Cheeseburger Soup Recipe

You know those nights when only a big, juicy cheeseburger will do? That’s exactly how I felt last winter when I created this Best Cheeseburger Soup Recipe – a steaming bowl of pure comfort that captures all those crave-worthy flavors. After years of tweaking (and many “taste tests” from my very willing family), I’ve perfected the balance of savory beef, melty cheese, and just the right amount of potato heartiness. It’s become our go-to when the weather turns chilly or when we need a quick, satisfying meal that makes everyone at the table happy. Trust me, one spoonful of this creamy, dreamy soup and you’ll forget all about the drive-thru!

Why You’ll Love This Best Cheeseburger Soup Recipe

This isn’t just soup – it’s a warm hug in a bowl that’ll make you do a little happy dance with every bite. Here’s why it’s become my family’s favorite:

• Creamy dreaminess – That velvety cheese sauce coats every spoonful like your favorite burger joint’s special sauce
• 30-minute magic – Faster than waiting in a drive-thru line on busy weeknights
• Pantry-friendly stars – Just basic ingredients you probably have right now (no fancy grocery runs needed)
• Kid-approved winner – Even my picky nephew licks the bowl clean every time
• Comfort food upgrade – All the burger flavors you love, but cozy enough for pajama night

Seriously – one taste and you’ll be hooked. My book club still talks about the time I brought this instead of wine!

Ingredients for the Best Cheeseburger Soup Recipe

Here’s everything you’ll need to make this cozy masterpiece – I’ve learned through trial and error that quality ingredients make all the difference. Don’t skip the Worcestershire sauce – it’s the secret weapon!

The Savory Base

• 1 lb ground beef (85% lean) – The fat adds flavor, but you can drain some if you prefer
• 1 small yellow onion, finely diced – About the size of a baseball
• 2 cloves garlic, minced – Fresh is best, but 1/2 tsp garlic powder works in a pinch

The Hearty Fillers

• 2 cups diced russet potatoes – Cut them small (1/2 inch cubes) so they cook quickly
• 3 cups beef broth – I use low-sodium so I can control the salt

The Creamy Magic

• 1 cup shredded sharp cheddar – Buy blocks and shred yourself for smoother melting
• 1/2 cup whole milk – The fat helps prevent curdling
• 2 tbsp all-purpose flour – For that perfect thickness

The Flavor Boosters

• 1 tbsp Worcestershire sauce – Trust me, this makes it taste like a real burger
• 1 tsp yellow mustard – Just like you’d put on a cheeseburger
• Salt and pepper to taste – I always add this last after everything’s combined

How to Make the Best Cheeseburger Soup Recipe

Okay, here’s where the magic happens! I’ve made this soup so many times I could do it in my sleep, but I’ll walk you through each step carefully. The key is taking your time with each layer of flavor – trust me, it’s worth it when you taste that first spoonful!

Browning the Meat and Aromatics

First, grab your favorite soup pot (I use my grandma’s old Dutch oven) and heat it over medium heat. Add your ground beef and break it up with a wooden spoon – I like to make little crumbles about the size of peas. Cook until there’s no pink left, about 5-7 minutes. Now, here’s my trick: tilt the pot and spoon out about half the fat (unless you’re feeling indulgent – it does add flavor!). Toss in those diced onions and minced garlic, stirring until the onions turn translucent and smell amazing, about 3 minutes. This is when my kitchen starts smelling like happiness!

Thickening the Soup

Here’s where things get interesting! Sprinkle the flour right over the meat mixture and stir like crazy for about 1 minute – you’re cooking out that raw flour taste. It’ll look pasty at first, but don’t panic! Now comes the fun part: slowly drizzle in the beef broth while stirring constantly. I mean it – keep that spoon moving! This prevents those dreaded flour lumps. Once all the broth is in, give it a good whisk to make sure everything’s smooth. The mixture should thicken slightly almost immediately – that’s how you know you did it right!

