Rich Cheeseburger Soup is like all the best parts of a cheeseburger in a comforting, creamy bowl. It’s packed with ground beef, melted cheddar cheese, potatoes, and a hint of savory spices that make every spoonful feel warm and satisfying. This soup has a thick and creamy texture that’s perfect for chilly days when you want something hearty and filling.
I love making this soup because it brings me back to those simple, happy meals where a cheeseburger is the star of the show. One tip I have is to use sharp cheddar for a little extra punch, and don’t skip browning the beef well—it really builds the flavor. I also like adding a bit of garlic or onion powder to give it that cozy, home-cooked taste that feels like a hug in a bowl.
Serving it with some crusty bread or a side salad makes for a great, balanced meal. It’s always a hit when I make it for friends or family, and somehow, everyone always wants seconds. If you’re looking for an easy recipe that feels like a classic favorite with a twist, this Cheeseburger Soup is definitely one to keep in your go-to list.
Key Ingredients & Substitutions
Ground beef: This gives the soup its meaty, cheeseburger flavor. I like using 80/20 beef for some fat, which adds richness. For a leaner option, try ground turkey or chicken, but add a bit of oil for moisture.
Potatoes: Yukon Gold or red potatoes hold their shape well. You can swap them for russets if needed, but they may break down more and thicken the soup.
Cheddar cheese: Sharp cheddar creates the classic cheeseburger taste. If you want a milder flavor, try mild cheddar or even Colby. For dairy-free, shredded vegan cheese works too.
Beef broth: It’s key for the savory base. You can use chicken broth or vegetable broth if you want a different twist or keep it lighter.
How Do You Make the Soup Thick and Creamy Without Clumps?
Getting a smooth, creamy texture is all about making your roux and adding ingredients carefully:
- After cooking beef and veggies, melt butter and stir in flour to make a roux. Cook this for 2 minutes to get rid of the raw flour taste.
- Slowly pour in the beef broth while whisking constantly. This prevents lumps from forming and creates a smooth base.
- Simmer until the potatoes soften and the soup thickens slightly—this helps the starch tighten up the texture.
- Turn down the heat before adding heavy cream and cheese. High heat can cause cheese to clump or separate. Stir cheese in gradually, letting it melt fully.
- Keep stirring gently and avoid boiling after cheese is added to keep everything creamy.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning beef and simmering the soup all in one spot.
- Wooden spoon – helps stir the soup gently without scratching your pot.
- Whisk – great for mixing the flour and butter to make a smooth roux.
- Measuring cups and spoons – make sure to get seasonings and liquids just right.
- Sharp knife and cutting board – for chopping onions, garlic, and potatoes easily.
Flavor Variations & Add-Ins
- Swap ground beef with ground turkey or chicken for a lighter soup option.
- Add cooked bacon bits for extra smoky flavor that pairs well with the cheese.
- Mix in diced bell peppers or corn for a bit of sweetness and crunch.
- Use pepper jack cheese instead of cheddar for a spicy kick.
How to Make Rich Cheeseburger Soup?
Ingredients You’ll Need:
- 1 lb ground beef
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 (14.5 oz) can diced tomatoes, drained
- 3 medium potatoes, peeled and diced
- 2 cups sharp cheddar cheese, shredded
- 1 cup heavy cream
- 3 tablespoons all-purpose flour
- 3 tablespoons butter
- 1 teaspoon smoked paprika
- 1 teaspoon Worcestershire sauce
- ½ teaspoon dried basil
- Salt and freshly ground black pepper, to taste
- Fresh parsley or thyme, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 30 minutes to cook, so you can have a warm, filling soup in about 40 minutes total. It’s quick enough for a weeknight dinner but hearty enough to satisfy.
Step-by-Step Instructions:
1. Brown the Beef and Sauté Veggies:
In a large pot or Dutch oven, cook the ground beef over medium-high heat until it’s fully browned and no longer pink. Drain any extra fat to keep the soup from being greasy. Then, add the chopped onion and garlic to the pot and cook until the onion turns clear and smells fragrant—about 3 to 4 minutes.
2. Make the Roux and Add Broth:
Stir in the butter and flour to the cooked beef and veggies. Cook this mixture for about 2 minutes, stirring often; this creates a roux that will thicken your soup. Slowly pour in the beef broth while stirring constantly to avoid lumps. Then add diced potatoes, drained tomatoes, smoked paprika, Worcestershire sauce, and dried basil. Give everything a good stir.
3. Simmer and Finish with Cheese:
Bring the soup to a gentle boil, then reduce heat to low and let it simmer until the potatoes are soft—about 15 to 20 minutes. After that, lower the heat even more and stir in the heavy cream. Add the shredded cheddar cheese a little at a time, stirring until the cheese fully melts and the soup becomes creamy. Season with salt and pepper to your taste.
4. Serve and Enjoy:
Ladle the hot soup into bowls and garnish with fresh parsley or thyme if you like. It pairs wonderfully with crusty bread or a simple green salad for a complete meal.
Can I Use Frozen Ground Beef for This Soup?
Yes, but be sure to fully thaw the ground beef in the refrigerator overnight before cooking. This ensures even browning and that it cooks through properly without releasing excess water.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup up to the cheese addition stage, then refrigerate for up to 2 days. When ready, gently reheat, add the cheese and cream, and stir until smooth before serving.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, stirring occasionally. If the soup thickens too much, add a splash of broth or milk to loosen it.
Can I Substitute Cheddar Cheese with Another Cheese?
Yes! Sharp cheddar is classic, but you can try Colby, Monterey Jack, or even pepper jack for a bit of spice. Just make sure to use a cheese that melts well for a creamy texture.
