Cheeseburger Soup
Cheeseburger Soup is so creamy and satisfying, it’s like eating a real cheeseburger in soup form! It’s thick, cheesy, and full of flavor, making it a family favorite.
Love soup recipes? Try our very popular Hamburger Vegetable Soup, Chili Soup, or Chicken and Corn Chowder.
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My original recipe I posted July 2016 used Velveeta, but as we started paying closer attention to our food and making better choices, I decided it was time to update it. This new version is made with freshly shredded cheeses and is every bit as creamy, comforting, and delicious as the original!
What You’ll Love About This Recipe for Cheeseburger Soup
- FAMILY FAVORITE: What’s not to love with a creamy cheeseburger in soup form!
- ONE-POT DINNER: Everything cooks in one-pot for less cleanup.
- HEARTY AND FILLING: With ground beef, potatoes and cheese, this soup makes a complete meal!
Ingredients for Cheeseburger Soup
You’ll need the following ingredients to make this creamy cheeseburger soup:
- Ground beef
- Onion
- Buter
- Flour
- Chicken broth
- Potatoes
- Worcestershire sauce
- Garlic powder
- Salt
- Black pepper
- Heavy cream
- Cheddar cheese
- Monterey Jack cheese
Ingredient Notes
- Ground beef: I used 80/20 and drained the excess grease off. You can use a leaner cut if you prefer.
- Potatoes: I used russets. Peel and cut the potatoes into evenly sized pieces so they cook at the same rate, about 1/2-inch.
- Heavy Cream: Cream makes the soup rich and creamy. Add it over low heat and do not let the soup boil.
- Flour: The recipe can be made with All-purpose flour, or with soft white wheat berries if you mill it yourself.
- Cheese: Sharp cheddar gives the soup it’s classic cheeseburger flavor, while Monterey Jack helps make it smooth and creamy. Also, shredding the cheese from a block will help it melt more smoothly.
How to Make Cheeseburger Soup
Grab the full recipe card with exact ingredient amounts below
Step 1: Cook the ground beef and onion in a large Dutch oven or soup pot until beef is browned and onions are tender. Drain any excess grease.
Step 2: Add the butter and stir until melted. Sprinkle the flour over the beef and cook for 1 minute while stirring.
Step 3: Slowly stir in the chicken broth. Add the potatoes, Worcestershire sauce, garlic powder, salt, and peper.
Step 4: Bring soup to a boil. Reduce the heat and simmer for around 12-15 minutes, until potatoes are fork tender.
Step 5: Turn the heat to low and stir in the heavy cream. Cook for 2-3 minutes without boiling.
Step 6: Add the cheeses, a handful at a time, stirring until melted.
Step 7: Ladle into bowls and add your favorite toppings such as bacon, chives, green onions, sour cream, and more cheese!
Pro tips:
Cut the potatoes evenly. Keep the pieces around 1/2-inch so they become tender quickly and cook at the same rate.
Keep the heat low after adding the heavy cream. Boiling a cream based soup can cause it to separate.
How to Store and Reheat Cheeseburger Soup
Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
Reheating: The soup will thicken as it sits. Add a splash of chicken both or heavy cream if needed, then reheat gently on the stovetop over low heat, or in the microwave.
Freezing: I don’t recommend freezing this soup. The creamy broth can separate, and the potatoes may become grainy once thawed.
Additions and Substitutions
Beef: Ground turkey can be used in place of the groun beef. You may need to add a little oil when cooking it.
Broth: Beef broth can be substituted for the chicken broth for a deeper beef flavor.
Cheese: Mild of medium cheddar can be used instead of sharp cheddar. Pepper Jack can replace the Monterey Jack if you want a little heat.
Vegetables: Add diced carrots or celery with the onion. Cook until they begin to soften before continuing with the recipe.
FAQs about this Cheeseburger Soup
How do I keep the cheese from becoming grainy?
