Cheeseburger Soup
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This creamy Cheeseburger Soup has all the cozy, comforting flavors of a juicy cheeseburger in one hearty bowl! Made with ground beef, tender potatoes, fresh veggies, plenty of sharp cheddar, and a rich, creamy broth, this easy soup is filling, flavorful, and perfect for a cozy weeknight dinner.
Plus, it’s perfect for loading it up with your favorite burger toppings like crispy bacon, dill pickles, tomatoes, and green onions for the ultimate cheeseburger-inspired meal!
Love all things burgers🍔? Be sure to also check out my Homemade Burgers, Cheeseburger Tacos, Cheeseburger Salad, or Cheeseburger Sliders.
Table Talk with Tawnie
Fall is around the corner, and you know how much I love soup season (check out my Soup Series if you’ve missed those series…and speaking of…should we bring back the soup series for 2026/27?!) This soup is hearty, cozy, and tastes like your favorite cheeseburger in a bowl! My kids were going crazy over it too, which is a plus, and I love that it’s made with 2 lbs. of ground beef, so it’s protein-packed and filling!
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- Ground beef: Use whichever variety you prefer! 80/20 will definitely have more flavor, but a leaner variety like 90/10 also works well. Just make sure to drain any excess grease after browning before adding it back into the soup.
- Mirepoix: A combination of carrots, celery, and onion that adds flavor and texture to the soup. Save time by using a store-bought pre-chopped mirepoix.
- Yukon Gold potatoes: Yukon Gold potatoes have a creamy texture and hold their shape well in the soup. Peel and dice them into 1/2-inch cubes so they cook evenly. Russet or red potatoes can also work, or use your favorite variety.
- Cream cheese: Use full-fat cream cheese for the richest, creamiest soup. Cut it into cubes and make sure it is very well softened before adding it to the broth (see my tip about tempering it first) so it melts smoothly into the soup.
- Cheddar cheese: Freshly shredded sharp cheddar adds the best flavor and melts much more smoothly than pre-shredded cheese. I love sharp cheddar for a classic cheeseburger flavor, but mild cheddar works too.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Brown the beef
Brown the ground beef in a Dutch oven, breaking it into small crumbles. Stir in Worcestershire and Dijon, then transfer the beef to a plate, draining excess grease if needed.
Build the soup
Cook the onion, carrots, and celery until softened, then add the garlic and seasonings. Melt in the butter, stir in the flour, and gradually whisk in both broths. Add the potatoes, bring to a gentle boil, then simmer until tender, about 15 minutes.
Blend
Blend about 2 cups of the soup until smooth, then stir it back into the pot to naturally thicken the soup. Return the browned beef and reduce the heat to low.
Temper the cream cheese
Whisk the softened cream cheese with about 1 cup of hot broth until completely smooth. Slowly stir the mixture back into the soup until well combined.
Finish & serve!
Stir in the heavy cream, then gradually add the cheddar, one handful at a time, until melted and smooth. Taste and adjust seasoning as needed, then serve with your favorite burger toppings, and ENJOY!!😋🍔
Expert Tips
- Dice the vegetables and potatoes evenly: Cutting everything into similar-sized pieces helps them cook evenly and ensures you get a little bit of everything in each bite. I love using this veggie chopper to make things go quickly (or buy the pre-chopped kind to save time!).
- Blend for a naturally thicker soup: For a creamier, thicker consistency without adding extra flour or dairy, blend about 2 cups of the soup (mostly potatoes and broth) until smooth, then stir it back into the pot. This step is optional, but I love the texture it adds!
- Temper the cream cheese: For the smoothest, creamiest soup, don’t add the cream cheese directly to the hot soup. Place the softened cream cheese in a bowl and whisk in a cup of hot broth until completely smooth. Then slowly stir the mixture back into the soup. This helps prevent lumps and ensures the cream cheese blends evenly.
- Shred your own cheese: Freshly shredded cheddar melts better and creates a smoother, creamier soup than pre-shredded cheese.
- Add the broth gradually: Start with 3 cups of beef broth, then add more as needed depending on how thick or brothy you prefer your soup.
- Don’t boil after adding the dairy: Keep the heat at low or medium-low after adding the cream, cream cheese, and cheddar. High heat can cause the dairy to separate or become grainy.
Variations / Substitutions
- Ground turkey: Swap the ground beef for ground turkey for a lighter option. You may want to add an extra splash of Worcestershire sauce for more savory flavor.
- Beef and chicken broth: I like using a combination of beef and chicken broth because the beef broth adds a rich, savory flavor, while the chicken broth helps balance it out so the soup doesn’t taste overly heavy or intensely beefy. You can use all beef broth for a richer flavor or all chicken broth for a lighter, more subtle flavor.
- Potatoes: Yukon Gold potatoes are my favorite because of their creamy texture, but red potatoes or russet potatoes will work as well.
- Lighter option: You can use reduced-fat cream cheese or half-and-half instead of heavy cream, though the soup will be less rich and creamy.
- Make it gluten-free: Use a gluten-free all-purpose flour blend to make the roux and double-check that your Worcestershire sauce and broth are gluten-free.
More Soup Recipes
I don’t know about you, but when the weather gets colder, all I want to make are delicious, homemade soups. If you’re looking for more soup recipes, I’ve got the perfect Soup Series for you to check out!
Storage / Freezing
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over medium-low heat or in the microwave, stirring occasionally. You may need to add a splash of broth or milk when reheating, as the soup will thicken in the refrigerator.
