Hearty & Creamy Cheeseburger Soup: The Ultimate Comfort Food Recipe
There’s nothing quite like a warm bowl of soup to chase away the chill, and this cheeseburger soup delivers ultimate comfort in every spoonful. It’s a truly satisfying meal, packed with savory ground beef, tender onions, crisp celery, hearty potatoes, and a generous blend of cheeses, all nestled in a rich, velvety base. Imagine the classic flavors of your favorite cheeseburger, transformed into a cozy, creamy soup – that’s exactly what you get with this incredible recipe. It’s a complete meal that’s both comforting and incredibly delicious, perfect for a family dinner or a cozy night in.
Why This Cheeseburger Soup Recipe Works Wonders
The magic is all in the name: Cheeseburger Soup! This inventive recipe skillfully captures all the beloved flavors of a classic cheeseburger and translates them into a wonderfully warm, creamy, and deeply satisfying soup. Every spoonful offers a delightful blend of savory ground beef, tangy cheese, and a medley of fresh vegetables, creating a symphony of tastes that truly embodies its namesake. What makes this recipe particularly special is the smart addition of diced potatoes. Just like many of the best comfort soups, potatoes add an incredible depth and heartiness, ensuring this soup isn’t just a starter, but a truly filling meal. It’s designed to “stick to your ribs” and provide a profound warmth that penetrates your very bones, making it an ideal choice for chilly evenings or when you’re craving something truly substantial.
There’s an undeniable allure to a big pot of creamy, comforting soup when the weather turns cold. Whether you’re a fan of a rich cheddar cheese potato soup or a steaming bowl of this delectable cheeseburger soup, these dishes provide a sense of cozy indulgence. This cheeseburger soup stands out because it combines familiar, universally loved flavors in an unexpected yet perfectly harmonious way. It’s a creative twist on comfort food that is sure to become a new family favorite, offering all the joy of a cheeseburger without the bun!
Essential Ingredients for Your Cheeseburger Soup
Crafting the perfect cheeseburger soup begins with a selection of fresh, high-quality ingredients that combine to create its signature hearty and creamy profile. You’ll find all precise measurements, specific ingredients, and detailed instructions in the printable recipe card located at the very end of this comprehensive guide. Before you dive into the cooking process, take a moment to gather everything you need. This ensures a smooth and enjoyable culinary experience, bringing this incredible comfort food to your table with ease.
Ingredient Information and Smart Substitution Ideas
Making this cheeseburger soup your own is easy with these flexible ingredient tips and substitution suggestions:
GROUND BEEF – While ground beef is traditional for a classic “cheeseburger” flavor, this recipe is highly adaptable. Feel free to substitute with other ground meats like ground turkey, chicken, sausage, or even ground pork. If opting for leaner meats like ground turkey or chicken, you might consider adding a touch more butter or olive oil when sautéing the vegetables to compensate for the lower fat content, ensuring your soup retains a rich mouthfeel. Ground sausage will introduce a spiced flavor, while ground pork offers a slightly sweeter, milder taste.
CHEESE – The choice of cheese significantly impacts the soup’s texture and flavor. Using the full 16 oz. of Velveeta cheese, as suggested, will result in a wonderfully thick, incredibly creamy, and consistently smooth soup, just like the images portray. This is due to Velveeta’s unique emulsifying properties, which prevent it from separating. For those who prefer a slightly lighter, thinner, or more brothy soup, you can absolutely reduce the Velveeta to just 8 oz. Both options are delicious; it truly comes down to personal preference for creaminess and consistency.
Alternatively, for a more artisanal flavor, you can substitute Velveeta with two cups of freshly grated medium or sharp cheddar cheese. When using block cheddar, it is highly recommended to grate it yourself directly from the block rather than using pre-bagged shredded cheese. Pre-shredded varieties often contain anti-caking agents, such as cellulose, which can hinder proper melting and lead to a grainy or clumpy texture in your soup. Freshly grated cheese melts beautifully, ensuring a smooth and luxurious finish. You could also experiment with a blend of cheeses, such as Monterey Jack or American cheese, for different flavor profiles and melting characteristics.
ADDITIONS & FLAVOR ENHANCEMENTS – The recipe calls for grated carrots, and there’s a good reason for this. Grating the carrots allows them to virtually “melt” into the background of the soup. This adds a subtle hint of color, a touch of texture, and a boost of nutrition without their flavor becoming overwhelming or prominent. If you prefer a more noticeable vegetable presence and a slightly different texture, you can certainly dice them up instead. Don’t hesitate to customize your vegetable blend; finely diced bell peppers or corn kernels can also be lovely additions. Regarding the liquid base, you can readily substitute chicken stock for the beef broth if you desire a slightly milder, less intensely beefy flavor profile. We’ve chosen to use crumbled bacon as a delicious garnish, adding a smoky, salty crunch to each serving. However, for a true “bacon cheeseburger soup” experience, you can easily mix the crumbled bacon directly into the pot of finished soup just before serving, integrating that smoky flavor throughout.
