Summer and grilling season may be on their way out, but there’s no need to fret—you can still enjoy your favorite flavors year-round with this easy recipe for Cheeseburger Soup. Protein-packed ground beef and tender potatoes in a creamy, cheddar cheesy broth? It’s practically the definition of comfort food!
With cooler weather on the horizon, I’m getting super pumped about eating all my favorite soups and stews. From chunky vegetarian sweet potato chili and creamy butternut squash protein soup to meaty crossovers like this easy cheeseburger soup and marry me chicken soup, there’s plenty to keep your bowl full until next spring.
For all you skeptics who are convinced “soup doesn’t count as a meal,” this cheeseburger number is for you. Between rich meaty chunks and bites of starchy potatoes in a super cheesy, warmly spiced broth, this is a soup that absolutely, undoubtedly, inarguably eats like a hearty meal. Just ask my weight-training fireman of a husband!
So, next time you’re in need of an easy, crowd-pleasing, kid-friendly meal that’ll satisfy even the deepest hunger, please do yourself a favor and try this cheeseburger soup recipe. Just don’t forget a slice of crusty bread (or a toasted hamburger bun?!?) to sop up every last bite.
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What does it taste like?
This cheeseburger soup tastes like pure comfort in a bowl. The ground beef brings a savory, meaty base that anchors the whole dish with burger-inspired goodness. Aromatic onions, carrots, and celery melt into the broth, creating a sweet and earthy backbone, balanced by the smoky warmth of paprika and the herby brightness of Italian seasoning.
The potatoes simmer until buttery-tender, soaking up all the flavors, while the flour-thickened broth transforms into a hearty, chowder-like canvas. Then comes the decadent part: shredded cheddar slowly melting into the pot, infusing every spoonful with sharp, tangy richness, and a swirl of heavy cream that makes the soup luxuriously smooth.
The end result is like biting into a loaded cheeseburger but in cozy, spoonable form. It’s savory, creamy, cheesy, with just enough seasoning and depth to keep you going back for another ladle. This soup is stick-to-your-ribs comfort food, perfect for a chilly evening.
Why You’ll Love This Easy Soup Recipe
- Quick & Simple – With just 15 minutes or so of active kitchen time required and dinner on the table in less than an hour, this yummy cheeseburger soup is speedy enough for school nights.
- Hearty – Considering each bowl has a whopping 33 grams of protein, this beefy cheeseburger potato soup is built to satisfy. One serving is enough to keep my tummy happy and grumble-free for hours!
- Family-Friendly – Using approachable ingredients like lean ground beef, starchy potatoes, mild spices, and plenty of cheese means you won’t have to fight your little ones to take a bite. As soon as you say “cheeseburger,” I can almost guarantee they’ll be on board!
Ingredients Needed
- Ground Beef – I personally use 85/15 (or 93/7) lean ground beef to keep saturated fats down. If you use a higher fat percentage, just drain off any excess that renders off during the browning process.
- Avocado Oil – Rather than using the natural rendered fat from the beef, I swap in avocado oil for a heart-healthier makeup.
- Yellow Onion, Carrots & Celery – This aromatic trio of veggies is known as mirepoix, or “the French trinity.” Any soup or stew recipe that starts with it is bound to be richly flavored with lots of depth!
- Smoked Paprika – Paprika is a warming chile pepper that comes in both sweet and spicy varieties. Using smoked paprika is my favorite way to replicate that charbroiled flavor you’d expect of a fresh cheeseburger!
- Italian Seasoning – This pre-mixed blend of herbs adds big flavor without any fuss. Feel free to use homemade or store-bought.
- All-Purpose Flour – I use a touch of plain flour to help thicken the creamy broth.
- Garlic – Fresh is best, but minced jarred garlic is a nice time-saver!
- Low-Sodium Broth – Beef, chicken or vegetable broth will all work here, so use whatever you have on hand.
- Yellow Potatoes – Thin-skinned wax potatoes don’t need to be peeled (hooray!) and also hold their shape well after simmering. You’re welcome to use Yukon golds, but any yellow potato will do.
- Shredded Cheddar Cheese – Mild, medium, or sharp will all work. I recommend sticking to conventional cheddar rather than reaching for harder cave-aged cheese with salt crystals, as it tends to melt better.
- Heavy Cream – Adding some extra cream alongside the cheese helps to emulsify the broth. Plus, who doesn’t love cream?
Substitutions
- Ground Beef – Feel free to swap in other ground meats like lean bison or even ground turkey.
- Avocado Oil – Canola oil is roughly half the price of avocado oil, but still has a pretty impressive heart-healthy fat profile.
- Yellow Onion – Red or white onions will also work.
- Carrots – Parsnips are the closest substitute. You can also use the Cajun trinity by swapping in earthy green bell pepper for a fun twist.
