Cheeseburger Soup Recipe tastes like a cozy, cheesy burger in a bowl, with tender potatoes, juicy ground beef, and a rich, creamy broth. It works perfectly for busy families, game day crowds, or anyone who wants comfort food on the table in about 45 minutes. I first made this on a freezing Minnesota night, and my kids literally scraped the pot clean with bread.

Why You Should Try This Cheeseburger Soup Recipe

This cheeseburger soup recipe gives you all the flavors of a classic cheeseburger in a spoonable, cozy format. You get seasoned ground beef, melty cheddar, soft potatoes, and a creamy broth that feels like a hug from the inside out.

The recipe uses simple pantry ingredients and basic equipment, so home cooks at any level can pull it off. It also reheats well, so you can cook once and enjoy easy lunches for a couple of days.

“Tastes like a loaded cheeseburger in a bowl, and my picky eater asked for thirds. ★★★★★”

Ingredients You’ll Need

Ground beef and flavor base

1 pound ground beef, 80/20 or 85/15
1 tablespoon olive oil or neutral oil, only if your beef runs very lean
1 medium yellow onion, diced small
2 medium carrots, peeled and diced small
2 celery stalks, diced small
3 cloves garlic, minced
1 teaspoon kosher salt, plus more to taste
½ teaspoon black pepper
1 teaspoon smoked or sweet paprika
1 teaspoon dried parsley or Italian seasoning

Potatoes and broth

3 cups peeled and diced russet or Yukon Gold potatoes
- Yukon Gold potatoes hold shape better and give a creamier texture.
3 cups low sodium chicken broth or beef broth
- Use chicken broth for a lighter flavor or beef broth for a deeper burger vibe.
1 cup water, as needed to thin the soup

Creamy, cheesy goodness

3 tablespoons unsalted butter
3 tablespoons all purpose flour
1½ cups whole milk or half and half
- Use evaporated milk from the pantry if you run out of fresh milk.
2 cups shredded sharp cheddar cheese, packed
- Pre shredded cheese saves time, but freshly shredded melts smoother.
¼ cup sour cream or plain Greek yogurt
1 tablespoon yellow mustard or Dijon mustard
1 tablespoon ketchup (optional, but it adds classic cheeseburger flavor)

Optional mix ins and toppings

4 strips cooked bacon, crumbled
½ cup diced dill pickles or pickle relish
½ cup diced tomatoes
Sliced green onions or chives
Extra shredded cheddar cheese
Sesame seed hamburger buns, toasted and cut into croutons
Crushed crackers or oyster crackers

Equipment list

Large heavy bottomed pot or Dutch oven, at least 4 to 5 quarts
Cutting board and sharp knife
Wooden spoon or spatula
Ladle
Small saucepan for the roux and milk mixture
Measuring cups and spoons
Cheese grater if you shred your own cheese

Tips & Tricks

Brown the ground beef until you see deep brown bits on the bottom of the pot, since those bits give the soup rich burger flavor.
Drain excess grease if your beef releases a lot of fat, so the soup tastes rich but not greasy.
Dice the potatoes into small, even cubes so they cook quickly and at the same rate.
Shred cheddar cheese from a block when possible, since it melts smoother than bagged cheese with anti caking powder.
Warm the milk before you add it to the roux, so the mixture turns silky and avoids lumps.
Add cheese off the heat and stir slowly, so the cheese melts gently and does not turn grainy.
Taste the soup after you add cheese and sour cream, then adjust salt and pepper at the end.
Stir in pickles and tomatoes right before serving, so they keep a fresh, burger like bite.
Toast bun cubes in a skillet with a little butter to make quick “burger croutons” for the top.
Keep the heat at medium or lower once you add dairy, since high heat can cause curdling.

How to Make Cheeseburger Soup Recipe

Brown the beef

Place a large pot over medium high heat and let it heat for a minute.
Add the ground beef and break it up with a spoon into small crumbles.
Cook the beef until it turns browned and no pink remains, about 6 to 8 minutes, and drain excess fat if needed.
Season the beef lightly with a pinch of salt and pepper, then transfer it to a bowl and set it aside.

Sauté the veggies

Return the pot to medium heat and add butter or a drizzle of oil if the pot looks dry.
Add diced onion, carrots, and celery, then stir and cook until the veggies soften, about 5 to 7 minutes.
Stir in the garlic, paprika, dried parsley, remaining salt, and pepper, and cook for 1 minute until the garlic smells fragrant.

Add potatoes and broth

Add the diced potatoes to the pot and stir them with the veggies and seasonings.
Pour in the chicken or beef broth and enough water to just cover the potatoes.
Bring the mixture to a gentle boil, then lower the heat to a steady simmer.
Simmer until the potatoes turn tender when you pierce them with a fork, about 12 to 15 minutes.

Make the creamy base

While the potatoes cook, place a small saucepan over medium heat and add the butter.
When the butter melts and foams, whisk in the flour and cook for 1 to 2 minutes, until the mixture smells nutty and looks golden.
Slowly pour in the warm milk while you whisk, and keep whisking until the mixture thickens into a smooth, velvety sauce.
Turn off the heat and set the saucepan aside.

Combine everything

Add the cooked ground beef back into the pot with the tender potatoes and broth.
Stir in the creamy milk mixture and bring the soup back to a gentle simmer over medium heat.
Add mustard and ketchup, then taste and adjust seasoning with more salt and pepper if you want stronger flavor.

Add cheese and finish

Turn the heat to low and slowly sprinkle in the shredded cheddar cheese while you stir.
Stir until the cheese melts completely and the soup turns thick and cheesy.
Stir in sour cream or Greek yogurt until it blends in and gives the soup a rich, tangy finish.
If the soup looks too thick, add a splash of broth or milk until it reaches your favorite consistency.

Add toppings and serve

Ladle the cheeseburger soup into bowls.
Top each bowl with crumbled bacon, diced pickles, diced tomatoes, extra cheese, and green onions if you like.
Add toasted bun croutons or crackers on top for crunch.
Serve hot and watch everyone try to decide if they want a spoon or a straw.

What to Serve with Cheeseburger Soup Recipe

Serve this cheeseburger soup recipe with a simple green salad or a crisp Caesar style salad to balance the richness. Add warm crusty bread, garlic bread, or soft dinner rolls so everyone can swipe up the last drops. Kids usually love it with sliced apples, carrot sticks, or cucumber rounds on the side. You can also pair it with oven baked fries or tater tots for the full burger and fries experience in soup form.

Storage Options

Store leftover cheeseburger soup in an airtight container in the fridge for up to 3 to 4 days.
Reheat gently on the stove over low to medium heat and stir often, since the cheesy base can thicken as it chills.
Add a splash of milk or broth while you reheat to loosen the texture if it looks too thick.
Freeze portions in freezer safe containers for up to 2 months, then thaw overnight in the fridge and reheat slowly on the stove.