Cheeseburger soup takes everything you love about a classic cheeseburger and turns it into a warm, creamy bowl of comfort food.
Ground beef and onions are browned first, then simmered with tender potatoes and beef broth. A simple milk-and-flour roux gives the soup its creamy texture, while sharp cheddar brings the unmistakable cheeseburger flavor. A little mustard and ketchup work in the background to give the broth that familiar burger-shop taste.
Finish each bowl with your favorite toppings—dill pickles, crispy bacon, extra cheddar, or toasted bun pieces—and you have a hearty dinner that comes together in about 45 minutes.
If you enjoy cozy, creamy soups, you might also like our Broccoli Cheddar Soup or Creamy Chicken Noodle Soup.
Quick Answer: Cheeseburger soup is a creamy potato soup made with browned ground beef, cheddar cheese, milk, and classic burger-inspired seasonings. The potatoes simmer in broth until tender, then a simple flour-and-butter roux thickens the soup before the cheddar and sour cream are added at the end.
Serve it with dill pickles, bacon, extra cheese, or toasted hamburger bun pieces for the full cheeseburger experience.
❤️ Why You’ll Love This Recipe
- Classic cheeseburger flavor: Beef, cheddar, mustard, ketchup, and pickles bring the familiar flavors of a favorite burger into one bowl.
- Ready in about 45 minutes: It is substantial enough for dinner without requiring hours of simmering.
- Creamy and hearty: Potatoes and a simple roux create a thick, satisfying soup.
- Easy to customize: Add bacon, jalapeños, pickles, extra cheese, or your favorite burger toppings.
- Uses everyday ingredients: Most of the recipe comes together with basic ingredients you may already have in your kitchen.
Ingredients You’ll Need
For the Soup
- 1 pound ground beef, preferably 80/20
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 3 medium russet potatoes, peeled and cut into ½-inch cubes
- 3 cups beef broth
- 1 tablespoon yellow mustard
- 1 tablespoon ketchup
- 4 tablespoons unsalted butter, divided
- ¼ cup all-purpose flour
- 1½ cups whole milk
- 2 cups sharp cheddar cheese, freshly shredded
- ½ cup sour cream
- ¾ teaspoon salt, plus more to taste
- ½ teaspoon black pepper
For Serving
- Dill pickle slices or chopped pickles
- Crispy bacon
- Extra shredded cheddar
- Toasted hamburger bun pieces
- Chopped green onions or fresh parsley
The butter-to-flour ratio and overall ingredient balance are consistent with several classic cheeseburger soup formulations.
Equipment You’ll Need
- Large Dutch oven or heavy-bottomed soup pot
- Wooden spoon or heatproof spatula
- Small saucepan
- Whisk
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Meat thermometer
How to Make Cheeseburger Soup
Step 1: Brown the Beef
Heat a large Dutch oven over medium-high heat.
Add the ground beef and diced onion. Break the beef apart with a wooden spoon and cook for about 5–7 minutes, until browned and no longer pink.
For food safety, ground beef should reach 160°F (71°C). A digital thermometer is the most reliable way to check.
Drain excess grease if needed, leaving a little behind for flavor.
Step 2: Add the Garlic and Potatoes
Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
Add the cubed potatoes, beef broth, mustard, and ketchup. Stir well, scraping up any browned bits from the bottom of the pot.
Bring the mixture to a boil, then reduce the heat to a gentle simmer.
Cover and cook for about 12–15 minutes, or until the potatoes are fork-tender.
Comparable cheeseburger soup recipes generally simmer the potatoes in broth for roughly 10–20 minutes, depending on the size of the potato pieces.
Step 3: Make the Roux
While the potatoes cook, melt 3 tablespoons of the butter in a small saucepan over medium heat.
Whisk in the flour and cook for about 1–2 minutes, stirring constantly.
Gradually whisk in the milk until smooth. Continue cooking for several minutes, whisking frequently, until the mixture thickens slightly.
Step 4: Thicken the Soup
Pour the warm milk mixture into the soup, stirring as you add it.
Let the soup simmer gently for about 3–5 minutes, stirring occasionally, until the broth becomes creamy and coats the back of a spoon.
Do not let it boil aggressively after adding the milk mixture.
Step 5: Add the Cheese
Reduce the heat to low or remove the pot from the burner.
Gradually add the shredded cheddar, stirring until melted and smooth.
Using freshly shredded cheese is helpful because it melts more smoothly than many pre-shredded varieties.
Step 6: Finish With Sour Cream
Add the sour cream and the remaining tablespoon of butter.
Stir gently until incorporated.
Taste and adjust the salt and pepper as needed.
Step 7: Serve
Ladle the hot soup into bowls.
Top with chopped dill pickles, crispy bacon, extra cheddar, toasted hamburger bun pieces, or green onions.
Serve immediately while the soup is creamy and the toppings are fresh.
Tips for the Best Cheeseburger Soup
- Cut the potatoes evenly: ½-inch cubes cook quickly and evenly.