Keep the heat low and add freshly shredded cheese a handful at a time. Stir until each addition has melted before adding more. Do not boil the soup after adding the cream or cheese.
Can I leave the potatoes unpeeled?
Yes, especially if you are using thin skinned potatoes such as Yukon Gold or red potatoes. I love to use Russets, so I always peel mine.
Why is my cheeseburger soup too thick?
The potatoes and flour will continue thickening the soup as it sits. Stir in additional chicken broth or heavy cream until it reaches your preferred consistency.
What are the best toppings for cheeseburger soup?
Cooked, crumbled bacon, shredded cheddar cheese, sliced green onions, diced pickles, or a small spoonful of sour cream all work well.
How Do You make Slow Cooker Cheeseburger Soup?
Brown the ground beef and onion in a skillet, then drain any excess grease. Add the butter and flour and cook for 1 minute. Transfer the mixture to the slow cooker and stir in the chicken broth, potatoes, Worcestershire sauce, garlic powder, salt, and pepper. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the potatoes are tender. Stir in the heavy cream and gradually add the shredded cheese. Cover and cook on LOW for another 15-20 minutes, until the cheese has melted and the soup is heated through.
What to Serve with Bacon Cheeseburger Soup
Cheeseburger soup is hearty enough to serve on it’s own, but bread is so perfect for dipping into the creamy broth. Serve it with:
Regular flour:
Freshly Milled Flour:
*UPDATE: My original recipe, posted in July 2016, used Velveeta. As we started paying closer attention to our food and making better choices, I decided it was time to update it. This new version uses freshly shredded cheeses and we actually think it’s tastes even better than the original! My family LOVES this version so much!
Cheeseburger Soup
Equipment
Ingredients
- 1 pound ground beef
- 1 cup diced onion
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 3 1/2 cups chicken broth
- 4 cups peeled and diced potatoes
- 1 tablespoon Worcestershire sauce
- 1 1/4 teaspoons garlic powder
- 1 1/4 teaspoons salt
- 1/4 teaspoon black pepper
- 1 1/2 cups heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
Optional Toppings
- Cooked, crumbled bacon
- Additional shredded cheddar cheese
- Sliced green onions or chives
Instructions
- Cook the ground beef and onion in a large Dutch oven or soup pot over medium heat until the beef is browned and the onion is tender. Drain excess grease if needed.1 pound ground beef,1 cup diced onion.
- Add the butter and stir until melted. Sprinkle the flour over the beef mixture and cook for 1 minute, stirring constantly.4 tablespoons butter,1/4 cup all-purpose flour.
- Gradually stir in the chicken broth. Add the potatoes, Worcestershire sauce, garlic powder, salt and pepper.3 1/2 cups chicken broth,4 cups peeled and diced potatoes,1 tablespoon Worcestershire sauce,1 1/4 teaspoons garlic powder,1 1/4 teaspoons salt,1/4 teaspoon black pepper.
- Bring the soup to a gentle boil, then reduce the heat and simmer for 12 to 15 minutes, or until the potatoes are fork-tender.
- Reduce the heat to low and stir in the heavy cream. Cook for 2 to 3 minutes, until heated through. Do not boil.1 1/2 cups heavy cream.
- Add the cheddar and Monterey Jack a handful at a time, stirring after each addition until melted and smooth.2 cups shredded sharp cheddar cheese,1 cup shredded Monterey Jack cheese.
- Ladle the soup into bowls and top with crumbled bacon, additional shredded cheddar cheese, and sliced green onions, if desired.Cooked, crumbled bacon,Additional shredded cheddar cheese,Sliced green onions or chives.
Notes
Nutrition
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About Vicky Hadley
Vicky Hadley is a professional food photographer, recipe developer and creator behind Little Chef Within. As a mom of 6 boys, there’s always plenty of noise and plenty of food! She relies on filling meals to keep her crew happy and loves creating recipes that real families can count on.