Rich Cheeseburger Soup is like a comfy, warm hug in a bowl, packed with all the flavors you love in a cheeseburger. It’s creamy, cheesy, and full of tender ground beef, potatoes, and crunchy bits of veggies that make every spoonful a tasty treat. The velvety cheese and hearty ingredients make this soup feel like a big, satisfying meal on its own.
I love making this soup on chilly days when I want something simple but filling to cozy up with. It’s one of those recipes that feels special but is actually super easy to whip up. When I’m in a rush, chopping the veggies into bite-sized pieces makes it quick to cook, and the cheesy broth thickens up just right, making it perfect for dipping some crusty bread on the side.
One of my favorite things about Rich Cheeseburger Soup is how it brings people together. It’s the kind of dish that everyone seems to enjoy, and leftovers taste just as good the next day. I often serve it with a fresh green salad or a handful of crunchy crackers, turning a simple soup into a full meal that leaves everyone smiling.
Key Ingredients & Substitutions
Ground beef: This is the base of your soup’s flavor. I like using 80/20 ground beef for a good balance of flavor and fat. For a leaner option, try ground turkey or chicken, though the soup will be a bit less rich.
Bacon: Adds a smoky crunch that lifts the whole soup. If you prefer, use turkey bacon or skip it for a milder taste but keep some fat for cooking by adding a bit of butter.
Potatoes: They give the soup a hearty texture. Russet or Yukon Gold work best. Sweet potatoes can be a fun twist but will change the flavor profile.
Cheddar cheese: Sharp cheddar gives the soup its cheesy punch. You can swap for Colby Jack or Monterey Jack for a milder flavor. Pre-shredded cheese is fine but freshly shredded melts better.
Flour and milk: These thicken the soup. For a gluten-free version, use cornstarch or a gluten-free flour blend. Whole milk keeps it creamy, but you can use 2% or even half-and-half for extra richness.
How Do I Keep the Cheese Smooth and Not Grainy?
Cheese can get grainy if it’s heated too fast or exposed to high heat. To keep your soup smooth, add the shredded cheese off the heat or over very low heat. Stir gently until fully melted.
- Grate your cheese fresh for better melting.
- Temper the cheese by adding it in small amounts, stirring to melt slowly.
- Avoid boiling the soup after adding cheese; just warm gently.
These steps help the soup stay creamy and give you that perfect cheesy texture you want in a comforting bowl.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning the beef and simmering the soup all in one place.
- Slotted spoon – great for removing crispy bacon without losing the flavorful fat.
- Whisk – helps mix the flour and milk smoothly to avoid lumps in your soup.
- Cutting board and sharp knife – essential for dicing your potatoes, onions, and celery quickly and safely.
- Ladle – makes serving the creamy soup easy and mess-free.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken to lighten the soup while keeping protein-rich comfort.
- Add diced bell peppers or shredded carrots with the celery for extra color and sweetness.
- Stir in some cooked pasta or rice at the end to make the soup more filling and hearty.
- Mix in a pinch of smoked paprika or a dash of hot sauce for a subtle smoky or spicy kick.
Rich Cheeseburger Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb ground beef
- 4 slices bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups peeled and diced potatoes (about 2 medium potatoes)
- 1 cup diced celery
- 1 (14.5 oz) can diced tomatoes, drained
- 4 cups beef broth
For the Creamy Base:
- ¼ cup all-purpose flour
- 2 cups whole milk
- 8 oz sharp cheddar cheese, shredded (plus extra for topping)
- Salt and freshly ground black pepper, to taste
- 2 green onions, sliced, for garnish
Time Needed:
This Rich Cheeseburger Soup takes about 10 minutes of prep and around 30 minutes to cook. So all in all, you’ll have a warm and tasty soup ready in about 40 minutes!
Step-by-Step Instructions:
1. Cook the Bacon and Beef:
In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and let it drain on paper towels. In the bacon fat left behind, add the ground beef. Break it up with a spoon and cook until it’s browned and cooked through, about 6-8 minutes. Drain any excess fat if needed.
2. Add Vegetables:
To the beef, add diced onion and minced garlic. Cook for 3-4 minutes until softened and fragrant. Then stir in the diced potatoes, celery, drained diced tomatoes, and beef broth. Bring the mixture to a boil, then lower the heat and let it simmer for about 15-20 minutes, or until the potatoes are tender.
3. Make the Creamy Base:
In a separate bowl, whisk together the flour and milk until smooth with no lumps. Slowly pour this into your simmering soup while stirring constantly. Keep cooking and stirring for about 5-7 minutes, until the soup thickens nicely.
4. Add Cheese and Season:
Remove the pot from heat and stir in the shredded cheddar cheese until it melts smoothly into the soup. Taste and season with salt and freshly ground black pepper as you like.
5. Serve:
Ladle the soup into bowls. Top with the crispy bacon, extra shredded cheddar cheese, and sliced green onions for a fresh finish. Serve hot, ideally with crusty bread or crackers to dip and enjoy.
Can I Use Frozen Ground Beef for This Soup?
Yes, you can! Just make sure to thaw the ground beef completely in the refrigerator overnight before cooking. This helps it brown evenly and ensures the soup cooks properly.
Can I Substitute the Potatoes With Another Vegetable?
Absolutely! Cauliflower or turnips work well as lower-carb alternatives and will still add nice texture. Just dice them similarly to the potatoes and cook until tender.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stove or in the microwave, stirring occasionally to keep the cheese smooth and melty.
Can I Make This Soup Ahead of Time?
Yes! You can prepare the soup a day ahead and refrigerate it. Reheat slowly on the stove over low heat to prevent the cheese from becoming grainy. Sometimes adding a splash of milk while reheating helps keep it creamy.
