Rich Cheeseburger Soup is a hearty and comforting meal that brings all the flavors of a classic cheeseburger right into your bowl. It’s packed with ground beef, melty cheese, potatoes, and a creamy broth that feels like a warm hug on a chilly day.
I love making this soup when I want something that’s easy to whip up but still feels special and filling. The cheese adds just the right amount of gooey goodness, and the potatoes give it a nice, satisfying texture. It’s the kind of soup that feels like a treat but is simple enough for any night of the week.
My favorite way to enjoy Rich Cheeseburger Soup is with some crusty bread or even crispy crackers on the side. It’s perfect for a cozy dinner, and leftovers are just as delicious the next day. Whenever I make it, everyone always asks for seconds—this soup really knows how to bring people together around the table!
Key Ingredients & Substitutions
Ground beef: This adds the classic burger flavor. For a lighter option, try ground turkey or chicken. If you want a vegetarian version, use plant-based crumbles.
Bacon: It gives a smoky crunch. If you prefer, skip it or go for turkey bacon or smoked paprika for that flavor without the meat.
Potatoes: Yukon gold or russets work best here because they hold their shape and add creaminess. Sweet potatoes could be an interesting twist.
Cheddar cheese: Sharp cheddar brings the right tang and meltiness. You can swap in Colby Jack or a mild cheese if preferred.
Sour cream and heavy cream: These make the soup rich and smooth. Greek yogurt can be used instead of sour cream for a tangier, lighter taste.
How Do I Make the Soup Thick and Creamy Without Clumps?
The trick is making the roux and adding cream carefully. Here’s how:
- Cook butter and flour in a small pan, stirring until the mixture looks golden and bubbly—this cooks out the raw flour taste.
- Slowly pour in the heavy cream while whisking constantly. This prevents lumps and makes a smooth sauce.
- When adding the cream mixture to the soup, stir gently and slowly to blend everything evenly.
Patience here is key! Whisking well ensures a velvety texture that coats the potatoes and beef perfectly.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning the beef and simmering the soup all in one place.
- Slotted spoon – helps you remove cooked bacon easily while leaving the drippings behind.
- Wooden spoon or spatula – ideal for stirring without scratching your pot.
- Small saucepan – essential for making the roux to thicken the soup smoothly.
- Whisk – keeps your cream and flour mixture lump-free and silky.
- Sharp knife and cutting board – for chopping onions, garlic, potatoes, and garnishes.
Flavor Variations & Add-Ins
- Swap ground beef with ground turkey or chicken for a lighter take without losing flavor.
- Add diced bell peppers or celery with onions for extra crunch and color.
- Use pepper jack cheese instead of cheddar to add a gentle spicy kick.
- Stir in some cooked pasta or rice toward the end to make the soup heartier and stretch servings.
Rich Cheeseburger Soup
Ingredients You’ll Need:
- 1 lb (450 g) ground beef
- 4 slices bacon, diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups (about 600 g) peeled and diced potatoes (Yukon gold or russets)
- 3 cups (720 ml) beef broth
- 1 cup (240 ml) water
- 1 cup (240 ml) heavy cream
- 2 cups (200 g) shredded sharp cheddar cheese, plus extra for garnish
- ½ cup (120 ml) sour cream
- 2 tbsp all-purpose flour
- 2 tbsp unsalted butter
- 1 tsp dried dill weed
- Salt and black pepper, to taste
- 2 green onions, sliced for garnish
How Much Time Will You Need?
This soup takes about 10 minutes to prepare and around 30 minutes to cook, totaling approximately 40 minutes altogether. It’s an easy and comforting meal that comes together quickly!
Step-by-Step Instructions:
1. Cook the Bacon and Beef:
In a large pot or Dutch oven, cook the diced bacon over medium heat until it’s nice and crispy. Use a slotted spoon to take out the bacon and set it aside, but keep the drippings in the pot. Next, add the ground beef to the pot, cooking it in the bacon fat. Break the beef into small pieces and cook until browned. Drain any extra fat if needed.
2. Add Onions, Garlic, and Potatoes:
Stir the chopped onion and minced garlic into the beef. Cook together until the onions become soft and translucent, about 3 to 4 minutes. Then add the diced potatoes, beef broth, and water. Bring everything to a boil, then lower the heat to a simmer. Let it cook until the potatoes are tender—this usually takes about 15 to 20 minutes.
3. Make the Creamy Base:
While the potatoes are cooking, melt the butter in a small pan over medium heat. Stir in the flour and keep stirring constantly for about 2 minutes until the mixture is golden and bubbly. Slowly whisk in the heavy cream, continuing to stir until everything is smooth and thickened. Take this off the heat.
4. Combine and Finish:
Once the potatoes are nice and tender, stir the creamy mixture into the soup pot. Add the shredded cheddar cheese and stir until it’s all melted. Next, mix in the sour cream and dried dill weed. Add salt and pepper to taste. Finally, stir in the crispy bacon pieces, saving a little for garnish.
5. Serve and Enjoy:
Ladle the hot soup into bowls. Sprinkle extra shredded cheddar and chopped green onions on top for a tasty garnish. This soup pairs wonderfully with crusty bread or crispy crackers. Enjoy your cozy, delicious meal!
Can I Use Frozen Ground Beef for This Soup?
Yes, you can! Just make sure to thaw it completely in the fridge overnight before cooking. This helps the beef brown evenly and prevents excess moisture from watering down the soup.
Can I Make Rich Cheeseburger Soup Ahead of Time?
Absolutely! Prepare the soup up to step 8, then cool and refrigerate it for up to 2 days. When ready to eat, reheat gently on the stove and stir in the reserved bacon and garnish just before serving.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat on the stove over medium-low heat, stirring occasionally until warmed through. You can also freeze portions for up to 2 months; thaw overnight in the fridge before reheating.
Can I Substitute the Potatoes for Another Vegetable?
Yes! If you prefer, use sweet potatoes or diced cauliflower for a lower-carb option. Just keep in mind that cooking times may vary slightly depending on your choice.
