Quick Description
This Cheeseburger Soup is rich, creamy, and packed with all the flavors you love in a cheeseburger — but in cozy soup form. Made with lean ground beef, finely chopped veggies, tender potatoes, and melty cheese, it’s comforting, filling, and perfect for cold days or family dinners.
Servings & Timing
- Servings: 6–8
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Total Time: 45–50 minutes
Ingredients List
- 1 lb ground beef (93% lean)
- 1 small onion, finely chopped
- 1 cup shredded carrots
- ½ cup celery, very finely diced
- 3 tbsp butter, divided
- 3 cups potatoes, peeled and diced small
- 3 cups low-sodium chicken or beef broth
- 3 tbsp all-purpose flour
- 2 cups milk (whole or 2%)
- 2 cups shredded cheddar cheese (sharp works best)
- ½ tsp salt, adjust to taste
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp smoked paprika (optional but recommended)
Instructions
Step 1: Brown the Beef
In a large pot or Dutch oven, cook the ground beef over medium heat until browned and cooked through.
Drain excess fat and set beef aside.
Step 2: Cook the Vegetables
In the same pot, melt 2 tablespoons butter.
Add onion, carrots, and celery.
Cook for 5–7 minutes, stirring occasionally, until softened and fragrant.
Step 3: Add Potatoes & Broth
Add diced potatoes and broth.
Bring to a gentle boil, then reduce heat and simmer for 10–12 minutes, or until potatoes are fork-tender.
Step 4: Make the Creamy Base
In a small saucepan, melt remaining 1 tablespoon butter.
Whisk in flour and cook for 1 minute to remove raw flour taste.
Slowly whisk in milk until smooth and thickened.
Step 5: Combine Everything
Stir the milk mixture into the soup.
Add cooked ground beef, salt, pepper, garlic powder, and paprika.
Simmer for 5 minutes, stirring gently.
Step 6: Add Cheese
Reduce heat to low and slowly stir in shredded cheddar cheese until melted and smooth.
Do not boil after adding cheese.
Step 7: Serve
Taste and adjust seasoning.
Serve hot with optional toppings.
Additional Notes
- Finely chopped celery blends into the soup for flavor without overpowering texture.
- Sharp cheddar gives the best “cheeseburger” taste.
- Thicker soup: Mash a few potatoes directly in the pot.
- Thinner soup: Add a splash of milk or broth.
Dietary Info
- High-Protein
- Comfort-Food Classic
- Gluten-Free Option: Use cornstarch instead of flour
- Lower-Fat Option: Use 1% milk and reduced-fat cheese
Recipe Variations & Serving Suggestions
- Bacon Cheeseburger Soup: Add cooked crumbled bacon
- Low-Carb Version: Swap potatoes for cauliflower
- Spicy Version: Add diced jalapeños or cayenne
- Serve with: crusty bread, dinner rolls, or a side salad
Storage & Make-Ahead
- Fridge: Store in an airtight container up to 4 days
- Freezer: Freeze without cheese for best texture (add cheese when reheating)
- Reheat: Low heat, stirring often
FAQs
Q: Can I use ground turkey instead of beef?
Yes — ground turkey works well and keeps it lighter.
Q: Why shouldn’t I boil after adding cheese?
Boiling can cause the cheese to separate and become grainy.
Q: Can I make this in a slow cooker?
Yes — cook everything except cheese on LOW for 6–7 hours, then stir in cheese at the end.
