A hearty and comforting cheeseburger-style soup combining potatoes, ground beef, cheese, and vegetables in a creamy broth. It’s rich, savory, and deeply satisfying — perfect for cozy nights or a quick weeknight meal that feels indulgent without too much effort.
Why I Love This Recipe
I love how this cheeseburger soup hits all the right notes of comfort food — warm, cheesy, and loaded with beef and potatoes. It’s like wrapping myself in a cozy blanket of flavor. The combination of tender veggies, sharp cheddar, and the richness of sour cream gives it a crave-worthy depth. It also comes together surprisingly quickly, and it always gets rave reviews at the table. Plus, it’s easily adaptable depending on what I have on hand.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 large russet potatoes (about 3 cups), peeled and cubed
3 cups low sodium chicken broth
¼ cup all-purpose flour
4 cups sharp cheddar cheese, shredded
1½ cups 2% milk
¼ cup sour cream (full fat)
Directions
I start by cooking the ground beef in a frying pan until it’s fully browned. I drain off any excess grease and set the beef aside.
In a large 5-quart pot, I melt 1 tablespoon of butter over medium-high heat. Then I add the diced onion, shredded carrots, diced celery, Italian seasoning, oregano, salt, and black pepper. I sauté everything for about 2 to 3 minutes, just until the onions soften.
I add the cooked ground beef, cubed potatoes, and chicken broth to the pot. After reducing the heat to low, I cover it and let it simmer for about 10 to 12 minutes, until the potatoes are tender.
In a separate small pan, I melt the remaining 3 tablespoons of butter over medium-high heat. I stir in the flour and cook it for about 2 minutes until it bubbles — this helps thicken the soup later.
I pour the butter-flour mixture into the soup and mix it well to combine.
Next, I stir in the shredded cheddar cheese and continue stirring until it melts completely into the soup.
I add the milk and bring the soup back to a light simmer. Finally, I stir in the sour cream until everything is smooth and creamy.
I remove the pot from heat and serve the soup hot.
Servings and timing
This recipe makes about 6 generous servings.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Variations
When I want to switch things up, I’ll swap the ground beef for ground turkey or chicken. I also like using different cheese blends like Monterey Jack or Pepper Jack for a little kick. If I’m out of celery or carrots, I’ll just use more onion or even add in some bell peppers. Sometimes I thicken the soup with cornstarch instead of flour, and for a lower-fat version, I use reduced-fat cheese and milk — though the full-fat version is definitely more decadent.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I warm it gently on the stovetop or microwave, stirring occasionally to bring back the creamy texture. This soup does thicken as it sits, so I often add a splash of milk or broth when reheating. For longer storage, I freeze it for up to 3 months — just thaw overnight in the fridge before reheating.
FAQs
What kind of cheese works best in cheeseburger soup?
I always use sharp cheddar because it gives the soup a bold, cheesy flavor, but mild cheddar or a cheddar blend works just as well.
Can I make this soup ahead of time?
Yes, I often make it a day ahead — it actually tastes even better after the flavors have had time to develop.
Can I make it in a slow cooker?
Absolutely. After browning the beef and sautéing the veggies, I toss everything into the slow cooker (except the dairy) and cook on low for about 6–7 hours. I stir in the cheese, milk, and sour cream at the end.
Is this soup gluten-free?
Not as written, since it uses all-purpose flour. But I swap in a gluten-free flour or cornstarch to make it gluten-free without affecting the flavor.
How can I make it spicier?
To turn up the heat, I add a pinch of red pepper flakes or diced jalapeños while sautéing the vegetables, or I use Pepper Jack cheese for an extra kick.
Conclusion
This cheeseburger soup is pure comfort in a bowl. It’s rich, creamy, and packed with hearty flavors that satisfy every time. I love how easy it is to customize and how well it stores for future meals. Whether I’m feeding a crowd or just craving something cozy, this recipe always delivers.
3 large russet potatoes (about 3 cups), peeled and cubed
3 cups low sodium chicken broth
¼ cup all‑purpose flour
4 cups sharp cheddar cheese, shredded
1½ cups 2% milk
¼ cup sour cream (full fat)
Instructions
In a frying pan, cook the ground beef thoroughly. Drain excess grease and set beef aside.
In a large 5‑quart pot, melt 1 tablespoon butter over medium‑high heat. Add diced onion, carrots, celery, Italian seasoning, oregano, salt, and black pepper. Sauté until onions soften, about 2–3 minutes.
Add the cooked beef, cubed potatoes, and chicken broth to the pot. Reduce heat to low, cover, and simmer 10–12 minutes until potatoes are tender.
In a separate small pan, melt the remaining 3 tablespoons of butter over medium‑high heat. Stir in the flour and cook until bubbling (about 2 minutes).
Stir the butter‑flour mixture into the soup pot, mixing well.
Stir in the shredded cheddar cheese until fully melted.
Add the milk and bring the soup back to a simmer. Then stir in the sour cream until well combined.
Remove from heat and serve hot.
Notes
Drain excess grease from the cooked ground beef (using lean beef helps).
This soup thickens further when refrigerated.
Leftovers keep 2–3 days in the fridge; freeze for up to 3 months.
You can omit or swap vegetables, change the cheese type, or thicken with cornstarch instead of flour.
You can adapt this recipe for a slow cooker by combining browned beef, sautéed veggies, potatoes, and broth and cooking on low until potatoes are tender.
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