Ultimate Cheeseburger Soup

Cheeseburger Soup is the quintessential comfort food – a creamy, cheesy, and deeply satisfying dish that brings together the best flavors of a classic cheeseburger in a warm, inviting bowl. Packed with perfectly seasoned ground beef, tender baby gold potatoes, and a medley of fresh vegetables, this homemade soup is designed to nourish and delight on chilly evenings or any time you crave a truly hearty meal.

The Ultimate Classic Cheeseburger Soup Experience

Prepare to fall in love with a soup that truly tastes like your favorite cheeseburger! This recipe isn’t just a meal; it’s an experience, delivering robust, savory flavors in every spoonful. Many years ago, our Sausage Potato Soup became a viral sensation, drawing rave reviews from home cooks across the globe. It was a unique take on a creamy potato soup, and while incredibly popular, we consistently heard requests for a truly classic version – one that highlights the beloved combination of savory ground beef and rich Cheddar cheese, embodying the spirit of a true cheeseburger.

Inspired by your enthusiasm and countless requests, we meticulously crafted this definitive Cheeseburger Soup recipe, designed to be the very best. We’ve seen heartwarming testimonials for our previous soup, with one reader exclaiming, “This is the best soup I’ve made—ever! I’ve been cooking for over 50 years!” Another delightful review perfectly captured its charm: “Best soup I’ve ever had. Don’t tell my mom. Lol” We are confident that this classic rendition, focusing on the authentic and irresistible cheeseburger profile, will earn just as much love, if not more! It’s rich, comforting, and destined to become a new family favorite.

Key Ingredients for the Perfect Cheeseburger Soup

Crafting this rich and flavorful Cheeseburger Soup starts with selecting the right ingredients. Each component plays a crucial role in building that iconic taste and creamy texture that makes this soup so irresistible. Here’s what you’ll need, along with why each item is essential:

• Olive Oil: We use extra-virgin olive oil for its rich flavor profile and its ability to help brown the beef beautifully, forming the savory base of our soup. Using a divided amount ensures optimal cooking at different stages.
• Lean Ground Beef (93/7): Opting for 93/7 lean ground beef is ideal for this soup. It offers substantial meaty flavor without excessive grease, meaning less draining and a cleaner, richer broth that isn’t oily. The lean content keeps the soup hearty yet not heavy.
• Unsalted Butter: Used generously in two stages – for sautéing vegetables and creating the roux – unsalted butter allows you complete control over the overall saltiness of your soup. If you only have salted butter, reduce the added salt in the recipe accordingly.
• Mirepoix (Onion, Carrot, Celery): This classic aromatic base is the soul of many great soups and stews. You can chop equal parts onion, carrot, and celery yourself for the freshest flavor, or use pre-chopped or frozen mirepoix for ultimate convenience. These foundational vegetables add essential depth, sweetness, and a subtle savory complexity to the broth.
• Minced Garlic: A staple in almost any savory dish, garlic provides a pungent, aromatic kick that perfectly complements the rich beef and earthy vegetables. Jarred minced garlic is a fantastic time-saver, or you can mince fresh cloves.
• Baby Gold Potatoes: These small, tender potatoes are an excellent choice for soup because their skins are thin and delicate, meaning they don’t require peeling, saving you valuable prep time. Dicing them into small, uniform pieces ensures quick and even cooking, so they become wonderfully fork-tender and absorb all the delicious flavors of the broth.
• Seasonings (Dried Parsley, Dried Basil, Ground Mustard Powder): This thoughtful blend of herbs and spices is carefully chosen to enhance the “cheeseburger” profile. Dried parsley and basil add herbaceous notes that brighten the dish, while a touch of mustard powder is the secret ingredient that remarkably amplifies the beef and cheese flavors, mimicking the slight tang of mustard on a classic burger without overpowering the soup.
• Chicken Stock or Broth: A high-quality chicken stock or broth forms the liquid foundation of the soup, contributing immense savory depth and richness. Using good stock makes a noticeable difference in the final flavor profile, so choose wisely.
• All-Purpose Flour: Flour is crucial for creating the roux, a butter-flour mixture that acts as a thickening agent. This gives the soup its luscious, creamy body and prevents it from being watery.
• Whole Milk: Provides the primary creamy base for the soup. Whole milk delivers the best richness and thick, velvety texture. While 2% or 1% can also be used if preferred, be aware they may result in a slightly thinner consistency.
• Heavy Cream: A small, yet impactful, addition of heavy cream takes the soup’s creaminess and richness to the next level, adding a luxurious mouthfeel that makes this soup truly decadent and utterly comforting.
• Sharp Cheddar Cheese: The unequivocal star of the “cheeseburger” aspect! Freshly grated sharp or extra-sharp Cheddar cheese is highly recommended for its robust flavor that stands up beautifully to the other ingredients, and fresh grating ensures the best, smoothest melt, creating a wonderfully gooey cheesiness throughout.
• Sour Cream: Stirred in at the very end of cooking, sour cream adds a delightful tang and an extra layer of creamy silkiness. It brightens the rich flavors and makes the soup even more comforting and well-rounded.
• Salt and Pepper: Essential for seasoning throughout the cooking process, allowing you to adjust to taste and ensure perfect balance in every bite.

