Name: Cheeseburger Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb ground beef; 1 medium onion, chopped; 2 carrots, diced; 2 celery stalks, diced; 2 cloves garlic, minced; 2 tbsp butter; 1/4 cup all-purpose flour; 4 cups chicken broth (or beef broth); 3 cups potatoes, peeled and diced; 1 cup heavy cream or milk; 2 cups shredded cheddar cheese; Salt and black pepper to taste; 1/2 tsp paprika (optional); Chopped green onions or parsley, for garnish

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Cheeseburger soup is the ultimate comfort food — creamy, cheesy, hearty, and full of the same savory flavors I love in a classic cheeseburger. With ground beef, tender potatoes, and melted cheese in a rich, velvety broth, it’s the kind of soup that warms me up from the inside out. I love making this on chilly nights when I’m craving something cozy and filling.

Why You’ll Love This Recipe

I love this recipe because it’s like having a cheeseburger in a bowl — satisfying, rich, and absolutely delicious. The combination of beef, potatoes, and melted cheese creates a creamy, comforting texture, and the flavors are nostalgic and familiar. It’s easy to make, feeds a crowd, and reheats beautifully for leftovers. Plus, I can customize it with my favorite burger toppings for fun twists. Cheeseburger Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef
Onion, chopped
Carrots, diced
Celery, diced
Garlic, minced
Butter
All-purpose flour
Chicken broth (or beef broth)
Potatoes, peeled and diced
Heavy cream or milk
Shredded cheddar cheese
Salt and black pepper
Paprika (optional)
Chopped green onions or parsley (for garnish)

Directions

Brown the beef: I start by cooking the ground beef in a large pot over medium heat until browned. I drain any excess fat and set the beef aside.
Cook the vegetables: In the same pot, I melt the butter and sauté the onions, carrots, and celery until tender. I stir in the garlic and cook for another minute.
Make the roux: I sprinkle in the flour and stir constantly for about 1 minute to form a roux — this helps thicken the soup later.
Add broth and potatoes: I slowly pour in the broth while stirring, then add the diced potatoes. I bring the mixture to a simmer and cook until the potatoes are tender, about 10–12 minutes.
Finish the soup: I return the cooked beef to the pot, stir in the heavy cream (or milk), and then add the shredded cheese. I stir until the cheese is melted and the soup is creamy. I season with salt, pepper, and paprika to taste.
Serve: I ladle the soup into bowls and top with chopped green onions or parsley before serving.

Servings and Timing

This recipe makes about 6 servings. It takes around 15 minutes to prep and 30 minutes to cook, so the total time is approximately 45 minutes.

Variations

For a lighter version, I use ground turkey and low-fat milk instead of cream. If I want more of a “loaded cheeseburger” feel, I top the soup with diced tomatoes, shredded lettuce, or even pickle slices before serving.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stovetop over low heat, adding a splash of broth or milk to thin it if needed. It also freezes well — I just let it cool completely before freezing and thaw it overnight before reheating. Cheeseburger Soup

FAQs

What kind of cheese works best?

I usually go with sharp cheddar for that classic cheeseburger flavor, but I’ve also used Colby Jack or American cheese for extra creaminess.

Can I make this gluten-free?

Yes, I replace the flour with a gluten-free all-purpose blend or use cornstarch to thicken the soup.

How can I make this soup thicker?

I let it simmer a few extra minutes uncovered, or I mash some of the potatoes directly in the pot to naturally thicken it.

Can I add other vegetables?

Definitely. I’ve added corn, bell peppers, or even diced zucchini for extra color and nutrition.

Can I make this in a slow cooker?

Yes, I brown the beef first, then add all ingredients (except cheese and cream) to the slow cooker. I cook on low for 6–7 hours, then stir in the cheese and cream right before serving.

Conclusion

Cheeseburger soup is a creamy, comforting, and flavor-packed meal that’s perfect for any night of the week. I love how it combines the richness of a cheeseburger with the cozy warmth of a homemade soup. It’s easy, hearty, and guaranteed to become a new favorite whenever I want something that feels like pure comfort in a bowl.