Cheeseburger Soup
This creamy cheeseburger soup is a cozy, cheesy twist on grandma's soup recipes, packed with hamburger, potatoes, and melty cheddar in every spoonful.
The Cozy Soup That Tastes Like Grandma Made It
There is something about a bowl of cheeseburger soup that feels like a hug from the inside out. This recipe takes everything you love about a classic cheeseburger, the savory beef, the sharp cheddar, the hearty potatoes, and turns it into a creamy, spoonable dinner. It belongs right alongside your favorite grandma soup recipes, the kind that simmer on the stove while the whole house smells like home.
If you grew up on grandma's recipes for creamy potato and hamburger soup, this version will feel instantly familiar, but with a few extra touches that make it even more crave worthy. It is rich without being heavy, comforting without being complicated, and it comes together in well under an hour.
Before we get cooking, the right tools and ingredients make a real difference here. A heavy bottomed Dutch oven helps the soup simmer evenly without scorching, and a good whisk is essential for a silky, lump free roux. These are the products that genuinely help this recipe shine:
Why This Recipe Works So Well
This is one of those soup hamburger recipes that strikes the perfect balance between a chunky vegetable soup and a velvety cheese sauce. The potatoes soften into the broth, the ground beef adds heartiness, and the homemade roux thickens everything into a luxurious, spoon coating texture.
Unlike a lot of creamy ground beef soup recipes that lean on canned soup as a shortcut, this one builds its creaminess from scratch with a simple butter and flour roux, warm milk, and freshly shredded cheddar. The result tastes like something pulled straight out of an old family recipe box.
Chef's Tip: Shred your own cheddar straight off the block. Pre-shredded cheese is often coated in anti-clumping starches that can make the soup grainy instead of silky smooth.
Ingredient Notes That Make a Difference
A few small choices really elevate this soup from good to unforgettable.
- Ground beef: An 85/15 blend gives enough fat for flavor without making the soup greasy.
- Russet potatoes: Their starchy texture helps thicken the broth slightly as they cook.
- Sharp cheddar: A good melting, full flavored cheddar is the backbone of that classic cheeseburger taste.
- Sour cream: Stirred in at the end, it adds tang and richness without curdling.
This combination is what makes this dish stand out among other potato and hamburger soup recipes you might find in an old cookbook or pulled from an Allrecipes ultimate potato soup style favorite.
How to Build the Perfect Bowl
Start by browning the beef and softening your vegetables, then let the potatoes simmer in seasoned broth until just tender. The roux gets made separately so it stays smooth, then everything comes together in one pot. Cheese goes in low and slow, a handful at a time, so it melts rather than clumps.
Chef's Tip: Keep the heat low once the cheese and sour cream go in. Boiling dairy based soups can cause the texture to break or turn grainy.
Ready to make it? Here is the full step-by-step recipe:
Cheeseburger Soup
This creamy cheeseburger soup is a cozy, cheesy twist on grandma's soup recipes, packed with hamburger, potatoes, and melty cheddar in every spoonful.
Ingredients
- 1 lb ground beef, lean, 85/15
- 3 tbsp butter, divided
- 3/4 cup yellow onion, diced
- 3/4 cup carrots, shredded
- 3/4 cup celery, diced
- 1 tsp garlic, minced
- 4 cups russet potatoes, peeled and cubed
- 4 cups chicken broth, low sodium
- 1 tsp dried basil
- 1 tsp dried parsley
- 1/4 cup all-purpose flour, for the roux
- 2 cups whole milk, warmed slightly
- 2 cups sharp cheddar cheese, shredded, plus more for garnish
- 1/2 cup sour cream, full fat
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, freshly ground
- 4 slices cooked bacon, crumbled, for topping, optional
Instruction
In a large pot or Dutch oven over medium high heat, brown the ground beef until no pink remains. Drain excess fat and set the beef aside.
In the same pot, melt 1 tablespoon of butter and saute the onion, carrots, celery, and garlic for about 5 minutes until softened.
Add the cubed potatoes, chicken broth, dried basil, and dried parsley. Bring to a boil, then reduce heat and simmer for 10 to 12 minutes until the potatoes are fork tender.
Stir the cooked ground beef back into the pot.
In a separate small saucepan, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux.
Slowly whisk the warmed milk into the roux until smooth and slightly thickened, about 3 minutes.
Pour the milk mixture into the soup pot and stir well to combine.
Reduce heat to low and stir in the shredded cheddar cheese a handful at a time until fully melted.
Remove the pot from heat and stir in the sour cream, salt, and pepper until smooth and creamy.
Ladle into bowls and top with extra cheddar and crumbled bacon if desired. Serve warm.
Equipment
- Large pot or Dutch oven
- Small saucepan
- Whisk
- Wooden spoon
- Cutting board and knife
Notes
Serving, Storing, and Make-Ahead Tips
Ladle this soup into deep bowls and top it with extra shredded cheddar, a sprinkle of crumbled bacon, and a few cracks of black pepper. A warm slice of crusty bread or a soft dinner roll on the side makes the meal complete.
For leftovers, store the soup in an airtight container in the fridge for up to four days. Reheat it gently on the stove over low heat, stirring frequently, since dairy based soups can separate if heated too quickly. This soup does not freeze particularly well due to the potatoes and dairy, so it is best enjoyed fresh within a few days.
Whether you call it grandma meals comfort food or your new favorite weeknight dinner, this cheeseburger soup is the kind of recipe that gets requested again and again. Once it is on your regular rotation, do not be surprised if it becomes one of those treasured grandma soup recipes your own family asks for by name.
