Rich Cheeseburger Soup is like a big warm hug in a bowl, filled with all the classic flavors of a cheeseburger but in a creamy, comforting soup form. You’ll find juicy ground beef, melted cheese, tender potatoes, and a touch of savory broth all coming together to create a dish that’s hearty and satisfying. It’s the kind of soup that makes you feel cozy and content with every spoonful.
I love making this soup when I want something filling but easy to serve. It’s one of those recipes where you basically get the best parts of a cheeseburger without the bun, and it’s perfect for chilly evenings. My favorite tip is to use sharp cheddar for that extra cheesy kick and to add a bit of crispy bacon on top if you’re feeling fancy. It really makes the flavors pop!
When I serve Rich Cheeseburger Soup, I usually pair it with a simple green salad or some crusty bread to soak up all the cheesy goodness. This soup always brings people to the table smiling, and it’s so satisfying you won’t even miss the fries on the side. It’s a cozy family favorite that I keep coming back to whenever I want something hearty and delicious.
Key Ingredients & Substitutions
Ground beef: This gives you the classic cheeseburger flavor. You can swap it for ground turkey or chicken for a lighter option, though the soup won’t be as rich.
Bacon: Adds smokiness and texture. If you don’t eat pork, you can omit it or use turkey bacon for a similar effect.
Cheddar cheese: Sharp cheddar gives the best flavor and creaminess. If you want a milder taste, try mild cheddar or Monterey Jack. For dairy-free, use a vegan cheese alternative.
Potatoes: They add heartiness and soak up the broth. Yukon gold or russet potatoes work well. Sweet potatoes could be an interesting twist too.
Flour and milk: These thicken the soup making it creamy. For gluten-free, substitute flour with cornstarch or arrowroot. Use any milk you prefer, like almond or oat, but keep it unsweetened.
How Do I Get the Soup Rich and Creamy Without Lumps?
Making sure your soup is smooth and creamy is key for a great cheeseburger soup. Here’s how I do it:
- Whisk the flour with milk thoroughly before adding to the soup. This slurry helps prevent lumps.
- Add the slurry slowly while stirring constantly, so it blends evenly into the soup.
- Cook the soup over medium heat after adding the slurry to let it thicken nicely without burning.
- Don’t rush when adding cheese—add it gradually and stir to melt fully without clumping.
Following these steps gives you a silky smooth, rich soup that’s full of cheesy goodness!
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the soup evenly and handling all ingredients comfortably.
- Wooden spoon or spatula – great for stirring and breaking up ground beef without scratching the pot.
- Measuring cups and spoons – to get your broth, cheese, and seasonings just right.
- Whisk – helps blend the flour and milk smoothly so no lumps form in the soup.
- Sharp knife and cutting board – for chopping vegetables and bacon safely and efficiently.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter, leaner soup choice that still tastes great.
- Add diced bell peppers or corn for a bit of sweetness and extra veggie crunch.
- Stir in some cooked macaroni to create a cheeseburger mac and cheese soup variation.
- Top with sour cream or a drizzle of hot sauce to add creamy tang or a little spicy kick.
Rich Cheeseburger Soup
Ingredients You’ll Need:
- 1 lb ground beef
- 4 slices bacon, chopped
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onion
- 3 cloves garlic, minced
- 4 cups peeled and diced potatoes (about 2 large)
- 4 cups beef broth
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- Salt and freshly ground black pepper, to taste
- 1 ½ cups shredded sharp cheddar cheese, plus more for garnish
- 1 ½ cups whole milk or half-and-half
- 2 tbsp all-purpose flour
- ¼ cup green onions, chopped (for garnish)
Time You’ll Need:
This soup takes about 10 minutes for prep and around 30 minutes to cook, so you should have a hot, comforting bowl ready in about 40 minutes total.
Step-by-Step Instructions:
1. Cook the Bacon and Beef:
In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy. Use a slotted spoon to remove and set aside the bacon, leaving the bacon fat in the pot. Add the ground beef and cook until browned and fully cooked, breaking it up as it cooks. Drain excess fat but keep about a tablespoon in the pot.
2. Cook the Vegetables:
Add diced carrots, celery, onion, and minced garlic to the pot. Cook, stirring often, until the veggies are softened, about 5 minutes.
3. Add Potatoes and Broth:
Pour in the diced potatoes, beef broth, Worcestershire sauce, dried thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
4. Make the Soup Creamy:
Whisk the flour together with the milk or half-and-half until smooth in a small bowl. Slowly stir this mixture into the soup, stirring constantly to prevent lumps. Continue cooking over medium heat for about 5 minutes until the soup thickens.
5. Add the Cheese and Finish:
Stir in the shredded cheddar cheese until melted and fully combined. Taste the soup and adjust salt and pepper if needed.
6. Serve:
Ladle the soup into bowls, topping each with the reserved crispy bacon, extra shredded cheddar, and chopped green onions. Serve with warm crusty bread or biscuits for a cozy meal.
Can I Make This Soup Ahead of Time?
Yes! You can prepare the soup up to 2 days in advance. Store it in an airtight container in the fridge and gently reheat on the stove before serving. You might need to add a splash of broth or milk to loosen it up when reheating.
Can I Use Frozen Ground Beef or Potatoes?
Absolutely, but be sure to thaw them completely before cooking. Thaw ground beef overnight in the fridge and potatoes can be thawed in cold water or in the microwave. This helps ensure even cooking and proper texture.
How Can I Make This Soup Lower in Fat?
Try using lean ground turkey or chicken instead of beef, and swap out the bacon for turkey bacon or omit it entirely. You can also use low-fat milk or a milk alternative to reduce calories while keeping it creamy.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, stirring occasionally. Avoid microwaving too aggressively to keep the cheese from separating.
