Creamy 40-Minute Cheeseburger Soup You’ll Crave Forever

Name: Creamy 40-Minute Cheeseburger Soup You’ll Crave Forever
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 lb ground beef; 1 small onion, diced; 2 cloves garlic, minced; 3 cups chicken broth; 2 cups peeled and diced potatoes; 1 cup shredded cheddar cheese; 1/2 cup milk; 2 tbsp butter; 2 tbsp all-purpose flour; 1 tsp Worcestershire sauce; 1/2 tsp salt; 1/4 tsp black pepper

Author: lia

Published: August 14, 2025

Updated: August 15, 2025

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Let me tell you about the first time I made cheeseburger soup – it was one of those “why haven’t I tried this sooner?” moments. Picture this: all the gooey, savory goodness of your favorite cheeseburger, but in a warm, comforting bowl that hugs your soul. This isn’t just soup – it’s childhood cookouts and diner nostalgia transformed into the coziest meal imaginable.

I stumbled upon this recipe during a particularly nasty winter when my kids were begging for burgers but I couldn’t face firing up the grill. One pot, thirty minutes, and a whole lot of melted cheese later, we had our new favorite comfort food. The magic happens when the beef browns in the pan, filling your kitchen with that unmistakable burger-joint aroma. Potatoes add heartiness, while the cheddar melts into silky perfection. Trust me, once you try this cheeseburger soup, it’ll become your cold-weather secret weapon too.

Table of Contents

Why You’ll Love This Cheeseburger Soup

Let me count the ways this soup will steal your heart (and probably become a weekly staple):

Creamy dreaminess: That velvety cheese sauce hugs every bite like your favorite diner cheeseburger.
Bold burger flavor: Ground beef, onions, and Worcestershire sauce recreate that classic taste without the bun.
Done in 40 minutes: Faster than driving to a restaurant when cravings hit!
Kid-approved magic: Even picky eaters gobble it up – mine call it “burger in a bowl.”

Seriously, this soup solves the “what’s for dinner” dilemma with zero fuss and maximum comfort.

Ingredients for Cheeseburger Soup

Here’s your shopping list for the ultimate cheeseburger soup – every ingredient matters to get those perfect burger flavors:

1 lb ground beef (80/20 blend recommended for best flavor)
1 small yellow onion, finely diced (about 1 cup)
2 garlic cloves, minced (or 1 tsp pre-minced)
3 cups chicken broth (low-sodium if watching salt)
2 cups russet potatoes, peeled and diced into 1/2-inch cubes
1 cup sharp cheddar cheese, freshly shredded (packed measure)
1/2 cup whole milk (or 2% for lighter version)
2 tbsp unsalted butter
2 tbsp all-purpose flour
1 tsp Worcestershire sauce (the secret flavor booster!)
1/2 tsp kosher salt
1/4 tsp black pepper

Pro tip: Skip pre-shredded cheese – the anti-caking agents prevent smooth melting. Hand-shredding makes all the difference!

How to Make Cheeseburger Soup

Alright, let’s get cooking! This cheeseburger soup comes together in just a few simple steps, but I’ll walk you through each one to make sure you get that perfect, creamy texture and bold burger flavor. Grab your favorite soup pot and let’s go!

Browning the Beef and Aromatics

First things first – we’re building that deep, meaty flavor. Crank your stove to medium-high heat and toss in your ground beef. Here’s my trick: don’t stir it too much! Let it get a nice brown crust on one side before breaking it up – that’s where the flavor lives.

When the beef’s no longer pink (about 5 minutes), drain most of the fat, but leave about a tablespoon – that’s our flavor gold! Now add your diced onions and garlic. Stir them around until they’re softened and smell amazing, about 3 minutes. You’ll know it’s right when your kitchen smells like a burger joint at lunchtime.

Building the Soup Base

Time for the liquid love! Pour in your chicken broth and add those diced potatoes. Crank the heat up to get everything boiling, then dial it back to a happy simmer. Let it bubble away for about 15 minutes – you want those potatoes fork-tender but not mushy.

While that’s working, let me share a soup secret: taste your broth now. It should already taste delicious, but if it needs a little more oomph, add a pinch more salt. The potatoes drink up a lot of flavor as they cook, so we want to make sure our base is well-seasoned.

