Cheeseburger Soup
This cheeseburger soup is creamy, hearty, and packed with classic cheeseburger flavor—without being greasy or heavy. Made in one pot with savory ground beef, tender potatoes, vegetables, and real cheddar cheese, it’s cozy comfort food that’s perfect for cold nights, busy weeknights, and leftovers.
Ingredients
- Soup Base
- 1 lb ground beef 80/20 recommended
- 4 tablespoons butter
- 1 small onion finely diced
- 2 carrots diced small
- 2 celery stalks diced
- 3 cloves garlic minced
- ¼ cup all-purpose flour
- Liquids & Vegetables
- 4 cups chicken or beef broth low sodium
- 3 cups potatoes Yukon Gold or russet, peeled and diced small
- ¾ teaspoon salt adjust to taste
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika optional
- ¼ teaspoon mustard powder optional, boosts “burger” flavor
- Creamy Finish
- 1½ cups milk or half-and-half
- 2 cups sharp cheddar cheese freshly grated
- ½ cup sour cream optional, for extra creaminess
Instructions
- In a large pot or Dutch oven over medium heat, cook ground beef until browned.
- Drain excess grease and set beef aside.
- In the same pot, melt butter over medium heat.
- Add onion, carrots, and celery. Cook 5–6 minutes until softened.
- Stir in garlic and cook 30 seconds until fragrant.
- Sprinkle flour over the vegetables and stir well. Cook 1 minute.
- Slowly whisk in broth until smooth.
- Add diced potatoes, salt, pepper, smoked paprika, and mustard powder if using.
- Bring to a gentle boil, then reduce to a simmer.
- Simmer 12–15 minutes until potatoes are fork-tender.
- Stir in cooked ground beef.
- Lower heat and stir in milk or half-and-half.
- Add cheddar cheese in small handfuls, stirring until melted before adding more.
- Stir in sour cream if using.
- Remove from heat and rest 5 minutes before serving. Taste and adjust seasoning.
Notes
- Always drain the beef well to avoid greasy soup.
- Keep heat low after adding cheese to prevent graininess.
- Freshly grated cheese melts much smoother than pre-shredded.