Rich Cheeseburger Soup is like having all the best parts of a cheeseburger in one warm, creamy bowl. You get the hearty taste of ground beef, melty cheese, and tender potatoes all mixed together in a comforting broth that feels like a big hug on a chilly day. It’s a soup that satisfies your hunger and your love for classic cheeseburger flavors all at once.
I love making this soup when I want something easy but filling. It’s perfect for busy nights because it comes together quickly and uses simple ingredients that I usually have on hand. I also like to add a little extra cheese on top right before serving—it makes each spoonful even more delicious and gooey.
When I serve Rich Cheeseburger Soup, I like to pair it with a soft roll or some crunchy crackers. Sometimes I’ll even sprinkle some crispy bacon bits or chopped green onions over the soup to add a bit of extra flavor and texture. It’s one of those recipes that always brings smiles around the table and keeps everyone asking for seconds.
Key Ingredients & Substitutions
Ground Beef: This is the heart of the soup, giving it that classic cheeseburger taste. If you prefer, you can use ground turkey or chicken for a lighter option. Just brown it well for good flavor.
Potatoes: They add nice texture and make the soup filling. Russet or Yukon Gold potatoes work best. Sweet potatoes could be a fun twist if you want a slightly sweet flavor.
Cheddar Cheese: Sharp cheddar gives the soup its creamy, cheesy taste. If cheddar isn’t your favorite, Colby or Monterey Jack are good substitutes. Grate the cheese fresh for the best melt.
Milk or Half-and-Half: Using half-and-half makes the soup richer, while whole milk keeps it lighter. For a dairy-free version, try coconut milk, but it will alter the flavor a bit.
Beef Broth: This builds the savory base. Low-sodium broth is my pick since you can control the salt better. Vegetable broth can work if you skip the ground beef.
How Do You Get the Soup Thick and Creamy Without Lumps?
The key is the flour and butter mixture you cook with the veggies, called a roux. It thickens the soup smoothly and adds richness.
- Start by melting butter and sautéing your veggies until soft.
- Sprinkle the flour evenly over the veggies and stir well. Cook this for 1-2 minutes to avoid raw flour taste.
- Slowly pour in the broth while stirring constantly. This helps avoid lumps.
- Simmer the soup gently to let it thicken before adding milk and cheese.
Remember, adding the milk and cheese at the end on low heat prevents the soup from curdling and keeps it silky smooth.
Equipment You’ll Need
- Large heavy-bottom pot – great for even heating and simmering all the ingredients together without burning.
- Wooden spoon – perfect for stirring the soup gently and scraping the bottom without scratching your pot.
- Chef’s knife – helps you chop vegetables and mince garlic quickly and safely.
- Cutting board – a sturdy surface for prepping your ingredients comfortably.
- Measuring cups and spoons – to keep your seasoning and ingredients balanced for the best flavor.
- Grater – for freshly shredding cheddar cheese, which melts better than pre-shredded.
Flavor Variations & Add-Ins
- Add crispy bacon bits on top for a smoky crunch that complements the cheeseburger flavor well.
- Swap ground beef for ground turkey or chicken to lighten the soup without losing protein.
- Stir in steamed broccoli or corn for extra veggies that add color and nutrition.
- Mix in a pinch of cayenne or chili powder if you like a little spicy kick to balance the creamy soup.
How to Make Rich Cheeseburger Soup
Ingredients You’ll Need:
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 stalks celery, diced
- 2 medium carrots, diced
- 3 medium potatoes, peeled and diced
- 4 cups beef broth
- 1 cup diced tomatoes (canned or fresh)
- 1 ½ cups whole milk or half-and-half
- 2 cups shredded cheddar cheese (plus extra for garnish)
- 3 tablespoons all-purpose flour
- 3 tablespoons butter
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional)
- 2 green onions, sliced for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 25 minutes to cook, for a total of around 40 minutes. It’s a quick and hearty soup perfect for a cozy meal.
Step-by-Step Instructions:
1. Brown the Ground Beef:
In a large pot over medium heat, cook the ground beef until it’s nicely browned. Drain any extra fat and set the beef aside for now.
2. Sauté the Vegetables:
In the same pot, melt the butter. Add the diced onion, celery, carrots, and minced garlic. Cook, stirring often, until the veggies are soft and fragrant, about 5 minutes.
3. Make the Roux:
Sprinkle the flour over the vegetables and stir it in well. Cook this mixture for 1 to 2 minutes to get rid of any raw flour taste.
4. Add Broth and Simmer:
Slowly pour in the beef broth while stirring continuously to keep things smooth. Bring the mixture to a gentle simmer.
5. Add Potatoes and Beef:
Stir in the diced potatoes, browned beef, diced tomatoes, salt, pepper, and smoked paprika (if using). Let it simmer until the potatoes are tender, about 15 minutes.
6. Add Milk and Cheese:
Lower the heat and gently stir in the milk or half-and-half. Warm the soup through without letting it boil to avoid curdling. Then add the shredded cheddar cheese, stirring until melted and creamy.
7. Finish and Serve:
Taste the soup and add more salt or pepper if needed. Ladle the soup into bowls, garnish with extra shredded cheddar and sliced green onions. Serve with crusty bread or crackers.
Can I Use Frozen Ground Beef for This Soup?
Yes, but be sure to fully thaw the ground beef in the refrigerator overnight before cooking. This helps it brown evenly and prevents extra liquid in the soup.
Can I Make Rich Cheeseburger Soup Ahead of Time?
Absolutely! Prepare the soup and refrigerate it in an airtight container for up to 3 days. Reheat gently on the stove, stirring occasionally and adding a splash of milk if it’s too thick.
How Do I Store Leftovers?
Keep leftovers in a sealed container in the fridge for up to 3 days. For longer storage, freeze the soup in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Can I Substitute the Potatoes with Another Vegetable?
Yes, you can swap potatoes for diced cauliflower or butternut squash if you want a lower-carb option. Just adjust cooking time so the veggies become tender but don’t overcook.