Thickening and Adding Cheese

Here comes the magic! In a separate small pan, melt your butter over medium heat. Sprinkle in the flour and whisk like crazy for about a minute – this is your roux, and it needs to cook out that raw flour taste. Slowly drizzle in the milk while whisking constantly to avoid lumps.

Now, the grand finale: stir this creamy mixture into your soup, then add the cheese a handful at a time. Keep the heat low – too hot and your cheese might get grainy. Stir until everything’s melted into velvety perfection. That Worcestershire sauce? Add it now for that “secret burger sauce” vibe.

And voila! You’ve just made comfort in a bowl. Ladle it up and get ready for the compliments.

Tips for the Best Cheeseburger Soup

Want to take your cheeseburger soup from good to “Oh my gosh, I need this recipe!”? Here are my hard-earned kitchen secrets:

Cheese matters: Splurge on extra-sharp cheddar – its bold flavor stands up to the beef beautifully.
Bacon bonus: Crumble crispy bacon on top just before serving for that classic burger feel.
Texture tweak: Too thick? Add splashes of broth. Too thin? Let it simmer uncovered for 5 minutes.
Fresh is best: Always shred your own cheese – pre-shredded just doesn’t melt as creamy.
Flavor boost: A dash of mustard powder or pickle juice adds amazing depth!

Trust me, these little touches make all the difference between soup and spectacular.

Cheeseburger Soup Variations

This recipe is seriously flexible! Here are some fun ways to mix it up:

Lighter option: Swap beef for ground turkey or chicken
Veggie boost: Toss in diced carrots or celery with the onions
Cheese swap: Try pepper jack for spice or Swiss for a different tang
Low-carb: Skip potatoes and add cauliflower florets instead

The beauty? It still tastes like your favorite burger – just with your own twist!

Serving Suggestions for Cheeseburger Soup

Oh, let me tell you how I love to serve this soup – it’s all about creating that cozy burger joint experience! A crusty baguette for dipping is non-negotiable in my house – it soaks up all that cheesy goodness like a dream. For crunch, I’ll often put out a little bowl of dill pickles or pickle spears on the side – that tang cuts through the richness perfectly. On busy nights, we keep it simple with saltine crackers right at the table. Sometimes I’ll do a quick side salad with ranch dressing to round out the meal. However you serve it, make sure to bring the pot right to the table – there’s nothing like watching everyone go back for seconds!

Storing and Reheating Cheeseburger Soup

Here’s the deal with leftovers – this cheeseburger soup keeps beautifully in the fridge for up to 3 days in an airtight container. When reheating, go low and slow on the stovetop with a splash of milk to bring back that creamy texture. Heads up: freezing’s a no-go unless you want grainy, separated cheese – trust me, I learned that the hard way!

Cheeseburger Soup Nutritional Information

Just so you know, these numbers are estimates – your exact amounts might vary a bit depending on your ingredients. Per hearty 1-cup serving, expect about:

420 calories
24g fat (12g saturated)
28g protein
22g carbs (2g fiber)

Not bad for a meal that tastes like your favorite burger in a bowl!

Cheeseburger Soup FAQs

I get questions about this recipe all the time – here are the answers to the ones that pop up most often:

Can I use pre-shredded cheese?
Oh honey, no! Those bags are convenient, but the anti-caking agents make the texture weird when melted. Take the extra minute to shred a block – your soup will thank you with silky smoothness.

How can I make it gluten-free?
Easy swap! Just use cornstarch instead of flour for the roux. Mix 1 tablespoon cornstarch with 2 tablespoons cold water, then stir it in when you’d normally add the flour mixture.

Why won’t my cheese melt smoothly?
Two big mistakes: heat too high (low and slow wins here) and adding all the cheese at once. Sprinkle it in gradually while stirring constantly – patience makes perfect!

Can I use beef broth instead of chicken?
You can, but chicken broth actually gives better balance – beef broth can make it taste too heavy. If you do switch, go for low-sodium so it doesn’t get overly salty.

Did this soup hit the spot for your crew? I’d love to hear how it turned out! Snap a pic of your cheesy masterpiece or tell me your favorite tweak in the comments below – your tips might inspire someone else’s dinner tonight!

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