Why You’ll Love This Recipe
I love this soup because it brings all the best parts of a cheeseburger into one creamy, crave-worthy pot. The beef gives it a meaty depth, while the potatoes make it filling without being heavy. Freshly grated cheddar melts right in, adding cheesy goodness to every bite. I like that it’s easy to make and even easier to customize—plus, leftovers reheat beautifully, making it perfect for meal prep.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 pound lean ground beef
Kosher salt and pepper, to taste
1 tablespoon olive oil
1 sweet onion, diced
1 cup freshly grated carrots
1 cup diced celery
4 garlic cloves, minced
1/2 teaspoon dried oregano
1 pound petite gold potatoes, quartered
4 to 5 cups chicken stock
2 tablespoons unsalted butter
3 tablespoons flour
1 cup milk
16 ounces freshly grated sharp cheddar cheese
1/2 cup sour cream
Freshly chopped chives, for serving
Directions
1. Cook the beef
I begin by heating olive oil in a large pot over medium heat. I add the ground beef, season it with salt and pepper, and cook it until browned. Then I remove it from the pot and set it aside.
2. Sauté the vegetables
In the same pot, I add the onion, carrots, and celery. I cook them for about 5–7 minutes until softened, then stir in the garlic and oregano and cook for another minute.
3. Add the potatoes and stock
Next, I return the cooked beef to the pot, add the quartered potatoes, and pour in the chicken stock. I bring everything to a boil, then reduce the heat and let it simmer for 15–20 minutes, just until the potatoes are tender.
4. Make the cheese sauce
While the soup simmers, I make a separate cheese sauce. In a small saucepan, I melt the butter over medium heat, then stir in the flour and cook for 1–2 minutes. I whisk in the milk gradually and let it thicken before removing it from the heat. Then I stir in the shredded cheddar until smooth.
5. Combine and finish
I pour the cheese sauce into the soup and stir until everything is combined. Finally, I mix in the sour cream for extra creaminess and adjust the seasoning with more salt and pepper if needed.
6. Serve
I ladle the soup into bowls and top each serving with freshly chopped chives. It’s especially good with a side of crusty bread or a simple salad.
Servings and Timing
Servings: 6
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
This soup is just the right amount of effort for a weeknight dinner and feels like a treat every time I make it.
Variations
Smoky Twist
I use smoked cheddar instead of sharp cheddar for a deeper, smokier flavor. Sometimes I even add a dash of smoked paprika or a few drops of liquid smoke.
Worcestershire Boost
When I want that true burger flavor, I stir in a dash of Worcestershire sauce while the beef cooks.
Vegetable Boost
I sometimes toss in diced bell peppers or frozen peas toward the end for more color and nutrients.
Spicy Version
For some heat, I add a pinch of cayenne pepper or stir in diced jalapeños with the veggies.
Gluten-Free Adaptation
To make it gluten-free, I swap the flour with a gluten-free all-purpose blend or cornstarch to thicken the cheese sauce.
storage/reheating
Refrigerator Storage
Once cooled, I store the soup in airtight containers in the fridge for up to 3 days. It reheats well and the flavors get even better.
Freezer Storage
I don’t typically freeze this soup because of the dairy, but if I want to try it, I freeze it before adding the sour cream and cheese sauce. Then I stir those in fresh when reheating.
Reheating Instructions
I reheat the soup gently over medium-low heat on the stovetop, stirring often. If it thickens too much, I add a splash of milk or broth to loosen it up. It also microwaves well in individual portions.
Make-Ahead Tip
This soup is great to make a day ahead. I store it without the chives and add them fresh when serving.
FAQs
Can I use pre-shredded cheese?
I prefer freshly grated cheese because it melts better and creates a smoother soup. Pre-shredded cheese contains anti-caking agents that can make the soup grainy.
What type of potatoes work best?
I like using petite gold potatoes because they hold their shape and have a creamy texture. Yukon Golds are also a great choice.
Can I make this soup without flour?
Yes. I thicken the soup with cornstarch mixed with water or skip the thickener altogether for a brothier version.
Is this soup spicy?
No, it’s mild and kid-friendly. But I can always add heat with hot sauce, cayenne, or spicy cheese if I want to kick it up.
What can I serve with cheeseburger soup?
I usually pair it with crusty bread, garlic toast, or a green salad. It’s also great with pickle spears or even burger buns toasted on the side for fun.
Conclusion
This Cheeseburger Soup is the ultimate mash-up of two comfort food favorites: soup and burgers. It’s rich, cheesy, and filling—everything I want when I need something warm and satisfying. I love how it’s simple enough for a weeknight but fun enough to serve for guests or game day. If you’re craving a new kind of comfort food classic, this soup hits all the right notes.
Print
Cheeseburger Soup
- Total Time: 50 minutes
- Yield: 6 servings
Description
This creamy and comforting Cheeseburger Soup is packed with ground beef, potatoes, cheddar cheese, and veggies—everything you love about a classic burger in a hearty bowl.
Ingredients
1 pound lean ground beef
Kosher salt and pepper, to taste
1 tablespoon olive oil
1 sweet onion, diced
1 cup freshly grated carrots
1 cup diced celery
4 garlic cloves, minced
1/2 teaspoon dried oregano
1 pound petite gold potatoes, quartered
4 to 5 cups chicken stock
2 tablespoons unsalted butter
3 tablespoons flour
1 cup milk
16 ounces freshly grated sharp cheddar cheese
1/2 cup sour cream
Freshly chopped chives, for garnish
Instructions
Cook the Beef
In a large pot, heat olive oil over medium heat. Add ground beef, season with salt and pepper, and cook until browned. Remove the beef and set aside.
Sauté the Vegetables
In the same pot, add onion, carrots, and celery. Cook for 5–7 minutes until softened. Stir in garlic and oregano and cook for 1 more minute.
Add Potatoes and Stock
Return cooked beef to the pot. Add the potatoes and chicken stock. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until potatoes are fork-tender.
Make the Cheese Sauce
In a separate saucepan, melt butter over medium heat. Stir in flour and cook for 1–2 minutes. Gradually whisk in milk, cooking until thickened. Remove from heat and stir in cheddar cheese until smooth and melted.
Combine and Finish
Stir the cheese sauce into the soup pot. Add sour cream and mix until smooth. Taste and adjust seasoning with salt and pepper as needed.
Serve
Ladle into bowls and garnish with freshly chopped chives. Serve warm with crusty bread or a simple side salad.
Notes
Flavor Boost: Use smoked cheddar for extra depth or add a dash of Worcestershire sauce.
Make Ahead: Store in the fridge for up to 3 days; reheat gently over low heat.
Serving Suggestion: Pairs perfectly with toasted buns, garlic bread, or pickles for that true cheeseburger vibe.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup, Comfort Food, Main Dish
- Method: Simmering, Stovetop
- Cuisine: American
