Cheeseburger Soup
Published on October 21, 2026
Quick Summary
Cheeseburger Soup is a creamy, hearty soup made with ground beef, tender Yukon Gold potatoes, and sharp cheddar cheese. It has all the flavors of a classic cheeseburger in a warm, comforting bowl. Serve it with your favorite cheeseburger toppings, like crispy bacon, dill pickles, and extra cheddar cheese. This easy one-pot soup is perfect for chilly nights, family dinners, and game days!
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If you love a good cheeseburger, you are going to love this Cheeseburger Soup! It has everything you love about a classic cheeseburger, but in a creamy, hearty soup that is perfect for a chilly day. Ground beef, tender potatoes, and vegetables simmer in a rich broth before being finished with sharp cheddar cheese and sour cream. It is satisfying, full of flavor, and always a fun dinner to serve.
One of my favorite things about this soup is that it is made with simple ingredients and comes together in one pot. The ground beef makes it hearty, the potatoes add substance, and the cheddar cheese gives the broth that delicious cheeseburger flavor. I use Yukon Gold potatoes because they have a naturally buttery texture and hold their shape well in the soup. Sharp cheddar is my go-to cheese because it adds plenty of flavor without needing a lot of extra ingredients.
And let’s talk about the toppings! I love setting out bowls of shredded cheddar cheese, crispy bacon, chopped dill pickles, green onions, and diced tomatoes so everyone can customize their own bowl. The pickles add a tangy crunch that really brings home the cheeseburger flavor. If you have pickle lovers in your house, don’t skip them!
This easy Cheeseburger Soup is a great recipe to keep in your dinner rotation, especially during the fall and winter months. Serve it with crusty bread, homemade rolls, or a simple green salad for a complete meal. It is also a fun option for game day or a casual family gathering. If you are looking for a cozy, family-friendly dinner that feels a little different from your usual soup recipes, give this one a try!
Table of Contents
Ingredients (with Helpful Notes)
You will find the full ingredient list with measurements in the recipe card below. Here are a few ingredients worth highlighting, along with my tips for getting the best results.
- Ground beef: Lean ground beef is my preference because it adds plenty of savory flavor without leaving too much grease in the soup. Drain any excess grease after browning, if needed.
- Butter: Butter helps soften the vegetables and forms the base of the roux, which thickens the soup.
- Yellow onion, carrots, and celery: This classic vegetable combination adds flavor and texture. Dice the vegetables into small, evenly sized pieces so they cook evenly.
- Garlic: Freshly minced garlic adds a little extra flavor to the soup.
- Dry mustard: This is a great ingredient for cheeseburger soup because it enhances the cheddar cheese flavor and adds a subtle tang.
- All-purpose flour: Flour combines with the butter to make a roux, helping create a creamy, thick broth.
- Chicken broth: Chicken broth adds savory flavor and gives the soup its base. Use a good-quality broth for the best results.
- Yukon Gold potatoes: These potatoes have a creamy, buttery texture and hold up well as they simmer. Cut them into bite-sized pieces so they cook evenly.
- Whole milk: Whole milk gives the soup a rich, creamy consistency. I recommend using whole milk rather than skim milk for the best texture. If you want a super rich soup, you can use heavy cream or half and half.
- Worcestershire sauce: Just a little adds savory depth and helps bring out the flavor of the ground beef.
- Sharp cheddar cheese: Freshly shredded cheddar is best! It melts more smoothly than pre-shredded cheese, which is often coated with anti-caking ingredients. Sharp cheddar also gives the soup a more pronounced cheese flavor.
- Sour cream: Stirring in sour cream at the end adds creaminess and a slight tang that balances the rich cheese and beef.
- Toppings: Shredded cheddar, cooked crumbled bacon, chopped dill pickles, sliced green onions, and diced tomatoes are all delicious. Use your favorites and let everyone build their own bowl!
How to Make Cheeseburger Soup
This soup comes together in one pot, and the steps are simple. Here is a quick overview of the process. You will find the exact measurements and cooking times in the recipe card.
Brown the beef. Start by browning the ground beef in a large Dutch oven or soup pot. Break it into small crumbles as it cooks, then transfer it to a plate. Drain any excess grease if needed.
Soften the vegetables. Use the same pot to cook the onion, carrots, and celery in a little butter. Once the vegetables begin to soften, stir in the garlic and seasonings. Cooking everything in the same pot builds flavor without creating extra dishes.
Thicken the base. Add the remaining butter, then stir in the flour. Let it cook briefly with the vegetables before gradually adding the chicken broth. Stir as you pour to help keep the broth smooth.
Simmer with the potatoes and beef. Return the browned beef to the pot and add the diced potatoes. Let everything simmer until the potatoes are fork-tender and the broth has thickened.
Make it creamy. Stir in the milk and Worcestershire sauce, allowing the soup to heat through gently. Remove the pot from the heat before adding the shredded cheddar, then stir in the sour cream. Keeping the soup from boiling once the dairy is added helps maintain a smooth, creamy texture.
Add the toppings and serve. Ladle the soup into bowls and set out your favorite cheeseburger toppings. I love the combination of sharp cheddar, bacon, and chopped dill pickles for a little salty, tangy crunch!
Tips for Making Cheeseburger Soup
- Cut the potatoes evenly. Bite-sized, evenly cut potatoes will cook at about the same rate. Yukon Gold potatoes are ideal because they stay tender without falling apart too easily.
