Creamy Cheeseburger Soup Recipe (Easy One-Pot Dinner)

The Best Creamy Cheeseburger Soup (Easy One-Pot Recipe)

If you love cheeseburgers, you’re going to be obsessed with this cheeseburger soup. It has everything you want — seasoned ground beef, melty cheese, tender potatoes, and a rich, creamy broth — but in a cozy bowl of comfort food. It’s the kind of dinner that feels like a treat (and still sneaks in more veggies than your average burger!).

I’ve been making this soup for years, and it’s one of the most-requested dinners in our house. It’s cozy, filling, and the kind of recipe everyone gets excited about when it shows up on the menu.

If you’re in soup mode, don’t miss our roundup of the best Instant Pot soup recipes — it’s loaded with easy dinner ideas for busy nights.

What Is Cheeseburger Soup?

Cheeseburger soup is a creamy, hearty soup made with browned ground beef, potatoes, vegetables (like carrots and celery), and cheese — basically all the flavors of a cheeseburger, served warm in a bowl.

Why You’ll Love This Cheeseburger Soup

• One-pot dinner: fewer dishes and faster cleanup.
• Thick and creamy: a quick roux helps it turn out rich (not watery).
• Family-friendly: familiar cheeseburger flavor in soup form.
• Budget-friendly: simple ingredients + ground beef.
• Great leftovers: tastes even better the next day.

Food safety note: ground beef should be cooked to 160°F. If you want the official guidance, the USDA has a clear chart here:
USDA Safe Minimum Internal Temperature Chart.

Cheeseburger Soup Ingredients

I definitely recommend prepping and measuring out ingredients before you start. This soup comes together quickly once cooking begins.

Also, the potatoes are much better in this soup as small, diced pieces rather than big cubes — they cook evenly and make every spoonful hearty and satisfying.

How to Make Cheeseburger Soup (Step-by-Step)

Browning the Beef

Brown the beef in a large pot, drain the grease, and set the beef aside. (I like to use one pound of ground beef, but it will work fine if you use as little as 1/2 pound — it will just be a bit less “burger-forward.”)

Another awesome thing about this cheeseburger soup recipe is you only have to wash one pot at the end — because we’ll build everything right in the same pot.

Making the Roux

Now cook the veggies in the same pot. The roux is made by simply stirring some flour into the veggies and the butter that is already in there. Easy — and this is the step that helps the soup turn out thick and creamy.

Quick Note About the Liquids

There’s a little bit of flexibility with the liquids in the soup. I’ve made it with 3 cups broth and 1 1/2 cups milk, and also with 2 1/2 cups broth and 2 cups milk.

Either way tastes great. Use more milk for a richer, creamier soup, or more broth for a slightly lighter bowl.

Tips for Thick, Creamy Cheeseburger Soup

• Dice potatoes small: they cook evenly and help naturally thicken the soup.
• Simmer gently: a low simmer keeps the texture smooth.
• Shred your own cheese if you can: it melts smoother than pre-shredded.
• Add cheese off heat: reduce heat before stirring in cheese to avoid graininess.
• Want it thicker? simmer a few extra minutes or use a quick cornstarch slurry (see FAQ).

Toppings & Easy Variations

You can really have fun with toppings here — just like a burger. Set out a few options and let everyone “build their bowl.”

• More shredded cheese
• Crumbled bacon
• Green onions
• Diced tomatoes
• Pickles on the side (or chopped on top!)

Easy variations:

• Spicy: add diced jalapeños or a pinch of cayenne.
• Different cheese: try Colby-Jack or pepper jack.
• Extra veggies: stir in spinach at the end to wilt.

What to Serve With Cheeseburger Soup

• Crusty bread or rolls for dunking
• A simple green salad to balance the creamy soup
• Grilled cheese for the ultimate comfort combo

Finishing the Easy Cheeseburger Soup

After the potatoes are tender, add the beef back in and stir in the cheese, salt, and pepper. Once everything is melted and creamy, you’re ready to eat.

Let us know what toppings you decide to try. Enjoy!

Storing, Reheating, & Freezing

Store leftovers in an airtight container in the refrigerator and use within about 3–4 days. Reheat gently on the stovetop (medium-low) or microwave in short bursts. If the soup thickens in the fridge, stir in a splash of broth or milk while reheating.

Freezing note: creamy soups can change texture when thawed. If you freeze it, thaw overnight in the fridge and reheat slowly while stirring. A splash of milk can help it come back together.

Cheeseburger Soup FAQs

How do you thicken cheeseburger soup?

The roux and potatoes thicken it naturally. For extra thickness, simmer a bit longer or whisk 1 tablespoon cornstarch with 1 tablespoon cold water (or milk) and stir it in while the soup simmers until thickened.

Why did my cheese turn grainy in the soup?

Cheese can get grainy if the soup is too hot when it’s added. Reduce the heat (or remove the pot from heat), then stir in cheese slowly until melted and smooth.

Can you freeze cheeseburger soup?

Yes, but creamy soups may separate slightly when thawed. Thaw overnight in the fridge and reheat slowly while stirring. If it looks separated, a splash of milk and gentle heat usually fixes it.

What cheese is best for cheeseburger soup?

Sharp cheddar is the classic choice for the best flavor. Colby-Jack works great too. For the smoothest melt, shred cheese from a block instead of using pre-shredded.

More Cozy Soup Recipes to Try

• Crockpot Lentil Soup with Sausage– hearty, comforting, and perfect for chilly nights
• Café Zupas Wisconsin Cauliflower Soup (Copycat)– ultra-creamy and packed with flavor
• Albondigas Soup– a classic, comforting meatball soup everyone loves

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Easy Cheeseburger Soup Recipe

Customize this easy cheeseburger soup recipe with your favorite toppings for a fun, delicious, and healthy meal.

5 / 5 ( 4 Reviews )

Print Rate

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Serves: 6

Adjust Servings: 6

US CustomaryMetric

Ingredients

• ½ to 1 pound lean ground beef
• ¼ cup unsalted butter
• 2 cloves garlic minced, about 1 teaspoon
• ¾ cup onion diced, about 1 small onion
• ½ cup celery diced, about 2 stalks of celery
• 1 cup carrots grated, about 2 carrots
• 1 teaspoon Worcestershire
• 3 tablespoons all-purpose flour
• 3 cups reduced-sodium chicken broth
• 1 ½ cups milk
• 2 russet potatoes peeled and diced
• 2 cups shredded cheddar cheese
• ½ teaspoon pepper
• ¾ teaspoon salt

Instructions

• In a 3-quart saucepan or Dutch oven, brown the ground beef over medium high heat, breaking into small pieces as it cooks. When cooked through, drain excess fat, transfer meat to a plate, and set aside.
• In the now-empty pan, melt the butter over medium heat. Add the garlic, onion, celery, carrots, and Worcestershire. Cook, stirring frequently, until onions become translucent, about 2-3 minutes. Add flour and cook, while whisking, for about 1 minute. Gradually add in the chicken broth and milk, and cook, while whisking, for 1-2 minutes. Stir in the potatoes and bring to a boil.
• Reduce heat and simmer until potatoes are tender, about 12-15 minutes. Stir in ground beef, cheese, salt, and pepper. Stir until cheese is melted. If the soup is too thick, add a little more milk.
• Serve garnished with crumbled bacon, shredded cheddar cheese, green onions, diced fresh tomato, or whatever your heart desires.

Nutrition

Calories: 418kcal | Carbohydrates: 25g | Protein: 24g | Fat: 25g | Sodium: 648mg | Fiber: 2g | Sugar: 6g

Recipe Adapted From: The Recipe Critic