Cheeseburger Soup is cheesy, creamy, and comforting, packed with beef, baby gold potatoes, and veggies.
author’s note
The Dinner Everyone Was Happy About!
I don’t know why it took me so long to finally make a true Cheeseburger Soup because this is basically everything I love in one big pot.
A few years ago I shared my Sausage Potato Soup, and it quickly became one of the most popular soups on my site. So many of you loved it, and I kept getting requests for a more classic cheeseburger version with ground beef and Cheddar.
And honestly, I totally get why.
I wanted this one to be really creamy, really cheesy, and packed with plenty of beef and potatoes, but I also didn’t want it to feel overly heavy. So there are lots of veggies in the mix too, plus a creamy base made with real sharp Cheddar instead of Velveeta.
After testing it a bunch, this is the version we kept coming back to.
Ingredients
| Ingredient | Helpful Tip or Swap |
|---|---|
| Ground beef | I like 93/7 lean ground beef so the soup has plenty of flavor without getting greasy. |
| Sharp Cheddar | Freshly shred the cheese for the smoothest melt. Sharp or extra-sharp Cheddar gives the best flavor. |
| Baby gold potatoes | No peeling needed. Just dice them small and evenly so they cook quickly. |
| Mirepoix | Use equal parts onion, carrot, and celery, or grab a pre-chopped or frozen mix. |
| Chicken stock | A good-quality stock makes a noticeable difference here. |
| Whole milk & heavy cream | Whole milk gives the best creamy texture. I don’t recommend skim milk or milk alternatives for this recipe. |
| Sour cream | Stir it in over low heat so the soup stays smooth and creamy |
How To Make Cheeseburger Soup
Here’s a quick overview of the process:
- Cook Beef: Brown the beef, season, drain, and set aside.
- Sauté Veggies: Cook mirepoix with butter, then add garlic, herbs, and potatoes.
- Simmer Soup: Add stock, boil, then cover and simmer until potatoes are tender.
- Cream Base: In a separate pot, whisk butter and flour, then add dairy, and sour cream.
- Combine: Add cream base and beef to soup. Stir in cheese until melted. Enjoy!
Featured Comment
“This soup is delicious! I’ve made it multiple times now and every time it’s perfect. I follow the recipe exactly. I don’t usually write reviews, but it’s such a big hit, especially with my picky 3 year old!!!”
– Aimie
chelsea’s recipe tip
My Top Tips For Success
- Brown the beef well. Those caramelized bits add incredible flavor.
- Dice the vegetables nice and small so every bite has a little of everything.
- Taste before serving. Depending on your stock and cheese, you may need a little extra salt.
- Let the soup sit for 5 to 10 minutes before serving. It thickens beautifully.
Storage
- Storage: Keep this cheeseburger soup in the fridge for 3-5 days in an airtight container.
- Reheating: Warm on low, stirring often. Avoid boiling. Add liquid to thin if needed.
- Freezing: Once cooled, transfer to an airtight bag and freeze for up to 3 months. Thaw overnight in the fridge.
What To Serve With Cheeseburger Soup:
Appetizers
Life-Changing No-Knead Dinner Rolls
Salads
Italian Salad Recipe
Side Dishes
Roasted Broccoli Recipe
Salads
Winter Fruit Salad
Cheeseburger Soup
Cheeseburger Soup is creamy, cheesy comfort in a bowl, filled with beef, baby gold potatoes, and hearty veggies.
Video
Equipment
- Large pot 5.5-quart or larger
Ingredients
- 2 tablespoons olive oil divided
- 1 pound lean ground beef 93/7
- 5 tablespoons unsalted butter divided
- 2-1/4 cups mirepoix see note 1
- 2 teaspoons minced garlic
- 4 cups chopped baby gold potatoes see note 2
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon ground mustard optional
- 4 cups chicken stock or broth
- 1/3 cup 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, see note 3
- 1/3 cup sour cream
- Optional garnish see note 4
Instructions
- Heat 1 tbsp olive oil in a large pot over high heat. Add ground beef, season with 1/2 teaspoon each salt and pepper, and cook and crumble until browned through. Transfer to a bowl and drain the pot, leaving behind 1 tbsp grease. If no grease is left behind, add 1 tbsp olive oil.
