Hearty & Creamy Cheeseburger Soup: The Ultimate Comfort Food Recipe
Imagine all the delicious, savory flavors of your favorite cheeseburger, transformed into a warm, inviting bowl of soup. Our Cheeseburger Soup recipe delivers exactly that! This hearty and creamy delight is packed with seasoned ground beef, tender potatoes, a colorful medley of onions, celery, and carrots, all swimming in a rich, cheesy base. It’s the ultimate comfort food, designed to warm you from the inside out and satisfy those burger cravings in a delightfully unexpected way. Perfect for chilly evenings, family dinners, or simply when you need a little extra coziness.
Why This Cheeseburger Soup Recipe Is a Must-Try
This isn’t just any soup; it’s a culinary experience designed to bring joy and warmth to your table. The magic of this Cheeseburger Soup lies in its ability to capture the essence of a classic cheeseburger – savory ground beef, rich cheese, and fresh toppings – and transform it into a comforting, spoon-friendly meal. We’ve perfected this recipe to offer a truly unique and satisfying dish that stands out from your average soup.
What makes this particular recipe shine?
- All the Classic Flavors: You get the unmistakable taste of ground beef and melty cheese, reminiscent of your favorite burger, infused into every spoonful.
- Hearty & Filling: With the generous addition of tender potatoes, this soup is incredibly satisfying and will truly “stick to your ribs.” It’s substantial enough to be a main course, leaving everyone feeling full and content.
- Rich & Creamy Texture: The smooth, velvety broth, made with milk and Velveeta (or cheddar), provides a luxurious texture that makes this soup incredibly comforting.
- Easy to Customize: Whether you prefer a thicker or lighter soup, or want to experiment with different cheeses and toppings, this recipe is highly adaptable to your preferences.
- Perfect for Cold Weather: There’s nothing quite like a big pot of creamy, comforting soup to snuggle up with on a chilly day. Whether it’s our cheddar cheese potato soup or this steamy bowl of cheeseburger soup, you’ll find ultimate warmth.
Key Ingredients for the Best Cheeseburger Soup
Creating this delicious soup requires a selection of fresh and pantry staples. While the full list of measurements and step-by-step instructions is available in the printable recipe card at the end of this post, here’s a quick overview of the essential components that bring this soup to life.
Ingredient Information & Smart Substitutions
To make this cheeseburger soup truly your own, here are some detailed insights and substitution suggestions for key ingredients:
- GROUND BEEF: We recommend a lean ground beef (like 80/20 or 90/10) for rich flavor without excessive grease. For alternative proteins, you can easily substitute ground turkey, chicken, pork, or even a mild Italian sausage for a different flavor profile. Make sure to properly brown and drain any excess fat, regardless of your choice, to ensure the soup isn’t greasy.
- CHEESE: The original recipe calls for 16 oz. of Velveeta for an exceptionally thick, smooth, and hearty soup. If you prefer a slightly lighter, more brothy soup, you can reduce the Velveeta to 8 oz. Alternatively, for a more traditional cheese flavor, you can substitute two cups of freshly grated medium or sharp cheddar cheese for the Velveeta. When using cheddar, we strongly advise grating your cheese from a block rather than using pre-shredded varieties. Pre-bagged cheeses often contain anti-caking agents that can prevent them from melting smoothly, potentially leading to a grainy soup texture. Freshly grated cheese melts beautifully, creating a silky, creamy consistency.
- VEGETABLES: The classic mirepoix of onion, celery, and carrots forms the aromatic base of this soup, adding depth of flavor and essential nutrients. Grating the carrots is a clever trick that helps them blend seamlessly into the soup without a strong presence, appealing even to picky eaters while still adding color and nutrition. If you prefer a more noticeable vegetable texture, you can simply dice the carrots. Feel free to add other burger-inspired vegetables like diced bell peppers or even a handful of corn kernels for extra sweetness and texture.
- POTATOES: Russet potatoes are our top choice for this soup due to their high starch content, which contributes to the soup’s creamy body as they break down slightly during cooking. However, an all-purpose potato like Yukon Gold or Yellow potatoes will also work wonderfully, offering a slightly waxier texture but still delicious results. Ensure your potatoes are cut into uniform cubes for even cooking.
- LIQUID BASE: Beef broth forms the savory foundation of this soup, complementing the ground beef perfectly. If you don’t have beef broth or prefer a milder flavor, chicken stock can be used as a substitute. Whole milk is crucial for the rich, creamy texture, providing the necessary fat content for a luscious mouthfeel. Half-and-half or heavy cream could also be used for an even richer soup, if desired.
