Easy Cheeseburger Soup Recipe
This easy cheeseburger soup has all the flavours of a classic cheeseburger in a creamy, comforting one-pot soup. Ground beef, potatoes, carrots and sharp cheddar make it hearty enough for a cozy weeknight dinner.
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What if your favourite drive-thru order showed up in a soup bowl? This easy cheeseburger soup recipe has all the classic flavours of a cheeseburger (browned ground beef, sharp cheddar, a squirt of ketchup and a little yellow mustard) folded into a creamy, potato-packed broth. It comes together in one pot in about 45 minutes, so it’s the kind of cozy weeknight soup you can make on a Tuesday and still feel like you treated yourself. Grab your biggest soup pot, and let’s make the creamy cheeseburger soup my family keeps asking for.
Why I love this Cheeseburger Soup
I love a soup that the whole family gets excited about, and this one wins every single time. It tastes like a cheeseburger without firing up the grill, so it’s perfect for chilly fall evenings. It’s made in one pot (plus one small saucepan for the cheese sauce), so cleanup is easy. It uses pantry and fridge staples I almost always have on hand. And the toppings bar is half the fun: everyone gets to pile on their own pickles, bacon or extra cheddar. It reheats beautifully for lunch the next day too.
What makes this Cheeseburger Soup healthy?
Let’s be honest: this is comfort food, not a detox cleanse. But a bowl of homemade cheeseburger soup with potatoes still brings a lot to the table. The ground beef gives you a solid hit of protein and iron to keep you full well past dinner. Potatoes and carrots add fibre, potassium and a dose of vitamin A, and the milk and cheddar bring calcium for strong bones. Making it from scratch means you skip the processed cheese and control the salt. Want a healthy cheeseburger soup that’s a little lighter? Use lean ground beef, swap the sour cream for plain Greek yogurt, and choose a low-sodium broth. It’s still every bit as cozy.
RELATED: Cheesy Potato Soup – if the potatoes and melty cheddar are your favourite part of this bowl, this creamy, cheesy classic is your next soup night.
Ingredients for Cheeseburger Soup Recipe
- Ground beef – the “burger” in this cheeseburger soup. Lean or extra-lean works well; drain any extra fat after browning.
- Onion – one small onion, diced, for that classic burger-joint flavour.
- Garlic – two cloves add a savoury backbone to the broth.
- Potatoes – peeled and diced, they make the soup hearty and help thicken it as they cook. Yukon Gold or russet both work.
- Carrots – diced small so they turn tender at the same time as the potatoes, and they add a pop of colour.
- Chicken or beef broth – beef broth leans richer and more burger-like; chicken broth keeps it a touch lighter.
- Salt and black pepper – start with the recipe amounts and adjust at the end, once the cheese is in.
- Dried parsley – a little herby lift.
- Paprika – adds warmth and a rosy colour. Smoked paprika gives it a grilled-burger vibe.
- Butter and all-purpose flour – cooked together into a quick roux that gives the soup its creamy body.
- Milk – whisked into the roux for a smooth, creamy base.
- Sharp cheddar cheese – shred it yourself from a block for the smoothest melt. No Velveeta needed!
- Sour cream – a little tang and extra creaminess.
- Ketchup and yellow mustard – the secret to making it taste like an actual cheeseburger. Don’t skip these!
Soup making essentials
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ALLIGATOR CHOPPER
Immersion Blender
Dutch oven
2 Cup Freezer Trays
Soup Ladle
MASON JARS
Step-by-step instructions for making Cheeseburger Soup
- Brown the beef. Cook the ground beef in a large soup pot over medium-high heat, breaking it into small pieces as it cooks. Drain any extra grease.
- Add the aromatics. Stir in the onion and garlic and cook for 2 to 3 minutes, until the onion starts to soften.
- Simmer the vegetables. Add the potatoes, carrots, broth, salt, pepper, parsley and paprika. Bring to a boil, then lower the heat and simmer for 12 to 15 minutes, until the potatoes and carrots are tender.
- Make the roux. As the vegetables cook, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute.
- Add the milk. Slowly whisk in the milk and cook, stirring often, until the mixture thickens slightly.
- Melt in the cheese. Turn the soup down to low and stir in the milk mixture. Add the shredded cheddar a handful at a time, stirring until melted and smooth.
- Finish with the burger flavours. Stir in the sour cream, ketchup and mustard.
- Taste and serve. Adjust the salt and pepper, then ladle into bowls and top with extra cheddar, chopped pickles or crumbled bacon.
Make this CHEESEBURGER SOUP, then check out my Cheesy Potato Soup, my Beef and Barley Soup or more of my Soups with Ground Beef.
TIPS AND FREQUENTLY ASKED QUESTIONS about this Cheeseburger Soup
Read on for tips and substitution ideas and how to customize this soup.