- Brown the beef well: Don’t rush this step. Browning gives the soup a deeper savory flavor.
- Use freshly shredded cheddar: It generally melts more smoothly into the soup.
- Keep the dairy at a gentle temperature: Avoid a hard boil once the milk and cheese are incorporated.
- Taste before adding more salt: Beef broth and cheddar can vary considerably in saltiness.
- Don’t skip the mustard and ketchup: You don’t need enough to make the soup taste like condiments; they simply reinforce the cheeseburger flavor.
- Add toppings at the table: Pickles, bacon, and toasted bun pieces provide texture that can get lost if stirred into the entire pot.
Storage & Make-Ahead
Refrigerator: Cool the soup promptly and store it in airtight containers. Use within 3–4 days.
Freezer: You can freeze cheeseburger soup, but the dairy may separate slightly after thawing. The texture is generally best when the soup is eaten fresh or refrigerated.
Reheating: Warm leftovers gently over medium-low heat, stirring frequently. If the soup has thickened considerably, add a splash of beef broth or milk. Reheat leftovers to 165°F rather than bringing the soup to a rolling boil.
Make-ahead: You can prepare the soup a day ahead, but the potatoes and dairy may make it noticeably thicker after refrigeration. Add a little broth when reheating to restore the consistency.
Variations
Bacon Cheeseburger Soup
Cook several strips of bacon until crisp, crumble them, and sprinkle them over each bowl before serving.
Spicy Cheeseburger Soup
Add diced jalapeño with the onion or stir in a pinch of red pepper flakes. Finish with hot sauce if you like more heat.
Pickle Cheeseburger Soup
Add chopped dill pickles as a topping and stir a small amount of pickle brine into the finished soup for a stronger tangy flavor. Pickle and pickle-brine toppings are also used in other cheeseburger soup recipes.
Gluten-Free
Replace the flour roux with a cornstarch slurry, and verify that your beef broth and other packaged ingredients are gluten-free.
Turkey Cheeseburger Soup
Replace the ground beef with ground turkey for a lighter variation. Because turkey is leaner, you may want to add a little extra butter or olive oil when cooking the vegetables.
Dairy-Free
Use dairy-free butter, unsweetened dairy-free milk, and a suitable dairy-free cheese alternative. For another plant-based comfort soup, try our Yummy Vegan Coconut Curry Chickpea Soup.
Common Mistakes to Avoid
Cutting the Potatoes Too Large
Large chunks take longer to become tender and can leave you with a soup where the meat and broth are ready before the potatoes.
Adding Cheese Over High Heat
Very high heat can cause cheese to separate or become grainy. Lower the heat before adding the cheddar.
Using Too Much Flour
The flour should thicken the soup, not turn it into a paste. Stick to the measured ¼ cup for this amount of liquid.
Skipping the Roux
The roux gives this version its creamy, chowder-like consistency. Simply adding milk to the broth won’t create the same texture.
Adding Too Many Wet Toppings
Pickles, ketchup, and mustard are best used in moderation. Too much can overwhelm the soup’s creamy base.
FAQ
Can I freeze cheeseburger soup?
Yes, but expect some possible texture changes because of the dairy. Thaw it in the refrigerator and reheat gently, stirring frequently.
Why is my cheeseburger soup grainy?
The cheese may have been added over high heat, or it may not have melted smoothly. Keep the heat low when adding cheddar and use freshly shredded cheese when possible.
How long does cheeseburger soup last?
Keep it refrigerated in an airtight container and use it within 3–4 days.
What are the best toppings for cheeseburger soup?
Dill pickles, crispy bacon, extra cheddar, chopped green onions, and toasted hamburger bun pieces all work well.
Can I use ground turkey instead of ground beef?
Yes. Ground turkey makes a lighter variation, although it won’t have quite the same rich beef flavor.
Can I make cheeseburger soup without flour?
Yes. Replace the flour roux with a cornstarch slurry. Start with a small amount and add more only if the soup needs additional thickening.
Can I make this soup in a slow cooker?
Yes, but the dairy and cheese should be added toward the end rather than cooked for the entire slow-cooker cycle. Brown the beef first, cook the beef, potatoes, and broth until tender, then prepare the dairy thickener separately and stir it in near the end.
More Soup Recipes You’ll Love
- Broccoli Cheddar Soup
- Creamy Chicken Noodle Soup
- Chicken Tortilla Soup
- Winter Minestrone Soup
- Yummy Vegan Coconut Curry Chickpea Soup
Conclusion
Cheeseburger soup takes the familiar combination of beef, potatoes, cheddar, mustard, ketchup, and pickles and turns it into a cozy one-pot dinner.
The key is keeping the potatoes tender, making a smooth roux, and adding the cheese over low heat so the finished soup stays creamy. Add your favorite burger toppings just before serving for extra crunch, tang, and flavor.
It’s a simple comfort-food dinner that feels familiar without requiring much work.
