Cheeseburger Soup

Creamy, cheesy, and loaded with ground beef and potatoes, this hearty Cheeseburger Soup is an easy, cozy Fall dinner that's full of flavor and perfect for adding all your favorite burger toppings!

Course Main Course

Cuisine American

Keyword cheeseburger soup

Prep Time 20

Cook Time 35

Total Time 55

Servings -10 servings

Calories 839kcal

Author Tawnie Graham of Kroll's Korner

Equipment

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

Get Recipe Ingredients

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 Timer
1½ 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

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.

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