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!
If you love creamy soups as much as I do, check out this White Lasagna Soup, this Zuppa Toscana Soup or this Potato Soup.
Ingredients Needed:
- 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.
Variations
- 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”.
Serving Suggestions
This Cheeseburger Soup is great on its own, but it can also be served alongside your favorite side dishes.
Enjoy it next to a big chunk of crusty bread, French Fries or onion rings, Roasted Green Beans with Bacon, or even Coleslaw.
More Soup Recipes to Try
Cheeseburger Soup
written by Ashley Fehr
Ingredients
- 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
Instructions
- 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.
Nutrition Information
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Lisa Hibbert says
Hearty, delicious comfort food that our whole family enjoyed. My ten year old who doesn’t care for soup loved this. Simple and quick too!
Vickie Burnham says
Well, I had my doubts, but this soup is so delicious! My husband really likes it too. I will be making it again soon! Thanks for a great recipe!
Vickie
The Recipe Rebel says
Hi Vickie! So glad you enjoyed the recipe! Thank you for this kind review!
Sandy says
I want to try this recipe but I have a question. I have french’s mustard will that work?
The Recipe Rebel says
Hi Sandy, no I’m sorry, ground mustard and french’s mustard are not the same thing. One is a liquid, the other is a spice. I would just leave it out if you can’t use the ground one.
Rhonda says
Can the recipe be adjusted for making in a instapot ?
The Recipe Rebel says
Hi Rhonda! You probably could but I’ve only tested the recipe as is. If you decide to experiment, let me know how it goes!
Billie says
Great recipe. This is delicious.
The Recipe Rebel says
Hi Billie! So glad you enjoyed the recipe! Thank you for this kind review!
Karina says
What are the instructions for slow cooker? time? temperature?. Thanks! I’m planning for meal prep 🙂
The Recipe Rebel says
Hi Karina, here you go: https://www.thereciperebel.com/lightened-up-slow-cooker-cheeseburger-soup/
Connie says
The soup is delicious! I used beef broth and it’s not as pretty as the picture. I will try chicken broth next time. Storm Ian is coming up the east coast so perfect evening for this delicious soup. Great comfort
Food.
The Recipe Rebel says
Hi Connie! So glad you enjoyed the recipe! Thank you for this kind review!
Jo-Anne says
Came together quick for a weeknight dinner! Hearty, delicious and a perfect soup to start the Fall Season off right! Served with crusty French bread and a side salad. This recipe is a definite keeper!
The Recipe Rebel says
Hi Jo-Anne! So glad you enjoyed the recipe! Thank you for this kind review!
Eva North says
Good afternoon, I’ve just come across your site looking for a stovetop version of this, seems how at 2p.m., putting it into the crockpot would not be done in time for dinner. What exactly is the reason for half and half, and could I omit it?
Ashley Fehr says
It just makes it creamy. You can leave it out if you do not want a creamy soup.
Maria says
Can you freeze
Ashley Fehr says
You can, but potatoes aren’t quite the same after being frozen
A says
Just freeze the liquid part of the soup and when you are ready for it just boil you some potatoes and add to the soup base.
Taylor says
This is always a hit! So cheesy with tons of flavor!
Ashley Fehr says
thanks Taylor!
Justine says
Yummmm! I love a good cheeseburger soup! This one came together so quickly – it’s definitely on my list of repeats!
Ashley Fehr says
Thanks Justine!
Omen says
This really threw me off because it’s called a cheeseburger soup but nowhere in the recipe I or the instructions does it state anything about cheese how much when to put it in
Stacy Pampuch says
Same! Making it now regardless. Will just add to taste at the end I guess?
Ashley Fehr says
You’re right, sorry about that! I’ve added it in now. Though you can always add more if you choose 🙂
Charles Grandmaison says
It’s in step number 6
Whisk together cream and corn starch and add to soup along with cheese, cooking and stirring on low until thickened. Serve.
From ingredients: 1 cup shredded cheddar cheese