Cheeseburger Soup Recipe

If you’ve never tried a cheeseburger soup recipe, you’re about to fall in love with one of the most comforting bowls you’ll ever make.

This soup takes everything you love about a juicy, cheesy burger and turns it into a thick, creamy, spoonable meal that the whole family will ask for again and again.

It’s loaded with savory ground beef, tender chunks of potato, soft vegetables, and a buttery roux-thickened broth that gets finished with sharp cheddar and a swirl of sour cream.

The result is something that feels indulgent and totally satisfying, especially on a cold evening when you need a dinner that truly warms you from the inside out.

This recipe is inspired by the classic version that first appeared in Taste of Home magazine in 1996, which has remained one of the highest-rated soup recipes ever published.

It’s a dish that has stood the test of time for a very good reason: it’s easy, it uses everyday ingredients, and it delivers incredible flavor with every single spoonful.

If you love hamburger soup and want something even heartier and creamier, this is your next must-make recipe.

Why You’ll Love This Cheeseburger Soup Recipe

This is the kind of recipe that goes from ordinary weeknight dinner to instant family favorite the very first time you make it.

It comes together on the stovetop in under an hour, and most of the ingredients are already in your pantry or fridge.

The creamy base is thickened with a proper roux, which gives the soup that velvety, restaurant-quality texture instead of feeling watery or thin.

Using freshly shredded sharp cheddar (rather than pre-shredded) makes a huge difference because it melts more smoothly into the broth.

The sour cream stirred in at the end adds a subtle tang that balances all the richness and gives the soup its signature finish.

This is also a fantastic make-ahead meal since the flavors deepen even more as it sits overnight.

Here’s a quick summary of what makes this recipe a standout:

• Ready in about 45 minutes from start to finish
• Uses simple, affordable, everyday ingredients
• Thick, creamy, and deeply satisfying without being overly heavy
• Kid-friendly and a guaranteed crowd-pleaser
• Leftovers reheat beautifully the next day
• Easily customizable with different cheeses or toppings

Read Also: Loaded Potato Soup Recipe

Ingredients

The ingredients for this soup are refreshingly simple, and most of them are things you likely already have on hand. The key to great flavor is using good-quality sharp cheddar and not skipping the roux step, which is what makes the broth thick and creamy rather than thin and watery.

• 1 lb (450g) lean ground beef (85/15 or 90/10 recommended)
• 4 tablespoons (60g) unsalted butter, divided
• 1 medium yellow onion, diced (about 1 cup / 150g)
• 2 medium carrots, shredded or finely diced (about 1 cup / 120g)
• 2 stalks celery, finely diced (about ½ cup / 60g)
• 3 cloves garlic, minced
• 1 teaspoon dried parsley flakes
• ½ teaspoon dried basil
• Salt and black pepper, to taste
• 3 cups (720ml) chicken broth
• 3 cups (about 450g) russet or Yukon Gold potatoes, peeled and diced into ½-inch cubes
• ¼ cup (30g) all-purpose flour
• 1½ cups (360ml) whole milk
• 2 cups (225g) sharp cheddar cheese, freshly shredded
• ½ cup (115g) sour cream
• Optional toppings: extra shredded cheddar, crumbled bacon, sliced green onions, diced pickles

Another favorite: Beer Cheese Soup Recipe

Kitchen Equipment Needed

You don’t need any special tools to pull this soup off successfully. A sturdy pot and a separate small skillet for the roux are really all that’s required, though a good box grater makes shredding cheese quick and easy.

• Large Dutch oven or heavy-bottomed soup pot (at least 5-quart / 4.7L capacity)
• Small skillet for making the roux (8-inch / 20cm)
• Box grater for shredding cheese fresh
• Chef’s knife and cutting board
• Wooden spoon or silicone spatula
• Ladle for serving
• Measuring cups and spoons

Read Also: Baked Potato Soup Recipe

Recommended Products for This Recipe

The right tools and ingredients can make a real difference in how this soup turns out. Here are a few products that are worth having on hand based on quality and performance.

1. Le Creuset Enameled Cast Iron Dutch Oven

A heavy, enameled Dutch oven distributes heat evenly and prevents hot spots that can scorch the bottom of a creamy soup like this one. It’s also deep enough to comfortably hold the full batch without any splashing. This is an investment piece that will serve you for decades.

