Cheeseburger Soup is cheesy, creamy, and comforting, packed with beef, baby gold potatoes, and veggies.
author’s note
The Dinner Everyone Was Happy About!
I don’t know why it took me so long to finally make a true Cheeseburger Soup because this is basically everything It is satisfying to in one big pot.
A few years ago I shared my Sausage Potato Soup, and it quickly became one of the most popular soups on my site. So many of you loved it, and I kept getting requests for a more classic cheeseburger version with ground beef and Cheddar.
And honestly, I totally get why.
I wanted this one to be really creamy, really cheesy, and packed with plenty of beef and potatoes, but I also didn’t want it to feel overly heavy. So there are lots of veggies in the mix too, plus a creamy base made with real sharp Cheddar instead of Velveeta.
After testing it a bunch, this is the version we kept coming back to.
Ingredients
| Ingredient | Helpful Tip or Swap |
|---|---|
| Ground beef | I like 93/7 lean ground beef so the soup has plenty of flavor without getting greasy. |
| Sharp Cheddar | Freshly shred the cheese for the smoothest melt. Sharp or extra-sharp Cheddar gives the best flavor. |
| Baby gold potatoes | No peeling needed. Just dice them small and evenly so they cook quickly. |
| Mirepoix | Use equal parts onion, carrot, and celery, or grab a pre-chopped or frozen mix. |
| Chicken stock | A good-quality stock makes a noticeable difference here. |
| Whole milk & heavy cream | Whole milk gives the best creamy texture. I don’t recommend skim milk or milk alternatives for this recipe. |
| Sour cream | Stir it in over a low burner so the soup stays smooth and creamy |
How To Make Cheeseburger Soup
Here’s a quick overview of the process:
- Cook Beef: Brown the beef, season, drain, and keep nearby.
- Sauté Veggies: Cook mirepoix with butter, then add garlic, herbs, and potatoes.
- Simmer Soup: Add stock, boil, then cover and simmer until potatoes are tender.
- Cream Base: In a separate pot, whisk butter and flour, then add dairy, and sour cream.
- Combine: Add cream base and beef to soup. mix in cheese until melted. Enjoy!
Featured Comment
“This soup is satisfying! I’ve made it multiple times now and every time it’s reliable. I follow the recipe exactly. I don’t usually write reviews, but it’s such a big hit, especially with my picky 3 year old!!!”
– Aimie
chelsea’s recipe tip
My Top Tips For Success
- Brown the beef well. Those caramelized bits add incredible flavor.
- Dice the vegetables nice and small so every bite has a little of everything.
- Taste before serving. Depending on your stock and cheese, you may need a little extra salt.
- Let the soup sit for 5 to 10 minutes before serving. It thickens beautifully.
Storage
- Storage: Keep this cheeseburger soup in the fridge for 3-5 days in an airtight container.
- Reheating: Warm on low, stirring often. Avoid boiling. Add liquid to thin if needed.
- Freezing: Once cooled, move to an airtight bag and freeze for up to 3 months. Thaw overnight in the fridge.
What To Serve With Cheeseburger Soup:
Appetizers
Life-Changing No-Knead Dinner Rolls
Salads
Italian Salad Recipe
Side Dishes
Roasted Broccoli Recipe
Salads
Winter Fruit SaladVariations
Change Up Your Cheeseburger Soup!
- Add spice: Sprinkle in red pepper flakes or cayenne pepper for some heat.
- Healthier Cheeseburger Soup: Use lean beef, light sour cream, and 1% milk.
- Add pasta: Try this Macaroni Cheeseburger Soup for a fun variation.
- Bacon Cheeseburger Soup: Brown bacon first, then cook beef in the bacon grease. Top bowls with the crispy bacon.
- Vegetarian option: Swap chicken stock for veggie stock and use Beyond Meat® or leave out the meat.
