Flavorful Cheeseburger Soup – Looking for something that brings all the comfort of a cheeseburger but in a cozy, warm bowl? This Flavorful Cheeseburger Soup is exactly that. It’s got all the good stuff—juicy ground beef, cheddar cheese, veggies, and a creamy broth that ties it all together. Perfect for when you want a cheeseburger but also something that feels like a hug in a bowl. And did I mention it’s super easy to whip up?
The first time I made this, I wasn’t sure what to expect. Cheeseburger in a soup? It sounded a little weird, honestly. But I had some ground beef in the fridge and figured, why not? When that cheesy, beefy aroma started filling the kitchen, my husband wandered in asking, “What’s that amazing smell?” My kid didn’t even wait for me to finish cooking—snuck a taste right out of the pot. And let me tell you, this soup disappeared in record time. Now, it’s one of our family’s go-to dinners when we’re craving something comforting but fun.
What makes this Flavorful Cheeseburger Soup truly special?
This soup has that magic combination of flavors that just makes you feel good. It’s hearty and filling, but the creamy, cheesy broth brings a level of comfort that you didn’t know you needed. Every spoonful is loaded with tender potatoes, savory ground beef, and melted cheddar—honestly, it’s hard to stop after just one bowl. It’s perfect for those nights when you want something familiar, but with a twist. And the best part? It’s easy to make, so you can bring that cheeseburger craving to life without even leaving the house.
What You Need To Make This Flavorful Cheeseburger Soup Recipe?
Ground beef: You’ll want to go with lean ground beef here. It gives you all the flavor without making the soup greasy. But if you prefer a little more richness, you can go for something with a bit more fat. Just be sure to drain any excess grease so the soup doesn’t feel heavy.
Cheddar cheese: Sharp cheddar is the way to go! It adds that tangy, bold flavor that really makes this soup taste like a cheeseburger in a bowl. And if you can, grate it yourself. It melts so much better than pre-shredded, and the texture is creamier.
Potatoes: These are what make the soup so hearty. I like using Russets because they hold their shape well but still get tender. You could also use Yukon Golds if you want a creamier texture—both work great!
Carrots and celery: These veggies add just the right amount of sweetness and texture to balance out all that richness from the cheese and beef. Plus, it’s a nice way to sneak in some extra veggies, right?
Sour cream: Don’t skip the sour cream at the end! It adds a little tang and gives the soup a silky smooth finish. Stir it in right before serving for that perfect creamy touch.
Steps To Make Flavorful Cheeseburger Soup:
First, melt 1 tablespoon of butter in a large pot over medium heat. Once it’s bubbling, toss in the ground beef, onions, carrots, and celery. Cook it all together, stirring occasionally, until the beef is browned and the veggies have softened—about 5 to 7 minutes.
Add the dried basil and parsley for a nice herb kick. Then, throw in the cubed potatoes and pour in the chicken broth. Bring everything to a boil, then lower the heat and let it simmer for 10-12 minutes, or until the potatoes are fork-tender.
In a separate small saucepan, melt the remaining 3 tablespoons of butter over medium heat. Whisk in the flour and cook it for about a minute, just until it forms a smooth paste. Slowly whisk in the milk and let it cook for a few minutes until it thickens up into a creamy sauce.
Pour that creamy sauce into the soup pot, stirring constantly to blend it all together. Bring the soup back to a boil, then reduce the heat and stir in the cheddar cheese. Keep stirring until the cheese is fully melted and the soup is rich and creamy.
To finish, stir in the sour cream for that perfect creamy texture. Give it a taste, adjust the salt and pepper to your liking, and serve hot. Trust me, everyone’s going to want seconds!
Tip:
Here’s a trick to take your Cheeseburger Soup to the next level: when you add the cheese, make sure to do it slowly and over low heat. Cheese can sometimes get grainy or separate if the heat is too high. So, once your soup is simmering, reduce the heat to low and stir in the cheese little by little, giving each batch time to melt completely before adding more. This helps create that silky, smooth texture that makes every spoonful perfect. And one more thing—if you want a thicker soup, you can mash a few of the cooked potatoes right in the pot before adding the cheese. It adds thickness without needing extra flour or cream!
Frequently Asked Questions:
Can I make this soup ahead of time?
Absolutely! You can prepare it ahead, but I recommend leaving out the cheese and sour cream until you’re ready to serve. Reheat the soup gently, then stir in the cheese and sour cream at the last minute to keep that smooth, creamy texture intact.
What other toppings can I add to this soup?
You can totally customize it! Try adding crispy bacon bits, a sprinkle of green onions, or even some extra shredded cheese on top. If you’re feeling adventurous, toss on a few croutons or drizzle a bit of ketchup or mustard for that real burger vibe!
Can I freeze this soup?
You can freeze it, but I suggest freezing the base soup without the cheese and sour cream. Dairy can separate when frozen, making the texture grainy. When you’re ready to eat, thaw the soup, reheat it, and then stir in the cheese and sour cream fresh.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Flavorful Cheeseburger Soup
Ingredients
- 4 tbsp butter divided
- ½ lb lean ground beef
- ¾ c chopped onion
- ¾ c shredded carrots
- ¾ c chopped celery
- 1 tsp dried basil
- 1 tsp dried parsley
- 4 c cubed potatoes
- 3 c chicken broth
- ¼ c all-purpose flour
- 1 ½ c milk
- 2 c cubed Cheddar cheese
- ¼ c sour cream
Instructions
- Melt 1 tablespoon of butter in a large pot over medium heat. Add the ground beef, onion, carrots, and celery. Cook everything together for about 5-7 minutes, stirring occasionally, until the beef is browned and crumbled, and the veggies have softened.
- Sprinkle in the basil and parsley for some extra flavor. Toss in the potatoes and pour in the chicken broth. Bring the whole thing to a boil, then lower the heat and let it simmer for about 10-12 minutes, or until the potatoes are nice and tender.
- While that’s simmering, melt the remaining 3 tablespoons of butter in a separate small saucepan over medium heat. Whisk in the flour and cook it for about a minute until smooth. Slowly pour in the milk, whisking constantly, and let it simmer until you’ve got a thick, creamy sauce.
- Now, pour that creamy sauce into the soup, stirring it all together as the flavors combine. Bring the soup to a gentle boil again, then turn the heat down. Stir in the cheese, letting it melt into the soup and get all gooey. Finally, add the sour cream, and stir until everything is warmed through and perfectly creamy.
- Serve it up hot and dig in!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