Mastering the Art of Cheeseburger Soup: A Step-by-Step Guide

Creating this incredibly satisfying Cheeseburger Soup is simpler than you might think. By following these clear, detailed steps, you’ll achieve a perfectly creamy, flavorful, and hearty bowl of goodness that will impress everyone at your table:

1. Brown the Beef to Perfection: Begin by heating one tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over high heat. Add your lean ground beef, season it with half a teaspoon each of salt and pepper, and cook, breaking it up with a spoon, until it’s beautifully browned and fully cooked through. This searing adds a crucial layer of rich, caramelized flavor to your soup base. Once cooked, transfer the beef to a separate bowl, leaving behind about one tablespoon of grease in the pot. If your lean beef didn’t render enough grease, simply add another tablespoon of olive oil to the pot.
2. Sauté the Aromatic Veggies: In the same pot, reduce the heat to medium-high and melt one tablespoon of unsalted butter. Add your prepared mirepoix (the finely diced onion, carrots, and celery). Season with the remaining half teaspoon each of salt and pepper, and sauté for 5–7 minutes until the vegetables are tender and slightly softened, releasing their sweet aromas. This step builds the aromatic foundation of your soup. Next, stir in the minced garlic, dried parsley, dried basil, and mustard powder, cooking for just one minute more until fragrant. Finally, add the diced baby gold potatoes to the pot, giving them a quick sauté to coat them in the flavorful base.
3. Simmer to Tender Perfection: Pour in the chicken stock, ensuring all the vegetables and potatoes are well submerged in the liquid. Bring the mixture to a rolling boil, then immediately reduce the heat to medium-low. Cover the pot with a lid and let it simmer gently for 15–20 minutes, or until the potatoes are completely fork-tender. This slow simmer allows the flavors to meld beautifully and the potatoes to soften without becoming mushy.
4. Craft the Creamy Base (The Roux): While the potatoes are simmering, prepare your rich, creamy base. In a separate, medium-sized pot, melt the remaining four tablespoons of unsalted butter over medium heat. Once melted, add the flour, whisking constantly for one minute to cook out the raw flour taste. This creates your roux. Gradually, and while whisking continuously to prevent lumps, pour in the whole milk. Continue to whisk constantly until the mixture thickens to a smooth, velvety sauce that coats the back of a spoon (refer to Recipe Note 5 for a helpful thickness check). Reduce the heat to low, then stir in the heavy cream and sour cream, whisking until the mixture is perfectly smooth and fully combined.
5. Combine, Melt, and Serve!: Once your potatoes are tender, remove the lid from the main soup pot. Pour the prepared creamy base into the vegetable and stock mixture. Add the cooked ground beef back into the pot. Now for the star of the show: gradually stir in the freshly shredded sharp Cheddar cheese, adding a handful at a time and stirring continuously until all the cheese has completely melted into the soup, creating a luxurious, cohesive cheesy consistency. Taste the soup and adjust seasonings if needed with additional salt and pepper to achieve your perfect flavor balance.
6. Garnish and Enjoy: Ladle the hot, comforting Cheeseburger Soup into bowls. For an extra touch of freshness and visual appeal, garnish with a sprinkle of fresh parsley or thyme. Serve immediately with warm, buttered toasted bread for dipping, or with your favorite burger toppings on the side for a truly immersive experience.