Get it on Amazon

2. Microplane Box Grater

Freshly shredded sharp cheddar is one of the most important factors in getting a smooth, creamy cheese soup. Pre-shredded cheese contains anti-caking agents that prevent it from melting cleanly. A quality box grater makes the job fast and easy.

Get it on Amazon

3. Tillamook Sharp Cheddar Cheese Block

Sharp cheddar is the backbone of this soup’s flavor, and quality matters here. A well-aged block cheddar has the bold flavor this recipe needs to taste like an actual cheeseburger in a bowl. Tillamook is a widely available, consistently great option.

Get it on Amazon

4. Immersion Blender (Optional)

If you prefer a slightly smoother base for your soup, a handheld immersion blender lets you partially blend the potatoes and vegetables directly in the pot without transferring hot liquid. It’s completely optional but a handy tool for any soup lover.

Get it on Amazon

This soup also pairs wonderfully with a bowl of chicken tortilla soup for a cozy soup night spread if you’re feeding a big group.

Step-by-Step Instructions

1. Brown the Ground Beef

• Place your large Dutch oven or soup pot over medium-high heat and allow it to preheat for about a minute.
• Add the ground beef directly to the pot, breaking it apart with a wooden spoon or meat chopper as it cooks.
• Season the beef with a generous pinch of salt and a few cracks of black pepper while it browns.
• Continue breaking the beef into small crumbles and cook until no pink remains, about 6 to 8 minutes.
• Once fully browned, use a slotted spoon to transfer the cooked beef to a plate and set it aside.
• If there’s excessive grease left in the pot (more than about a tablespoon), carefully drain most of it off, leaving just a thin coating to add flavor.

2. Sauté the Vegetables

• Reduce the heat to medium and add 1 tablespoon (15g) of butter to the same pot.
• Once the butter has melted, add the diced onion, shredded carrots, and diced celery.
• Stir to coat the vegetables in the butter and cook, stirring occasionally, until they are softened and the onion has turned translucent, about 8 to 10 minutes.
• Add the minced garlic, dried parsley flakes, and dried basil, then stir everything together.
• Cook for another 1 minute, stirring constantly, just until the garlic becomes fragrant. Be careful not to let it burn.

3. Add the Potatoes and Broth

• Return the browned ground beef to the pot with the sautéed vegetables and stir to combine.
• Add the diced potatoes and pour in the 3 cups (720ml) of chicken broth.
• Stir everything together and increase the heat to medium-high to bring the mixture to a full boil.
• Once boiling, reduce the heat to medium-low, place a lid on the pot, and let the soup simmer for 10 to 12 minutes, or until the potatoes are completely fork-tender.
• While the soup is simmering, you’ll move on to making the roux in a separate skillet.

4. Make the Roux

• In your small skillet, melt the remaining 3 tablespoons (45g) of butter over medium heat.
• Once the butter is fully melted and beginning to foam, add the ¼ cup (30g) of all-purpose flour all at once.
• Whisk or stir constantly, cooking the flour and butter together for 3 to 5 minutes until the mixture is smooth, golden, and begins to smell slightly nutty.
• This step is important: cooking out the raw flour taste ensures your soup has a clean, creamy flavor rather than a pasty or starchy one.
• Remove the skillet from the heat and set it aside until the potatoes are tender.

5. Thicken the Soup

• Once the potatoes are tender, add the entire roux from the skillet into the soup pot, scraping every bit out with a spatula.
• Stir the roux into the soup thoroughly to distribute it evenly throughout the broth.
• Increase the heat back to medium and bring the soup to a boil, stirring frequently.
• Cook at a gentle boil for 2 minutes, stirring constantly, to allow the roux to fully thicken the broth.
• The soup should noticeably thicken during this time.

6. Add the Milk, Cheese, and Sour Cream

• Reduce the heat to low.
• Pour in the 1½ cups (360ml) of whole milk and stir it into the soup.
• Add the 2 cups (225g) of freshly shredded sharp cheddar cheese, a handful at a time, stirring after each addition until fully melted before adding more.
• Adding the cheese gradually and over low heat prevents it from clumping or becoming grainy.
• Once all the cheese is incorporated and the soup is smooth, remove the pot from the heat entirely.
• Stir in the sour cream until it is completely blended in. Removing from heat before adding sour cream is important since boiling can cause it to curdle.
• Taste and adjust seasoning with additional salt and black pepper as needed.

