I used to think soup couldn’t be a meal. Then I made a pot of Cheeseburger Soup and my entire culinary worldview shifted. This isn’t just soup.
It’s a hug in a bowl that tastes like your favorite fast-food indulgence, but it’s actually made in your kitchen with real ingredients. The name might sound a little wild, but trust me, it’s a game-changer. This hearty, cheesy, beefy masterpiece is the ultimate comfort food hack.
If you’re skeptical, I get it. I was too. But one spoonful will convert you into a believer.
Why does this Cheeseburger Soup recipe work so well?
It’s the nostalgia. It captures the messy, joyful essence of unwrapping a cheeseburger and transforms it into something you can eat with a spoon. The savory ground beef, the melty cheese, the hint of pickle and ketchup—it’s all there.
It’s the kind of meal that makes you wonder why you haven’t been drinking your burgers all along. It’s ridiculously flavorful, surprisingly easy, and the ultimate crowd-pleaser for both adults and picky kids.
Table of Contents
Cheeseburger Soup
Equipment
- Dutch oven or large soup pot For browning beef and simmering soup.
- wooden spoon For stirring roux and soup.
- Chef’s knife & cutting board For chopping onions, garlic, potatoes, and pickles.
- ladle For serving soup.
Ingredients
- 1 lb ground beef (80/20)
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 4 cups chicken or beef broth
- 2 cups whole milk
- 1 lb russet potatoes, peeled and diced
- 1 tsp paprika
- to taste salt and black pepper
- 2 cups shredded sharp cheddar cheese
- 1/4 cup dill pickles, finely chopped
- 1/4 cup ketchup
- 2 tbsp yellow mustard
- Optional: crumbled bacon, extra cheese, more pickles
Instructions
- In a large pot, cook the ground beef and onion over medium-high heat until beef is no longer pink. Drain excess grease.
- Add butter and garlic to the pot, stirring until fragrant. Sprinkle flour over the mixture and cook for 1–2 minutes, stirring constantly.
- Slowly stir in the broth and milk. Add diced potatoes and paprika. Bring to a boil, then reduce heat and simmer 15–20 minutes until potatoes are tender.
- Reduce heat to low. Gradually stir in shredded cheddar until fully melted and smooth.
- Stir in ketchup, mustard, and chopped dill pickles. Season with salt and pepper. Serve hot with optional toppings.
Notes
Nutrition
Ingredients
Gathering your ingredients is the first step to burger-soup bliss. You probably have most of this already.
The real stars are the classic burger toppings we’re stirring in at the end. Don’t skip them!
- 1 lb ground beef (80/20 is perfect for flavor)
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 4 cups chicken or beef broth
- 2 cups whole milk
- 1 lb russet potatoes, peeled and diced
- 1 tsp paprika
- Salt and black pepper to taste
- 2 cups shredded sharp cheddar cheese
- 1/4 cup dill pickles, finely chopped (the quirky, essential item!)
- 1/4 cup ketchup
- 2 tbsp yellow mustard
- Optional for serving: crumbled cooked bacon, extra shredded cheese, more pickles
Step-by-Step Instructions
- Brown the beef. In a large pot or Dutch oven, cook the ground beef and onion over medium-high heat until the beef is no longer pink.
Drain any excess grease.
- Create the base. Add the butter and garlic to the pot, stirring until fragrant. Sprinkle the flour over the mixture and cook for 1-2 minutes, stirring constantly.
This roux will thicken your soup beautifully.
- Simmer the potatoes. Slowly pour in the broth and milk, stirring constantly to avoid lumps. Add the diced potatoes and paprika.
Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Cheese it up! Reduce the heat to low. Gradually stir in the shredded cheddar until it’s completely melted and smooth.
Pro tip: Add the cheese slowly to prevent it from seizing up.
- Finish like a burger. This is the magic step. Stir in the ketchup, mustard, and those crucial finely chopped dill pickles.
Season with salt and pepper to taste. Serve immediately with your favorite burger toppings.
Storage Instructions
This soup stores like a dream, making it a fantastic make-ahead meal. Let it cool completely before transferring it to an airtight container.
In the fridge, it will stay fresh for 3-4 days. For the freezer, portion it out for easy reheating. It keeps for up to 3 months.
To reheat, thaw overnight in the fridge and warm gently on the stove, adding a splash of milk or broth to loosen it up.
Why You’ll Love This Cheeseburger Soup
- Total Crowd-Pleaser: It’s the dinner that solves the “what to eat” debate. Kids and adults alike go crazy for it.
- Meal Prep Hero: It doubles (or triples!) easily, making it perfect for weekly lunches or stocking the freezer.
- Uses Simple Ingredients: No fancy or hard-to-find items here. It’s a pantry-based recipe that delivers maximum flavor.
Common Mistakes to Avoid
- Using pre-shredded cheese. The anti-caking agents can make your soup grainy.
Block cheese you shred yourself melts so much smoother.
- Boiling after adding cheese. You’ll risk a curdled, separated mess. Keep the heat low when incorporating the dairy.
- Skipping the pickles. I know it seems weird, but they provide the essential tangy crunch that makes it taste like a real cheeseburger. Don’t you dare leave them out.
Alternatives and Variations
This recipe is wonderfully adaptable.
For a low-carb or keto version, swap the potatoes for cauliflower florets and use a xanthan gum slurry instead of a flour roux. To make it gluten-free, use a 1:1 GF flour blend. For a lighter option, use ground turkey and reduced-fat cheese.
You can even explore a vegan cheeseburger soup by using plant-based ground, vegan butter and cheese, and vegetable broth.
FAQs
Can I freeze this Cheeseburger Soup?
Absolutely! Freeze it for up to 3 months. The dairy can sometimes separate slightly upon thawing, but a good stir and a gentle reheat will bring it right back together.
What’s the best substitute for the pickles?
If you’re truly pickle-averse, a tablespoon of dill relish or even a splash of apple cider vinegar can provide a similar tang.
But IMO, the pickles are non-negotiable for the authentic flavor.
How long does it stay fresh in the refrigerator?
Stored properly in an airtight container, your soup will be delicious for 3 to 4 days. It often tastes even better the next day as the flavors meld.
Is this Cheeseburger Soup kid-friendly?
Is it ever! This is the ultimate secret weapon for getting kids to eat a hearty, home-cooked meal.
It tastes like a treat but is packed with protein and veggies.
Can I prep it ahead of time?
Yes! You can brown the beef and onion and chop the veggies ahead of time. Store them separately in the fridge, then simply pick up at the roux step when you’re ready to cook.
FYI, this cuts your active cooking time in half.
Final Thoughts
This Cheeseburger Soup is more than a recipe; it’s an experience. It’s fun, unapologetically delicious, and proves that comfort food doesn’t have to be complicated. I hope this becomes a new staple in your home.
Give it a try this week and let me know what you think in the comments below! And if you love cozy soups, you have to try my Ultimate Tortilla Soup or this incredibly easy 30-Minute Chicken Noodle Soup. Don’t forget to share your burger soup masterpiece with me on social!