- Celery – You can add extra carrots or onions for bulk, then replace the vegetal flavor you’re missing with ½ teaspoon of celery seed. Alternatively, fresh fennel has a similar consistency and will add a hint of anise-y flavor.
- Smoked Paprika – You can use regular paprika if needed, but you’ll miss out on the smokiness. Alternatively, use ground chipotles for a similar smokiness with more aggressive heat.
- Italian Seasoning – Use any combination of basil, oregano, thyme, rosemary, and parsley instead.
- All-Purpose Flour – Cornstarch or potato starch can be used if needed. Just make sure to mix either into a slurry with a few tablespoons of the broth to prevent clumping.
- Garlic – You can use ¼ teaspoon of garlic powder for each clove of fresh. Alternatively, add a few pinches of asafoetida (a.k.a. hing).
- Low Sodium Broth – While it won’t have the same depth of flavor, you can use water in a pinch.
- Yellow Potatoes – Any thin-skinned wax potatoes (e.g. red or baby new) will work.
- Shredded Cheddar Cheese – Experiment with different types of melty cheeses—anything you like on your burgers should work here!
- Heavy Cream – You can use slightly lighter whipping cream if needed.
How To Make Cheeseburger Soup
Step 1: Brown the Beef. Cook the ground beef in a large pot over medium heat, breaking it up with a spoon as it cooks until it’s no longer pink and starting to get a little golden.
Step 2: Sauté. Drizzle in the oil, then add the onion, carrots, celery, smoked paprika, and Italian seasoning. Cook for a few minutes, stirring now and then, until the veggies soften and smell amazing.
Step 3: Thicken. Sprinkle the flour over the mixture, add the garlic, and stir constantly for about a minute to cook off that raw flour taste.
Step 4: Simmer. Pour in the broth and add the diced potatoes. Give it all a good stir, bring to a gentle simmer, and cook until the potatoes are fork-tender and the soup thickens a bit.
Step 5: Add Dairy. Take the pot off the heat and stir in the shredded cheddar and cream. Keep stirring until the cheese melts and the soup turns all creamy, dreamy.
Step 6: Garnish & Serve. Ladle into bowls, top with your favorite garnishes (extra cheddar, green onions, bacon crumbles—go wild), and serve hot.
Optional Variations & Dietary Adjustments
- Swap the Protein – Not feeling beef? Try ground turkey, chicken, or even bison for a leaner twist. For a vegetarian version, swap in lentils or a plant-based ground.
- Dairy-Free – Use a plant-based cream (like oat or cashew) and a dairy-free cheddar alternative. Nutritional yeast can also add a cheesy, savory flavor without actual cheese.
- Gluten-Free – Use a cornstarch or potato starch slurry to thicken the broth instead of flour.
- Low-Carb – Swap the potatoes for cauliflower florets or turnips. They’ll still give you that hearty potato-like bite without the starch!
- Add Condiments – Stir in a dash of Dijon mustard, Worcestershire sauce, or even a splash of pickle juice to lean into those “classic cheeseburger” flavors.
- Spicy – Add diced jalapeños or a pinch of red pepper flakes while sautéing the veggies if you like a little kick.
Serving Suggestions
This cheeseburger soup is cozy enough to stand on its own, but the right sides and toppings take it over the top. Serve it with crusty sourdough dinner rolls for dunking into the cheesy broth. Pretzel rolls, garlic bread, or even homemade cornbread would also be a perfect match.
Top each bowl with your favorite burger-style garnishes like extra shredded cheddar, crisp bacon crumbles, sliced green onions, or even a few crunchy pickles for that tangy bite. If you’re feeling playful, sprinkle on sesame seeds and a few croutons to mimic a burger bun.
For a heartier meal, pair the soup with a fresh side salad—something crisp and tangy like a simple arugula salad with fresh basil vinaigrette, hot honey vinaigrette or lemon vinaigrette. And if you want to go full comfort-food mode, serve alongside oven-baked fries or crispy sweet potato wedges for the ultimate “burger and fries” vibe in soup form.
Storage Directions
- Refrigeration: Store leftover cheeseburger soup in an airtight container in the fridge for up to 3–4 days. The flavors actually deepen as it sits, making it even tastier the next day.
- Freezing: This soup can be frozen, but keep in mind that the dairy will separate a bit when thawed. To freeze, let it cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 2 months.
- Reheating: Warm gently on the stove over low to medium heat, stirring often to bring the creaminess back together. If the soup looks a little thick, splash in some broth or milk to loosen it up.
Recipe Success Tips
- Brown the beef well. Don’t just cook it until it’s no longer pink—let it get a little golden. That browning adds big, savory flavor to the cheeseburger soup base.
- Be patient. Take the time to sauté the onion, carrots, and celery until they’re tender and fragrant. This builds a sweeter, deeper flavor.
- Stir that flour. Make sure to stir constantly when adding the flour so it doesn’t clump. Cooking it for about a minute helps get rid of any raw flour taste.
