This Cheeseburger Soup is thick, hearty, and loaded with the best cheeseburger flavors! This soup is packed with ground beef, potatoes, veggies, and plenty of cheese. Make it on the stovetop or in the slow cooker.
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If you know me, you know I’ve been waiting for the return of soup season since the end of last year’s soup season. (I’m not kidding.)
I love soup (much to my kids’ dismay — although they’re coming around!).
And anything thick, chunky, and creamy goes right at the top of the list. This Cheeseburger Soup is all of those things plus the great flavors of a cheeseburger.
I first made Slow Cooker Cheeseburger Soup a couple years back, so I decided to develop a stovetop version. It’s so quick, so simple, and so delicious!
- Ground Beef: I use lean ground beef so it’s not too greasy.
- Veggies: the classic combination of onion, carrot, and celery creates a flavor base for the soup and adds texture.
- Garlic: I recommend freshly minced garlic for the best texture.
- Seasonings: we’re taking the flavor up a notch with a combination of salt, dried parsley, ground mustard, and black pepper.
- Broth: either chicken or beef broth will work. I prefer to use low sodium broth. If you use regular, you may need to lessen the salt you add.
- Potatoes: just use your favorite variety of potato. Be sure to cut them into 1/2″ cubes so they cook quickly and evenly.
- Cream and Cornstarch: make up a slurry which creates a thicker, creamier soup.
- Cheese: shredded cheddar of course!
How to Make Cheeseburger Soup
You’ll find the detailed recipe down in the recipe card!
- Cook the ground beef: brown the ground beef before adding the other veggies so that you can drain the fat without removing the flavor, if you need to.
- Add the veggies: Add in the carrots and celery and cook until softened, then stir in seasonings.
- Combine and cook: Pour in the broth and add in the potatoes. Bring the mixture to a simmer, then reduce the heat to medium-low, cover, and simmer until the veggies are tender.
- Thicken and serve: In a bowl, whisk together cream and cornstarch, then mix that into the soup. Add in the cheese, then cook on low, stirring constantly, until thickened.
How to Make Crockpot Cheeseburger Soup
Cheeseburger soup is super easy to make in the slow cooker too! Start by browning the beef separately. Once browned, combine that in the crockpot with all the other ingredients except the cream, cornstarch, and cheese. Cook on low for 8 hours, then add in the remaining ingredients and serve!
For more specific instructions, check out my Slow Cooker Cheeseburger Soup!
Cheeseburger Soup FAQs
Cheeseburger soup has all of the flavors of a classic cheeseburger but made into a warm bowl of soup. It’s made with ground beef, a few veggies, ground mustard, potatoes, and of course cheddar cheese!
This Cheeseburger Soup will last in an airtight container in the fridge for 3-4 days. To reheat, warm on the stove until heated through. Add a splash of broth or cream to thin if needed.
It can, but the texture will be affected because of the potatoes and dairy. If you plan on freezing your soup, leave out the cream (or use heavy cream), cornstarch, and cheese, cool completely, then store in the freezer for up to 1 month. When you’re ready to serve, thaw in the fridge, then warm on the stove and add the remaining ingredients.
Tips and Notes
- Use lean ground beef. I like to use lean meat to keep the greasiness level low. If all you have is fattier ground beef, you may need to drain the grease off after cooking.
- Shred your own cheese. Pre-shredded cheeses contain an anti-caking agent that affects the texture of the melted cheese. If you have time, shred your own!
- Melt the cheese on low. The higher the heat, the higher the chance of clumps. I recommend keeping the heat low while you add in the cheese so it’s nice and creamy.
- The soup will thicken as it cools, so if you need to add in extra broth or cream, feel free.
- Add other veggies. Feel free to sauté other veggies along with the carrot, celery, and onion. Try mushrooms, bell peppers, tomatoes, you name it.
- Use another meat. Swap the ground beef out for ground chicken, ground turkey, or Italian sausage
- Lighten it up. You can lighten things up by swapping the potatoes for cauliflower, using low-fat cheese, using ground turkey instead of beef, or using low fat milk.
- Try other toppings. Any of your favorite burger toppings will work. Try bacon bits, sour cream, pickles, or even croutons as the “bun”.
This Cheeseburger Soup is great on its own, but it can also be served alongside your favorite side dishes.
More Soup Recipes to Try
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- ½ lb lean ground beef
- ½ medium onion finely chopped
- 2 large carrots peeled and chopped
- 1 rib celery chopped
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1 teaspoon dried parsley
- ½ teaspoon ground mustard
- ¼ teaspoon black pepper
- 3 cups low sodium chicken or beef broth
- 1 lb potatoes cut into ½" cubes (about 3 medium)
- 1 cup half and half cream
- 3 tablespoons corn starch
- 1 cup shredded cheddar cheese
- In a large pot or dutch oven, cook ground beef and onions until almost browned, about 5 minutes. Drain fat if needed.
- Add carrots and celery and cook until slightly softened, about 5 minutes.
- Add garlic, salt, parsley, mustard and pepper and cook 1 minute.
- Add broth and potatoes.
- Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover and simmer for 15-20 minutes until potatoes and carrots are tender.
- Whisk together cream and corn starch and add to soup along with cheese, cooking and stirring on low until thickened. Serve.
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