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Cheeseburger soup is a hearty soup made with ground beef, potatoes, veggies, and a creamy, cheesy, flavorful broth. This easy stovetop soup is perfect for cold nights and will be a family favorite!
If you love hearty soups, try my hamburger soup! It’s a non-creamy version of this cheeseburger soup.
Why You’ll Love Cheeseburger Soup
Hearty soup – Unlike some soups that leave you wanting more, this cheeseburger soup is loaded with ground beef, veggies, and is incredibly satiating.
Family-friendly – Both kid and adults will love the creamy, cheesy broth and the vegetables and flavors in the soup are ones most people will find appealing.
Easy to make – There’s nothing complicated about making this soup. Chop and cook the veggies, cook the meat, add everything to a big pot and let it cook.
Ingredients
- Ground beef – Use lean ground beef so it isn’t too greasy.
- Onion, carrots, celery, garlic – The veggies and aromatics that give the soup wonderful flavor.
- Italian seasoning – A dried spice blend made up of basil, thyme, rosemary, marjoram, parsley, and oregano.
- Yukon gold potatoes – These potato has a creamy, buttery flavor and texture. You also don’t have to peel them because the skin is so thin.
- Chicken broth – Low sodium should be used to keep the soup from being to salty.
- Half and half – Give the soup a creamy consistency.
- All-purpose flour – Thickens the soup.
- Cheddar cheese – Use sharp cheddar for the the best cheddar cheese flavor.
How to Make Cheeseburger Soup
This is an overview of the recipe with step-by-step photos. Full ingredients & instructions can be found in the recipe card below.
Cook and crumble the ground beef in a large pot or Dutch oven. Once cooked, remove it onto a plate.
Saute the veggies in the pot with salt, pepper, and the Italian seasoning. Once they’ve softened add in the potatoes, ground beef, and chicken broth. Stir everything together and bring it to a boil.
Once the soup comes to a boil, lower the heat and let it simmer until the potatoes are fork tender.
Whisk the flour in with the half and half until it’s incorporated without lumps. Pour it into the soup along with and shredded cheese. Stir everything together and cook on low until the soup thickens slightly. Garnish with chopped parsley or your choice of toppings before serving if desired.
Substitutions and Variations
- For a creamier soup use heavy cream. For a lightened up version use whole milk.
- Add 4 ounces of cream cheese for an even creamier consistency.
- Sharp cheddar can be substituted with white cheddar or smoked cheddar for a smoky flavored soup.
- Use different veggies. Bell pepper, peas, or corn will all work well.
- Russet potatoes can be used in place of Yukon Gold, but be sure to peel them.
- Instead of ground beef, try ground turkey, chicken, bison, or Italian sausage.
- For a gluten-free soup, swap the flour with an equal amount of cornstarch.
Recipe Tips
- Cut the potatoes into equal sized chunks so they cook evenly.
- Shred your own cheese from the block. The flavor is superior and it will melt better in the soup.
- Be sure the soup is on low when you stir in the cheese and half and half. If it’s any higher you’ll risk it curdling or clumping.
- The soup will continue to thicken as it cools. If the leftovers are too thick, add in a splash of half and half or broth to thin it out.
Toppings
For the full cheeseburger flavor try adding some toppings!
- Extra cheddar cheese
- Chopped pickles
- Chopped bacon
- Plain Greek yogurt or sour cream
- Croutons for crunchy texture
Storage, Freezing, Reheating
Storage – The soup will keep in an airtight container in the refrigerator for up to 4 days.
Freezing – I don’t recommend freezing this soup. The potatoes and dairy in the soup will change the texture once it’s been defrosted.
Reheating – To reheat the soup you can either microwave it or reheat it in a saucepan on the stovetop. If the soup has thickened more than you’d like, add a splash of half and half or broth.
More Soup Recipes to Try
Did you make this cheeseburger soup? I’d love if you’d leave a recipe rating and review below.
Cheeseburger Soup
Ingredients
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 1 cup diced yellow onion
- 1 cup diced carrots
- 1 cup diced celery
- 2 cloves garlic, grated or minced
- 2 teaspoons Italian seasoning
- 1 pound Yukon gold potatoes, cut into approximately 1/2 inch chunks
- 3 cups low sodium chicken broth
- 1 1/2 cups half and half
- 3 tablespoons all-purpose flour
- 2 cups shredded sharp cheddar cheese
Instructions
- Add the ground beef to a large pot and season it with salt and pepper. Cook and crumble it and then remove it onto a plate.
- Add a tablespoon of olive oil to the pot and then toss in onion, celery, and carrots. Season with Italian seasoning, salt and pepper, and saute for 3-4 minutes. Add in the garlic and saute another minute.
- Add the ground beef back into the pot along with the potatoes, and chicken broth. Stir everything together and bring it to a boil. Once boiling, put the lid on the pot and lower the heat so that the soup is simmering. Simmer for about 15 minutes or until the potatoes are fork tender.
- Whisk the flour into the half and half until there's no clumps. Turn the heat down to low and stir in the half and half and cheese. Stir until the cheese is melted and the soup has thickened slightly, about 5 minutes. Taste for seasoning and serve as is or with any of the suggested toppings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Loved this soup! Super hearty and full of flavor!
Glad you enjoyed it Ian! Thanks for trying it out.