Cheeseburger Soup | Dinner | The Best Blog Recipes

This Cheeseburger Soup is the hearty recipe you need to warm your belly on a cold winter night.

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Table of Contents
  1. Ingredients for Cheeseburger Soup
  2. Cheeseburger Soup Variations
  3. How to make Cheeseburger Soup
  4. Best Cheeseburger Soup Toppings
  5. Cooking tips for the best soup
  6. Storing this Recipe
  7. JUMP TO RECIPE

This easy award winning Cheeseburger Soup is the hearty recipe you need to warm your belly on a cold winter night. Not only is this soup packed full of cheesy goodness, but it’s also full of flavor that your friends and family will love!

Cheeseburgers are a delicious American favorite, but sometimes you just aren’t able to fry up the grill and make the perfect burger. Especially during the winter, grilling a burger can be difficult, but making soup on the stove top is a great alternative! 

Many people may ask what to serve along with the ultimate Cheeseburger Soup. First off, consider serving some buttered bread or rolls to soak up that liquid cheesy goodness that’s left behind. Additionally, to lighten up your dinner, you could serve a nice side salad with it. 

Ingredients for Cheeseburger Soup

  • Ground Beef: one pound of lean beef
  • Butter: used for sautéing the vegetables
  • Onion: chopped
  • Carrots: shredded or chopped
  • Celery: finely diced
  • Italian and Oregano Seasoning: added flavor and seasoning
  • Salt and Pepper: to taste for flavor and seasoning
  • Russet Potatoes: peeled and cubed
  • Chicken Broth: used as the soup base and adds flavor
  • All Purpose Flour: used as a thickening agent
  • Sharp Cheddar Cheese: shredded off the block
  • Milk: 2% or whole milk to make the soup creamy and delicious
  • Sour Cream: added flavor and creamy texture

Everyone loves their cheeseburgers a different way, and this recipe can be customized as well! Cook bacon until it’s crispy and add some crumbles to the top of each bowl before serving.

If you want to add a little spice, you could consider adding either a little jalapeno to the dish or topping with some pepper jack cheese. This recipe is built on a potato soup recipe, so if you have one of your own that you love, try adding the extra ingredients to that and see how it turns out! 

Cheeseburger Soup Variations

These easy substitutions and additions can easily be swapped out while still maintaining the deliciousness of this cheeseburger soup recipe!

  • Meat: Depending on your dietary choices you can switch up this recipe by using ground chicken, ground turkey, or even Italian sausage depending on your preference.
  • Vegetables: Incorporate more of the listed veggies or replace the existing ones. Mushrooms, bell peppers, and canned tomatoes are excellent choices that would complement this soup recipe.
  • Seasonings: Feel free to add your favorite seasonings. Always begin with ¼ teaspoon and adjust to taste. For a zestier flavor, try red pepper flakes, a pinch of cayenne, or paprika.
  • Cheese: Velveeta is a terrific choice for this soup and melts well. Colby Jack would also be a good substitute. For a spicier cheeseburger soup experience, try pepper jack and mexican cheese combined!
  • Cream: You have options when it comes to the creamy base for this soup. Use heavy cream, whole milk, 2% milk, or even plain greek yogurt.
  • Broth: Better than Bullion Beef Base, Vegetable Base, or even Chicken Base work well in this soup and give it a richer, more intense flavor.

FIRST STEP: In a 12” frying pan, thoroughly cook ground beef. Drain fat and set aside for now. 

SECOND STEP: In a large 5-Quart pot with 1 tablespoon of the butter over medium-high heat, sauté onion, carrots and diced celery with Italian seasoning, oregano, salt and pepper until onions have softened (2-3 minutes).

THIRD STEP:  Add in beef, potatoes, and chicken broth to the pot. Reduce heat to low, cover with lid and simmer for 10-12 minutes (until potatoes are tender). 

FOURTH STEP:  In a separate small frying pan, melt the remaining 3 tablespoons of butter over medium high heat and stir in flour until it starts to bubble (2 minutes) then add this mixture to the soup stirring well to mix.

FIFTH STEP: Stir in cheese until fully melted. 

SIXTH STEP: Add in milk, and bring back to a simmer. 

SEVENTH STEP: Stir in sour cream until well mixed. Then remove from heat.

Best Cheeseburger Soup Toppings

  • Bacon Bits: I often opt for microwaveable bacon for convenience, simply chopping it into pieces. Using leftover bacon works well too.
  • Sour Cream: Enhance the soup’s flavor with a dollop of sour cream, especially when paired with green onions and bacon pieces.
  • Onion: Sprinkle some chopped green onions on top to introduce a crunchy texture.
  • Pickles: Adding chopped dill pickles to the soup provides a delightful crunch with a little bit of zing to each bite.
  • Crackers: Consider sprinkling ritz crackers on your soup for the perfect mix of buttery deliciousness with a salty crunch.
  • Chips: Salty chips, like Lays or Ruffles are best if crushed and sprinkled on the top of the soup before serving.
  • Cheese: Shredded cheddar with sour cream, green onions, and bacon pieces finish this soup off perfectly.