- ADDITIONS & GARNISHES: While optional, crumbled bacon adds an incredible layer of flavor and texture, transforming this into a “bacon cheeseburger soup.” You can mix it directly into the pot of finished soup or use it as a garnish. Fresh parsley adds a bright, herbaceous note. Consider a dash of Worcestershire sauce for umami depth, or a teaspoon of Dijon mustard to really echo those classic burger flavors.
Step-by-Step: Crafting Your Perfect Cheeseburger Soup
These step-by-step photos and detailed instructions are here to help you visualize how to make this delicious recipe. For a convenient printable version with all measurements and instructions, you can Jump to Recipe at the bottom of this post.
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Brown the Ground Beef: In a large stockpot or Dutch oven, cook the ground beef over medium-high heat until it is fully browned and crumbled. This step is crucial for developing deep, savory flavors. Once cooked, drain off any excess fat to prevent the soup from becoming greasy, then set the browned beef aside.
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Sauté the Vegetables: In the same stockpot, melt the butter over medium heat. Add the diced onion, sliced celery, and grated carrots. Sauté these vegetables for about 5-7 minutes, stirring occasionally, until they are softened and fragrant. This process helps release their natural sweetness and builds the flavor foundation for your soup.
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Build the Soup Base: Sprinkle the all-purpose flour over the softened vegetables. Stir continuously for 1-2 minutes to cook out the raw flour taste and allow it to slightly brown, creating a roux that will thicken your soup. Gradually pour in the beef broth, a little at a time, whisking constantly to ensure there are no lumps and the broth becomes smooth and slightly thickened. This slow addition helps prevent a grainy texture.
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Cook the Potatoes: Add the cubed potatoes to the pot. Bring the soup to a boil, then immediately reduce the heat to a gentle simmer. Cover the pot and cook for 10-15 minutes, or until the potatoes are completely soft and can be easily pierced with a fork. Ensure they are tender but not mushy.
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Add Dairy and Cheese: Stir in the whole milk, cubed Velveeta cheese (or grated cheddar), fresh parsley, and the previously cooked ground beef. Continue to stir gently over low to medium heat until all the cheese is completely melted and the soup is wonderfully smooth and creamy. Be patient and stir frequently to prevent sticking or scorching the bottom. Season the soup generously with salt and black pepper to taste. Adjust as needed to enhance all the delicious flavors.
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Serve and Garnish: Once the soup is hot, creamy, and seasoned to perfection, it’s ready to serve! Ladle into bowls and top with your favorite cheeseburger garnishes such as freshly grated cheddar cheese and crumbled bacon. Enjoy immediately while warm.
Frequently Asked Questions & Expert Tips for Success
Store any leftover cheeseburger soup in an air-tight container and keep it refrigerated for 3-4 days. When reheating, gently warm in a saucepan over medium-low heat. The soup may thicken significantly in the fridge, so we recommend adding a splash of water or beef stock to help loosen it back to your desired consistency. Avoid boiling rapidly, as this can affect the cheese texture.
For the best results, we prefer using Russet potatoes for our cheeseburger soup because their starchy nature helps create a wonderfully creamy and hearty texture. However, you can also use an all-purpose potato such as Yellow or Yukon Gold, which will also yield a delicious, slightly firmer potato in the soup. Ensure potatoes are peeled and cut into uniform cubes for even cooking.
Soups with a creamy, dairy-based broth, especially those with Velveeta or real cheese, can sometimes separate or become grainy when frozen and thawed. While you can try to freeze it in an airtight container for up to 2-3 months, be aware that the texture might change slightly upon reheating. If freezing, thaw in the refrigerator overnight and reheat gently, stirring well and adding extra liquid if needed to restore consistency.
If your soup is too thin, you can create a cornstarch slurry by mixing 1-2 tablespoons of cornstarch with an equal amount of cold water. Stir this mixture into the simmering soup and cook for a few more minutes until thickened. For a thinner soup, simply add more beef broth or milk until it reaches your preferred consistency.
For the richest flavor, ensure your ground beef is well-browned before draining. Don’t skip cooking the flour for 1-2 minutes with the vegetables; this creates a flavorful roux and prevents a raw flour taste. Always add the broth gradually and whisk vigorously to avoid lumps. When adding cheese and milk, keep the heat on low to medium and stir consistently to achieve a smooth, creamy texture and prevent scorching or curdling. Finally, taste and adjust your seasonings at the end – a little extra salt, pepper, or a dash of your favorite burger seasoning can make all the difference!
