Rich Cheeseburger Soup is like having all the best parts of a cheeseburger in a cozy bowl. It’s packed with ground beef, melty cheese, potatoes, and a creamy broth that feels just right for chilly days. Every spoonful has that perfect mix of hearty and cheesy goodness you’d expect from the classic burger flavors you love.
I really like making this soup when I want something comforting but easy to serve. What’s great is how the flavors come together, almost like a warm hug on a plate. I usually add extra cheese on top and sometimes throw in a little dash of crispy bacon for a fun twist. It’s one of those recipes that everyone seems to ask for again and again at my house.
When I serve it, I love pairing it with some crusty bread or even little slider buns to complete the cheeseburger feeling. It’s perfect for a casual dinner or when friends drop by because it’s simple, filling, and always gets smiles. This soup reminds me of those simple moments around the table where good food and good company make everything better.
Key Ingredients & Substitutions
Ground Beef: This is the heart of the soup, adding rich flavor and texture. You can swap in ground turkey or chicken for a lighter option, but beef has that classic cheeseburger taste.
Sharp Cheddar Cheese: The cheese brings creaminess and tang. Use any good melting cheese like Colby, Monterey Jack, or even a mild cheddar if you prefer less sharpness.
Potatoes: They add bulk and a nice bite. Russet potatoes work well because they hold their shape but become tender. Sweet potatoes can add a unique twist if you want to try something different.
Beef Broth: It gives depth and a meaty base. If you don’t have beef broth, chicken broth or vegetable broth will also work but the flavor will be lighter.
Butter & Flour (Roux): These thicken the soup and give it that creamy body. For a gluten-free twist, you can use cornstarch mixed with cold water instead of flour.
How Can I Make This Soup Creamy Without Clumps?
The key is making a smooth roux and adding liquids slowly. Here’s how I do it:
- Cook the butter, onion, and garlic well before sprinkling the flour. Stir constantly so the flour cooks evenly and doesn’t taste raw.
- When adding beef broth, pour it in slowly while whisking to prevent lumps from forming.
- Add milk and cream gradually after the potatoes are tender, stirring gently to keep the texture smooth.
- Finally, remove the pot from heat before adding cheese—this stops the cheese from breaking down and getting grainy.
Keeping the heat gentle and stirring often is what helps the soup stay creamy and thick without clumping. It’s all about patience and steady stirring!
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – great for evenly cooking the beef and simmering the soup without burning.
- Wooden spoon or heat-proof spatula – perfect for stirring the roux and preventing lumps in the soup.
- Whisk – helps mix the flour into the butter and liquids smoothly for a creamy texture.
- Measuring cups and spoons – for accurate ingredient amounts, especially the flour and liquids.
- Chef’s knife and cutting board – for chopping onions, garlic, and potatoes safely.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken to lighten the soup while keeping it protein-rich.
- Add crispy cooked bacon or pancetta pieces for extra smoky, salty flavor.
- Mix in diced bell peppers or corn for a hint of sweetness and extra color.
- Stir in a pinch of cayenne pepper or hot sauce if you like a little spicy kick to balance the rich cheese.
How to Make Rich Cheeseburger Soup?
Ingredients You’ll Need:
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 cups beef broth
- 2 large potatoes, peeled and diced
- 1 (14.5 oz) can diced tomatoes, drained
- 2 cups sharp cheddar cheese, shredded
- 1 1/2 cups milk (whole or 2%)
- 1/2 cup heavy cream
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard (optional)
- 1/2 teaspoon smoked paprika (optional)
- Salt and black pepper to taste
- Fresh parsley or thyme for garnish (optional)
How Much Time Will You Need?
This comforting Rich Cheeseburger Soup takes about 40 minutes to prepare and cook. You’ll spend around 10 minutes browning the beef and prepping, 15-20 minutes simmering the potatoes, and a few minutes stirring in the creamy cheese goodness at the end.
Step-by-Step Instructions:
1. Brown the Beef:
Heat a large pot or Dutch oven over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and no longer pink. Drain any excess fat and set the beef aside for later.
2. Cook Onions and Garlic:
In the same pot, melt the butter over medium heat. Add the finely chopped onion and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for 1 more minute until fragrant.
3. Make a Roux and Add Broth:
Sprinkle the flour over the onions and garlic. Stir constantly for about 2 minutes to cook out the raw flour taste. Slowly whisk in the beef broth little by little, making sure you whisk thoroughly to avoid lumps. Add the diced potatoes and bring the mixture to a boil.
4. Simmer and Add Ingredients:
Lower the heat and let the soup simmer until the potatoes are tender, about 12–15 minutes. Then add Worcestershire sauce, Dijon mustard (if using), smoked paprika (if using), drained diced tomatoes, and the browned ground beef. Stir well.
5. Add Dairy and Cheese:
Slowly add the milk and heavy cream, stirring gently to keep the soup smooth. Heat just until warm—do not boil. Remove the pot from heat and stir in the shredded cheddar cheese until melted and creamy. Season with salt and pepper to your taste.
6. Serve:
Ladle the soup into bowls and garnish with fresh parsley or thyme if you like. This soup pairs wonderfully with crusty bread or burger buns for a fun, hearty meal.
Can I Use Frozen Ground Beef for This Soup?
Yes, you can! Just make sure to fully thaw the ground beef in the refrigerator overnight before cooking. This helps it brown evenly and prevents excess moisture in the soup.
Can I Substitute the Potatoes with Another Vegetable?
Absolutely! You can use sweet potatoes, cauliflower florets, or even carrots for a different flavor and texture. Just adjust the cooking time as needed based on the vegetable’s tenderness.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to keep the soup creamy and smooth.
Is It Possible to Make This Soup Dairy-Free?
Yes! Swap out the milk, heavy cream, and cheese for dairy-free alternatives like almond or oat milk and dairy-free cheese shreds. Keep in mind the flavor and texture might be slightly different but still delicious.