- Freeze: Because this soup contains cream, cream cheese, and cheddar, the texture may change slightly after freezing and reheating. For the best results, freeze the soup before adding the heavy cream, cream cheese, and cheddar. Thaw overnight in the refrigerator, reheat on the stovetop, and stir in the dairy ingredients before serving.
- If freezing leftovers, freeze them in an airtight freezer-safe container for up to 2 months and thaw overnight in the refrigerator before reheating gently.
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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Cheeseburger Soup
Ingredients
Soup
- 2 lbs ground beef
- 1 Tbsp. olive oil
- 1 small yellow onion (finely diced)
- 2 large carrots (peeled and finely diced)
- 2-3 celery ribs (finely diced)
- 5 cloves garlic (minced)
- 1 Tbsp. Worcestershire sauce
- 2 tsp. Dijon mustard
- 1 tsp. kosher salt (plus more to taste)
- ½ tsp. smoked paprika
- ½ tsp. black pepper
- 4 Tbsp. unsalted butter
- ¼ cup all-purpose flour
- 3-4 cups beef broth (start with 3, adjust based on soup consistency preferences)
- 2 cups chicken broth
- 1½ lbs Yukon Gold potatoes (peeled and diced into 1/2-inch cubes (or use your favorite potato) 4 cups is good!)
- 1 cup heavy cream
- 8 oz full-fat cream cheese (cut into cubes and softened (important that it’s softened well))
- 3 cups freshly shredded sharp cheddar cheese
Optional Burger Toppings
- Diced dill pickles
- Crispy bacon
- Diced tomatoes
- Sliced green onions
- Chopped chives
- Sesame seed croutons
- Shredded lettuce
- Extra cheddar cheese
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Brown the beef: Heat a large Dutch oven over medium-high heat. Add the ground beef and cook until deeply browned, breaking it into small crumbles. Don't rush this step because the browned bits equal flavor. Drain excess grease if needed or desired.2 lbs ground beef
- Add sauces: Stir in Worcestershire and Dijon. Transfer beef to a plate.1 Tbsp. Worcestershire sauce, 2 tsp. Dijon mustard
- Cook the veg: Reduce heat to medium. If the pot looks dry, add a drizzle of olive oil. Add onion, carrots, and celery. Cook 6-8 minutes Start Timer, stirring occasionally, until softened.1 Tbsp. olive oil, 1 small yellow onion, 2 large carrots, 2-3 celery ribs
- Add garlic and seasonings: Stir in the garlic and cook for another minute. Season with salt, smoked paprika, and black pepper. Stir to combine.5 cloves garlic, 1 tsp. kosher salt, ½ tsp. smoked paprika, ½ tsp. black pepper
- Build the soup: Melt butter. Sprinkle the flour over the vegetables and cook 1-2 minutes while stirring constantly Start Timer.4 Tbsp. unsalted butter, ¼ cup all-purpose flour
- Add broths: Slowly whisk in both broths until smooth.3-4 cups beef broth, 2 cups chicken broth
- Add potatoes: Add potatoes. Bring to a gentle boil, then reduce to a simmer. Cook, uncovered, for about 15 minutes until potatoes are tender. Start Timer1½ lbs Yukon Gold potatoes
- Blend (optional but recommended): Remove about 2 cups of soup (mostly potatoes and broth) and blend until smooth in a high-powered blender.
- Add back in: Return to the pot. I like to do this to naturally thicken the soup without making it overly heavy, but I know it’s another step and more dishes, so feel free to skip.
- Return the beef: Add the browned beef back in. Reduce heat to low.
- Temper cream cheese: Place the softened cream cheese in a medium bowl. Ladle about 1 cup of the hot broth over the cream cheese and whisk until completely smooth (or you can do this in the blender you just used, too!)8 oz full-fat cream cheese
- Add back to the soup: Slowly stir the mixture back into the soup.
- Stir in heavy cream: Add the heavy cream.1 cup heavy cream
- Add cheese: Stir in the cheddar one handful at a time until fully melted. (Note: tempering the cream cheese & adding cheeses in stages should give you a silky, velvety soup without those little white clumps from the cream cheese.3 cups freshly shredded sharp cheddar cheese
- Finish: Taste and adjust, adding more salt or pepper as desired. Then serve with your favorite toppings: crispy chopped bacon, more cheddar, green onions, sesame seed croutons (toasted brioche buns cut into cubes work well), etc.Diced dill pickles, Crispy bacon, Diced tomatoes, Sliced green onions, Chopped chives, Sesame seed croutons, Shredded lettuce, Extra cheddar cheese
Equipment
Notes
- Gluten-free: Use a gluten-free all-purpose flour blend to make the roux and double-check that your Worcestershire sauce and broth are gluten-free.
- Storage: Store leftover Cheeseburger Soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over medium-low heat or in the microwave, stirring occasionally. You may need to add a splash of broth or milk when reheating, as the soup will thicken in the refrigerator.
- Freeze: Because this soup contains cream, cream cheese, and cheddar, the texture may change slightly after freezing and reheating. For the best results, freeze the soup before adding the heavy cream, cream cheese, and cheddar. Thaw overnight in the refrigerator, reheat on the stovetop, and stir in the dairy ingredients before serving.
- If freezing leftovers, freeze them in an airtight, freezer-safe container for up to 2 months and thaw overnight in the refrigerator before reheating gently.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photos by Amanda Chasten Photography
