This Cheeseburger Soup is a hearty and comforting soup that takes the classic flavors of a cheeseburger and transforms them into a creamy bowl of goodness! With the addition of freshly shredded cheddar cheese that melts seamlessly into the broth, you will get a silky and cheesy flavor reminiscent of a cheeseburger.
Want to save this recipe?
Enter your email below & we'll send it straight to your inbox! You will also receive other new recipes in your inbox weekly!
The Best CheeseBurger Soup Recipe
This cheeseburger soup recipe is absolutely packed with flavor and comes together in no time! The ingredients list may look long, but each ingredient will add a depth of flavor that is totally worth your time.
Cheeseburger soup is a family favorite, and perfect for chilly nights when you need something comforting and filling. Pair it with crusty bread or homemade flaky biscuits! I guarantee this soup will be on your dinner rotation, because it is seriously irresistible!
- Uncooked Bacon: Chop it into small pieces and cook the bacon in the pot first! This starts the flavor-building process off strong.
- Veggies: Onion, carrots, celery and garlic are added for loads of flavor!
- Ground Beef: This is what makes it cheeseburger soup! You can substitute the ground beef for ground chicken or turkey, but keep in mind it will have a lighter flavor.
- Chicken & Beef Broth: I like to use a combo of chicken and beef broth. I find the combination of the two adds the best flavor however feel free to add just one if that’s what you have on hand.
- Spices: Dried dill and Italian seasoning is added to season things up to perfection! Feel free to use fresh herbs if you have them!
- Worcestershire Sauce: To add some extra umami flavor!
- Ketchup & Yellow Mustard: Hear me out. A little bit of ketchup and mustard adds a tangy flavor that balances all of the richness in this soup!
- Potatoes: Use yukon gold or russet potatoes, and try to cut them into evenly sized pieces so they are all tender around the same time.
- Whole Milk: To make the broth creamy!
- Sour Cream: Sour cream adds extra creaminess, tanginess, and helps to thicken up the soup.
- Shredded Cheddar Cheese: Freshly shredded cheddar cheese works best so that is melts easily!
- Cornstarch & Water: A bit of cornstarch whisked with a little water creates a cornstarch slurry that will also thicken the soup. Don’t add the cornstarch directly to the soup without first whisking it with a little water, because you will end up with chunks of cornstarch in the soup!
- Salt & Pepper: To taste!
- Green Onions or Fresh Parsley: For garnish!
How to Make cheeseburger soup
- Cook Bacon: Heat a large cast iron pot or dutch oven over medium high heat. Add in bacon and stir occasionally until fully cooked. Remove from the pan and set aside.
- Add Veggies: Add onions, carrots, and celery to the same pot and sauté for 4-5 minutes or until the vegetables start to get tender. Add in garlic and stir for an additional minute.
- Brown the Meat: Add the ground beef to the pan, breaking up chunks as it cooks.
- Add Other Ingredients: Stir in the chicken broth, beef broth, dried dill, Italian seasoning, Worcestershire sauce, ketchup, mustard and potatoes.
- Simmer: Bring to a rolling simmer and cook until the potatoes are tender, 10-15 minutes, depending on the cup of the potatoes.
- Add Cheese & Thickeners: When the potatoes are tender, stir in the milk, sour cream, and shredded cheese. In a small bowl, combine the cornstarch and water. Add the cornstarch slurry to the soup and bring to a simmer. Cook until thickened, 2-3 minutes. Season with salt and pepper to taste.
- Add Bacon & Serve: Add bacon back to the soup. Reserve some to sprinkle on top if desired. Serve immediately with green onions or parsley as garnish, and enjoy!
Tips for Success
- For a lighter version, use ground chicken or ground turkey instead of ground beef!
- Don’t use pre-shredded cheddar cheese! Already shredded cheese in the bag is coated in an anti-coagulant to ensure that the cheese doesn’t melt together. That means that pre-shredded cheese isn’t great for soups or sauces. Use a block and grate it yourself for seamlessly melty cheese!
- Serve with a dollop of sour cream, more crispy bacon bits, and throw in some oyster crackers or croutons for a bit of crunch!
Frequently Asked Questions
Can I use velveeta in this cheeseburger soup?
A lot of cheeseburger soups call for velveeta instead of shredded cheese to create that cheesy flavor. You can use velveeta, but it will have a different flavor and thicker texture. I personally love using some sharp cheddar cheese for a lot of flavor and less processed ingredients.
How should I store leftover cheeseburger soup?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave until heated through and enjoy! I don’t recommend freezing this soup due to the potatoes and cheese and dairy in the broth.
More Comforting Soup recipes to Try
- Cabbage Roll Soup
- Lasagna Soup
- Simple Chicken Tortilla Soup
- Crock Pot Chicken Tortellini Soup
- Ham & Bean Soup
- 5 slices uncooked bacon, diced
- 1 medium onion, diced
- 2 medium carrots, diced
- 4 ribs celery, diced
- 4 cloves garlic, minced
- 1 lb ground beef
- 2 cups chicken broth
- 2 cups beef broth
- 1 tsp dried dill
- 1 tsp Italian seasonings
- 1 tbsp Worcestershire sauce
- 2 tbsp ketchup
- 2 tbsp yellow mustard
- 3 cups potatoes, cubed
- 1 1/2 cups whole milk
- 1/2 cup sour cream
- 2 cups shredded cheddar cheese
- 1 tbsp cornstarch
- 1 tbsp water
- salt and pepper, to taste
- green onions or parsley for garnish
- Heat a large cast iron pot over medium high heat.Add in bacon and stir occasionally until fully cooked. Remove from the pan and set aside.
- Add onions, carrots and celery to the same pot and sauté for 4-5 minutes or until the vegetables start to get tender.Add in garlic and stir for an additional minute.
- Add the ground beef to the pan breaking up chunks as it cooks.
- Stir in the chicken broth, beef broth, dried dill, Italian seasoning, Worcestershire sauce, ketchup, mustard and potatoes.
- Bring to a rolling simmer and cook until the potatoes are tender, 10-15 minutes (depending on the cut of the potatoes)
- When the potatoes are tender stir in the milk, sour cream and shredded cheese.In a small bowl combine the cornstarch and water. Add the cornstarch slurry to the soup and bring to a simmer. Cook until thickened 2-3 minutes. Season with salt and pepper to taste.Add the cooked bacon back to the soup (I like to reserve some to pot on top as well for garnish)
- Serve immediately with green onions or parsley for garnish and enjoy!!