Hearty Cheeseburger Soup – Cozy, Comforting, and Satisfying
Craving something cozy that tastes like your favorite diner classic? This hearty cheeseburger soup has all the familiar flavors—savory beef, melty cheese, tender potatoes—wrapped up in a creamy, comforting bowl. It’s easy enough for a weeknight and special enough for a casual get-together.
The ingredients are simple, the steps are straightforward, and the results are always crowd-pleasing. If you like a good cheeseburger, you’ll love this spoonable version that warms you from the inside out.
Hearty Cheeseburger Soup - Cozy, Comforting, and Satisfying
Ingredients
Method
- Brown the beef: Heat a large pot or Dutch oven over medium-high. Add the ground beef and a pinch of salt.Cook, breaking it up, until browned and no pink remains, 5–7 minutes. Drain excess fat if needed and set the beef aside.
- Sauté the aromatics: In the same pot, melt 2 tablespoons butter. Add onion, carrots, and celery with a pinch of salt.Cook until softened, 5–6 minutes. Stir in the garlic and cook 30 seconds until fragrant.
- Add potatoes and seasonings: Return the beef to the pot. Stir in paprika, Worcestershire, and mustard.Add the diced potatoes and the broth. Scrape up any browned bits from the bottom—they add flavor.
- Simmer: Bring to a gentle boil, then reduce to a simmer. Cook uncovered until the potatoes are tender, about 12–15 minutes.Taste and season with salt and pepper.
- Make a quick roux: In a small saucepan, melt the remaining 2 tablespoons butter over medium heat. Whisk in the flour and cook for 1–2 minutes until it smells nutty. Slowly whisk in the milk or half-and-half until smooth and slightly thickened, 2–3 minutes.
- Thicken the soup: Pour the milk mixture into the soup while stirring.Simmer 2–3 minutes to let it meld and thicken lightly.
- Add the cheese: Reduce heat to low. Gradually sprinkle in the shredded cheddar, stirring gently until melted and smooth. Do not boil after adding the cheese.Adjust seasoning with salt, pepper, and a splash more Worcestershire if desired.
- Serve and garnish: Ladle into bowls. Top with chopped pickles, green onions or chives, and bacon bits if using. Crack some black pepper over the top.Serve with crusty bread if you like.
Why This Recipe Works
This soup layers flavors the same way a burger builds: browned beef for richness, aromatics for depth, and a creamy, cheesy finish for that classic bite. Potatoes stand in for the bun, adding body and making the soup filling without being heavy.
A touch of seasoning—mustard, Worcestershire, and a little paprika—nudges it toward “cheeseburger” without overpowering the soup. The cheese melts smoothly thanks to a simple quick roux, so the broth stays silky, not clumpy.
Shopping List
- Ground beef (85–90% lean), about 1 pound
- Russet or Yukon Gold potatoes, 3–4 medium, peeled and diced
- Onion, 1 medium, diced
- Carrots, 2 medium, diced
- Celery, 2 stalks, diced
- Garlic, 3 cloves, minced
- Unsalted butter, 4 tablespoons
- All-purpose flour, 4 tablespoons
- Chicken or beef broth, 4 cups
- Whole milk or half-and-half, 1 cup
- Sharp cheddar cheese, 2 cups, freshly shredded
- Worcestershire sauce, 1–2 teaspoons
- Yellow mustard, 1 teaspoon
- Paprika, 1/2 teaspoon (smoked or sweet)
- Kosher salt and black pepper, to taste
- Neutral oil (optional, for browning)
- Green onions or chives, for garnish
- Dill pickles, chopped, for garnish (optional but highly recommended)
- Cooked bacon bits (optional, for topping)
Instructions
- Brown the beef: Heat a large pot or Dutch oven over medium-high. Add the ground beef and a pinch of salt.Cook, breaking it up, until browned and no pink remains, 5–7 minutes. Drain excess fat if needed and set the beef aside.
- Sauté the aromatics: In the same pot, melt 2 tablespoons butter. Add onion, carrots, and celery with a pinch of salt.Cook until softened, 5–6 minutes. Stir in the garlic and cook 30 seconds until fragrant.
- Add potatoes and seasonings: Return the beef to the pot. Stir in paprika, Worcestershire, and mustard.Add the diced potatoes and the broth. Scrape up any browned bits from the bottom—they add flavor.
- Simmer: Bring to a gentle boil, then reduce to a simmer. Cook uncovered until the potatoes are tender, about 12–15 minutes.Taste and season with salt and pepper.
- Make a quick roux: In a small saucepan, melt the remaining 2 tablespoons butter over medium heat. Whisk in the flour and cook for 1–2 minutes until it smells nutty. Slowly whisk in the milk or half-and-half until smooth and slightly thickened, 2–3 minutes.
