Rich Cheeseburger Soup is like all the best parts of a cheeseburger served warm and cozy in a bowl. You get that creamy, cheesy base packed with ground beef, potatoes, and a little crunch from fresh veggies. It’s thick, comforting, and has that classic cheeseburger flavor you love without the bun.
I love making this soup on cooler days when I want something hearty but easy to eat. It’s one of those recipes that fills your kitchen with the smell of melted cheese and sizzling beef — seriously hard to resist! I usually toss in a bit of extra cheese on top just before serving because, well, why not?
My favorite way to enjoy this soup is with some crusty bread on the side to dip right into the creamy goodness. Sometimes I add a handful of chopped pickles or a sprinkle of crispy bacon for a fun twist. It’s the kind of meal that makes you feel content and full of good vibes, perfect for a family dinner or a cozy night in.
Key Ingredients & Substitutions
Ground beef: This is the heart of the soup. Choose 80/20 for good flavor and moisture. Leaner beef works too, but the soup may be less rich.
Bacon: Adds a smoky crunch. You can skip it or use turkey bacon for a lighter version.
Potatoes: Yukon gold or Russet potatoes hold up well and add creaminess when cooked. You can swap with sweet potatoes for a twist.
Sharp cheddar cheese: This cheese melts smoothly and gives that classic cheeseburger taste. Feel free to try Colby Jack or Monterey Jack if you want a milder flavor.
Half-and-half or heavy cream: Choose based on how rich you like your soup. Half-and-half makes it lighter, heavy cream makes it extra creamy.
How Do I Make the Soup Thick and Creamy Without Lumps?
The trick is mixing the flour into the cream before adding it to the soup. This creates a smooth slurry that prevents clumps.
- Whisk flour and half-and-half (or cream) together in a bowl until smooth.
- Slowly pour this mixture into the hot soup while stirring constantly.
- Keep stirring and let it cook a few minutes to thicken.
- If you add cheese gradually, it melts evenly and keeps the texture smooth.
Patience here pays off — stirring often helps the soup stay creamy and silky without lumps or burned spots.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the beef, bacon, and simmering the soup all in one place.
- Slotted spoon – handy for removing crispy bacon while leaving the fat behind.
- Whisk – helps you blend the flour and cream smoothly to avoid lumps.
- Sharp knife and cutting board – for chopping onions, garlic, potatoes, and pickles easily.
- Ladle – great for serving the hot soup into bowls without spilling.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter version with less fat.
- Add diced jalapeños or a pinch of cayenne pepper for a little spicy kick.
- Mix in cooked diced mushrooms or bell peppers for extra veggies and texture.
- Top with crispy fried onions or crushed potato chips for extra crunch when serving.
Simple & Delicious Rich Cheeseburger Soup
Ingredients You’ll Need:
- 1 lb ground beef
- 6 slices bacon, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups peeled and diced potatoes (about 3 medium)
- 3 cups beef broth
- 1 cup diced pickles (optional for cheeseburger flavor)
- 2 cups shredded sharp cheddar cheese
- 2 cups half-and-half or heavy cream
- 3 tbsp all-purpose flour
- 1 tsp smoked paprika
- ½ tsp onion powder
- Salt and freshly ground black pepper, to taste
- 2 green onions, sliced, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and 30 minutes to cook, so you’re looking at roughly 40 minutes total to enjoy a warm, cheesy, comforting bowl of soup.
Step-by-Step Instructions:
1. Cook the Bacon and Beef
In a large pot or Dutch oven over medium heat, brown the diced bacon until crispy. Use a slotted spoon to move the bacon to a plate lined with paper towels, and leave about 1-2 tablespoons of bacon fat in the pot. Next, add the ground beef and cook until it’s browned and no longer pink. Break it up while cooking and drain off any extra fat if needed.
2. Sauté the Aromatics and Cook Potatoes
Add the chopped onion and minced garlic to the pot. Cook for about 3-4 minutes until the onion looks translucent and smells fragrant. Then add diced potatoes and pour in the beef broth. Bring everything to a boil, then lower the heat and simmer until the potatoes are tender, around 15-20 minutes.
3. Prepare and Add the Cream Mixture
In a small bowl, whisk together the half-and-half (or heavy cream) and flour until the mixture is smooth with no lumps. Slowly whisk this into the soup pot, stirring often. Keep cooking for 5-7 minutes until the soup thickens nicely.
4. Add Cheese, Seasonings, and Final Touches
Gradually stir in the shredded cheddar cheese, letting it melt into the soup for a creamy texture. Add smoked paprika, onion powder, salt, and pepper to taste. Fold in the cooked bacon and diced pickles if you like that classic cheeseburger tang. Let everything simmer gently for another 5 minutes.
5. Serve and Enjoy
Ladle the hot soup into bowls, topping with extra cheddar cheese and green onions for a fresh pop of flavor. This soup goes great with crusty bread or a crisp side salad!
Can I Use Frozen Ground Beef for This Soup?
Yes, but be sure to fully thaw it first in the fridge overnight. This helps the beef cook evenly and prevents excess moisture in the soup.
Can I Make Rich Cheeseburger Soup Ahead of Time?
Absolutely! Prepare the soup and cool it completely, then store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally.
How Can I Make This Soup Thicker or Thinner?
To thicken, simmer a bit longer uncovered so some liquid evaporates. For a thinner soup, simply add a splash of beef broth or cream when reheating.
What’s a Good Substitute for Half-and-Half?
You can use heavy cream for a richer soup or whole milk for a lighter option, but the soup may be less creamy with milk.
