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A rustic bowl filled with thick and creamy cheeseburger soup, showing chunks of ground beef and potatoes, garnished with cheese. (Cheeseburger Soup Recipe)

The Ultimate Cheeseburger Soup Recipe (So Creamy!)

A thick, creamy, and hearty Cheeseburger Soup Recipe loaded with seasoned ground beef, tender potatoes, and sharp cheddar cheese. This easy weeknight meal captures all the flavors of a classic cheeseburger in a comforting bowl.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Lunch, Soup
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Lean Ground Beef (85/15) 450g
  • 1.5 lbs Yukon Gold Potatoes diced (680g)
  • 1 large Yellow Onion finely diced
  • 2 medium Carrots finely diced
  • 2 stalks Celery finely diced
  • 4 cloves Garlic minced
  • 0.25 cup Unsalted Butter 57g
  • 0.25 cup All-Purpose Flour 30g
  • 4 cups Beef Broth 960ml
  • 2 cups Whole Milk or Heavy Cream 480ml
  • 3 cups Sharp Cheddar Cheese freshly shredded (340g)
  • Kosher Salt and Black Pepper to taste
  • Extra Sharp Cheddar Cheese for topping
  • Fresh Chives finely chopped

Equipment

  • 1 Large Pot or Dutch Oven
  • 1 Wooden Spoon or Spatula
  • 1 Cheese Grater

Method
 

  1. In a large Dutch oven, brown the ground beef over medium-high heat, breaking it into chunks. Season with salt and pepper. Drain excess fat and set aside.
  2. In the same pot, melt butter. Add diced onion, carrots, and celery and sauté for 5-7 minutes until softened. Add minced garlic and cook for 1 more minute until fragrant.
  3. Sprinkle the flour over the vegetables. Stir constantly for about two minutes to cook out the raw flour taste.
  4. Slowly whisk in the beef broth. Bring to a simmer, then add the diced potatoes and cooked ground beef. Simmer for 15-20 minutes, until potatoes are fork-tender.
  5. Reduce heat to low. Slowly stir in the milk or cream. Gradually stir in the shredded cheddar cheese until completely melted and smooth. Do not boil. Season to taste.
  6. Ladle the soup into bowls. Garnish with an extra sprinkle of shredded cheddar cheese and finely chopped fresh chives.

Notes

Shred Your Own Cheese: Pre-shredded cheese contains anti-caking agents that can make your soup gritty. Shredding from a block is the single best tip for a smooth soup.
Don't Boil the Dairy: Once you add the milk and cheese, keep the heat on low. Boiling can cause the dairy to curdle and separate.
Let it Rest: Allowing the soup to rest for 5-10 minutes off the heat before serving lets the flavors meld and the soup thicken even further.