Delicious Serving Suggestions & Toppings
This Cheeseburger Soup is incredibly versatile when it comes to serving. While it’s a complete meal on its own, a few thoughtful additions can elevate the experience:
- Classic Burger Toppings: Unleash your creativity with toppings! Think crispy chopped bacon, thinly sliced green onions for a fresh bite, a sprinkle of extra shredded cheddar cheese, or even a few diced pickles for that signature cheeseburger tang. A dollop of sour cream or a drizzle of your favorite burger sauce can also add another layer of flavor.
- Bread for Dipping: Serve warm with crusty bread, toasted buns, garlic bread, or even pretzel rolls for dipping. The bread is perfect for soaking up every last bit of the rich, creamy broth.
- Added Crunch: For an extra textural element, sprinkle some oyster crackers or crushed potato chips over the top just before serving.
- Side Salad: Balance the richness of the soup with a simple, fresh side salad tossed in a light vinaigrette.
Explore More Comforting Soup Recipes
If you loved this hearty cheeseburger soup, you’ll surely enjoy exploring our other comforting soup recipes perfect for any time of year:
- Taco Soup
- Broccoli Cheese Soup
- Chicken Tortilla Soup
- Classic Chicken Noodle Soup
- Crockpot Chicken and Dumplings
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Cheeseburger Soup
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 1 pound ground beef
- 2 Tablespoons unsalted butter
- 1 cup diced yellow onion about 1-2 medium or large yellow onions
- 1 cup celery sliced
- 1 cup grated carrot
- 3 Tablespoons all-purpose flour
- 3 cups beef broth
- 3 cups Russet potatoes peeled and cubed. About 1 pound of potatoes
- 2 cups whole milk
- 16 ounces Velveeta cheese cubed, *see notes below
- 1 Tablespoon parsley finely minced
- salt and pepper to taste
- ½ pound bacon cooked and crumbled. Optional as garnish or mixed in
- 2 cups grated cheddar cheese for garnish
Things You’ll Need
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Large stockpot or Dutch oven
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Wooden spoon
Before You Begin
- 16 oz. of Velveeta will yield a thick, hearty soup as seen here. You can use just 8 oz. of Velveeta for a bit of a lighter soup – a little thinner, a bit more brothy. Both options are good, just depends on personal preference.
- You can substitute two cups of medium or sharp freshly grated cheddar cheese for the Velveeta in this recipe.
- You can substitute chicken stock for the beef broth, if you wish.
- Grating the carrots really helps them fade into the background of the soup, adding some color, texture, and nutrition without having a big flavor presence. You can also simply dice them up if you like.
- You can either mix the crumbled bacon into the finished soup or use it as a garnish. The bacon is not included in the nutrition facts listed below.
- For optimal flavor, ensure your ground beef is well-browned and any excess grease is drained before proceeding.
Instructions
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In a large stockpot or Dutch oven, saute the ground beef until browned. Drain off any excess fat and set the cooked beef aside.
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Melt the butter in the same stockpot. Add the diced yellow onion, sliced celery, and grated carrots. Saute until the vegetables are softened, about 5-7 minutes.
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Sprinkle the all-purpose flour over the sauteed vegetables and cook for 1-2 minutes longer, stirring constantly, until the flour is lightly browned and cooked through. Gradually stir in the beef broth, adding a little at a time and whisking thoroughly to create a smooth, lump-free broth.
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Add the cubed Russet potatoes to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for 10-15 minutes, or until the potatoes are soft and can easily be pierced with a fork.
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Stir in the whole milk, cubed Velveeta cheese, finely minced parsley, and the cooked ground beef into the soup. Continue to stir over low to medium heat until all the cheese is completely melted and the soup is smooth and creamy. Season generously with salt and pepper, to taste, adjusting as needed.
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Serve the hot cheeseburger soup immediately. Garnish with freshly grated cheddar cheese and crumbled bacon, if desired.
Nutrition
Calories: 857cal |
Carbohydrates: 36g |
Protein: 48g |
Fat: 58g |
Saturated Fat: 28g |
Polyunsaturated Fat: 4g |
Monounsaturated Fat: 18g |
Trans Fat: 1g |
Cholesterol: 168mg |
Sodium: 2257mg |
Potassium: 1228mg |
Fiber: 2g |
Sugar: 13g |
Vitamin A: 5079IU |
Vitamin C: 9mg |
Calcium: 855mg |
Iron: 3mg
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.