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.
This was very good! I made it just like the recipe. My whole family enjoyed it on a cold winter’s night with crusty rolls.
I am so thrilled to hear this! Thanks Judy!
Good but quite greasy. You can see the layer of oil on the top. Be sure to give it a good stir.
Did you use lean ground beef?
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!!!
I’m so happy you took the time to write a review! Thanks so much! I’m so glad you’ve been loving this cheeseburger soup.
This was delicious! The whole family loved it.
I’m so thrilled to hear this! Thanks Chelsey!
I made this soup with Beef Stew Meat. And I threw it all in the crockpot. Excellent soup with Stew meat.
So happy to hear this! Thanks Connie!
Could I use a crockpot for this instead of stovetop?
Hey Nicole, I haven’t tested this in the crockpot yet, so I can’t give you exact instructions. I’ll add it to my list of things to test and get back to you!
I am trying to subscribe to your blog but keep getting an error message. Has anyone else had this problem?
I’ve made this twice—it is exceptionally tasty; a great soup to make for company. Love your recipes, Chelsea! Thanks!
So fun to hear that! I’m so glad you’ve enjoyed this soup! Thanks Susie!
This soup was excellent, so hearty and satisfying! Thanks for another great recipe!
I am so thrilled to hear this! Thanks so much Leigh! 🙂
This was wonderful! I added a hint of pepper flakes for a little zip. I didn’t add a lot of salt because the cheese added enough! I will be using the sauce mixture for some other soups!
Delish! I’m so glad you enjoyed! 🙂