Cheeseburger Soup is cheesy, creamy, and comforting, packed with beef, baby gold potatoes, and veggies.
The Best Cheeseburger Soup
A few years ago, I shared my Sausage Potato Soup, and it quickly became one of the most popular recipes on the site!
I loved seeing how many of you enjoyed it. One reader said, “This is the best soup I’ve made—ever! I’ve been cooking for over 50 years!” Another favorite review: “Best soup I’ve ever had. Don’t tell my mom. Lol”
That soup was my twist on cheeseburger soup, but so many of you asked for a classic version with beef and Cheddar. So here it is—a classic Cheeseburger Soup. I hope you love it just as much!
Quick Tip
This Cheeseburger Soup skips the Velveeta! I use real Cheddar cheese for a delicious made-from-scratch flavor.
Ingredients
Here’s what goes into Cheeseburger Soup:
- Olive oil: Extra-virgin adds great flavor.
- Ground beef: I like using 93/7 lean ground beef for this soup.
- Butter: Unsalted is best for controlling salt levels. Adjust if using salted.
- Mirepoix: Pre-chopped or frozen works well, or dice equal parts onion, carrot, and celery.
- Garlic: Jarred garlic keeps things quick and easy.
- Gold potatoes: No need to peel—gold potato skins are tender. Dice potatoes small for even cooking.
- Seasonings: Dried parsley, basil, and a bit of mustard powder for extra flavor depth.
- Chicken stock: Quality stock makes a big difference in flavor.
- Flour: Helps thicken the soup perfectly.
- Whole milk: Adds a creamy, thick texture.
- Heavy cream: A small amount for extra creaminess and richness.
- Sharp Cheddar: Freshly grated melts best; sharp or extra-sharp adds the most flavor.
- Sour cream: Adds a tangy, creamy finish!
Quick Tip
Use freshly grated sharp Cheddar for the best melt—pre-grated cheese can be waxy and won’t melt as well.
How To Make Cheeseburger Soup
Here’s a quick overview of the process:
- Cook Beef: Brown the beef, season, drain, and set aside.
- Sauté Veggies: Cook mirepoix with butter, then add garlic, herbs, and potatoes.
- Simmer Soup: Add stock, boil, then cover and simmer until potatoes are tender.
- Make Cream Base: In a separate pot, whisk butter and flour, then add milk, cream, and sour cream.
- Combine & Melt Cheese: Add cream base and beef to soup. Stir in cheese until melted. Enjoy!
Recipe Tips
- Sear the Beef: Use a hot cast iron pan, and let the beef sit for a minute before breaking it up—this helps it develop a nice sear for extra flavor.
- Dice the Veggies: Cut the celery, carrots, and onion into small, even pieces so they cook quickly and integrate smoothly into the soup.
- Cut the Potatoes: Chop the potatoes into bite-sized pieces; this way, they cook to fork-tender in about 15-20 minutes.
- Use Real Milk: Whole milk gives the best results, but 2% or 1% also work. I skip skim and milk alternatives, as they affect the flavor and texture.
Variations
Change Up Your Cheeseburger Soup!
- Add spice: Sprinkle in red pepper flakes or cayenne pepper for some heat.
- Healthier Cheeseburger Soup: Use lean beef, light sour cream, and 1% milk.
- Pickles: Top with diced pickles for extra cheeseburger flavor.
- Bacon Cheeseburger Soup: Brown bacon first, then cook beef in the bacon grease. Top bowls with the crispy bacon.
- Vegetarian option: Swap chicken stock for veggie stock and use Beyond Meat® or leave out the meat.
What To Serve With Cheeseburger Soup
- A good crusty baguette, homemade Dinner Rolls, or soup crackers/saltines.
- Some kind of quick salad: our favorite everyday Salad Recipe, Garden Salad, or Italian Salad.
- Additional veggies: Roasted Broccoli or Roasted Brussels Sprouts on the side.
Storage
Cheeseburger Soup Storage
- Storage: Keep in the fridge for 3-5 days in an airtight container.
- Reheating: Warm on low, stirring often. Avoid boiling. Add milk or broth to thin if needed.
- Freezing: Once cooled, transfer to an airtight bag and freeze for up to 3 months. Thaw overnight in the fridge.
More Delicious Soup Recipes:
- Broccoli Cheddar Soup better than Panera!
- Creamy Vegetable Soup with loads of veggies
- Creamy Chicken Noodle Soup with spaghetti!
