There’s something undeniably nostalgic about a warm bowl of cheeseburger soup. I still remember the first time I made it—it wasn’t fancy, but it was perfect. Creamy, rich, and packed with ground beef, melted cheese, tender potatoes, and a medley of veggies, this soup brings all the cozy vibes of a cheeseburger straight to your spoon. I love how each bite balances savory depth with the mellow tang of cheddar and the earthy sweetness of carrots and onions.

When the temperatures dip or I need a satisfying, one-pot meal, this comforting cheeseburger soup always hits the spot. It’s hearty enough to stand on its own and flexible enough to tweak based on what’s in your fridge. Whether you’re serving a crowd or making a weeknight dinner with leftovers in mind, this recipe never disappoints.

Why You’ll Love This Comforting Cheeseburger Soup

It’s ultra-creamy and rich, yet balanced with texture and warmth.
A true crowd-pleaser that kids and adults both enjoy.
Comes together in one pot—less mess, less stress.
Easily customizable for low-carb or gluten-free options.
Comfort food that’s freezer-friendly and meal-prep approved.

Can I Use a Different Kind of Ground Meat in Cheeseburger Soup?

Absolutely! While ground beef is the classic choice for that authentic cheeseburger flavor, you can switch it up based on your preferences or what you have on hand. Ground turkey or chicken work beautifully if you’re aiming for a lighter version. If you’re after something a bit more indulgent, try ground sausage for an extra layer of seasoning and spice. Just keep in mind that leaner meats may need a touch more fat or seasoning to match the depth of ground beef.

Options for Substitutions

Cheese: Cheddar is king here, but feel free to explore. Monterey Jack, Colby, or a sharp white cheddar all melt well and bring different profiles. Avoid pre-shredded cheese if possible—it won’t melt as smoothly.
Potatoes: Russets are common, but Yukon Golds add a buttery texture. For a low-carb version, cauliflower florets are a fantastic swap.
Milk/Cream: Use whole milk or half-and-half for richness, or substitute with evaporated milk or even a dairy-free alternative like oat milk if needed.
Vegetables: Don’t be shy—bell peppers, corn, or spinach can be stirred in for extra nutrition and color.
Thickener: Flour works, but cornstarch or a gluten-free all-purpose flour are great for gluten-sensitive folks.

Ingredients and Why They Matter

Ground Beef: The heart of the soup, giving it that classic cheeseburger flavor. Look for an 80/20 blend for a good balance of flavor and minimal greasiness.
Yellow Onion: Adds depth and sweetness as it cooks down, building a rich base flavor.
Carrots: Bring a subtle sweetness and beautiful color contrast. They also soften nicely in the creamy broth.
Celery: Adds a savory crunch and complements the onion and carrot for a well-rounded flavor.
Garlic: A must for bold flavor—it brings out the savory tones in the beef and broth.
Butter: Used to sauté the vegetables and build the roux, giving the soup its luscious, creamy consistency.
All-Purpose Flour: Thickens the soup without overpowering the other ingredients. Creates a smooth, velvety texture.
Chicken Broth: The flavorful liquid base. Beef broth works too for an even heartier profile.
Russet Potatoes: Starchy and fluffy, they soak up flavor and thicken the soup naturally as they cook.
Milk: Adds creaminess and balances the savory broth—whole milk is ideal for a rich texture.
Cheddar Cheese: The signature ingredient! Melts into the soup to create that deliciously cheesy bite. Sharp cheddar offers the best flavor.
Sour Cream: Swirled in at the end, it adds tang and richness that rounds everything out.
Salt and Pepper: Essential for bringing all the flavors together.
Parsley (optional): For a fresh, bright garnish that makes the dish pop.

Step-by-Step Instructions for Comforting Cheeseburger Soup

Step 1: Brown the Ground Beef

In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned and cooked through. Break it up with a wooden spoon as it cooks. Once done, remove the beef with a slotted spoon and set it aside. Drain excess grease, leaving about a tablespoon for added flavor.

