Hearty, creamy soup that tastes like a cheeseburger—but in a bowl. This dish brings together all the flavors I love from a juicy cheeseburger but in a comforting, spoonable version that makes for the perfect cozy meal.
Why You’ll Love This Recipe
I love this cheeseburger soup because it’s the ultimate comfort food. It has tender potatoes, savory ground beef, and rich cheddar cheese that melt together in a velvety base. I enjoy how it satisfies both my craving for a burger and my love of warm, hearty soups. It’s easy enough for a weeknight but feels special enough to serve when I want something a little indulgent.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 pound ground beef
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4 tablespoons unsalted butter (divided: 1 tablespoon + 3 tablespoons)
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1 medium white onion, diced
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¾ cup shredded carrots
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¾ cup diced celery
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1 tablespoon Italian seasoning
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½ teaspoon oregano
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1 teaspoon salt
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½ teaspoon black pepper
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3 large russet potatoes (about 3 cups), peeled and cut into bite-sized cubes
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3 cups low-sodium chicken broth
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¼ cup all-purpose flour
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4 cups shredded sharp cheddar cheese
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1½ cups milk
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¼ cup sour cream
directions
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In a large frying pan, I cook the ground beef until browned, then drain off any excess grease and set the beef aside.
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In a large 5-quart pot, I melt 1 tablespoon of butter over medium-high heat. I add the diced onion, carrots, celery, Italian seasoning, oregano, salt, and pepper, then sauté until the onions soften, about 2–3 minutes.
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I add the cooked beef, cubed potatoes, and chicken broth to the pot.
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In a small saucepan, I melt the remaining 3 tablespoons of butter. I stir in the flour and cook briefly to form a roux, then gradually whisk in the milk until smooth and thickened.
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I pour the milk-and-butter mixture into the soup pot and stir in the shredded cheddar cheese until it melts.
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Finally, I stir in the sour cream just until heated through. I serve the soup hot.
Servings and timing
This recipe makes about 6 servings. I usually spend 10 minutes prepping and about 30 minutes cooking, for a total time of 40 minutes.
Variations
I like to switch things up depending on what I have in my kitchen. Sometimes I add green beans or diced tomatoes for extra vegetables. I also enjoy using different cheeses like Colby jack, pepper jack, or mozzarella for a new flavor twist. If I’m in the mood for something creamier, I swap in Velveeta or stir in a spoonful of Rotel tomatoes. When I want a smoky note, a dash of liquid smoke does the trick.
storage/reheating
I store leftover cheeseburger soup in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it on the stovetop over low heat, stirring occasionally, until hot. If the soup thickens too much, I add a splash of milk or broth to bring it back to the right consistency. I don’t recommend freezing it since the potatoes and dairy can separate when thawed.
FAQs
Can I make this soup ahead of time?
Yes, I like to prepare it a day in advance. The flavors meld even more overnight, and it reheats beautifully on the stove.
Can I make this in a crockpot?
Absolutely. I combine all the ingredients in the slow cooker and cook on low for about 4 hours, until the potatoes are tender.
What kind of beef works best?
I prefer lean ground beef, but regular ground beef works too. Just be sure to drain the extra grease so the soup doesn’t become oily.
Can I use a different thickener instead of flour?
Yes, I sometimes use cornstarch to thicken the soup. It works just as well and keeps the soup gluten-free if needed.
Can I substitute the sour cream?
If I don’t have sour cream on hand, I use plain Greek yogurt. It still adds creaminess and a little tang without changing the overall flavor too much.
Conclusion
This cheeseburger soup is one of my favorite cozy meals. I love how it combines the familiar flavors of a cheeseburger with the warmth and comfort of a creamy soup. It’s easy to make, endlessly adaptable, and always a hit at my table. When I want a hearty dish that feels indulgent yet comforting, this is the recipe I turn to.
Print
Cheeseburger Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
Hearty, creamy soup that tastes like a cheeseburger—but in a bowl.
Ingredients
- 1 pound ground beef
- 4 tablespoons unsalted butter (divided: 1 tablespoon + 3 tablespoons)
- 1 medium white onion, diced
- ¾ cup shredded carrots
- ¾ cup diced celery
- 1 tablespoon Italian seasoning
- ½ teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 large russet potatoes (about 3 cups), peeled and cut into bite-sized cubes
- 3 cups low‑sodium chicken broth
- ¼ cup all‑purpose flour
- 4 cups shredded sharp cheddar cheese
- 1½ cups milk
- ¼ cup sour cream
Instructions
- In a large frying pan, thoroughly cook the ground beef. Drain any excess grease and set beef aside.
- In a large 5‑quart pot, melt 1 tablespoon butter over medium‑high heat. Add diced onion, carrots, celery, Italian seasoning, oregano, salt, and pepper. Sauté until the onions soften, about 2–3 minutes.
- Add the cooked beef, cubed potatoes, and chicken broth to the pot.
- Melt the remaining 3 tablespoons of butter in a separate small saucepan. Stir in the flour and cook briefly to form a roux. Gradually whisk in the milk until smooth and thickened.
- Pour the milk-and-butter mixture into the soup pot. Stir in shredded cheddar cheese until melted.
- Finally, stir in the sour cream until just heated through. Serve hot.
Notes
- Feel free to omit or substitute vegetables—green beans or diced tomatoes make tasty additions.
- Use your favorite shredded cheese—Colby jack, pepper jack, mozzarella, or Swiss all work well.
- 2% milk is recommended, but low‑fat or whole milk may be used.
- Full‑fat sour cream gives the best creamy consistency.
- Try adding Velveeta, Rotel tomatoes, or a dash of liquid smoke for variation.
- Use cornstarch instead of flour to thicken, if desired.
- For a crockpot version: combine all ingredients and cook on low for 4 hours, or until potatoes are tender.