7. Serve and Garnish

• Ladle the hot soup into bowls.
• Top each bowl with any desired garnishes: a small handful of extra shredded cheddar, crumbled bacon, sliced green onions, or a few diced pickles for a true cheeseburger experience.
• Serve immediately while hot, alongside crusty bread or warm dinner rolls for dipping.

For another comforting beef-based dinner, check out this beef and barley soup that comes together with similar ease.

Tips for Success

Getting this soup right comes down to a few key techniques that make all the difference between a good bowl and a truly exceptional one. Following these will ensure the creamiest, most flavorful result every time.

• Shred your own cheese. Pre-shredded cheese is coated in cellulose powder that prevents smooth melting. Buying a block and grating it yourself takes just a few extra minutes and makes the soup significantly creamier.
• Don’t skip the roux. The butter and flour mixture cooked separately in a skillet is what gives this soup its thick, velvety texture. Trying to shortcut this step will result in a thinner consistency.
• Remove from heat before adding sour cream. Boiling sour cream causes it to separate and curdle. Always take the pot off the heat completely before stirring it in.
• Add cheese on low heat, gradually. Dumping all the cheese in at once over high heat leads to a greasy, clumpy texture. Low and slow, one handful at a time, is the correct approach.
• Dice potatoes evenly. Aim for ½-inch (1.25cm) cubes so every piece cooks through at the same rate. Uneven pieces mean some will be mushy while others are still hard.
• Taste as you go. Different brands of chicken broth have varying salt levels, so always taste before adding extra salt.

You might also enjoy: Ham and Potato Soup

Serving Suggestions

This soup is a complete meal on its own, but pairing it with the right sides takes the whole dinner to another level.

The thick, creamy broth is perfect for dipping, so any kind of crusty bread, warm rolls, or cornbread on the side is always a winning idea.

Here are some great pairings to round out your meal:

• Warm skillet cornbread alongside for dipping
• Creamy coleslaw as a cool, crunchy contrast to the hot soup
• A simple broccoli salad for freshness and balance
• Cheesy garlic bread for serious cheese lovers
• Classic deviled eggs as a starter or side

Variations to Try

The classic stovetop version is always the crowd favorite, but this soup lends itself beautifully to all kinds of fun variations depending on your mood or what you have on hand.

• Bacon cheeseburger soup: Cook 4 to 6 strips of bacon in the pot first, then remove and crumble. Use the bacon drippings to brown the beef and sauté the vegetables for incredible depth of flavor. Sprinkle the crumbled bacon on top when serving.
• Velveeta version: Swap the sharp cheddar for 8 oz (225g) of cubed Velveeta for an ultra-smooth, extra-gooey texture that melts effortlessly into the broth.
• Slow cooker cheeseburger soup: Brown the beef and make the roux on the stovetop first, then transfer everything except the milk, cheese, and sour cream to the slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Stir in the dairy ingredients in the last 20 minutes.
• Spicy version: Add a diced jalapeño with the other vegetables, and use pepper jack cheese in place of (or in addition to) the cheddar for a soup with some kick.
• Low-carb swap: Replace the potatoes with cauliflower florets for a lower-carb version that’s just as hearty and satisfying.

Read Also: Stuffed Pepper Soup Recipe

Storage and Reheating

This soup stores and reheats very well, making it ideal for meal prep and next-day lunches. Keep in mind that the potatoes will continue to absorb liquid as it sits, so the soup may thicken considerably in the fridge.

• Refrigerator: Store cooled soup in an airtight container for up to 4 days.
• Freezer: Freezing is possible, but be aware that potatoes can become slightly mealy after thawing and the dairy-based broth may separate. If you plan to freeze, consider adding the cheese and sour cream fresh when reheating rather than before freezing.
• Reheating on the stovetop: Warm the soup in a pot over medium-low heat, stirring frequently. Add a splash of chicken broth or milk to thin it back to your preferred consistency.
• Reheating in the microwave: Reheat individual portions in a microwave-safe bowl in 90-second intervals, stirring between each interval, until hot throughout.
• Best practice for leftovers: Reheat gently and never bring the soup to a rolling boil again after the cheese and sour cream have been added, as this can cause the dairy to break.

This soup makes equally great leftovers just like a good lasagna soup, which is another satisfying bowl worth bookmarking.

Nutritional Facts

Per serving (based on 6 servings, without optional toppings):

Note: Nutritional values are estimates and will vary based on specific ingredients, brands, and portion sizes used.