Step-by-Step Guide: How to Make Creamy Cheeseburger Soup
These step-by-step photos and detailed instructions are provided to help you visualize each stage of making this delicious recipe. For a convenient printable version of this recipe, complete with precise measurements and comprehensive instructions, simply Jump to Recipe at the bottom of this page.
- In a large, heavy-bottomed stockpot or a Dutch oven, begin by browning your ground beef over medium-high heat. Break the meat apart with a spoon as it cooks until it is no longer pink. This browning step is crucial for developing deep, savory flavors through the Maillard reaction. Once thoroughly browned, carefully drain off any excess grease to prevent the soup from becoming oily, and then set the cooked beef aside. This ensures a rich, clean flavor in your finished soup.
- Return the same stockpot to the stove and melt the unsalted butter over medium heat. Once melted and shimmering, add your diced yellow onion, sliced celery, and grated carrots. Sauté these vegetables gently, stirring occasionally, until they become tender and translucent, typically 5-7 minutes. This step creates the aromatic foundation for your soup, softening the vegetables and coaxing out their natural sweetness.
- Once the vegetables are softened, sprinkle the all-purpose flour evenly over them. Continue to sauté for another 1-2 minutes, stirring constantly. This step cooks out the raw flour taste and allows it to lightly brown, creating a roux that will thicken your soup. Then, gradually stir in the beef broth, adding a little at a time while continuously whisking to prevent lumps. Continue stirring until you achieve a smooth, lump-free broth, ensuring a silky consistency for your soup.
- Add the peeled and cubed Russet potatoes to the pot, ensuring they are submerged in the broth. Increase the heat and bring the soup mixture to a rolling boil. Once boiling, reduce the heat to a gentle simmer, cover the pot with a lid, and cook for approximately 10-15 minutes. The potatoes are ready when they are fork-tender and can be easily pierced with a fork, indicating they are perfectly cooked and ready to absorb the rich flavors.
- Now for the creamy goodness! Add the whole milk, cubed Velveeta cheese, finely minced parsley, and your previously cooked ground beef back into the soup. Stir continuously over low to medium heat, allowing the Velveeta to melt slowly and completely. Continue stirring until the cheese is fully incorporated and the soup reaches a wonderfully smooth and creamy consistency. Taste the soup, and then season generously with salt and freshly ground black pepper to your preference, adjusting until the flavors are perfectly balanced.
- Once the soup is hot, creamy, and perfectly seasoned, it’s ready to be served. Ladle generous portions into bowls. For an extra touch of cheeseburger authenticity and flavor, garnish each serving with a sprinkle of freshly grated cheddar cheese and a generous amount of crispy crumbled bacon. Enjoy this hearty and comforting meal immediately!
Frequently Asked Questions & Expert Tips for Perfect Cheeseburger Soup
To maintain its freshness and flavor, store any leftover cheeseburger soup in an air-tight container. Keep it refrigerated for up to 3-4 days. When you’re ready to enjoy it again, reheat the soup gently in a saucepan over medium-low heat. If the soup has thickened considerably in the fridge, add a small splash of water, beef stock, or even milk while reheating to help loosen it up and restore its original creamy consistency. Stir occasionally to ensure even heating.
For our cheeseburger soup, we typically prefer using Russet potatoes because their starchy nature breaks down slightly during cooking, contributing to the soup’s creamy texture. However, you can certainly use other all-purpose potatoes such as Yellow or Yukon Gold potatoes. These varieties tend to hold their shape a bit more, offering a slightly firmer bite while still becoming tender. If you prefer a very firm potato, even red potatoes can work, though they are less starchy.
While technically possible, freezing cheeseburger soup is generally not recommended due to its dairy and potato content. When frozen and then thawed, the creamy base can sometimes separate, resulting in a slightly grainy or curdled texture. Potatoes can also become mealy. If you must freeze it, cool it completely before freezing in an airtight container for up to 2-3 months. Thaw in the refrigerator overnight and reheat gently, stirring vigorously and potentially adding a bit more milk or broth to smooth it out.
If you enjoy a bit of heat, there are several ways to kick up the spice level of your cheeseburger soup. You can add a pinch of red pepper flakes along with the vegetables, or finely dice a jalapeño or serrano pepper and sauté it with the onions and celery. For a simpler approach, a dash or two of your favorite hot sauce stirred in at the end, or served tableside, works wonderfully. A sprinkle of cayenne pepper can also add a subtle, warming kick.