- Don’t skip browning the beef. Browning adds savory flavor to the soup. Break the meat into small crumbles so you get a little ground beef in every spoonful.
- Cook the flour before adding the broth. Stirring the flour into the melted butter and vegetables and cooking it briefly helps eliminate the raw flour taste.
- Add the broth gradually. Pour slowly while stirring to help prevent lumps from forming in the soup base.
- Use freshly shredded cheese. For the smoothest, creamiest soup, shred a block of sharp cheddar yourself. Pre-shredded cheese doesn’t always melt as smoothly.
- Take the pot off the heat before adding the cheese. High heat can cause cheddar to become grainy or separate. Stir it in gradually until melted, then add the sour cream.
- Don’t let the soup boil after adding the milk. Gentle heat is all you need to warm the soup through and keep the texture creamy.
- Make the toppings part of the meal. Bacon, pickles, tomatoes, green onions, and extra cheddar make each bowl feel like a loaded cheeseburger. The pickles are especially good for adding a bright, tangy contrast to the rich soup.
- Adjust the consistency if needed. If the soup thickens more than you like, stir in a splash of broth or milk until it reaches your preferred consistency.
How to Store
- Storing: Let the soup cool slightly, then transfer it to an airtight container and refrigerate for up to 3 days. Store the toppings separately and add them just before serving.
- Reheating: Reheat the soup gently in a saucepan over medium-low heat, stirring occasionally until warmed through. Avoid bringing it to a boil, as the cheese and dairy can separate. If the soup has thickened in the refrigerator, add a splash of milk or broth to loosen it.
- Freezing: I don’t recommend freezing this soup because the potatoes can change texture and the milk, cheese, and sour cream may separate when thawed. It is best enjoyed fresh or refrigerated for a few days.
Cheeseburger Soup
Ingredients
For the soup:
- 1 pound lean ground beef
- 3 tablespoons unsalted butter, divided
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dry mustard
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 1/2 pounds Yukon Gold potatoes, diced (about 4 cups)
- 2 1/2 cups whole milk
- 2 teaspoons Worcestershire sauce
- 2 cups freshly grated sharp cheddar cheese
- 1/2 cup sour cream
Optional Toppings:
- Shredded sharp cheddar cheese
- Cooked crumbled bacon
- Chopped dill pickles
- Sliced green onions
- Diced tomato
Instructions
- Brown the Beef. Heat a large Dutch oven or soup pot over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5 to 7 minutes. Drain excess grease, if necessary. Transfer the beef to a plate.
- Cook the Vegetables. Melt 1 tablespoon of the butter in the same pot over medium heat. Add the onion, carrots, and celery and cook for 5 to 7 minutes, or until the vegetables begin to soften. Add the garlic, salt, black pepper, dry mustard, and cook for 1 minute.
- Make the Roux. Add the remaining 2 tablespoons butter. Once melted, sprinkle in the flour and stir until the vegetables are evenly coated. Cook for 1 minute, stirring constantly.
- Add the Broth and Potatoes. Slowly pour in the chicken broth, stirring constantly to prevent lumps. Add the potatoes and browned ground beef. Bring the soup to a gentle boil, then reduce the heat and simmer for 12 to 15 minutes, or until the potatoes are tender.
- Add the Milk. Stir in the whole milk and Worcestershire sauce. Cook for 3 to 5 minutes, until the soup is hot and creamy, but do not let it boil.
- Stir in the Cheese. Remove the pot from the heat and gradually stir in the shredded cheddar cheese until melted and smooth. Stir in the sour cream. Taste and add additional salt and pepper, if necessary.
- Serve. Ladle the soup into bowls and top with your favorite toppings!
Notes
- Use lean ground beef and drain excess grease after browning, if needed.
- Cut the Yukon Gold potatoes into evenly sized pieces so they cook at the same rate.
- Freshly shredded sharp cheddar melts more smoothly than pre-shredded cheese.
- Remove the pot from the heat before adding the cheddar and sour cream to help prevent the soup from becoming grainy.
- Keep the soup at a gentle heat after adding the milk. Do not let it boil.
- Add extra broth or milk when reheating if the soup has thickened.
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Serve with your favorite toppings. Bacon, dill pickles, shredded cheddar, green onions, and tomatoes are all great choices.
Nutrition
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Variations
One of the fun things about Cheeseburger Soup is how easy it is to customize. Here are a few ideas to try!
- Bacon Cheeseburger Soup: Cook bacon until crispy, crumble it, and stir some into the soup or sprinkle it over each bowl. Save a little extra for serving!
- Turkey Cheeseburger Soup: Swap the ground beef for ground turkey for a slightly lighter variation. You may want to add a little extra seasoning to make up for the milder flavor.
- Mix up the Cheese: Use a combination of sharp cheddar and Monterey Jack for a creamy, cheesy finish.
- Gluten-Free Option: Use a gluten-free all-purpose flour blend in place of regular flour and check that your broth and Worcestershire sauce are gluten-free. The thickening results may vary slightly depending on the flour blend.
Serving Suggestions
Cheeseburger Soup is hearty enough to be a meal on its own, but I love serving it with something on the side to round out dinner.
- Crusty bread: Perfect for dipping into the creamy cheddar broth.
- Homemade dinner rolls: Soft rolls are always a hit alongside a warm bowl of soup.
- Green salad: A simple green salad balances the richness of the soup.
- Roasted broccoli: A flavorful vegetable side adds color and freshness to the meal.
- Classic coleslaw: The crunchy texture and tangy dressing complement the cheeseburger flavors.
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