Cheeseburger Soup – Chelsea’s Messy Apron

Cheeseburger Soup is cheesy, creamy, and comforting, packed with beef, baby gold potatoes, and veggies.

The Best Cheeseburger Soup

A few years ago, I shared my Sausage Potato Soup, and it quickly became one of the most popular recipes on the site!

I loved seeing how many of you enjoyed it. One reader said, “This is the best soup I’ve made—ever! I’ve been cooking for over 50 years!” Another favorite review: “Best soup I’ve ever had. Don’t tell my mom. Lol”

That soup was my twist on cheeseburger soup, but so many of you asked for a classic version with beef and Cheddar. So here it is—a classic Cheeseburger Soup. I hope you love it just as much!

Ingredients

Here’s what goes into Cheeseburger Soup:

• Olive oil: Extra-virgin adds great flavor.
• Ground beef: I like using 93/7 lean ground beef for this soup.
• Butter: Unsalted is best for controlling salt levels. Adjust if using salted.
• Mirepoix: Pre-chopped or frozen works well, or dice equal parts onion, carrot, and celery.
• Garlic: Jarred garlic keeps things quick and easy.
• Gold potatoes: No need to peel—gold potato skins are tender. Dice potatoes small for even cooking.
• Seasonings: Dried parsley, basil, and a bit of mustard powder for extra flavor depth.
• Chicken stock: Quality stock makes a big difference in flavor.
• Flour: Helps thicken the soup perfectly.
• Whole milk: Adds a creamy, thick texture.
• Heavy cream: A small amount for extra creaminess and richness.
• Sharp Cheddar: Freshly grated melts best; sharp or extra-sharp adds the most flavor.
• Sour cream: Adds a tangy, creamy finish!

How To Make Cheeseburger Soup

Here’s a quick overview of the process:

1. Cook Beef: Brown the beef, season, drain, and set aside.
2. Sauté Veggies: Cook mirepoix with butter, then add garlic, herbs, and potatoes.
3. Simmer Soup: Add stock, boil, then cover and simmer until potatoes are tender.
4. Make Cream Base: In a separate pot, whisk butter and flour, then add milk, cream, and sour cream.
5. Combine & Melt Cheese: Add cream base and beef to soup. Stir in cheese until melted. Enjoy!

Recipe Tips

• Sear the Beef: Use a hot cast iron pan, and let the beef sit for a minute before breaking it up—this helps it develop a nice sear for extra flavor.
• Dice the Veggies: Cut the celery, carrots, and onion into small, even pieces so they cook quickly and integrate smoothly into the soup.
• Cut the Potatoes: Chop the potatoes into bite-sized pieces; this way, they cook to fork-tender in about 15-20 minutes.
• Use Real Milk: Whole milk gives the best results, but 2% or 1% also work. I skip skim and milk alternatives, as they affect the flavor and texture.

What To Serve With Cheeseburger Soup

More Delicious Soup Recipes:

• Heat 1 tbsp olive oil in a large pot over high heat. Add ground beef, season with 1/2 teaspoon each salt and pepper, and cook and crumble until browned through. Transfer to a bowl and drain the pot, leaving behind 1 tbsp grease. If no grease is left behind, add 1 tbsp olive oil.

• In the same pot, melt 1 tbsp butter over medium-high heat. Add mirepoix, season with 1/2 teaspoon each salt and pepper, and sauté for 5-7 minutes until tender. Add garlic, parsley, basil, mustard powder, and potatoes; sauté for 1 minute.

• Pour in chicken stock. Bring to a boil, then reduce to medium-low. Cover and cook for 15-20 minutes, until potatoes are tender.

• In a separate pot, melt remaining 4 tbsp butter over medium heat. Add flour, whisking constantly for 1 minute. Slowly whisk in milk and cook, whisking constantly, until thickened (see note 5). Reduce heat to low, stir in heavy cream and sour cream, and whisk until smooth.

• Add cream mixture and cooked beef back to the soup. Stir in shredded cheese a handful at a time until melted. Taste soup and season if needed with additional salt and pepper.

• Optionally garnish with fresh parsley or thyme and serve with buttered toasted bread.

Note 1: Use equal parts diced onion, carrot, and celery (3/4 cup each) or buy a mix labeled “mirepoix” in the produce section or frozen vegetable section of the store.
Note 2: For gold potatoes, no need to peel. If using russets, peel first. Dice into 1/2-inch pieces.
Note 3: Use freshly shredded sharp or extra sharp Cheddar for the best flavor and melt.
Note 4: I love to use fresh parsley or thyme for garnish, and hearty toasted buttered bread is great for dipping!
Note 5: Sauce Thickness Check: Coat the back of a wooden spoon in the sauce, then draw a line with your finger. If it holds, the sauce is ready.

Storage: Store the soup in an airtight container in the fridge for 3-5 days. To reheat, warm on low and stir often, avoiding boiling; add milk or broth if needed to thin. For freezing, let the soup cool, transfer to an airtight bag, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Serving: 1serving | Calories: 667kcal | Carbohydrates: 40.5g | Protein: 39g | Fat: 38.9g | Cholesterol: 137.2mg | Sodium: 1068.1mg | Fiber: 4.1g | Sugar: 12.8g

Nutrition information is automatically calculated, so should only be used as an approximation.