Alright folks, I’m about to share something that will change your soup game forever. Remember when you were a kid and couldn’t decide between a cheeseburger or soup? No? Just me? Well, someone brilliant decided “why not both?” and cheeseburger soup was born. It’s exactly what it sounds like—all the flavors of your favorite drive-thru order, but in a spoonable, comforting bowl of deliciousness.
Why This Recipe is Awesome
First off, this soup is basically comfort food on steroids. It’s got everything: creamy texture, savory beef, melty cheese, and even the pickle-y tang you love from a real burger. Plus, it’s a one-pot wonder that doesn’t require a culinary degree to execute. You can literally impress dinner guests while wearing pajama pants. That’s what I call a cooking win.
Even better? It’s customizable. Like your burgers loaded? Throw in extra toppings. Trying to sneak veggies into your kids’ (or partner’s) diet? This soup is the perfect disguise. It’s the ninja of the soup world—stealthily delicious and nobody sees it coming.
Ingredients You’ll Need
• 1 pound ground beef (the fattier the better—this isn’t diet food, people)
• 1 medium onion, diced (yes, you have to include it, even if you “don’t like onions”)
• 2 carrots, diced (sneaky veggies that even picky eaters won’t notice)
• 2 stalks celery, diced (more sneaky veggies)
• 2 cloves garlic, minced (or more if you’re not planning on kissing anyone)
• 4 tablespoons butter (the real stuff, not that sad imitation spread)
• ¼ cup all-purpose flour (the magical thickening fairy)
• 3 cups chicken broth (beef broth works too if you’re feeling rebellious)
• 2 cups milk (whole milk gives the best results, but use what you’ve got)
• 2 cups shredded cheddar cheese (pre-shredded is convenient, but freshly shredded melts better)
• 1 tablespoon Dijon mustard (trust me on this one)
• 2 tablespoons ketchup (it’s not a burger without ketchup)
• 1 tablespoon Worcestershire sauce (the unpronounceable secret ingredient)
• 2 cups diced potatoes (russet or Yukon gold work best)
• Salt and pepper to taste
• Optional toppings: more shredded cheese, chopped pickles, crumbled bacon, diced tomatoes, green onions
Step-by-Step Instructions
1. Brown that beef. In a large pot or Dutch oven, cook the ground beef over medium heat until no longer pink. Drain excess fat if you must (but leaving some in there = flavor). Remove beef to a plate and try not to snack on too much of it.
2. Veggie time. In the same pot, add butter and melt it down. Add onions, carrots, and celery. Cook until the veggies soften, about 5-7 minutes. Add garlic and cook for another minute. (If you burn the garlic, start over. Burnt garlic is the quickest way to ruin everything.)
3. Make it thick. Sprinkle flour over the veggies and stir constantly for about 2 minutes. You’re making a roux here, so channel your inner French chef and don’t let it burn. It should look paste-like and slightly golden.
4. Get saucy. Gradually whisk in chicken broth, then milk. Keep stirring to avoid lumps—nobody wants to bite into a flour ball. Add potatoes, bring to a simmer, and cook until potatoes are tender, about 10-15 minutes.
5. Bring back the beef. Return the cooked ground beef to the pot. Stir in mustard, ketchup, and Worcestershire sauce. Let it simmer for about 5 more minutes so everyone can get acquainted in the pot.
6. Cheese please! Lower the heat (this is important) and gradually add the shredded cheese, stirring until melted and smooth. If you dump all the cheese in at once, you might end up with a globby mess. Season with salt and pepper to taste.
7. Serve it up. Ladle into bowls and add your favorite burger toppings. I’m a big fan of dill pickles, bacon bits, and an extra handful of cheese because…why not?
Common Mistakes to Avoid
• Boiling after adding cheese. This is how you get grainy, separated soup. Keep it at a gentle simmer or below once that cheese goes in.
• Using pre-shredded cheese exclusively. That stuff has anti-caking agents that can make your soup less smooth. Mix in some freshly grated cheese for optimal meltiness.
• Skipping the mustard or Worcestershire. I know they seem random, but they’re what gives the soup that authentic burger flavor. Don’t chicken out.
• Rushing the veggie sauté. Those softened veggies create the foundation of flavor. Give them time to release their magic.
• Forgetting to drain the beef. Unless you want an oil slick on top of your soup, drain at least some of that fat. But again, leaving a little = flavor.
Alternatives & Substitutions
• Veggie version: Use plant-based ground beef and veggie broth. There are some pretty convincing meat substitutes out there these days that work surprisingly well here.
• Dairy-free option: Substitute dairy milk with unsweetened almond or oat milk and use dairy-free cheese. Will it be exactly the same? No. Will it still be good? Yes.
• Spice it up: Add jalapeños or a dash of hot sauce if you’re into that “spicy burger” situation. Your sinuses will thank you during cold season.
• Lower-carb approach: Skip the potatoes and use cauliflower instead. It actually works pretty well, though I personally think potatoes are one of life’s greatest pleasures. Why deny yourself?
• Turkey twist: Ground turkey can substitute for beef if you’re trying to be healthier. Just be prepared for slightly less rich flavor—you might want to add a beef bouillon cube to compensate. I won’t tell anyone.
FAQ (Frequently Asked Questions)
Can I make this ahead of time?
Absolutely! It actually gets better after a day in the fridge when all the flavors have had time to mingle and get to know each other. Just reheat gently and you may need to add a splash of milk if it’s thickened up too much.
Will this freeze well?
Meh, dairy-based soups can be a bit temperamental when frozen. They tend to separate and get grainy when reheated. Can you do it? Sure. Should you? If you’re not a texture person, go for it.
How do I make this soup thicker?
If your soup isn’t thick enough for your liking, make a quick slurry with 1 tablespoon of cornstarch and 2 tablespoons of cold water. Stir it in while the soup is simmering. Magic thickening powers: activated.
My cheese clumped up. What did I do wrong?
You probably added it when the soup was too hot or all at once. Next time, remove the pot from heat, let it cool for a few minutes, then add cheese gradually while stirring. Also, freshly grated cheese melts much better than the pre-shredded stuff. Science!
Can I use different cheeses?
Is water wet? Of course you can! Try a mix of cheddar and American for ultra creaminess, or get fancy with some Gruyère. Just avoid super hard cheeses like Parmesan as your main cheese—they don’t melt as well.
Do I really need the potatoes?
Nope! They add heartiness and thickness, but if you’re anti-potato for some reason (who hurt you?), you can leave them out. Your soup will be a bit thinner but still delicious.
My family hates mustard. Can I skip it?
Technically yes, but you’re missing out on that quintessential burger flavor. The mustard doesn’t make the soup taste like mustard—it just adds that certain something. Try it once before you veto it. I pinky promise it doesn’t taste mustardy.
Final Thoughts
Congrats! You’ve now mastered the art of turning America’s favorite sandwich into a slurpable soup. This is the kind of recipe that makes people think you’ve got your life together, even if your laundry has been sitting in the dryer for three days. (Just me? Cool.)
The beauty of cheeseburger soup is that it satisfies that fast food craving while being actual, legitimate homemade food. It’s perfect for game days, cold evenings, or anytime you want to impress someone with minimal effort. Plus, eating soup just feels sophisticated, even when it tastes like fast food.
Now go grab a spoon, put on your comfy pants, and dive into a bowl of this liquid cheeseburger goodness. And remember, calories consumed while testing new recipes are just culinary research—they don’t count! 😉