Cooking tips for the best soup

Want a tasty cheeseburger soup that’s easy to make? Here’s your guide! Every spoonful promises creamy goodness and chunky bites. Follow these tips to make it perfect:

  • Ground beef: Use lean beef and remove any extra fat before adding it to the soup.
  • Potatoes: Go for Russet potatoes since they stay firm in the soup. If using yellow or red potatoes, don’t overcook them.
  • Cheese: Velveeta makes the soup creamy and thick. If you’re not into Velveeta, use shredded cheese, but note the soup may be a bit thinner.
  • Thickener: Want a creamy soup without sour cream? Use cream cheese. It gives that rich, creamy feel you’ll love.
  • Adding sour cream: Take the soup off the heat before mixing in sour cream to avoid it splitting.
  • Tasty topping: Make sourdough croutons by cutting a sourdough loaf into cubes and baking them until golden. Or, toast them in a pan. Just watch out so they don’t burn!

Storing this Recipe

Storing Cheeseburger Soup: After your cheeseburger soup has fully cooled, transfer it to an airtight container or ziplock bag. It can be stored in the refrigerator for 3 to 4 days. If the soup becomes too thick upon reheating, you can add a bit of chicken broth or milk to achieve the desired consistency.

Can you Freeze Cheeseburger Soup? Certainly, but with a caveat. This soup is at its best when freshly made and served immediately. If you intend to freeze the soup from the outset, it’s advisable to omit the potatoes and only add them when reheating, as they can turn mushy when frozen within the soup. After the soup has cooled down thoroughly, transfer it to a ziplock bag, ensuring you’ve expelled any excess air, and lay it flat in the freezer. It will remain good for up to a month. Freezing for extended periods might cause the soup’s ingredients to separate, making it challenging to reheat and mix evenly.

How to reheat Cheeseburger Soup: For optimal results, warm up your soup on the stovetop or in a slow cooker. You can directly use the frozen soup without thawing. Pour the frozen soup into your pot and heat on a low setting, stirring frequently. This method helps prevent the soup from separating.

Cheeseburger Soup

This Cheeseburger Soup is the hearty recipe you need to warm your belly on a cold winter night.

Love this recipe? Give it a 5 Star Rating

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Course Dinner

Cuisine American

Servings 6

Calories 739 kcal

  • ground beef 1 lb
  • unsalted butter (divided ) 4 tbsp
  • medium white onion (diced ) 1
  • carrots (shredded) ¾ cup
  • celery (diced) ¾ cup
  • italian seasoning 1 tbsp
  • oregano ½ tsp
  • salt 1 tsp
  • black pepper ½ tsp
  • large russet potatoes ((about 3 cups) peeled and cut into bite size pieces) 3
  • chicken broth  (low sodium) 3 cup
  • all-purpose flour ¼ cup
  • sharp cheddar cheese (shredded) 4 cup
  • milk (2%) 1 ½ cup
  • sour cream (full fat ) ¼ cup
  • In a 12 inch frying pan, thoroughly cook ground beef. Drain fat and set aside for now.

    1 lb ground beef

  • In a large 5-Quart pot with 1 tablespoon of the butter over medium-high heat, sauté onion, carrots, and diced celery with Italian seasoning, oregano, salt and pepper until onions have softened, 2 to 3 minutes.

    4 tbsp unsalted butter, 1 medium white onion, ¾ cup carrots, ¾ cup celery, 1 tbsp italian seasoning, ½ tsp oregano, 1 tsp salt, ½ tsp black pepper

  • Add in beef, potatoes, and chicken broth to the pot. Reduce heat to low, cover with lid, and simmer for 10 to 12 minutes, until potatoes are tender. 

    3 large russet potatoes, 3 cup chicken broth 

  • In a separate small frying pan, melt the remaining 3 tablespoons of butter over medium high heat and stir in flour until it starts to bubble, 2 minutes. Then add this mixture to the soup stirring well to mix.

    ¼ cup all-purpose flour

  • Stir in cheese until fully melted.

    4 cup sharp cheddar cheese

  • Add in milk and bring back to a simmer. Then stir in sour cream until well mixed.

    1 ½ cup milk, ¼ cup sour cream

  • Remove from heat and serve hot.

Serving: 1cup | Calories: 739kcal | Carbohydrates: 34g | Protein: 37g | Fat: 51g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 1432mg | Potassium: 965mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3863IU | Vitamin C: 9mg | Calcium: 686mg | Iron: 3mg


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