Rich Cheeseburger Soup is a cozy, comforting bowl packed with all the flavors you love from a classic cheeseburger. It’s creamy and cheesy with hearty ground beef, tender potatoes, and a little bit of tang from the pickles and mustard. The soup feels like a warm hug on a chilly day, but with all those familiar burger fixings in every spoonful.
I love making this soup when I want something that hits the spot without a lot of fuss. The way the cheese melts into the broth makes it extra creamy, and I always add a sprinkle of extra shredded cheese on top before serving because, why not? It’s like having a cheeseburger day without the bun!
One of my favorite things is serving this soup with some crusty bread or even some crispy fries on the side to really bring that burger vibe home. It’s the kind of meal that makes everyone gather around the table and smile — simple, satisfying, and full of childhood comfort. Whenever I make this, it reminds me why cheeseburgers are such a beloved classic.
Bake, Serve, Wear the Vibe 👕
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Key Ingredients & Substitutions
Ground Beef: This is the heart of your soup, giving it that classic cheeseburger flavor and hearty texture. If you want a lighter option, lean ground turkey or chicken works well, though beef has the richest flavor.
Potatoes: They add a nice soft bite and balance the creaminess. Yukon Gold potatoes hold their shape nicely, but russets or red potatoes are good substitutes.
Cheddar Cheese: Sharp cheddar gives that signature tang and depth. If you want milder flavor, try mild cheddar or Monterey Jack. Avoid pre-shredded cheese if possible, as it melts better when freshly grated.
Mustard & Worcestershire Sauce: These boost the savory, slightly tangy profile. Dijon mustard is a good swap for yellow mustard if you like a little extra zing. Worcestershire sauce adds umami, but soy sauce can be used in a pinch.
How Do You Get the Soup So Creamy Without It Breaking?
Adding the cheese and milk at the right time helps keep the soup smooth and creamy. Follow these tips:
- Make a roux by cooking flour and butter first; this thickens the soup evenly.
- Whisk in milk slowly to avoid lumps and cook until slightly thickened.
- Remove the soup from heat before adding cheese to prevent it from getting grainy.
- Use shredded cheese—not slices—and stir gently until melted.
If you rush or add cheese to boiling soup, it might clump. Taking it slow and steady keeps your soup silky!
Equipment You’ll Need
- Large pot or Dutch oven – big enough to brown beef and simmer the soup without spilling.
- Wooden spoon or spatula – perfect for stirring and scraping browned bits from the pan.
- Whisk – helps mix the roux and milk smoothly to avoid lumps.
- Measuring cups and spoons – for precise ingredient amounts.
- Cutting board and sharp knife – to chop onions, peppers, potatoes, and green onions easily.
- Cheese grater – fresh shredded cheese melts better than pre-shredded.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter soup with similar texture.
- Add cooked bacon bits for a smoky flavor that pairs well with cheesy richness.
- Include diced carrots or celery with the onion and pepper for extra veggie crunch and sweetness.
- Stir in a little hot sauce or cayenne pepper for a spicy kick when you want some heat.
Rich Cheeseburger Soup Recipe
Ingredients You’ll Need:
Soup Ingredients:
- 1 lb ground beef
- 1 small onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 3 cups potatoes, peeled and diced (about 2 medium potatoes)
- 1 (14.5 oz) can diced tomatoes, undrained
- 4 cups beef broth
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 1 1/2 cups milk (whole or 2%)
- 2 tbsp all-purpose flour
- 2 tbsp butter
- 1 tbsp yellow mustard
- 1 tsp Worcestershire sauce
- Salt and freshly ground black pepper, to taste
- Chopped green onions, for garnish
Time Needed
This soup takes about 10 minutes to prep ingredients and about 30 minutes to cook, so you’ll have a delicious, warm meal ready in around 40 minutes total. Perfect for a cozy dinner!
Step-by-Step Instructions:
1. Brown the Beef and Cook Veggies:
Place a large pot or Dutch oven on medium heat. Add the ground beef and cook until it’s browned all over, breaking it up as it cooks. Drain out any extra fat to keep it from getting greasy.
Next, add the diced onion, green bell pepper, and minced garlic to the pot. Stir everything together and cook for about 5 minutes, or until the vegetables are soft and fragrant.
2. Add Potatoes, Tomatoes, and Broth:
Stir in the diced potatoes, canned tomatoes (with their juice), and beef broth. Turn the heat up until the mixture comes to a boil, then reduce the heat to a simmer. Let it cook gently for about 15-20 minutes, until the potatoes are tender when poked with a fork.
3. Make a Creamy Base (Roux and Milk):
While the soup is simmering, melt butter in a small saucepan over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly—this is called a roux and it helps thicken the soup.
Slooooowly add the milk to the roux, whisking often to keep it smooth. Keep cooking and stirring until the mixture thickens up a bit.
4. Combine and Finish the Soup:
Pour the creamy milk mixture into the soup pot. Add the yellow mustard, Worcestershire sauce, and 1 cup of the shredded cheddar cheese. Stir gently until the cheese melts, and the soup turns rich and creamy.
Taste your soup and add salt and pepper if you want more seasoning.
5. Serve and Garnish:
Ladle the soup into bowls and sprinkle the remaining cheddar cheese on top. Finish with a handful of chopped green onions for a fresh pop of flavor. Enjoy your cozy bowl of cheeseburger goodness!
Can I Use Frozen Ground Beef for This Soup?
Yes, you can! Just make sure to thaw it completely in the refrigerator overnight before cooking. This helps the beef brown evenly and prevents extra moisture in the soup.
Can I Substitute the Potatoes with Another Vegetable?
Absolutely! If you prefer, try diced carrots or cauliflower florets for a different texture and flavor. Just adjust cooking time accordingly so they become tender.
How Do I Store Leftover Cheeseburger Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to warm evenly.
Can I Make This Soup Ahead of Time?
Yes, you can prepare the soup a day ahead. Cool it completely, refrigerate, and reheat on the stove before serving. You might want to add a splash of milk when reheating to keep it creamy.