You might also enjoy: Cheeseburger Skillet Recipe

Health Benefits of Key Ingredients

While this is undeniably a comfort food recipe, several of its ingredients offer real nutritional value that makes each bowl a little more nourishing than it might seem.

The ingredients in this soup each bring something meaningful to the table beyond just flavor.

• Lean ground beef is an excellent source of complete protein, zinc, iron, and B vitamins including B12, which supports healthy nerve function and energy levels.
• Carrots are rich in beta-carotene, which the body converts to vitamin A, supporting eye health and immune function.
• Celery provides vitamin K, potassium, and folate, along with antioxidants that help reduce inflammation in the body.
• Potatoes are a naturally good source of potassium, vitamin C, and vitamin B6, making them a much more nutrient-dense starch than they’re often given credit for.
• Sharp cheddar cheese delivers a solid dose of calcium and protein per serving, supporting bone health and muscle maintenance.
• Garlic contains allicin, a sulfur compound with well-documented antimicrobial and immune-supporting properties.

Read Also: Panera Broccoli Cheddar Soup Recipe

Frequently Asked Questions

1. Can I use a different type of cheese instead of cheddar?

Absolutely. Sharp cheddar is the most popular choice because its bold flavor holds up beautifully against the savory beef and broth, but this soup works well with a number of other cheeses. American cheese melts incredibly smoothly. Colby Jack adds a mild, creamy flavor. Pepper jack brings a welcome kick. Smoked gouda creates a deep, complex smokiness that several readers have called a revelation. You can also use a blend of two cheeses for a more layered flavor profile.

2. Can I make this soup in a slow cooker?

Yes, and it turns out wonderfully. Brown the ground beef first on the stovetop and drain any excess fat, then make the roux separately as well. Add the browned beef, all the vegetables, potatoes, roux, and broth to a 5- or 6-quart slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the potatoes are completely tender. Stir in the milk, cheese, and sour cream in the last 20 minutes of cooking, keeping the heat on low.

3. How do I prevent the cheese from becoming grainy or clumpy in the soup?

The key is patience and low heat. Always add the cheese after reducing the heat to low, and never attempt to melt it in a boiling or even simmering soup. Adding it gradually, one small handful at a time, and stirring continuously between additions gives each batch of cheese time to melt smoothly before adding more. Using freshly shredded cheese from a block (rather than pre-shredded) also makes a significant difference, since block cheese melts far more cleanly.

4. Can I make cheeseburger soup ahead of time?

This soup is actually a great candidate for making ahead because the flavors deepen and meld beautifully after a night in the refrigerator. Prepare the entire soup as directed, allow it to cool, and store it in an airtight container in the fridge for up to 4 days. When reheating, do so gently over medium-low heat and thin with a splash of broth or milk if needed. Avoid boiling it again after the cheese and sour cream have been added.

5. My soup turned out too thick. How can I fix it?

This is a very common issue, especially with leftovers, since the potatoes continue to absorb liquid as the soup sits. The easy fix is to stir in additional chicken broth or whole milk, a small amount at a time, while reheating over medium-low heat until you reach your desired consistency. Add the liquid gradually and stir well between additions so you can control the thickness precisely.

For another hearty and creamy soup option, try this chicken gnocchi soup that’s equally cozy and satisfying.

Final Thoughts

This cheeseburger soup recipe is exactly the kind of dinner that earns a permanent spot in your regular rotation.

It’s warm, deeply flavorful, and genuinely satisfying in a way that only the best comfort food recipes can be.

The combination of savory ground beef, creamy cheddar broth, tender potatoes, and a touch of sour cream creates something that feels both nostalgic and special every single time.

If you’re looking for a recipe to make on a cold weeknight, for a casual dinner party, or just because you need something that tastes like a warm hug, this is the one.

Go ahead and make a big pot because the leftovers are just as good the next day.

When you try it, leave a comment below and let me know how it turned out! If you added your own spin, like extra bacon or a different cheese, share it too. I’d love to hear what worked for you.

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• Hamburger Soup Recipe
• Baked Potato Soup Recipe
• Stuffed Pepper Soup Recipe
• Santa Fe Soup Recipe
• Cowboy Stew Recipe
• Taco Soup Recipe
• Potato Leek Soup Recipe
• Corn Chowder Recipe
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