Name: Cheeseburger Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 pound ground beef; 4 tablespoons unsalted butter (divided into 1 tablespoon + 3 tablespoons); 1 medium white onion, diced; 1 tablespoon Italian seasoning; ½ teaspoon oregano; 1 teaspoon salt; ½ teaspoon black pepper; 3 large russet potatoes (about 3 cups), peeled and cut into bite-sized cubes; 3 cups low-sodium chicken broth; ¼ cup all-purpose flour; 4 cups shredded sharp cheddar cheese; 1½ cups milk (2%); ¼ cup sour cream (full-fat)

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Hearty and comforting, this cheeseburger-style soup has a creamy, velvety texture packed with tender potatoes, seasoned ground beef, sharp cheddar cheese, and a touch of tangy sour cream. I find it to be the perfect balance of cozy and indulgent, especially on cooler days.

Why You’ll Love This Recipe

I love how this soup delivers all the flavors of a cheeseburger but in a warm, spoonable form. The potatoes make it hearty enough for a full meal, and the creamy broth wraps everything together beautifully. The combination of Italian seasoning, cheddar, and sour cream creates a flavor that’s savory, rich, and just a little tangy. It’s also simple enough to make on a weeknight, yet special enough to serve when I have guests over.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound ground beef
4 tablespoons unsalted butter (divided into 1 tablespoon + 3 tablespoons)
1 medium white onion, diced
¾ cup shredded carrots
¾ cup diced celery
1 tablespoon Italian seasoning
½ teaspoon oregano
1 teaspoon salt
½ teaspoon black pepper
3 large russet potatoes (about 3 cups), peeled and cut into bite-sized cubes
3 cups low-sodium chicken broth
¼ cup all-purpose flour
4 cups shredded sharp cheddar cheese
1½ cups milk (2%)
¼ cup sour cream (full-fat)

Directions

I start by cooking the ground beef in a frying pan until it’s fully browned, then drain the grease and set it aside.
In a large 5-quart pot, I melt 1 tablespoon butter over medium-high heat, then sauté the onion, carrots, and celery with Italian seasoning, oregano, salt, and pepper until the onion softens, about 2–3 minutes.
I add the cooked beef, potatoes, and chicken broth, reduce the heat to low, cover, and simmer until the potatoes are tender, around 10–12 minutes.
In a separate pan, I melt the remaining 3 tablespoons butter over medium-high heat, stir in the flour, and cook until it bubbles, about 2 minutes, making a roux. I pour this into the soup and stir it in well.
I stir in the shredded cheddar cheese until it’s completely melted.
I add the milk and bring the soup back to a gentle simmer.
I stir in the sour cream until it’s fully blended, then remove the pot from the heat and serve hot.

Servings and timing

This recipe makes 6 servings.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

I sometimes swap ground beef for ground turkey or chicken for a lighter version. Adding diced tomatoes or a splash of hot sauce gives it more of a cheeseburger-with-a-kick feel. For extra texture, I’ve topped it with, croutons. If I want to sneak in more vegetables, I’ll toss in some diced bell peppers or peas during the simmer stage.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stovetop over low heat, adding a splash of milk if it’s too thick. For longer storage, I freeze cooled portions in freezer-safe containers for up to 2 months, thawing overnight in the fridge before reheating.

FAQs

Can I make this soup ahead of time?

Yes, I often prepare it a day in advance, store it in the fridge, and reheat gently before serving.

Can I use pre-shredded cheese?

I prefer shredding my own cheddar because it melts more smoothly, but pre-shredded works if I’m in a hurry.

How can I make it gluten-free?

I swap the all-purpose flour for a gluten-free flour blend or cornstarch slurry for a gluten-free version.

What can I serve with this soup?

I like pairing it with crusty bread, garlic toast, or even a fresh green salad to balance the richness.

Can I make it in a slow cooker?

Yes, I cook the beef first, then add all ingredients except the cheese, milk, and sour cream to the slow cooker and cook on low for 6–7 hours. I stir in the dairy just before serving.

Conclusion

This cheeseburger soup has become one of my go-to comfort meals because it’s filling, flavorful, and surprisingly easy to make. I love how it transforms simple ingredients into something rich and satisfying, perfect for sharing with family or enjoying on a quiet night in. It’s the kind of dish that makes me look forward to leftovers.

Cheeseburger Soup

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Author: Sue
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6 servings
Category: Soup & Stew
Method: Stovetop
Cuisine: American
Diet: Vegetarian

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Description

Hearty and comforting cheeseburger-style soup with a creamy, velvety texture featuring potatoes, ground beef, cheese, and tangy sour cream.

Instructions

In a frying pan, thoroughly cook the ground beef; drain excess grease; set aside.
In a large 5-quart pot, melt 1 tablespoon butter over medium-high heat. Sauté onion, carrots, and celery with Italian seasoning, oregano, salt, and pepper until the onion softens (~2–3 minutes).
Add the cooked beef, potatoes, and chicken broth. Reduce heat to low, cover, and simmer until potatoes are tender (~10–12 minutes).
In a separate small pan, melt the remaining 3 tablespoons butter over medium-high heat. Stir in flour and cook until it bubbles (~2 minutes), forming a roux. Pour this into the soup and stir well to combine.
Stir in the shredded cheddar cheese until fully melted.
Add milk and bring the soup back to a gentle simmer.
Stir in the sour cream until well blended.
Remove from heat and serve hot.

Notes

Drain excess grease from ground beef—using lean beef makes this easier.
You can freeze individual portions in freezer-safe containers for easy reheating later.