Can I make cheeseburger soup without Velveeta?
Yes! This recipe skips processed cheese entirely. A quick butter-and-flour roux with milk makes a smooth base, and freshly shredded sharp cheddar melts right in. Add the cheese a handful at a time over low heat so it stays silky.
Why is my cheese soup grainy?
Cheese can turn grainy if the soup is too hot or if you use pre-shredded cheese, which is coated in anti-caking starch. Shred your cheddar from a block, turn the heat to low before adding it, and never let the soup boil once the cheese is in.
How do I make cheeseburger soup thicker?
Simmer it uncovered for a few extra minutes, or mash a few of the cooked potato pieces against the side of the pot. For a thinner soup, stir in a splash of broth or milk.
Can I make a lighter or healthy cheeseburger soup?
Absolutely. Use lean or extra-lean ground beef (or ground turkey), choose low-sodium broth, use 2% milk, and swap the sour cream for plain Greek yogurt. You can add extra carrots or diced celery for more veggies too.
What toppings go with cheeseburger soup?
Treat it like a burger! Try chopped dill pickles, crumbled bacon for a bacon cheeseburger soup, diced tomatoes, green onions, extra shredded cheddar or a few crunchy croutons.
Can I freeze cheeseburger soup?
Dairy-based soups can separate a little after freezing, and potatoes can turn soft. If you want to freeze it, cool it completely, freeze in airtight containers for up to 3 months, then thaw overnight in the fridge and reheat gently, stirring often.
How do I store and reheat leftovers?
Store leftover cheeseburger soup in an airtight container in the fridge for up to 4 days. Reheat over low heat on the stovetop, stirring often and adding a splash of milk if it has thickened.
Cheeseburger night just got a whole lot cozier. This creamy one-pot cheeseburger soup is hearty, cheesy and packed with potatoes, carrots and ground beef, so it’s the kind of fall comfort food that disappears fast. Save this easy cheeseburger soup recipe to your favourite soups Pinterest board so it’s ready the next time the weather turns chilly. And if you make it, I’d love to hear which toppings you piled on!
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Cheeseburger Soup Recipe
Equipment You’ll Need
Ingredients
- 1 pound ground beef
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 3 cups potatoes (peeled and diced)
- 1 cup carrots (diced)
- 3 cups chicken or beef broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried parsley
- 1/2 teaspoon paprika
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 cups sharp cheddar cheese (shredded)
- 1/2 cup sour cream
- 1 tablespoon ketchup
- 1 teaspoon yellow mustard
Instructions
- Brown the ground beef in a large soup pot over medium-high heat, breaking it into small pieces as it cooks. Drain any excess grease.1 pound ground beef
- Add the onion and garlic and cook for 2-3 minutes, until the onion begins to soften.1 small onion, 2 cloves garlic
- Add the potatoes, carrots, broth, salt, pepper, parsley, and paprika. Bring to a boil, then reduce the heat and simmer for 12-15 minutes, or until the potatoes and carrots are tender.3 cups potatoes, 1 cup carrots, 3 cups chicken or beef broth, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon dried parsley, 1/2 teaspoon paprika
- As the vegetables cook, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute.2 tablespoons butter, 2 tablespoons all-purpose flour
- Gradually whisk in the milk and cook, stirring frequently, until the mixture thickens slightly.2 cups milk
- Reduce the soup to low heat and stir in the milk mixture. Add the shredded cheddar a little at a time, stirring until melted and smooth.2 cups sharp cheddar cheese
- Stir in the sour cream, ketchup, and mustard.1/2 cup sour cream, 1 tablespoon ketchup, 1 teaspoon yellow mustard
- Taste and adjust the salt and pepper as needed. Serve hot with extra shredded cheddar, chopped pickles, or crumbled cooked bacon if desired.
Notes
- Shred cheddar from a block for the smoothest melt, and keep the soup on low once the cheese is in.
- For a lighter version: use lean ground beef, low-sodium broth, and plain Greek yogurt in place of sour cream.
- Leftovers keep in the fridge up to 4 days; reheat gently with a splash of milk.
Nutrition
Disclosure
Recipes and photos are for your personal enjoyment only — please share the love by linking, not copying!Other Soup recipes to try
- Beef and Barley Soup – tender beef, chewy barley and plenty of veggies in a rich broth that tastes like it simmered all day.
- Cheesy Potato Soup – thick, creamy and loaded with cheddar for the ultimate cozy bowl.
- Italian Wedding Soup – tiny meatballs, greens and little pasta in a light, savoury broth.
- Creamy Chicken Florentine Soup – chicken and spinach in a creamy broth that feels fancy but comes together fast.
- One-Pot Vegetable Soup – a colourful, veggie-loaded pot that’s perfect for clearing out the crisper drawer.
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