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Soups never have to be boring, and this Cheeseburger Soup proves that! It’s full of flavor and makes a filling, warm, hearty dinner at any time of year.
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This Cheeseburger Soup is so good! Where do I begin?
Many of y’all know I love soup. I look forward to fall and winter for the sole reason of having an excuse to eat more soup. There’s just something so comforting about it to me. 🥰
Some of you may also remember me telling you that I wasn’t a fan of potato soup growing up. I would sit there and stare at it for hours and my parents always threatened me with “having it for breakfast.”
Over the years, I found out it wasn’t so bad, and now I do enjoy it on occasion. I have a few different variations that, in my mind, made it more palatable than I remember as a child. Having some cheese in my potato soup is always a big plus, and this Cheeseburger Soup recipe is honestly just a cheesy potato soup! (With some beef, of course.)
My Cheeseburger Soup has been a favorite for years. Sometimes – not always – I like to top it with bacon. I like to add a few dashes of hot sauce to mine – but not everyone in my family does, so we serve the hot sauce on the side. Some fresh-baked rolls or biscuits would be great with this soup, too.
I love soup nights, especially when I know this particular soup is on the menu! I hope y’all enjoy it as much as we do!
Cheeseburger Soup: Ingredients & Substitutions
For this Cheeseburger Soup recipe, you will need …
Ingredients
- ground beef – about a pound, crumbled.
- onion, carrots, celery, garlic, basil, and parsley – your soup’s veggies. Each of them lends a little “power” to the flavor of the soup and doesn’t
- butter – you’ll cook your veggies, above, in this.
- beef broth and potatoes – add these to your cooked vegetables!
- flour – combined with the butter, this makes a roux that will thicken your soup.
- cheddar cheese, sour cream, milk – these give your soup a cheesy flavor and turn it from plain ol’ soup with ground beef to a fantastic cheeseburger soup!
- salt and pepper – the final additions to your soup. Adjusted to your taste.
- toppings – optional, but you can’t go wrong with bacon, green onions, or more cheese!
Cheeseburger Soup: FAQs
About 8 bowls/servings. Definitely enough for your whole family, and I reckon, for some folks to have seconds if they want!
Just a little over a half-hour! You’ll need 15 minutes of prep and 20 minutes to cook it. For how flavorful this soup is it feels like a miracle!
Absolutely! It should still taste wonderful.
Like I said above, hot sauce is very good when added to Cheeseburger Soup. I also recommend adding peppers with the other vegetables for the heat factor. So good!
Yes!! Any of your favorites should do. I like swiss and pepper jack in this recipe in particular. You can also even use Velveeta cheese!
You’ll want to store leftover Cheeseburger Soup in the fridge for up to 5 days. Be sure to use an airtight container!
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Cheeseburger Soup
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Equipment
Ingredients
For the soup
- 1 pound ground beef
- 4 tablespoons butter, divided
- ¾ cup onion, chopped
- ¾ cup carrots, chopped
- ¾ cup celery, chopped
- 2 – 3 cloves garlic , minced
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- 4 cups potatoes, peeled and diced
- 3 cups beef broth
- ¼ cup all-purpose flour
- 2 cups shredded Cheddar cheese
- 1 ½ cups milk
- ¾ teaspoon salt
- ½ teaspoon pepper
- ¼ cup sour cream
For serving
- Additional Cheddar cheese
- green onions, chopped
- ½ pound sliced bacon, cooked and drained (optional)
Instructions
- Brown and crumble the ground beef in a Dutch oven or soup pot until no longer pink. Drain and set aside.
- In the same pot, melt 1 tablespoon butter along with the onion, carrots, celery, garlic, basil, and parsley cooking until the vegetables are tender, about 8-10 minutes.
- Add the potatoes, drained ground beef, and beef broth then bring the mixture to a boil. Reduce the heat, cover, and simmer the soup for 10 minutes or until the potatoes are tender.
- Meanwhile, in a small skillet or saucepan, melt the remaining butter and add the flour. Cook and stir the flour mixture until bubbly, about 3-5 minutes. Add the flour mixture to the soup and bring the soup to a boil. Cook and stir for 2 minutes.
- Reduce the heat to low and stir in the cheese, milk, salt, and pepper until the cheese completely melts.
- Remove the soup from the heat and stir in the sour cream.
- Serve individual bowls with additional cheese, green onions, and/or bacon, if desired.
Notes
- Try experimenting with different cheeses – Pepper Jack, Swiss, or even Velveeta are all great choices!
- You can also use ground turkey for this recipe. Or try this soup with stew meat!
- Want a spicier version? Add your favorite peppers (jalapenos, serranos, etc … ) along with the onions, carrots, and celery!
- Sometimes I like to add a squirt of my favorite BBQ sauce on top then mix it in for a BBQ cheeseburger flavor!
- Refrigerate any leftovers! Cool the soup completely before transferring it to airtight refrigerator-safe containers for up to 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published on November 14, 2013. Updated on July 6, 2022.
My whole family gave this soup 5 stars. It is going in my fall/winter rotation! Thank you!