Rich Cheeseburger Soup is like a warm hug in a bowl, full of gooey melted cheese, ground beef, and tender potatoes that bring all the comforts of a classic cheeseburger to your spoon. The creamy broth ties everything together with just the right amount of richness and flavor, making each bite feel like a cozy celebration of all your favorite burger toppings.
I love making this soup on chilly days when I want something hearty but easy to enjoy. It’s one of those recipes where you can tweak things to your liking—I sometimes add a little extra cheddar on top or a splash of pickles on the side to get that perfect cheeseburger vibe. It’s one of those dishes that always gets comments like, “This tastes just like a burger in a bowl!” and I couldn’t agree more.
Serving it with some crusty bread or simple crackers makes it feel like a full meal, perfect for sharing with family or friends. I also find it’s a great way to turn a burger craving into something different but just as comforting. Every time I make this soup, I remember those lazy weekends when a warm, cheesy bowl made everything better, and I hope you feel the same cozy joy when you make it too.
Key Ingredients & Substitutions
Ground Beef: This is the star for that classic burger flavor. If you want a leaner option, try ground turkey or chicken. They’ll be a bit lighter but still tasty.
Bacon: Adds smoky richness and texture. For a vegetarian twist, swap with smoked paprika or a bit of liquid smoke.
Potatoes: Yukon golds are creamy when cooked, but russets work great too. You can also use sweet potatoes for a slight sweetness.
Cheddar Cheese: Sharp cheddar gives a nice bite and melt. If you want to mix things up, Monterey Jack or Colby cheese melt well too.
Half-and-Half or Heavy Cream: Use half-and-half for a milder creaminess or heavy cream for a richer, thicker soup. For a lower-fat option, whole milk will do, but the soup won’t be as thick.
How Do You Get the Soup Creamy Without Clumps?
The key to a smooth, creamy soup lies in how you add the flour and liquids:
- After cooking the beef and onions, melt butter into the mix, then sprinkle flour evenly over it. Stir well and cook for 1-2 minutes. This cooks out the raw flour taste.
- Add the broth and water gradually while whisking constantly. This stops lumps from forming and helps the soup thicken nicely.
- When adding cheese, lower the heat and stir gently to melt it slowly so it doesn’t seize or get grainy.
Taking these steps patiently will give you a rich, velvety soup that’s perfect to spoon up!
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning meat and simmering the soup all in one pot.
- Wooden spoon or silicone spatula – good for stirring without scratching your pot.
- Chef’s knife and cutting board – for chopping onions, garlic, potatoes, and green onions easily.
- Measuring cups and spoons – to get your broth, cream, and seasonings just right.
- Whisk – helps mix the flour into the liquid smoothly to avoid lumps.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter version that still tastes great.
- Stir in cooked diced bell peppers or extra tomatoes for a fresh veggie boost.
- Use pepper jack cheese instead of cheddar for a little spicy kick.
- Add a dash of smoked paprika or hot sauce if you like some heat and smoky depth.
How to Make Rich Cheeseburger Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb ground beef
- 4 slices bacon, chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups peeled and diced potatoes (Yukon gold or russet)
- 3 cups beef broth
- 1 cup water
- 1 can (14.5 oz) diced tomatoes, drained
- 2 cups shredded sharp cheddar cheese, divided
- 2 cups half-and-half or heavy cream
- 2 tbsp all-purpose flour
- 2 tbsp butter
- 2 tsp Worcestershire sauce
- 1 tsp yellow mustard
- Salt and freshly ground black pepper, to taste
- 2 green onions, sliced, for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and around 25 minutes to cook. So, in roughly 40 minutes, you’ll have a warm, cheesy, comforting soup ready to enjoy.
Step-by-Step Instructions:
1. Cook Bacon and Ground Beef:
Heat a large pot or Dutch oven over medium heat. Add the chopped bacon and cook until crisp. Use a slotted spoon to remove the bacon and set it aside on paper towels to drain. Leave 1-2 tablespoons of bacon fat in the pot. Add the ground beef to the pot and cook until browned and cooked through, breaking it apart as it cooks. Drain any excess fat if needed.
2. Sauté Onion and Garlic:
Add the finely chopped onion and minced garlic to the browned beef. Cook for 3 to 4 minutes until the onions are soft and fragrant.
3. Make the Base and Thicken:
Stir in the butter and let it melt. Sprinkle the flour over the mixture and stir well to combine. Cook for 1-2 minutes to remove the raw flour taste, stirring constantly.
4. Add Liquids and Potatoes:
Gradually whisk in the beef broth and water, stirring continuously until smooth. Add the diced potatoes, drained diced tomatoes, Worcestershire sauce, and yellow mustard. Bring the soup to a boil, then reduce the heat to low. Let it simmer for about 15 minutes, or until potatoes are tender.
5. Add Cheese and Cream:
Slowly stir in the half-and-half or heavy cream along with 1 ½ cups of shredded cheddar cheese. Stir until the cheese has melted and the soup turns creamy. Season with salt and black pepper to taste.
6. Serve and Garnish:
Ladle the soup into bowls. Top each serving with the reserved cooked bacon, the remaining ½ cup shredded cheddar cheese, and sliced green onions. Serve the soup hot, ideally with crusty bread or crackers on the side.
Can I Use Frozen Ground Beef for This Soup?
Yes, but be sure to thaw it completely before cooking. The best way is to thaw in the refrigerator overnight. This ensures even cooking and helps prevent extra moisture in the soup.
Can I Make Rich Cheeseburger Soup Ahead of Time?
Absolutely! Prepare the soup and refrigerate it for up to 2 days. Reheat gently on the stove over low heat, stirring occasionally. You may need to add a splash of broth or cream to loosen it up.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or microwave until warmed through. The soup may thicken when chilled, so stir well while reheating.
Is There a Dairy-Free Alternative for the Cream?
You can substitute the half-and-half or heavy cream with coconut milk or a plant-based cream. Keep in mind this will change the flavor slightly but still keep it creamy and delicious.
