Name: The Best Cheeseburger Soup Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 lb lean ground beef; 4 tablespoons unsalted butter; 1 small yellow onion, peeled and diced; 3 medium carrots, diced; 2 stalks celery, diced; 2 garlic cloves, minced; 1 teaspoon Worcestershire sauce; 1 teaspoon dried basil; 1 teaspoon dried parsley; 1 teaspoon salt; ½ teaspoon black pepper; ¼ cup all-purpose flour; 3 cups chicken broth (low-sodium preferred); 2 cups milk (at least 2%); 1.5 lb Russet potatoes, peeled and cubed; 8 to 10 slices American cheese (e.g., Kraft Singles); Hamburger buns, toasted and cubed; Crispy cooked bacon crumbles; Chopped dill pickles

Introduction

This cheeseburger soup is a comforting, creamy dish that captures all the flavors of a classic cheeseburger in a warm, hearty bowl. Loaded with tender ground beef, potatoes, and melty cheese, it’s perfect for family dinners or cozy nights. Ready in under an hour, this soup is sure to become a new favorite.

A white bowl filled with creamy yellow soup that has small chunks of vegetables and bits of bacon scattered on top, along with fresh green herbs. Two thick, golden-brown toasted bread slices are partially dipped into the soup, leaning against the edge of the bowl. The bowl sits on a light gray cloth, and the background shows a white marbled texture. In the blurred background, another white bowl with the same soup and toppings is visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb lean ground beef

4 tablespoons unsalted butter

1 small yellow onion, peeled and diced

3 medium carrots, diced

2 stalks celery, diced

2 garlic cloves, minced

1 teaspoon Worcestershire sauce

1 teaspoon dried basil

1 teaspoon dried parsley

1 teaspoon salt

½ teaspoon black pepper

¼ cup all-purpose flour

3 cups low-sodium chicken broth

2 cups milk (at least 2%)

1.5 lb Russet potatoes, peeled and cubed

8 to 10 slices American cheese (such as Kraft Singles)

Optional Toppings:

Toasted and cubed hamburger buns

Crispy cooked bacon crumbles

Chopped dill pickles

Instructions

Step 1: Heat a large pot over medium heat. Add the ground beef and cook until no longer pink, breaking it into small crumbles as it browns. Drain any excess fat, remove the beef from the pot, and set aside to keep the soup from becoming greasy.

Step 2: In the same pot, melt the butter over medium heat. Add the diced onion, carrots, and celery. Stir occasionally and cook until softened, about 5 to 7 minutes. Add the minced garlic, Worcestershire sauce, basil, parsley, salt, and pepper. Cook for another minute to release aromas.

Step 3: Sprinkle the flour over the vegetables and stir until fully incorporated to form a roux. Slowly whisk in the chicken broth and milk while stirring constantly. Cook for 2 minutes or until the mixture begins to thicken into a creamy base.

Step 4: Add the peeled, cubed potatoes to the pot. Increase heat to bring the soup to a gentle boil, then reduce to low and simmer uncovered. Stir occasionally and cook for 10 to 15 minutes until potatoes are fork-tender and partially broken down.

Step 5: Return the cooked beef to the pot. Add American cheese slices one at a time, stirring until each is fully melted into the soup. Taste and adjust seasoning as needed. Serve hot with optional toppings like toasted bun cubes, bacon crumbles, or chopped pickles.

Tips & Variations

Use higher fat milk or a mix of milk and cream for an even richer texture.

Substitute cheddar cheese for American cheese for a sharper flavor.

For extra veggies, add diced bell peppers or corn along with the carrots and celery.

Top with green onions or shredded cheese to add freshness and more cheesiness.

FAQs

Can I make this soup ahead of time?

Yes, this soup can be prepared a day in advance and reheated before serving. The flavors actually deepen overnight, making it even more delicious the next day.

Can I freeze cheeseburger soup?

While you can freeze the soup, the potatoes may change texture slightly after freezing. To maintain best texture, freeze the soup without potatoes and add fresh cooked potatoes when reheating.