Rich Cheeseburger Soup is like your favorite cheeseburger in a warm, creamy bowl. It’s packed with hearty ground beef, melty cheese, tender potatoes, and a smooth, flavorful broth that feels like a big, cozy hug. Every spoonful gives you that delicious cheeseburger vibe without the bun, making it perfect for chilly days.
I love making this soup when I want something filling but easy to put together. The best part is how all the simple ingredients come together and create this rich, comforting flavor that everyone seems to love. I usually brown the beef first to get that fantastic savory base, then let the cheese melt into the broth so it becomes creamy and satisfying.
My favorite way to enjoy this soup is with a side of crusty bread or some crispy crackers to dip into all that cheesy goodness. It’s also great for feeding a group since it’s quick to make and feels like a special treat. Whenever I serve this, it sparks fun conversations about burgers, soup, and everything in between!
Bake, Serve, Wear the Vibe 👕
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Key Ingredients & Substitutions
Ground beef: This gives the soup its meaty flavor. I like using 80/20 beef for a good balance of flavor and fat. For a leaner option, try ground turkey or chicken.
Potatoes: They add heartiness and a creamy texture when cooked. Russet or Yukon gold work best. You can swap for sweet potatoes for a slightly sweet twist.
Cheddar cheese: Sharp cheddar melts smoothly and adds strong flavor. If you want a milder taste, try mild cheddar or Monterey Jack. Avoid pre-shredded cheese because of anti-caking agents that affect melting.
Milk and heavy cream: These make the soup creamy. You can use whole milk only for lighter soup or half-and-half for richness. For dairy-free, try oat or cashew milk but skip the cheese or use a vegan alternative.
How Do You Get the Soup Nice and Thick Without Lumps?
Thickening the soup is key to that rich, velvety texture. Here’s how to do it smoothly:
- Whisk the flour into milk thoroughly before adding to the pot. This makes a slurry and prevents lumps.
- Add the slurry slowly to the simmering soup while stirring constantly.
- Cook for a few minutes after adding until the soup thickens. This also helps cook out the raw taste of flour.
- Be patient and keep stirring! This keeps the texture smooth and creamy.
Doing this step gently creates that perfect thick base where the cheese will melt seamlessly.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning meat and simmering the soup all in one pot.
- Wooden spoon or silicone spatula – great for stirring without scratching your pot.
- Whisk – helps you mix the flour and milk smoothly to avoid lumps.
- Sharp knife and cutting board – for chopping onions, peppers, and potatoes easily.
- Measuring cups and spoons – to keep your ingredient amounts just right.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken if you want a lighter protein that still works well.
- Try adding cooked bacon pieces for a smoky, salty crunch that complements the cheese.
- Use pepper jack cheese for a bit of spice if you like a little heat with your soup.
- Mix in some corn or chopped carrots for added sweetness and texture.
How to Make Rich Cheeseburger Soup
Ingredients You’ll Need:
- 1 lb ground beef
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 3 cups potatoes, peeled and diced (about 2 medium potatoes)
- 3 cups beef broth
- 1 (14.5 oz) can diced tomatoes with juice
- 1 tsp Worcestershire sauce
- 1 tsp dried basil
- 1 tsp dried parsley
- Salt and black pepper to taste
- 3 tbsp all-purpose flour
- 2 cups shredded sharp cheddar cheese
- 2 cups milk
- ½ cup heavy cream (optional for extra richness)
- 3 green onions, sliced (for garnish)
How Much Time Will You Need?
Prepare to spend about 10 minutes prepping the ingredients and 30 minutes cooking. The full dish comes together in roughly 40 minutes, making it perfect for a wholesome and cozy meal on a busy day.
Step-by-Step Instructions:
1. Brown the Beef and Sauté the Veggies:
Start by heating a large pot or Dutch oven over medium heat. Add the ground beef and cook, breaking it apart, until fully browned. Drain any extra fat. Next, toss in the diced onion, green bell pepper, and minced garlic. Cook for about 5 minutes until the veggies soften and smell wonderful.
2. Add Potatoes and Broth:
Stir in the peeled and diced potatoes, beef broth, diced tomatoes along with their juice, Worcestershire sauce, dried basil, dried parsley, salt, and pepper. Bring everything to a boil, then lower the heat and let it simmer gently. Cook until the potatoes become tender, about 15 to 20 minutes.
3. Thicken the Soup:
In a small bowl, mix the all-purpose flour into the milk until no lumps remain, creating a smooth slurry. Slowly pour this mixture into the soup, stirring continuously. Keep cooking and stirring for about 5 minutes until the soup thickens nicely.
4. Add Cheese and Cream:
Turn the heat down to low, then stir in the shredded cheddar cheese. Keep stirring until it melts completely into the soup, making it creamy and cheesy. If you want a richer soup, add the heavy cream now. Give the soup a taste and add more salt or pepper if needed.
5. Serve and Garnish:
Ladle the soup into bowls and sprinkle the sliced green onions on top. For an extra cheesy touch, add more shredded cheddar if you like. Enjoy it with crusty bread or crackers on the side for dipping into this warm, comforting bowl of cheeseburger goodness!
Can I Use Frozen Ground Beef for This Soup?
Yes, you can! Just make sure to fully thaw it in the refrigerator overnight before cooking. This helps the beef brown evenly and prevents extra liquid in your soup.
Can I Make This Soup Ahead of Time?
Absolutely! This soup actually tastes great the next day. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally to keep it creamy.
How Do I Store Leftovers?
Keep any leftovers in a sealed container in the refrigerator for up to 3 days. To reheat, warm the soup slowly on the stove or in the microwave, stirring to prevent separating.
Can I Substitute Cheese or Dairy Ingredients?
Yes! Use your favorite melting cheese like Monterey Jack or Colby instead of cheddar. For dairy alternatives, try oat or cashew milk and a vegan cheese, but skip the heavy cream as it can curdle without dairy.