- Thicken the soup: Pour the milk mixture into the soup while stirring.Simmer 2–3 minutes to let it meld and thicken lightly.
- Add the cheese: Reduce heat to low. Gradually sprinkle in the shredded cheddar, stirring gently until melted and smooth. Do not boil after adding the cheese.Adjust seasoning with salt, pepper, and a splash more Worcestershire if desired.
- Serve and garnish: Ladle into bowls. Top with chopped pickles, green onions or chives, and bacon bits if using. Crack some black pepper over the top.Serve with crusty bread if you like.
Keeping It Fresh
Let the soup cool to room temperature, then refrigerate in an airtight container for up to 4 days. The soup will thicken as it sits. Add a splash of broth or milk when reheating to loosen it up.
Reheat gently over low heat and avoid boiling, which can cause the cheese to separate. For freezing, it’s best to freeze before adding the cheese and milk. Reheat, then finish with the dairy and cheese just before serving for the creamiest texture.
Benefits of This Recipe
- Family-friendly flavor: It tastes like a cheeseburger but feels like a cozy soup, so kids and adults both win.
- Budget-conscious: Uses everyday ingredients and stretches a pound of beef into a hearty meal for several people.
- Flexible: You can tweak the veggies, swap the broth, or adjust the seasonings without losing the soul of the dish.
- Filling and satisfying: The potatoes and cheese make it a full meal in a bowl, especially with bread or a side salad.
- Great for leftovers: Holds up well in the fridge and reheats easily with a little extra liquid.
Common Mistakes to Avoid
- Boiling after adding cheese: High heat can break the sauce and turn it grainy.Keep it low and gentle.
- Skipping the roux: It may seem like an extra step, but it prevents greasy, separated soup and helps the cheese melt smoothly.
- Not seasoning in stages: Add salt during browning, sautéing, and simmering. Layering seasoning builds flavor.
- Overcooking potatoes: They should be tender but not falling apart, or the soup gets gluey.
- Using pre-shredded cheese: It often contains anti-caking agents that resist melting. Freshly shredded melts better.
Alternatives
- Protein swaps: Try ground turkey or chicken for a lighter version.For a smoky twist, mix in a little cooked bacon or use half beef, half Italian sausage.
- Veggie add-ins: Corn, peas, or diced bell pepper fit right in. Stir in a handful of spinach at the end for a fresh pop.
- Potato options: Yukon Golds hold shape nicely, while Russets give a creamier finish. Cauliflower florets make a lower-carb swap.
- Cheese variations: Use a blend: cheddar plus Monterey Jack for extra meltiness, or add a little American cheese for ultra-smooth texture.
- Gluten-free: Thicken with a cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons cold milk) instead of flour.
- Dairy-free direction: Use a rich, unsweetened plant milk and a meltable dairy-free cheese.Add a spoonful of nutritional yeast for depth.
- Spice it up: Add a pinch of cayenne, a dash of hot sauce, or diced pickled jalapeños for heat.
FAQ
Can I make this in a slow cooker?
Yes. Brown the beef and sauté the aromatics first, then add everything except the milk and cheese to the slow cooker. Cook on Low for 5–6 hours or High for 2–3 hours, until potatoes are tender.
Stir in warmed milk and cheese at the end and heat just until melted.
How do I keep the cheese from clumping?
Use freshly shredded cheese, keep the heat low, and add it gradually after thickening the soup with the roux and milk. Avoid boiling once the cheese goes in.
What can I use instead of Worcestershire sauce?
Soy sauce, tamari, or a splash of steak sauce works in a pinch. Add a tiny bit of brown sugar and a drop of vinegar to mimic the sweet-tangy balance.
Can I lighten this soup?
Use lean ground turkey, low-sodium broth, and 2% milk.
Reduce cheese to 1 cup and add extra veggies. The soup will still taste rich and comforting.
How do I thicken the soup without flour?
Make a cornstarch slurry and add it near the end, or mash some of the cooked potatoes right in the pot for natural body.
What should I serve with it?
Crusty bread, a simple green salad, or a tray of roasted broccoli pairs nicely. Pickle slices or a quick pickle relish on the side drives home the cheeseburger vibe.
Wrapping Up
Hearty cheeseburger soup delivers the best parts of a classic burger in a warm, creamy bowl.
It’s simple to make, endlessly flexible, and perfect for cozy nights. Keep the heat gentle, season as you go, and shred your own cheese for the smoothest finish. Ladle it up, add a sprinkle of pickles and chives, and enjoy a comforting meal that feels familiar and a little bit fun.
