Easy Cheeseburger Soup

This hearty, creamy soup transforms all the beloved flavors of a classic cheeseburger into a comforting bowl that satisfies even the strongest comfort food cravings. The rich blend of savory ground beef, melted cheese, and tender vegetables creates a velvety texture and robust flavor that makes this soup completely irresistible. Quick enough for weeknights yet impressive enough for guests, this easy cheeseburger soup brings together familiar ingredients in an unexpected way. Perfect for cold winter evenings or anytime you're craving something indulgent yet homey, this recipe delivers the essence of a juicy cheeseburger in each spoonful.

I first created this recipe during a particularly cold winter when my family was craving both soup and burgers. The compromise became this creamy concoction that quickly turned into our most requested meal. My teenage son, who typically avoids vegetables at all costs, happily devours this soup without realizing he's consuming onions, celery, and even potatoes. It's become our Sunday evening tradition throughout the fall and winter months, with everyone gathering around the table eagerly awaiting their bowlful of comfort.

Ingredients You'll Need

• 1 pound Lean Ground Beef: Provides the meaty foundation that gives this soup its cheeseburger identity. 85/15 blend offers the best flavor while not making the soup too greasy.
• 8 slices Bacon, chopped: Adds smoky depth and that authentic burger joint flavor. Thick-cut bacon holds up better in the soup.
• 1 medium Onion, diced: Creates aromatic sweetness that's essential to the flavor base. Yellow onions work perfectly here.
• 2 stalks Celery, chopped: Contributes subtle flavor and texture to the soup base. Don't skip this – it adds depth without being noticeable.
• 2 cloves Garlic, minced: Enhances all the other flavors with its aromatic punch. Fresh is significantly better than pre-minced for this recipe.
• 1/4 cup All-Purpose Flour: Works as a thickening agent to create that perfect creamy texture without becoming gluey.
• 4 cups Chicken or Beef Broth: Forms the liquid foundation of your soup. Beef broth creates a richer flavor, while chicken broth offers a lighter touch.
• 2 cups Potatoes, diced: Adds hearty substance and familiar texture. Yukon gold potatoes hold their shape while absorbing flavor.
• 1 cup Heavy Cream: Creates that luxurious mouthfeel that makes this soup so special. Don't substitute with half-and-half or milk.
• 2 cups Sharp Cheddar Cheese, shredded: Provides that quintessential cheeseburger flavor. Always grate your own for better melting.
• 1/4 cup Sour Cream: Adds tanginess and creaminess that balances the rich flavors. Full-fat works best here.
• 1 tablespoon Worcestershire Sauce: This secret ingredient adds that umami depth that makes the soup taste like a real burger.
• 1 tablespoon Butter: Enhances richness and helps bloom the flavors at the beginning of cooking.
• Salt and Pepper to taste: Essential for bringing all the flavors together.
• 2 Green Onions, sliced (for garnish): Adds fresh color and a mild onion bite to finish the dish.

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Step-by-Step Cooking Instructions

Crisp the Bacon to Perfection:

Begin by adding the chopped bacon to a large, heavy-bottomed pot or Dutch oven over medium-high heat. Cook until the bacon pieces are crispy and have rendered their fat, about 5-8 minutes, stirring occasionally to ensure even cooking. This step creates a flavorful foundation that will permeate the entire soup. Once crispy, use a slotted spoon to transfer the bacon bits to a paper towel-lined plate, leaving the rendered fat in the pot. This bacon fat will be the magical flavor base for everything else.

Brown the Beef for Maximum Flavor:

Add the ground beef to the pot with the bacon fat and cook until browned, breaking it into small, bite-sized pieces with a wooden spoon as it cooks. Don't stir it too frequently at first—letting it develop some caramelization on the bottom creates deeper flavor. Once the beef is fully cooked with no pink remaining (about 5-7 minutes), drain off excess fat if necessary, leaving about 2 tablespoons in the pot. The browned bits stuck to the bottom of the pot are flavor gold, so don't worry about those.

Develop Your Aromatic Base:

Add the tablespoon of butter to the pot with the beef, then add the diced onions and chopped celery. Cook for 4-5 minutes until the vegetables have softened but not browned, stirring occasionally. Add the minced garlic and cook for just 30 seconds until fragrant, being careful not to burn it. The aromatics should be soft and translucent, creating a flavorful foundation for your soup. This is where the magic begins to happen as the vegetables absorb all the meaty flavors from the beef and bacon fat.

Create a Velvety Texture:

Sprinkle the flour over the meat and vegetable mixture, and stir continuously for about 2 minutes to cook out the raw flour taste. This creates a roux that will thicken your soup to the perfect consistency. Gradually pour in the broth while whisking constantly to prevent lumps from forming. The mixture will initially thicken quite a bit, then loosen as you add more liquid. Bring this mixture to a gentle simmer, stirring occasionally to prevent anything from sticking to the bottom of the pot.

