4 hours. Half an hour before serving, stir in the flour-milk mixture, then the cheese and sour cream. This prevents curdling and keeps everything velvety smooth.

Still stumped? Slide into my DMs with your soup emergencies – I’ve probably made (and fixed!) every possible version of this recipe!

Nutritional Information

Okay, let’s talk numbers – but remember, I’m a home cook, not a dietitian! These estimates are based on the exact ingredients I use, but your results may vary depending on brands and how generous you are with that cheese (no judgment here). A typical 1-cup serving of this cheeseburger soup contains about:

380 calories – cozy fuel for chilly days
25g protein thanks to all that beef and cheese
22g fat (12g saturated) – it’s comfort food, not health food!
18g carbs with 2g fiber from the potatoes and carrots
720mg sodium – use low-sodium broth if you’re watching this

Want to lighten it up? Try 90% lean beef, reduced-fat cheese (though texture suffers), and swap half the potatoes for cauliflower. But honestly? Some nights are meant for full-fat, full-flavor indulgence – and this soup is worth every delicious calorie.

Tag us on social media if you try this recipe! Nothing makes me happier than seeing your cheesy, beefy masterpieces.