Simmering and Finishing Touches

Time for the potatoes! Stir them in and bring the soup to a gentle bubble. Cover with a lid and let it simmer for about 15 minutes – set a timer so you don’t forget! The potatoes should be fork-tender when they’re ready. Now, reduce the heat to low – this next step is crucial. Gradually stir in the milk, then add the cheese a handful at a time, stirring gently until melted. Don’t let it boil now or the cheese might get grainy! Finally, mix in the Worcestershire sauce and mustard – taste and adjust salt and pepper as needed. The whole house will smell incredible by now, and I guarantee you’ll be sneaking spoonfuls straight from the pot!

Tips for the Best Cheeseburger Soup Recipe

After making this soup more times than I can count, here are my foolproof tricks for cheeseburger soup perfection:

• Shred your own cheese – Those pre-shredded bags have anti-caking agents that make melting tricky
• Beef bacon bonus – Brown 2-3 slices with the ground beef for extra smoky flavor (my husband’s favorite addition)
• Low and slow with dairy – Never let the soup boil after adding cheese or milk to prevent curdling
• Potato swap – Frozen diced hash browns work great in a pinch (no thawing needed!)
• Flavor booster – Let the soup rest 5 minutes before serving – the flavors marry beautifully

My biggest tip? Make a double batch – it disappears faster than you’d think!

Ingredient Substitutes and Notes

Life happens, and sometimes you need to swap ingredients – I’ve tried them all so you don’t have to! For the beef, ground turkey works surprisingly well (just add a splash of olive oil since it’s leaner). If you’re out of Worcestershire sauce, a dash of soy sauce plus a teaspoon of vinegar makes a decent stand-in. Cornstarch can replace flour for thickening – use 1 tablespoon mixed with 2 tablespoons cold water. Dairy-free? Almond milk works, but the soup won’t be quite as creamy. Oh, and if you’re using beef bacon instead of turkey bacon, cook it first and use that flavorful fat to brown your onions – game changer!

Serving Suggestions for Cheeseburger Soup

Oh, the fun part – dressing up your bowl! We love tearing chunks of crusty sourdough right into the soup (so it gets all soft and chewy). For crunch, try topping with diced beef bacon bits or a handful of croutons. My nephew insists on adding pickle slices – turns out that tang is just perfect with the creamy cheese. And if you really want to go all out? A little side salad with ranch dressing makes it feel like a full burger meal without the bun!

Storing and Reheating

This soup keeps like a dream in the fridge – just pop it in an airtight container for up to 3 days (if it lasts that long!). When reheating, I always do it gently on the stovetop with a splash of broth to bring back that creamy texture. Microwaving can make the cheese grainy – trust me, I learned the hard way! If the soup thickens too much, just whisk in a little warm milk until it’s perfect again. Pro tip: The flavors actually get better on day two!

Nutritional Information

Just a heads up – these nutritional values are estimates and will change depending on the specific ingredients you use. Every bowl is a little different based on your personal touches!

FAQs About the Best Cheeseburger Soup Recipe

I get questions about this soup all the time from friends and family – here are the ones that pop up most often with my tried-and-true answers!

Can I freeze this cheeseburger soup?
Honestly? I don’t recommend it. Dairy-based soups tend to separate when frozen and thawed – the texture just won’t be the same. But it keeps beautifully in the fridge for 3 days, tasting even better as flavors meld!

How do I make this gluten-free?
Super easy swap! Just replace the flour with 1 tablespoon cornstarch mixed with 2 tablespoons cold water. Add it when you’d normally add the flour – works like a charm for my gluten-free sister-in-law.

Can I use pre-shredded cheese?
You can, but listen – freshly shredded melts so much smoother! Those pre-shredded bags have anti-caking agents that make the texture a bit grainy. But in a pinch? Sure, just expect it to be slightly less velvety.

Why did my soup turn out too thick?
No worries – happens to me sometimes! Just whisk in warm broth or milk a little at a time until it reaches your perfect consistency. Remember, it thickens as it cools too!

What’s the best potato substitute?
Frozen diced hash browns are my secret shortcut – no peeling or chopping needed! Just toss them in frozen and add 5 extra minutes to the simmer time.

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