Step 2: Sauté the Aromatics

Add butter to the same pot. Once melted, toss in the chopped onions, carrots, and celery. Cook for 5–6 minutes, stirring occasionally, until the vegetables begin to soften and the onions turn translucent. Add the minced garlic and cook for another 1 minute until fragrant.

Step 3: Build the Roux

Sprinkle the flour over the vegetables. Stir well to coat everything evenly, and cook for about 2 minutes to eliminate the raw flour taste. This step helps thicken the soup later on.

Step 4: Add Broth and Potatoes

Slowly pour in the chicken broth while stirring constantly to avoid lumps. Add the diced potatoes and return the cooked ground beef to the pot. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 15–20 minutes, or until the potatoes are fork-tender.

Step 5: Stir in Milk and Cheese

Lower the heat to prevent curdling. Pour in the milk and stir well. Gradually add shredded cheddar cheese, one handful at a time, stirring after each addition until melted and smooth.

Step 6: Finish with Sour Cream

Turn off the heat and stir in the sour cream for extra creaminess and tang. Adjust seasoning with salt and pepper to taste.

Step 7: Garnish and Serve

Ladle the soup into bowls and sprinkle with chopped parsley if using. Serve hot with crusty bread or rolls on the side.

How Long to Cook the Comforting Cheeseburger Soup

This soup doesn’t take long, which makes it perfect for busy weeknights or a relaxed weekend meal. Here’s a quick timeline breakdown:

Browning the beef: 6–8 minutes
Sautéing the vegetables: 6–7 minutes
Simmering with potatoes and broth: 15–20 minutes
Melting cheese and finishing touches: 5–7 minutes

Total cook time: Around 35–40 minutes from start to finish.

Tips for Perfect Cheeseburger Soup

Use freshly shredded cheese: Pre-shredded cheese contains anti-caking agents that can make the soup grainy. Fresh cheese melts smoother and tastes better.
Don’t overcook the potatoes: Keep an eye on them—once they’re fork-tender, move to the next step. Overcooked potatoes can break down and turn the soup mushy.
Simmer gently after adding milk and cheese: Avoid high heat to prevent curdling or separating.
Taste as you go: Especially after adding the broth and before serving—adjust seasoning gradually with salt and pepper.
Add a dash of hot sauce or mustard: A tiny splash can deepen the savory flavor and make the soup sing—especially if you’re a fan of that classic cheeseburger zip.
Blend if desired: For an ultra-creamy texture, blend half the soup before adding cheese. It creates a thicker base while keeping some chunks intact.
Garnish smart: A sprinkle of parsley or shredded cheese on top gives a nice finishing touch—optional, but elevates presentation.

Watch Out for These Mistakes While Cooking

Using Pre-Shredded Cheese
It’s tempting, but it won’t melt as smoothly due to added starches. Always go with freshly grated cheddar for the best texture and flavor.
Overcooking the Potatoes
If they get too soft, they’ll start to disintegrate and give the soup a grainy feel. Keep a close eye and test them with a fork.
Skipping the Roux
Some may be tempted to skip the flour step, but that thickening base is what gives the soup its hearty, creamy structure.
Boiling After Adding Dairy
High heat can cause milk and cheese to split. Always lower the heat and stir gently once you add those ingredients.
Not Draining the Fat from the Beef
Too much grease can make the soup oily. Leave a little for flavor but drain the rest before continuing.
Not Seasoning Enough
Salt and pepper should be added gradually and tasted as you go, especially with the rich ingredients in play.
Cooking in a Thin Pot
Thin-bottomed pots can scorch the milk or cheese at the bottom. Use a heavy-bottomed pot or Dutch oven.
Skipping the Veggies
Onion, carrots, and celery aren’t just fillers—they round out the savory base and bring balance to the soup.

What to Serve With Comforting Cheeseburger Soup

1. Toasted Garlic Bread

Crunchy, buttery, and garlicky—ideal for dunking into that creamy soup.

