Comfort food season is right around the corner and I'm ready! Warm hearty soup is the most comforting of all, especially this family favorite cheeseburger soup. You can add crispy bacon and dip with toasted hamburger buns for the full effect!
About this Recipe
We love a creamy potato soup, but when you add cheese and ground beef, the soup rises to a higher level. Such is the case with this bowl of comfort. Cheeseburger soup is a family favorite recipe for those chilly seasons and an easy weeknight meal.
Ingredients
Our cheeseburger soup includes your basic cheeseburger ingredients along with a few hearty vegetables. Below is a list of ingredients you need to make this cheeseburger soup.
Grocery List for Cheeseburger Soup:
Ground beef - We prefer using 80/20 or 85/15 for flavor, but you can use what you like!
Unsalted butter - If you only have salted on hand, then reduce the amount of salt you add later.
Yellow onion - Just a small one will do. White onion works here, too.
Carrots - We use 3 medium, peeled and diced. Use more or less, or omit altogether!
Celery - 2 stalks is enough, but you can also omit this, too.
Garlic - We make it easy with the jarred minced kind.
Worcestershire - Don't forget this. So much flavor!
Other spices - Dried basil, dried parsley, salt and pepper for seasoning.
Flour - We're mixing equal amounts flour and butter to create our thickening roux.
Chicken broth - Because what soup doesn't require chicken broth?
Milk - Use at least 2% for a creamy delicious soup.
Russet potatoes - Yukon gold or red will be fine, but I prefer the starchiness and softness the Russet lends to this soup.
American cheese slices - Yes, the slices, like Kraft singles! These melt beautifully into the soup at the end just like our method for the creamiest mac 'n cheese.
Click here or scroll to the bottom of this post for the full recipe ingredients and instructions.
Instructions
Scroll to the recipe card at the bottom of this post for the step-by-step on how to make cheeseburger soup. The general steps are as follows:
Brown beef in a large stock pot; drain and remove from pot.
Melt butter and cook the vegetables with the spices and Worcestershire until soft.
Whisk in flour and cook another minute.
Pour in broth and milk, heat until thickened.
Add potatoes, bring to boil. Reduce heat and simmer 10 minutes.
Add beef back to pot, stir in cheese slices one at a time until melted.
Season to taste; serve.
Serving Suggestions
Bacon: If you prefer a bacon cheeseburger, then you might want to add dices of crispy bacon to your soup! Stir it in right before serving or set out a bowl and let guests garnish their own.
Toppings: It might sound crazy, but chopped pickles in this soup is amazing! That is, if you like pickles. You can also toast hamburger buns to make croutons or dippers.
Vegetables: Use fresh for best, but you can also use canned vegetables. You can omit all of the vegetables in this recipe if you prefer just beef, cheese and potatoes.
Potatoes: We prefer Russet for the starch, but you are welcome to substitute with red or Yukon gold potatoes.
Top Tips and Tricks
Enhance flavor by using seasoned salt on the ground beef. This is how we make our smash burgers. Just a teaspoon goes a long way.
Cut the fat from this soup by using ground sirloin or ground turkey instead of ground beef.
Control the thickness of your soup by how long you let it heat after adding the milk.
Make sure you only add 1 slice of cheese at a time. You do not want to risk the temperature of the soup lowering so much that the cheese won't melt.
Your Questions Answered
What to serve with cheeseburger soup?
Aside from toasted hamburger buns, you can serve cheeseburger soup with your favorite salad or sandwich. But, this soup stands well on its own, too.
Can I use beef stock instead of chicken stock?
Yes, of course! We like the flavor chicken stock adds, but beef stock definitely works, too.
Do I have to add vegetables?
You can omit all of the vegetables in this recipe if you want only the beef and potatoes.
What other cheese can I use?
Any low-melting cheese will work with this recipe. You can also add a can of cheddar cheese soup instead.
Can I make cheeseburger soup in a slow cooker?
Yes, you can make cheeseburger soup in a slow cooker or an instant pot, but this recipe is for the stovetop. I haven't yet tested other methods.
Storage and Leftovers
Store: Allow soup to cool to room temperature and then store in an airtight container in the refrigerator for up to 5 days.
Reheat: For best results, reheat on the stovetop while stirring constantly. Microwave works great, too, stirring every 30 seconds.
Freeze: I do not recommend freezing cream based soups, but if you must, store for up to 3 months and stir constantly when reheating.
More Soup Recipes
If you like this cheeseburger soup, try our other favorite soup recipes.
PRINT this recipe or PIN it to save for later. Made this recipe? Leave a star rating and tag me on Instagram @seededtable so I can see. I love hearing from you!
Cheeseburger soup is a creamy and cheesy bowl of comfort. Ground beef, cheese, potatoes and veggies make this hearty soup excellent!
Prep Time20mins
Cook Time35mins
Total Time55mins
Course: Lunch, Main Course, Soup
Cuisine: American
Keyword: cheeseburger soup
Servings: 8servings
Calories: 322kcal
Author: Nikki Gladd
Ingredients
1lbground beef
4tablespoonsunsalted butter
1smallyellow onion, peeled and diced
3mediumcarrots, diced
2stalkscelery, diced
2garlic cloves, minced
1teaspoonWorcestershire sauce
1teaspoondried basil
1teaspoondried parsley
1teaspoonsalt
1/2teaspoonblack pepper
1/4cupall-purpose flour
3cupschicken broth
2cupsmilk(at least 2%)
1.5lbRusset potatoes, peeled and cubed
8to 10 slices American cheese(such as Kraft Singles)
OPTIONAL TOPPINGS:
hamburger buns, toasted and sliced (for dipping) or cubed (for crouton topping)
crispy cooked bacon crumbles
chopped dill pickles
Instructions
In a large pot, brown beef over medium heat; drain and remove meat from pot. Set aside.
In the same pot, melt the butter over medium heat. Add the onion, carrots, celery, garlic, Worcestershire, and spices. Cook until just soft, about 7 minutes.
Whisk flour into the veggie mixture and cook 1 minute. In a slow stream pour in the broth and milk, whisking constantly. Cook until slightly thickened, about 2 minutes.
Add the potatoes to the pot, increase heat to medium high and bring to boil. Reduce heat and simmer, uncovered, for 10 to 15 minutes until potatoes are tender.
Add the cooked beef back into the pot. Stir in 1 cheese slice at a time until melted into the soup. Season with additional salt and pepper, to taste.
Thanks for visiting! We’re the Gladd family! We love donuts, Disney, LEGO and Jesus. Not in that order, of course. 🙂 Ben shares DIY wood-working projects and Nikki shares delicious recipes. You’ll also find a sprinkling of travel adventures and other family fun ideas!
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