Rich, hearty, and packed with flavor, Our Favorite Cheeseburger Soup brings all the goodness of a classic cheeseburger into a warm, comforting bowl. This crowd-pleasing dinner blends ground beef, melty cheddar, and tender vegetables for a cozy meal perfect for chilly nights.
It’s a one-pot wonder with creamy potatoes, savory broth, and a touch of sour cream that gives it just the right tang. It’s easy to make, deeply satisfying, and even better the next day.
What You’ll Need for This Cheeseburger Soup Delight
- Lean ground beef – Delivers the iconic burger flavor and satisfying protein base.
- Sweet onion – Adds aromatic depth and natural sweetness to round out the savory beef.
- Carrots – Provide a subtle sweetness and a pop of color in every bite.
- Celery – Brings earthy freshness and gentle crunch to the soup’s texture.
- Gold potatoes – Creamy and buttery, they create a hearty, stew-like consistency.
- Chicken stock – Forms the savory, seasoned foundation that ties all flavors together.
- Sharp cheddar cheese – The soul of cheeseburger soup, it melts into a rich, velvety finish.
- Milk & sour cream – Create the ultra-creamy base that makes this soup irresistible.
- Garlic & oregano – Infuse every spoonful with subtle warmth and herbal depth.
How to Make It: The Cheeseburger Soup Breakdown
Start by browning the ground beef in a large stock pot until golden and crumbly. Set it aside to let the vegetables shine next.
Sauté the onion, carrots, celery, and garlic in olive oil until tender, seasoning with oregano for herby goodness. Then add the potatoes and chicken stock, bring to a simmer, and reintroduce the beef.
While that simmers, whisk together a quick roux of butter and flour in a skillet until golden. Add it to the soup to thicken things up, followed by milk for creaminess.
Melt in the cheddar cheese over low heat until smooth and gooey. Stir in sour cream for a final creamy, tangy flourish. Top it off with fresh chives before serving and you’ve got a bowl of cozy perfection.
Cozy Tips for Cheeseburger Soup Success
For the smoothest, creamiest finish, always use freshly grated cheddar—it melts better and adds bolder flavor than pre-shredded varieties.
Don’t skip the roux—it’s the secret to a thick, luxurious broth without heavy cream. If you like your soup a little thinner, add that optional extra cup of chicken stock just before storing or reheating.
To make this recipe even heartier, add a handful of cooked bacon at the end or top it with toasted burger bun croutons for an extra cheeseburger nod.
Storing & Reheating This Cozy Classic
Soup That Gets Better with Time
Cheeseburger soup stores beautifully in an airtight container in the fridge for up to 4 days. As it sits, the soup naturally thickens, so adding a splash of stock or milk when reheating helps bring back its creamy consistency.
For longer storage, freeze in individual portions for up to 2 months. Let it thaw in the fridge overnight, then gently reheat on the stovetop, stirring well as it warms to keep it smooth and melty.
Cheeseburger Soup Recipe
Ingredients
- 1 cup freshly grated carrots
- 4 to 5 cups chicken stock
- 3 tablespoons flour
- 1 sweet onion diced
- 1 tablespoon olive oil
- ½ teaspoon dried oregano
- ½ cup sour cream
- 1 pound petite gold potatoes quartered
- 16 ounces freshly grated sharp cheddar cheese
- 2 tablespoons unsalted butter
- kosher salt and pepper
- 1 pound lean ground beef
- 1 cup diced celery
- 1 cup milk
- 4 garlic cloves minced
- freshly chopped chives for serving
Instructions
- Generously season the ground beef with salt and pepper. In a large stockpot over medium heat, brown the beef, breaking it apart into fine crumbles with a wooden spoon or meat chopper. Once fully browned, remove the beef with a slotted spoon and set aside on a plate.
- Introduce the olive oil into the same pot, followed by the onion, celery, carrots, and garlic. Sprinkle in a substantial pinch of salt and pepper, along with the oregano. Sauté this mixture, stirring regularly, until the vegetables are tender, about 5 to 6 minutes.
- Stir in the quartered potatoes and pour in 4 cups of chicken stock. Return the browned beef to the pot, bring the contents to a boil, then lower to a simmer and cover. Cook for approximately 10 to 15 minutes, or until the potatoes are fork-tender.
- In a separate skillet, melt the butter over medium heat. Add the flour and whisk continuously for 2 to 3 minutes to create a roux, until the mixture turns golden and emits a nutty aroma.
- Carefully incorporate the roux into the soup pot using a spatula. Raise the heat and bring the soup back to a boil for 1 to 2 minutes. Stir in the milk and cook for an additional 1 to 2 minutes.
- Lower the heat to a gentle simmer and mix in the shredded cheddar cheese, stirring until completely melted. If a thinner consistency is preferred, introduce the remaining cup of chicken stock. Taste and adjust the seasoning with additional salt and pepper if needed.
- Finally, blend in the sour cream until smooth and fully incorporated. Serve hot, garnished with a sprinkle of fresh