Cook the Potatoes to Tender Perfection:

Add the diced potatoes and Worcestershire sauce to the simmering broth, then reduce the heat to maintain a gentle simmer. Cover partially with a lid and cook for 12-15 minutes, or until the potatoes are fork-tender but not falling apart. The potatoes should still hold their shape while being easy to eat with a spoon. Stir occasionally during this time to ensure even cooking. The potatoes will absorb the rich flavors of the broth while adding a hearty element to the soup.

Transform into Creamy Deliciousness:

Once the potatoes are tender, reduce the heat to low and stir in the heavy cream, bringing the soup back to a gentle simmer but not allowing it to boil. Boiling could cause the cream to separate. After about 2 minutes of simmering, gradually add the shredded cheddar cheese by the handful, stirring after each addition until completely melted and incorporated. The cheese will create a silky, smooth texture throughout the soup. After all the cheese has melted, stir in the sour cream until fully incorporated.

Finish with the Final Touches:

Return most of the reserved crispy bacon to the soup, saving some for garnish. Taste and adjust the seasoning with salt and pepper as needed. Let the soup simmer on low for an additional 5 minutes to allow all the flavors to meld together perfectly. Ladle the hot soup into bowls and garnish each serving with the remaining crispy bacon bits and sliced green onions. These final touches add a fresh contrast and textural element to the rich, creamy soup.

I learned the hard way about cheese selection when I first made this recipe. Using pre-shredded cheese from the grocery store resulted in a slightly grainy texture that wasn't as luxurious as I wanted. My neighbor, who worked as a line cook, suggested I try block cheese and grate it myself. The difference was remarkable - the soup became velvety smooth with cheese that melted perfectly throughout. Now I always take the extra few minutes to grate my own cheese, and it's absolutely worth the effort for that restaurant-quality texture.

Perfect Pairings

While this soup is satisfying enough to serve as a complete meal, a few simple sides can transform it into a feast. A crisp green salad with a tangy vinaigrette provides refreshing contrast to the rich soup. For extra indulgence, serve alongside buttery garlic bread or homemade pretzel rolls for dipping into that creamy broth. When entertaining, I like to create a 'burger bar' of toppings like diced pickles, additional cheese, and chopped tomatoes that guests can sprinkle onto their soup for a customized experience.

Make-Ahead Magic

This soup actually improves with time as the flavors continue to develop and meld together. Prepare it up to two days in advance and refrigerate in an airtight container. When reheating, do so gently over medium-low heat, stirring occasionally and adding a splash of broth if needed to restore the original consistency. The soup will thicken considerably when chilled, so don't be alarmed - it will return to its creamy state when warmed properly.

Storage Solutions

Leftovers can be refrigerated for up to 4 days in airtight containers. For longer storage, freeze the soup without the dairy components for up to 3 months. When ready to serve, thaw overnight in the refrigerator, reheat gently, and then add fresh cream and cheese. This prevents the dairy from separating during the freezing process while still delivering that creamy, cheesy flavor when served.

Family-Friendly Adaptations

This versatile recipe easily adapts to different preferences and dietary needs. For a spicier version, add a dash of hot sauce or diced jalapeños. To make it lighter, substitute ground turkey for beef and use half-and-half instead of heavy cream. Vegetable-averse family members won't even notice if you add finely diced carrots or bell peppers that blend into the rich base. For a lower-carb option, replace the potatoes with cauliflower florets that become tender and absorb the flavors beautifully.

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Troubleshooting Tips

If your soup comes out too thin, make a quick slurry with equal parts flour and cold water, then whisk into the simmering soup until it reaches your desired thickness. Conversely, if it's too thick, gradually add more broth until you achieve the perfect consistency. Should the cheese clump rather than melt smoothly, remove from heat and stir vigorously - or use an immersion blender for a few pulses to incorporate it properly.

I discovered the perfect garnish for this soup completely by accident one night when I was missing green onions. I had pickle relish in the refrigerator and decided to add a small spoonful to my bowl. The tangy, sweet bite of the relish against the rich soup was absolutely incredible - it truly completed the 'cheeseburger' experience. Now I always offer a small dish of relish alongside the traditional garnishes, and it's become the signature touch that makes this recipe uniquely mine. Don't be afraid to experiment with your own signature additions!

Recipe Tips & Questions

→ Can I make this soup ahead of time?

Yes, this soup reheats well. Store in the refrigerator for up to 3 days and reheat gently on the stovetop or microwave, adding a splash of milk if needed to thin it out.

→ Can I freeze this soup?

Because of the dairy content, this soup may separate when frozen and thawed. If you plan to freeze it, consider making it without the cream and cheese, then adding those when you reheat it.

→ What can I substitute for heavy cream?

Half-and-half or whole milk can work as substitutes, though the soup won't be quite as rich. For a dairy-free version, try full-fat coconut milk.

→ Is there a gluten-free option?

Replace the flour with 3 tablespoons of cornstarch mixed with cold water to make a slurry. Add it after the broth is hot and simmer until thickened.

→ What toppings go well with this soup?

Besides the bacon and pickles mentioned in the recipe, try diced tomatoes, shredded lettuce, sliced green onions, or additional shredded cheese for true cheeseburger toppings.