Cheeseburger Soup is a rich, hearty, and cheesy soup made with ground beef, potatoes, and cheddar. This filling, comforting dish is sure to become a family favorite.
Vegetables, ground beef, and sharp cheddar come together in this easy weeknight soup everyone will enjoy. Serve with crusty bread or soft dinner rolls for a complete meal.
Cheeseburger Soup
When the weather turns cool I look for rich, creamy soups that are both comforting and filling. This Cheeseburger Soup hits all those marks. It combines inexpensive pantry and fridge staples—ground beef, potatoes, aromatics, and cheese—to make a satisfying one-pot dinner.
Ground beef and diced potatoes form the base of this soup. Yukon Gold or russet potatoes both work; russets hold up best if you prefer chunkier pieces. Sharp cheddar adds classic cheeseburger flavor, but feel free to experiment with pepper jack, Colby, or processed cheese if you like a creamier texture. The recipe is flexible, so use what you have on hand.
Paired with a warm, crusty loaf or soft rolls, this soup quickly becomes a family favorite. Kids who are picky eaters often ask for seconds, and leftovers reheat well when you don’t finish the pot in one sitting.
More soups using ground beef
- Hamburger Soup: A vegetable- and potato-filled stew that’s an easy weeknight dinner.
- Beef & Tomato Macaroni Soup: A slow-cooker option that adds pasta for extra heartiness.
- Pasta e Fagioli: A traditional bean-and-pasta soup that’s economical and filling.
Cheeseburger Soup Ingredients
- Ground beef
- Onions
- Carrots — baby carrots are convenient
- Celery
- Garlic
- Potatoes — russets hold shape best; Yukon Golds are fine if not overcooked
- Basil
- Butter
- Chicken broth
- Flour (for the roux)
- Cheese — sharp cheddar is classic; other cheeses can be used
- Milk (or half-and-half/cream for extra richness)
- Salt & pepper
How to prepare Cheeseburger Soup
This flavorful soup is straightforward to make and requires only a few basic steps.
- Sauté beef and vegetables: Brown the ground beef in a large pot, drain excess fat, then add butter. Sauté chopped onions, carrots, celery, garlic, and basil until the onions are translucent.
- Simmer with potatoes and broth: Add diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer, covered, until potatoes are tender (about 15 minutes).
- Make a roux and thicken: In a separate pan, melt remaining butter, stir in flour and cook briefly until bubbly to form a roux. Add the roux to the simmering soup, bring to a boil to activate the thickening, then reduce heat.
- Finish with milk and cheese: Stir in milk (or cream) and shredded cheese, season with salt and pepper, and cook over low heat until the cheese melts and the soup is smooth.
Once the vegetables and beef are prepared and the potatoes are tender, adding the roux will thicken the broth and create a creamy base for the cheese. Stir gently after adding cheese to prevent it from clumping.
How to make roux
Roux is simply equal parts fat and flour cooked together. Melt butter in a small saucepan, add an equal amount of flour, and stir until fully combined and bubbling. For creamy soups, cook the roux briefly (about 3–5 minutes); longer cooking yields a darker, nuttier roux for gravies and rich stews. Add the roux to the hot soup and bring to a boil so it blends and thickens evenly.
Milk or cream?
This recipe uses milk to extend the soup without watering it down. For a richer result, substitute some or all of the milk with heavy cream or half-and-half. A spoonful of sour cream added at the end also brightens and enriches the flavor.
What to serve with Cheeseburger Soup
Top the soup with crisp bacon bits, a dollop of sour cream, chopped green onions, croutons, or tortilla chips for texture. Serve with plain crusty bread, rolls, or garlic toast to soak up the broth.
Can you freeze Cheeseburger Soup?
Because this soup contains potatoes, cheese, and milk, it’s best eaten fresh. You can freeze leftovers if needed, but the potatoes may become softer after thawing. Cool the soup completely, transfer to airtight freezer bags or containers, remove excess air, and freeze flat for up to a month. Reheat on the stovetop over low heat, stirring regularly until heated through.
Recipe (Serves 4)
Ingredients
- 1 lb ground beef
- 7 tbsp butter, divided
- 1 cup chopped onion
- 1 cup sliced carrots
- 3/4 cup diced celery
- 4 cups diced potatoes
- 1 tsp dried basil
- 1 tbsp minced garlic
- 3 cups chicken broth
- 1/4 cup flour
- 8 oz shredded cheddar cheese
- 1 1/2 cups milk
- 1 tsp salt and 1/2 tsp black pepper
Instructions
- Brown ground beef in a large pot or Dutch oven and drain excess grease.
- Add 4 tablespoons butter and melt. Stir in onion, carrots, celery, basil, and garlic and cook until the onion is translucent.
- Add chicken broth and potatoes. Bring to a boil, reduce heat, cover, and simmer about 15 minutes until potatoes are tender.
- In a separate pan, melt the remaining butter and whisk in the flour. Cook for a few minutes until bubbling to form a roux.
- Stir the roux into the soup, bring up to a boil for a minute, then reduce heat to low.
- Add milk, cheese, salt, and pepper. Stir until cheese melts and soup is smooth. Adjust seasonings and serve warm.
