A creamy, hearty soup that tastes just like a cheeseburger in a bowl. I combine ground beef, tender potatoes, sautéed vegetables, and plenty of sharp cheddar cheese to create a cozy, satisfying meal that’s perfect for chilly nights or comfort-food cravings.
Why You’ll Love This Recipe
I love how this soup takes everything I enjoy about a cheeseburger—savory beef, melty cheese, and flavorful add-ins—and transforms it into a rich, warming bowl of soup. It’s a one-pot wonder that’s both filling and easy to make. With a velvety texture, cheesy goodness, and tender chunks of potatoes, it’s comfort food at its finest. It’s family-friendly, freezer-friendly, and perfect for make-ahead meals.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb lean ground beef
4 Tbsp butter
½ medium onion, chopped
2 ribs celery, chopped
2 medium carrots, chopped
1 Tbsp minced garlic (≈ 3 cloves)
⅓ cup all-purpose flour
4 cups chicken broth
1 cup heavy cream
1 Tbsp yellow mustard
1 lb Russet potatoes (≈ 2 large), peeled & diced
2 cups shredded cheddar cheese
1 Tbsp fresh lemon juice
Salt & pepper, to taste
Directions
I start by cooking the ground beef in a large pot over medium-high heat for about 4–5 minutes, breaking it apart as it cooks, until it’s no longer pink. I remove the beef from the pot and drain any excess fat.
In the same pot, I melt the butter and sauté the onion, celery, and carrots for 4–5 minutes until they’re softened.
I add in the minced garlic and cook for another 30 seconds until fragrant.
I stir in the flour to coat the vegetables and form a roux.
Gradually, I whisk in the chicken broth until the mixture is smooth, then add the heavy cream, mustard, diced potatoes, and the cooked ground beef. I bring it all to a boil, then reduce the heat to medium-low, partially cover it, and let it simmer for about 15 minutes until the potatoes are fork-tender.
Once I take it off the heat, I stir in the shredded cheddar cheese and lemon juice until the cheese is fully melted and the soup is creamy.
I season with salt and pepper to taste, and serve hot.
Servings and timing
This recipe makes about 10 servings.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Variations
I sometimes use ground turkey or chicken instead of beef for a leaner version.
For a lower-carb option, I swap out the potatoes for cauliflower florets.
I like adding chopped pickles for a tangy twist that really brings the cheeseburger flavor forward.
When I want extra heat, I mix in a pinch of red pepper flakes or a few dashes of hot sauce.
Storage/Reheating
I let the soup cool completely before storing. It keeps well in an airtight container in the fridge for up to 4 days. For longer storage, I freeze it in individual portions for up to 3 months.
To reheat, I warm it on the stove over medium-low heat or microwave it in short intervals, stirring occasionally. I usually add a splash of broth or cream to restore the creamy texture if it thickens up too much.
FAQs
Can I make this soup without flour?
Yes, I can thicken it with cornstarch instead. I just dissolve 1–2 tablespoons of cornstarch in a bit of cold broth and stir it in during the simmering step.
Can I make this soup dairy-free?
I can substitute the butter with olive oil, the cream with full-fat coconut milk, and use a dairy-free cheese alternative. It won’t taste exactly the same, but it’ll still be rich and hearty.
How can I make the soup more flavorful?
I sometimes add a splash of Worcestershire sauce, a pinch of smoked paprika, or a bit of Dijon mustard to deepen the flavor.
What’s the best cheese to use?
I prefer sharp cheddar because it melts beautifully and adds bold flavor. I always grate my own cheese—it melts better than pre-shredded.
Can I prepare this soup ahead of time?
Absolutely. I often make it a day in advance—it tastes even better the next day as the flavors develop. Just reheat it gently and stir well before serving.
Conclusion
This cheeseburger soup is everything I want in a cozy meal—rich, savory, and loaded with comforting flavors. It’s like enjoying a juicy cheeseburger and fries, all in one warm, satisfying bowl. Whether I’m feeding a crowd or stocking the freezer for busy nights, this recipe always hits the spot.
A creamy, hearty soup that tastes just like a cheeseburger in a bowl. Made with ground beef, tender potatoes, sautéed vegetables, and plenty of cheddar cheese for the ultimate comfort food.
Ingredients
1 lb lean ground beef
4 Tbsp butter
½ medium onion, chopped
2 ribs celery, chopped
2 medium carrots, chopped
1 Tbsp minced garlic (≈ 3 cloves)
⅓ cup all-purpose flour
4 cups chicken broth
1 cup heavy cream
1 Tbsp yellow mustard
1 lb Russet potatoes (≈ 2 large), peeled & diced
2 cups shredded cheddar cheese
1 Tbsp fresh lemon juice
Salt & pepper, to taste
Instructions
Cook the ground beef in a large pot over medium-high heat for 4–5 minutes, breaking it apart until no longer pink. Remove beef and drain excess fat.
In the same pot, melt the butter and sauté onion, celery, and carrots for 4–5 minutes until softened.
Add minced garlic and cook for 30 seconds until fragrant.
Stir in flour to coat the vegetables and form a roux.
Gradually whisk in chicken broth until smooth, then add heavy cream, mustard, diced potatoes, and cooked beef.
Bring to a boil, reduce heat to medium-low, partially cover, and simmer for 15 minutes until potatoes are fork-tender.
Remove from heat, stir in shredded cheddar cheese and lemon juice until melted and creamy.
Season with salt and pepper to taste. Serve hot.
Notes
Ground turkey or chicken can be used for a leaner option.
Swap potatoes with cauliflower for a low-carb version.
Chopped pickles add a tangy cheeseburger flavor.
For heat, add red pepper flakes or hot sauce.
Soup can be frozen for up to 3 months.
Reheat gently with added broth or cream if thickened.