- Potato Leek Soup with golden potatoes
- Creamy 15-Bean Soup made in the slow cooker or pressure cooker
Cheeseburger Soup
Cheeseburger Soup is creamy, cheesy comfort in a bowl, filled with beef, baby gold potatoes, and hearty veggies.
Equipment
- Large pot 5.5-quart or larger
Ingredients
- 2 tablespoons olive oil divided
- 1 pound lean ground beef 93/7
- 5 tablespoons unsalted butter divided
- 2-1/4 cups mirepoix see note 1
- 2 teaspoons minced garlic
- 4 cups chopped baby gold potatoes see note 2
- 1 teaspoon basil flakes
- 1 teaspoon parsley flakes
- 1/2 teaspoon ground mustard powder optional
- 4 cups chicken stock or broth
- 1/3 cup flour
- 3 cups whole milk
- 1/2 cup heavy cream
- 1 teaspoon salt divided
- 1 teaspoon pepper divided
- 2 cups sharp Cheddar cheese freshly shredded, see note 3
- 1/3 cup sour cream
- Garnish optional, see note 4
Instructions
- Heat 1 tbsp olive oil in a large pot over high heat. Add ground beef, season with 1/2 teaspoon each salt and pepper, and cook and crumble until browned through. Transfer to a bowl and drain the pot, leaving behind 1 tbsp grease. If no grease is left behind, add 1 tbsp olive oil.
- In the same pot, melt 1 tbsp butter over medium-high heat. Add mirepoix, season with 1/2 teaspoon each salt and pepper, and sauté for 5-7 minutes until tender. Add garlic, parsley, basil, mustard powder, and potatoes; sauté for 1 minute.
- Pour in chicken stock. Bring to a boil, then reduce to medium-low. Cover and cook for 15-20 minutes, until potatoes are tender.
- In a separate pot, melt remaining 4 tbsp butter over medium heat. Add flour, whisking constantly for 1 minute. Slowly whisk in milk and cook, whisking constantly, until thickened (see note 5). Reduce heat to low, stir in heavy cream and sour cream, and whisk until smooth.
- Add cream mixture and cooked beef back to the soup. Stir in shredded cheese a handful at a time until melted. Taste soup and season if needed with additional salt and pepper.
- Optionally garnish with fresh parsley or thyme and serve with buttered toasted bread.
Video
Recipe Notes
Note 1: Use equal parts diced onion, carrot, and celery (3/4 cup each) or buy a mix labeled “mirepoix” in the produce section or frozen vegetable section of the store.
Note 2: For gold potatoes, no need to peel. If using russets, peel first. Dice into 1/2-inch pieces.
Note 3: Use freshly shredded sharp or extra sharp Cheddar for the best flavor and melt.
Note 4: I love to use fresh parsley or thyme for garnish, and hearty toasted buttered bread is great for dipping!
Note 5: Sauce Thickness Check: Coat the back of a wooden spoon in the sauce, then draw a line with your finger. If it holds, the sauce is ready.
Storage: Store the soup in an airtight container in the fridge for 3-5 days. To reheat, warm on low and stir often, avoiding boiling; add milk or broth if needed to thin. For freezing, let the soup cool, transfer to an airtight bag, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Storage: Store the soup in an airtight container in the fridge for 3-5 days. To reheat, warm on low and stir often, avoiding boiling; add milk or broth if needed to thin. For freezing, let the soup cool, transfer to an airtight bag, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.Nutrition
Serving: 1serving | Calories: 667kcal | Carbohydrates: 40.5g | Protein: 39g | Fat: 38.9g | Cholesterol: 137.2mg | Sodium: 1068.1mg | Fiber: 4.1g | Sugar: 12.8g
Nutrition information is automatically calculated, so should only be used as an approximation.
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I’ve made this twice—it is exceptionally tasty; a great soup to make for company. Love your recipes, Chelsea! Thanks!
So fun to hear that! I’m so glad you’ve enjoyed this soup! Thanks Susie!
This soup was excellent, so hearty and satisfying! Thanks for another great recipe!
I am so thrilled to hear this! Thanks so much Leigh! 🙂
This was wonderful! I added a hint of pepper flakes for a little zip. I didn’t add a lot of salt because the cheese added enough! I will be using the sauce mixture for some other soups!
Delish! I’m so glad you enjoyed! 🙂