- In the same pot, melt 1 tbsp butter over medium-high heat. Add mirepoix, season with 1/2 teaspoon each salt and pepper, and sauté for 5–7 minutes until tender. Add garlic, parsley, basil, mustard powder, and potatoes; sauté for 1 minute.
- Pour in chicken stock. Bring to a boil, then reduce to medium-low. Cover and cook for 15–20 minutes, until potatoes are tender.
- In a separate pot, melt remaining 4 tbsp butter over medium heat. Add flour, whisking constantly for 1 minute. Slowly whisk in milk and cook, whisking constantly, until thickened (see note 5). Reduce heat to low, stir in heavy cream and sour cream, and whisk until smooth.
- Add cream mixture and cooked beef back to the soup. Stir in shredded cheese a handful at a time until melted. Taste soup and season if needed with additional salt and pepper.
- Optionally garnish with fresh parsley or thyme and serve with buttered toasted bread.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: Use equal parts diced onion, carrot, and celery (3/4 cup each) or buy a mix labeled “mirepoix” in the produce section or frozen vegetable section of the store.
Note 2: For gold potatoes, no need to peel. If using russets, peel first. Dice into 1/2-inch pieces.
Note 3: Use freshly shredded sharp or extra sharp Cheddar for the best flavor and melt.
Note 4: I love to use fresh parsley or thyme for garnish, and hearty toasted buttered bread is great for dipping!
Note 5: Sauce Thickness Check: Coat the back of a wooden spoon in the sauce, then draw a line with your finger. If it holds, the sauce is ready.
Storage: Store the soup in an airtight container in the fridge for 3–5 days. To reheat, warm on low and stir often, avoiding boiling; add milk or broth if needed to thin. For freezing, let the soup cool, transfer to an airtight bag, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Storage: Store the soup in an airtight container in the fridge for 3–5 days. To reheat, warm on low and stir often, avoiding boiling; add milk or broth if needed to thin. For freezing, let the soup cool, transfer to an airtight bag, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.Nutrition
Serving: 1serving | 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, so should only be used as an approximation.
Variations
Change Up Your Cheeseburger Soup!
- Add spice: Sprinkle in red pepper flakes or cayenne pepper for some heat.
- Healthier Cheeseburger Soup: Use lean beef, light sour cream, and 1% milk.
- Add pasta: Try this Macaroni Cheeseburger Soup for a fun variation.
- Bacon Cheeseburger Soup: Brown bacon first, then cook beef in the bacon grease. Top bowls with the crispy bacon.
- Vegetarian option: Swap chicken stock for veggie stock and use Beyond Meat® or leave out the meat.
Hey Chelsea! I made this for us (Seniors)😁 & instead of the 2 cups of sharp Cheddar grated; I used one cup of the sharp Cheddar & 1 cup of grated “Smoked Gouda.” Boy let me tell you, Dear Soul, it absolutely brings it to another level of flavor!!😋😋😋 It’s definitely a keeper and I made a 6 quart batch to freeze for these ice cold winter days here in North Carolina, Dear Soul. ❤️ Thank you🙏 for creating such an awesome & wonderful tasty soup! 😋🥰❤️🙏Keep up the GREAT recipes!! 👏🏻👏🏻👏🏻👏🏻👏🏻
I’m so thrilled to hear this! Thanks so much!
Made this tonight for dinner and it was a hit! I didn’t add any sour cream just simply because I didn’t have any but it was soooooo delicious! Thank you very much! It is in my rotation from now on!
I’m so happy to hear this cheeseburger soup was a hit! Thanks so much Lori!
So good. We topped it with ketchup, mustard, and pickles and it worked very well. Making this again for a soup competition!
Delish! I’m so thrilled to hear this! Thanks Mary!