I love making this creamy cheeseburger soup when I want something warm, hearty, and comforting. It has all the flavors of a classic cheeseburger—savory beef, melted cheese, and tender potatoes—served in a rich, creamy bowl. I find it perfect for chilly evenings when I crave something filling but easy to prepare.
Why You’ll Love This Recipe
I love how this soup brings together simple, familiar ingredients into one cozy meal. The texture turns out thick and creamy, while the ground beef adds that classic cheeseburger flavor I always enjoy. I can make it in one pot, which keeps cleanup easy. It is also family-friendly, budget-friendly, and perfect for leftovers. Whenever I make it, it tastes even better the next day.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb (450 g) ground beef 4 tablespoons (60 g) unsalted butter 1 small onion, finely chopped 2 cloves garlic, minced 2 medium carrots, diced 2 celery stalks, diced 3 cups (450 g) potatoes, peeled and diced into small cubes 3 cups (720 ml) chicken broth 1/4 cup (30 g) all-purpose flour 2 cups (480 ml) whole milk 2 cups (200 g) shredded cheddar cheese 1/2 cup (120 ml) heavy cream 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon dried parsley Optional toppings: extra shredded cheese or chopped green onions
directions
I start by browning the ground beef in a large pot over medium heat. Once fully cooked, I drain the excess fat and set the beef aside.
In the same pot, I melt the butter over medium heat. I add the chopped onion, carrots, and celery, then cook for about 5 minutes until softened.
I stir in the garlic and cook for another 30 seconds until fragrant.
I sprinkle the flour over the vegetables and stir continuously for about 1 minute to form a thick paste.
I slowly pour in the chicken broth while stirring to avoid lumps.
I add the diced potatoes and bring the soup to a gentle boil. Then I reduce the heat and let it simmer for 12–15 minutes, or until the potatoes are tender.
I stir in the milk and cooked ground beef, letting everything heat through for about 5 minutes.
I reduce the heat to low and add the shredded cheddar cheese and heavy cream, stirring until the cheese melts completely and the soup becomes smooth and creamy.
I season with salt, pepper, and dried parsley. I adjust the seasoning to taste before serving.
I ladle the soup into bowls and add my favorite toppings on top.
I sometimes swap ground beef for ground turkey for a lighter version. When I want extra richness, I add a little cream cheese along with the cheddar. For a smoky twist. If I want a thicker texture, I mash some of the cooked potatoes before adding the cheese. I also enjoy adding a pinch of smoked paprika for extra depth.
storage/reheating
I store leftover soup in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently on the stove over low heat, stirring occasionally. If the soup thickens too much, I add a splash of milk or broth to loosen it. I can also reheat it in the microwave in short intervals, stirring between each one to ensure even heating.
For longer storage, I freeze the soup without the dairy added, then stir in fresh milk and cheese after reheating for the best texture.
FAQs
Can I make this soup ahead of time?
Yes, I often make it a day in advance. I find that the flavors develop even more after resting in the refrigerator overnight.
How do I thicken the soup if it is too thin?
If the soup turns out thinner than I like, I simmer it a bit longer to reduce the liquid. I can also mix a small amount of flour or cornstarch with water and stir it in.
Can I use a different type of cheese?
I sometimes use Colby Jack or mild American cheese for a smoother melt. I prefer cheeses that melt easily for the creamiest texture.
Are the potatoes necessary?
I like adding potatoes because they make the soup hearty and filling. If I want a lower-carb option, I reduce the amount or substitute with cauliflower.
Can I make this soup gluten-free?
Yes, I replace the all-purpose flour with a gluten-free flour blend or use cornstarch as a thickener instead.
Conclusion
I enjoy making this creamy cheeseburger soup whenever I want a comforting, satisfying meal that feels like a hug in a bowl. It is rich, flavorful, and simple enough for a weeknight dinner. Once I try it, it quickly becomes a regular favorite in my kitchen.
A rich and comforting creamy cheeseburger soup packed with savory ground beef, tender potatoes, melted cheddar cheese, and hearty vegetables. Perfect for cozy dinners and easy weeknight meals.
Ingredients
1 lb (450 g) ground beef
4 tablespoons (60 g) unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
3 cups (450 g) potatoes, peeled and diced
3 cups (720 ml) chicken broth
1/4 cup (30 g) all-purpose flour
2 cups (480 ml) whole milk
2 cups (200 g) shredded cheddar cheese
1/2 cup (120 ml) heavy cream
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried parsley
Optional toppings: extra shredded cheese or chopped green onions
Instructions
Brown the ground beef in a large pot over medium heat. Drain excess fat and set aside.
In the same pot, melt the butter. Add onion, carrots, and celery, cooking for about 5 minutes until softened.
Stir in garlic and cook for 30 seconds until fragrant.
Sprinkle flour over the vegetables and stir continuously for 1 minute to form a paste.
Gradually pour in the chicken broth while stirring to prevent lumps.
Add diced potatoes and bring to a gentle boil. Reduce heat and simmer for 12–15 minutes until potatoes are tender.
Stir in milk and cooked ground beef. Heat for about 5 minutes.
Reduce heat to low and add shredded cheddar cheese and heavy cream. Stir until fully melted and smooth.
Season with salt, pepper, and dried parsley. Adjust seasoning to taste.
Ladle into bowls and serve with desired toppings.
Notes
For a lighter version, substitute ground turkey for ground beef.
Add cream cheese for extra richness.
Mash some potatoes for a thicker consistency.
Add smoked paprika for deeper flavor.
Store in the refrigerator for up to 4 days.
Freeze without dairy and add fresh milk and cheese after reheating.
