Imagine the cheesy, savory flavors of your favorite burger transformed into a steaming bowl of soup—that’s cheeseburger soup. Creamy, hearty, and packed with ground beef, potatoes, cheese, and veggies, it’s the kind of meal that makes you forget about the cold outside and savor every spoonful.
The first time I made cheeseburger soup, it was during a football game night. Instead of grilling burgers outside in the chilly weather, I decided to surprise my family with this cozy twist. By halftime, the whole pot had disappeared, and my husband declared it better than takeout. Now it’s a staple in our kitchen whenever we’re craving comfort food that feels a little indulgent but still homemade.
Ingredients
Step-by-Step Instructions
- Start by browning the ground beef in a large pot until it’s crumbly and cooked through.
- Drain excess fat, then set the beef aside. In the same pot, melt butter and sauté onions, carrots, and celery until tender, adding garlic for the last minute so it releases its aroma.
- Sprinkle flour over the veggies and stir to form a roux. Slowly whisk in beef broth until the mixture thickens and becomes velvety.
- Add diced potatoes, then let the soup simmer gently until the potatoes are soft and the broth is bubbling away.
- Return the cooked beef to the pot, then stir in cream and cheddar cheese, letting it melt into a creamy, golden base. The aroma at this stage is irresistible—like a cheeseburger sizzling on the grill. Taste, adjust the seasonings, and serve hot.
Tips, Tricks & Variations
- For extra richness: Top with crispy bacon crumbles or stir in a little cream cheese.
- To lighten it up: Use ground turkey instead of beef and low-fat milk instead of cream.
- Vegetarian version: Swap beef for plant-based crumbles and use veggie broth.
- Fun toppings: Add diced pickles or a drizzle of ketchup and mustard for the full “burger” experience.
Serving & Storage Suggestions
Serve cheeseburger soup in deep bowls with a side of crusty bread or even garlic toast for dipping. I love topping each bowl with shredded cheddar, green onions, or crunchy bacon bits to give it that “loaded” burger vibe.
For storage, refrigerate in airtight containers for up to 4 days. Reheat gently on the stove over low heat, adding a splash of broth or milk if it thickens too much. Avoid freezing if possible, as dairy-based soups can separate, though it can work if you freeze before adding the cream and cheese.
Nutritional Value (per serving, approx.)
- Calories: 350–450
- Protein: 18–22g
- Carbs: 20–28g
- Fat: 20–28g
- Fiber: 2–4g
It’s a hearty, filling soup that works well as a complete meal.
Try this recipe the next time you want something cozy, indulgent and a little playful maybe with jalapeños for spice, or with your favorite burger toppings swirled in.
However you serve it, one thing’s for sure: everyone will be asking for seconds.