Essential Recipe Tips for Cheeseburger Soup Success

Achieving the best possible Cheeseburger Soup involves a few key techniques and considerations that will elevate your dish from good to absolutely fantastic. Keep these tips in mind to ensure your soup is packed with flavor and has the perfect creamy texture every single time:

• Sear the Beef for Maximum Flavor: Don’t just brown your ground beef; take the extra step to sear it! Use a hot cast iron pan or a heavy-bottomed pot and let the beef sit undisturbed for a minute or two before breaking it up. This allows a rich, caramelized crust to form on the meat, which translates into a deeper, more complex savory flavor that truly enhances your soup base. This often-overlooked step makes a significant difference in the final taste.
• Dice Veggies Uniformly and Small: For consistent cooking and a smooth, appealing soup texture, aim to cut your celery, carrots, and onion (mirepoix) into small, even pieces. Smaller pieces will cook more quickly and integrate seamlessly into the soup, rather than standing out as chunky bits. Uniformity also ensures they become tender at the same rate as the potatoes, creating a harmonious blend of textures.
• Chop Potatoes Consistently: Similar to the mirepoix, chop your potatoes into uniform, bite-sized pieces, ideally around 1/2-inch cubes. This consistency guarantees that they cook evenly and reach that desired fork-tender stage in the specified 15-20 minutes. Unevenly sized potatoes will lead to some being overcooked and mushy while others are still firm, which can detract from the soup’s overall quality.
• Choose the Right Milk for Creaminess: While 2% or 1% milk can work in a pinch, whole milk consistently delivers the richest, creamiest texture and most luxurious mouthfeel for this soup. The higher fat content contributes significantly to its velvety finish. We strongly advise against using skim milk or non-dairy alternatives, as they often significantly alter the flavor and can lead to a thinner, less satisfying consistency.
• Taste and Adjust Seasoning Frequently: Remember to taste your soup at various stages of cooking, especially before adding the final cheese and sour cream, and then again at the very end. Seasoning is a personal preference, and adjusting salt and pepper as you go ensures the flavors are perfectly balanced to your liking. A final taste test allows you to fine-tune the savory profile.

Classic Cheeseburger Soup

By Chelsea Lords

Cheeseburger Soup is creamy, cheesy comfort in a bowl, filled with perfectly seasoned beef, tender baby gold potatoes, and hearty vegetables. An irresistible family favorite!

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Servings: 6 servings

Equipment

• Large Pot (5.5-quart or larger, ideally a Dutch oven)
• Separate medium pot (for preparing the roux)
• Whisk
• Cutting board and sharp knife

Ingredients

• 2 tablespoons olive oil, divided
• 1 pound lean ground beef (93/7 recommended)
• 5 tablespoons unsalted butter, divided
• 2-1/4 cups mirepoix (equal parts diced onion, carrot, celery, or pre-chopped mix)
• 2 teaspoons minced garlic
• 4 cups chopped baby gold potatoes (about 1/2-inch pieces, no need to peel)
• 1 teaspoon dried basil
• 1 teaspoon dried parsley flakes
• 1/2 teaspoon ground mustard (optional, but highly recommended for flavor depth)
• 4 cups chicken stock or broth (choose a good quality brand)
• 1/3 cup all-purpose 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 (essential for best melt and flavor)
• 1/3 cup sour cream
• Optional garnish: fresh parsley or thyme, toasted buttered bread for dipping