2. Soft Dinner Rolls

Warm, pillowy rolls are perfect for soaking up every drop in the bowl.

3. Dill Pickle Spears

Surprisingly refreshing! The acidity cuts through the richness of the soup just like a pickle on the side of a real cheeseburger.

4. Crispy Bacon Bits

Sprinkle a few on top for a smoky, salty crunch that elevates every spoonful.

5. Mixed Green Salad

Keep it simple and fresh with a tangy vinaigrette to contrast the richness of the soup.

6. Grilled Cheese Sandwich

Go full-on comfort food with a grilled cheese pairing—it’s indulgent, but amazing.

7. Roasted Broccoli or Cauliflower

If you’re looking to balance the meal with a veggie side, roasted greens bring out nutty, savory flavors.

8. Crinkle-Cut Fries or Tater Tots

Play into the cheeseburger theme with a fun, kid-friendly side dish.

Storage Instructions

Refrigerator:
Let the soup cool completely before transferring it to an airtight container. It will keep well in the fridge for up to 4 days. When reheating, do so gently over low heat, stirring frequently to prevent the cheese from separating.

Freezer:
Yes, you can freeze it! But there’s a small catch—dairy can sometimes change texture when frozen. If you plan to freeze it, consider holding back the cheese and sour cream, then adding them fresh when reheating. Freeze in portioned containers or resealable freezer bags for up to 3 months.

Reheating Tips:
Thaw overnight in the fridge if frozen. Reheat on the stovetop over low heat, stirring often. Add a splash of milk or broth if it looks too thick.

Estimated Nutrition (Per Serving — Based on 6 Servings)

Note: Values are approximate and may vary depending on specific ingredients and portion sizes.

Calories: ~480 kcal
Protein: 24g
Carbohydrates: 26g
Fat: 32g
Saturated Fat: 15g
Cholesterol: 90mg
Sodium: 780mg
Fiber: 3g
Sugar: 6g

This soup is rich and satisfying, packing protein and flavor into every bowl. For a lighter version, you can swap out full-fat dairy and use leaner meat.

Frequently Asked Questions

1. Can I make cheeseburger soup ahead of time?

Yes, it actually tastes better the next day as the flavors meld! Just store it properly and reheat gently to preserve the creamy texture.

2. Can I use frozen vegetables?

Definitely. Frozen mixed vegetables work well in place of fresh carrots and celery, especially if you’re short on time. Just add them during the sauté step.

3. How do I make it gluten-free?

Swap out the all-purpose flour with a gluten-free flour blend or use cornstarch as a thickener. Also ensure your broth and other ingredients are labeled gluten-free.

4. What kind of cheese melts best for this soup?

Freshly shredded sharp cheddar is best, but Colby Jack, American, or even Velveeta will give you a super creamy melt.

5. Is it okay to leave out the sour cream?

Yes, but it adds a nice tangy finish. If you skip it, consider adding a small splash of lemon juice or a dollop of Greek yogurt instead.

6. Can I add pasta or rice?

You can! Add cooked pasta or rice at the end, just before serving. Keep in mind it will thicken the soup, especially when stored.

7. What’s the best way to reheat leftovers?

Low and slow on the stovetop is best. Stir frequently and add a splash of milk or broth if the soup is too thick.

8. Can I double the recipe for a crowd?

Absolutely. This soup scales beautifully—just use a large enough pot, and taste-test seasoning as you go.

Conclusion

Comforting Cheeseburger Soup is everything I crave in a cozy, one-pot meal: creamy, cheesy, and packed with flavor. It’s hearty enough to satisfy on its own, but versatile enough to pair with your favorite sides. Whether you’re feeding your family on a busy weeknight or preparing a freezer-friendly batch for later, this soup is a guaranteed hit.

It’s comfort food at its finest—easy to make, endlessly customizable, and soul-warming with every bite. Once you try it, don’t be surprised if it becomes a staple in your dinner rotation.