- Cut potatoes evenly. Dice your potatoes into roughly the same size so they cook at the same rate. You don’t want to end up with some mushy and some undercooked!
- Melt cheese off the heat. Pull the pot off the burner before adding the cheddar. This keeps it smooth and creamy instead of grainy or stringy.
- Taste and adjust. Depending on your broth and cheese, you may need a little extra salt and pepper. Always taste before serving!
Creamy Cheeseburger Soup Nutrition
Each serving of this cheeseburger soup comes in at about 439 calories, with 26 grams of carbs, 33 grams of protein, 23 grams of fat, 554 mg of sodium, and 3 grams of fiber. That means it’s a hearty, filling bowl that offers a good balance of macronutrients.
The protein from ground beef and cheddar cheese helps keep you full, while the skin-on potatoes and veggies add slow-digesting carbs for energy. Using onion, carrots, and celery sneaks in extra vitamins, minerals, and fiber—though you can always toss in more greens or peppers to up the nutrient density.
For a healthier spin, consider using grass-fed beef and grass-fed dairy when possible. Research shows that grass-fed versions are typically higher in omega-3 fatty acids and antioxidants, and often have a more favorable fat profile than conventional counterparts. You can also make small swaps, like reducing the cream or cheese slightly, to lighten up the fat content if needed.
At the end of the day, this soup is comfort food with benefits—creamy and indulgent, but still built on real, whole ingredients. Enjoy every cozy, slurp-tastic bite!
Total nutritional content per serving is:
- Calories: 439 calories
- Carbohydrates: 26 grams
- Protein: 33 grams
- Total Fat: 23 grams
- Sodium: 554 mg
- Fiber: 3 grams
*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.
Pricing Info
This is what I personally paid to make this recipe:
- 1 lb ground beef: $7.28
- 2 tbsp avocado oil: $0.38
- 1 yellow onion: $0.61
- 2 medium carrots: $0.12
- 2 medium celery stalks: $0.21
- 1 tsp smoked paprika: $0.02
- 1 tsp Italian seasoning: $0.02
- ½ tsp salt: $0.01
- ¼ cup all-purpose flour: $0.05
- 4 garlic cloves: $0.08
- 4 cups low-sodium broth: $3.99
- 2 medium yellow potatoes: $0.97
- 2 cups shredded cheddar cheese: $1.72
- ½ cup heavy cream: $0.70
The total comes out to be around $16.16 or $2.69 per serving!
FAQs
Cheeseburger soup doesn’t have a single clear point of origin—it’s more of a modern American comfort food that likely grew out of the Midwest’s love for hearty casseroles, chowders, and “meat-and-potatoes” style meals. Recipes started popping up in community cookbooks and church potlucks in the late 20th century, where creative home cooks took the flavors of a classic cheeseburger and transformed them into a cozy soup.
Technically, yes. That said, soups with high dairy concentrations aren’t the best candidates for freezing, as they tend to break after defrosting. Hop back up to the storage instructions for more details.
I dive deeper into the answer in the Nutrition section above, but here’s the gist: cheeseburger soup can be a balanced comfort food since it’s made with whole foods like ground beef, veggies, and potatoes, and it packs a solid amount of protein. That said, it’s also on the higher side for sodium and fat, so enjoy it in moderation or pair with more veggies for a balanced meal.
Other Soup Recipes
Tried this recipe? Please leave a ⭐⭐⭐⭐⭐ rating in the comments below! I would really appreciate your feedback!
Recipe
Creamy Cheeseburger Soup
Equipment
- 1 5 or 6 qt Dutch Oven or large pot
Ingredients
- 1 lb ground beef
- 2 tbsp avocado oil
- 1 yellow onion diced
- 2 medium carrots diced
- 2 medium celery stalks diced
- 1 tsp smoked paprika
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ cup all-purpose flour
- 4 garlic cloves minced
- 4 cups low-sodium broth (beef or chicken)
- 2 medium yellow potatoes peeled and diced
- 2 cups shredded cheddar cheese
- ½ cup half n half
- chives and/or bacon optional for garnish
Instructions
- Add the ground beef to a large Dutch oven or pot and heat over medium heat. Brown the ground beef, crumbling it as it cooks.
- Add the oil, onion, carrots, celery, smoked paprika, Italian seasoning, and salt, and saute another 4-5 minutes.
- Add the flour and minced garlic and cook another minute, stirring frequently.
- Stir in the broth and potatoes, and bring the soup to a boil, stirring occasionally. Once boiling, reduce to a simmer, cover, and cook for 20 minutes.
- Once the potatoes are fork-tender, remove from heat and stir in the cheese and half n half. Continue to stir until the cheese has melted and everything is well combined. Serve with chives and/or crumbled bacon!
Nutrition
If you end up making this and loving it, take a photo and tag me on Instagram! I’d love to see your versions of my recipes! And feel free to rate it down below in the comment section. I would really appreciate it!
xoxo Megan
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