Instructions

1. Brown the Beef: Heat 1 tablespoon of olive oil in a large pot (or Dutch oven) over high heat. Add the ground beef, season with 1/2 teaspoon each of salt and pepper, and cook, breaking it up with a spoon, until thoroughly browned. Transfer the cooked beef to a bowl and set aside. Drain the pot, leaving about 1 tablespoon of grease behind. If there’s less, add 1 tablespoon of fresh olive oil.
2. Sauté the Veggies: In the same pot, melt 1 tablespoon of butter over medium-high heat. Add the mirepoix, season with the remaining 1/2 teaspoon each of salt and pepper, and sauté for 5–7 minutes until tender. Stir in the garlic, parsley, basil, mustard powder, and potatoes; sauté for 1 minute more until fragrant.
3. Simmer the Soup Base: Pour in the chicken stock. Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot and let it simmer for 15–20 minutes, or until the potatoes are tender when pierced with a fork.
4. Prepare the Cream Base (Roux): In a separate medium pot, melt the remaining 4 tablespoons of butter over medium heat. Add the flour, whisking constantly for 1 minute to form a roux and cook out the raw flour taste. Slowly whisk in the whole milk and continue whisking constantly until the sauce thickens and coats the back of a spoon. Reduce heat to low, then stir in the heavy cream and sour cream, whisking until the mixture is smooth and fully incorporated.
5. Combine and Finish: Add the prepared cream mixture and the cooked ground beef back into the main soup pot with the vegetables and broth. Stir well to combine all ingredients. Gradually add the freshly shredded sharp Cheddar cheese, a handful at a time, stirring continuously until all the cheese has melted into a smooth, creamy consistency. Taste the soup and adjust seasonings (salt and pepper) if necessary.
6. Serve and Garnish: Ladle the hot Cheeseburger Soup into bowls. Garnish optionally with fresh parsley or thyme and serve immediately with toasted buttered bread for dipping.

Recipe Notes

Note 1 (Mirepoix): Mirepoix is a classic flavor base consisting of diced onions, carrots, and celery. You can prepare it yourself using 3/4 cup of each vegetable, or find convenient pre-chopped mixes in the produce or frozen sections of your grocery store.

Note 2 (Potatoes): Baby gold potatoes are highly recommended because their skins are thin and do not require peeling, saving you prep time. If using russet potatoes, make sure to peel them first. For even cooking, dice all potatoes into approximately 1/2-inch pieces.

Note 3 (Cheddar Cheese): For the absolute best flavor and melt, always use freshly shredded sharp or extra-sharp Cheddar cheese. Pre-shredded varieties can contain anti-caking agents that hinder proper melting, resulting in a less smooth and desirable texture.

Note 4 (Garnish Ideas): Enhance your soup with optional garnishes such as a fresh sprinkle of chopped parsley or thyme for herbaceous notes. Hearty, toasted buttered bread or croutons are also wonderful for dipping into the rich soup.

Note 5 (Sauce Thickness Check): To check if your creamy base (roux and milk mixture) is perfectly thickened, dip the back of a wooden spoon into the sauce. If you can draw a clean line with your finger across the spoon and the sauce holds without immediately running together, it’s ready.

Storage: Store cooled Cheeseburger Soup in an airtight container in the fridge for 3-5 days. To reheat, warm on low heat on the stovetop, stirring often, and avoid boiling; add a splash of milk or broth to thin if needed. For longer storage, freeze in an airtight bag or container for up to 3 months; thaw overnight in the fridge before reheating.

Nutrition Information (Approximate per serving)

Serving: 1 serving | 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 and should only be used as an approximation. Actual nutritional values may vary based on specific ingredients and preparation methods.