Delightful Serving Suggestions for Your Cheeseburger Soup
This hearty cheeseburger soup is fantastic on its own, but a few thoughtful garnishes and side dishes can elevate the experience even further. For a truly authentic cheeseburger feel, generously top your warm bowl with classic burger fixings. Consider a sprinkle of extra chopped bacon for smoky crunch, fresh green onions for a mild bite, and tangy sliced pickles or dill pickle relish for that signature burger zest. A dollop of sour cream adds a refreshing coolness and extra creaminess. Of course, more grated cheddar cheese is always a welcome addition!
To round out your meal, serve the soup with crusty chunks of bread for dipping – a baguette, sourdough, or even warm garlic bread would be perfect for soaking up every last bit of that flavorful broth. For a playful crunch, sprinkle some oyster crackers or croutons on top. If you want to make it an even more substantial meal, consider pairing it with a simple green salad for balance, or for a whimsical touch, a mini grilled cheese sandwich on the side for a “double cheeseburger” experience!
More Cozy & Delicious Soup Recipes to Try
If you’ve enjoyed this comforting cheeseburger soup, you’ll love exploring other warming and delicious soup recipes. Here are some more fantastic options to keep you cozy and satisfied:
- Hearty Taco Soup
- Creamy Broccoli Cheese Soup
- Flavorful Chicken Tortilla Soup
- Classic Chicken Noodle Soup
- Easy Crockpot Chicken and Dumplings
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Cheeseburger Soup
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 1 pound ground beef
- 2 Tablespoons unsalted butter
- 1 cup diced yellow onion about 1-2 medium or large yellow onions
- 1 cup celery sliced
- 1 cup grated carrot
- 3 Tablespoons all-purpose flour
- 3 cups beef broth
- 3 cups Russet potatoes peeled and cubed. About 1 pound of potatoes
- 2 cups whole milk
- 16 ounces Velveeta cheese cubed, *see notes below
- 1 Tablespoon parsley finely minced
- salt and pepper to taste
- ½ pound bacon cooked and crumbled. Optional as garnish or mixed in
- 2 cups grated cheddar cheese for garnish
Things You’ll Need
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Large stockpot or Dutch oven
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Wooden spoon
Before You Begin
- Using 16 oz. of Velveeta cheese will create a very thick and hearty soup, as depicted in the photos. If you prefer a slightly lighter consistency, a bit thinner and more brothy, you can use just 8 oz. of Velveeta. Both quantities yield delicious results; choose based on your personal texture preference.
- For a different flavor profile, you can substitute the Velveeta in this recipe with two cups of freshly grated medium or sharp cheddar cheese. Remember that pre-shredded cheeses can contain anti-caking agents, which may affect melting and result in a grainier soup.
- If you prefer, you can substitute chicken stock for the beef broth. This will result in a slightly milder base flavor for your soup.
- Grating the carrots allows them to blend seamlessly into the soup, adding color, subtle texture, and nutrients without a dominant carrot flavor. If you enjoy a more pronounced vegetable presence, feel free to simply dice them instead.
- Crumbled bacon can be incorporated directly into the finished soup for an integrated smoky flavor, or it can be used as a delicious garnish sprinkled over individual servings. Please note that the nutritional information provided below does not include the optional bacon.
Instructions
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In a large stockpot or Dutch oven, sauté the ground beef over medium-high heat until it is fully browned and cooked through. Drain any accumulated fat and set the cooked beef aside.
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Melt the butter in the same stockpot over medium heat. Add the diced onion, sliced celery, and grated carrots, then sauté until the vegetables are softened and translucent, about 5-7 minutes.
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Sprinkle the all-purpose flour over the sautéed vegetables and cook for an additional 1-2 minutes, stirring continuously, until the flour is lightly browned. Gradually stir in the beef broth, adding a small amount at a time and whisking constantly to create a smooth, lump-free broth.
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Add the peeled and cubed potatoes to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for 10-15 minutes, or until the potatoes are tender and can be easily pierced with a fork.
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Stir in the whole milk, cubed Velveeta cheese, finely minced parsley, and the cooked ground beef into the soup. Continue to stir over low to medium heat until the Velveeta is completely melted and the soup is smooth and creamy. Season with salt and pepper to taste, adjusting as needed.
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Serve the cheeseburger soup warm, garnished with freshly grated cheddar cheese and crispy crumbled bacon for an extra layer of flavor and texture.
Nutrition
The recipes on this blog are meticulously tested using a conventional gas oven and gas stovetop. Please note that cooking appliances, especially older models, can sometimes heat and bake inconsistently. To ensure optimal results, using an inexpensive oven thermometer can help verify that your oven is consistently reaching the correct temperature. If you use a toaster oven or a countertop oven, be aware that their heat distribution might differ from a full-sized conventional oven, potentially requiring adjustments to your cooking or baking times. For recipes prepared with specialized appliances like pressure cookers, air fryers, or slow cookers, a link to the specific appliances we use is typically provided within each respective recipe. In the case of baking recipes where measurements are given by weight, it’s important to understand that using volume measurements (cups) instead may lead to variations in results, and we cannot guarantee success with such alternative methods.