Cheeseburger soup may sound like an odd combination but it is in fact one of the most delicious meals you'll ever enjoy. All of your favorite parts of a classic cheeseburger come together into this bowl of warm creamy goodness. A richly seasoned hamburger base with creamy cheese and tender potatoes create a bowl of warmth that everyone will ask for regularly.
Cheeseburger Soup Recipe
My son generally isn't a big soup fan. So, when trying to find a meal that is warm and comforting, soups are often a struggle. This cheeseburger soup is one that everyone in our house loves. The familiar creamy cheese flavors with tons of rich beef are perfect for a one-dish meal. In fact, my son often asks me to make this one because he enjoys it just that much.
One thing I love about making soup is that they often have a larger number of servings. That means I either have leftovers for our lunches or two nights of dinner made with one recipe. When you are a busy mom, that is priceless. Plus, this is one of those meals that really does satisfy all by itself. So, I don't have to worry about making multiple dishes for one meal.
Can I Use Different Ground Meats?
I prefer using lean ground beef in this recipe since there is a lot of added fat from the cheese and cream. You can, however, use ground turkey, ground chicken, or ground pork.
Some people recommend using a good brand of sausage in place of traditional ground meats for some added flavor. I can see how a nice Italian sausage would work wonderfully with these flavors if you prefer.
What's the Best Cheese for This Soup?
I have tried a number of different cheeses over the years but ultimately I always come back to cheddar. A nice mild cheddar cheese works perfectly for melting well and bring a nice mild flavor to pair with the ground beef and spices. If you want a little more flavor for this dish, you can substitute some sharp cheddar in this recipe.
Another option I really enjoy is a good pepper jack cheese. If you like to add extra spice to your burgers, you'll enjoy this addition in place of half of the cheddar. Just enough heat while remaining creamy and cheese makes it ideal.
Can This be Made into Keto Cheeseburger Soup?
While this version is most definitely not keto friendly, a few adjustments can make it lower in carbs. You need to remove the potatoes and flour from the soup for it to be considered keto friendly.
If I am making it without potatoes, I would either not replace them at all, or add 2 cups of riced cauliflower instead. This thickens the soup and gives a bit more flavor and nutrients. If you use this method, there is no need to add the flour at all.
To substitute the flour, I would use a tapioca starch for thickening. However, it tends to be pretty thick on its own and isn't necessary.
Variations of Cheeseburger Soup
While the base recipe is the same for this recipe, you can easily adapt for your family preferences. There are tons of fun ways to make it unique for your family. Below are a few we have enjoyed.
- Add a 4 ounce can of green chilies.
- Mix half cheddar and half American cheese.
- Use sausage in place of ground meats.
- Add taco seasoning in place of basil and oregano.
- Top with sliced pickles or pickle relish.
- Add diced jalapenos in place of bell pepper.
- Serve in a bread bowl.
- Add crumbled bacon to the garnish options.
What Should I Serve with This Soup?
Since this recipe is so rich, you need a lighter option to pair with the soup. I recommend a nice side salad or some steamed vegetables on the side. It's also great served with a nice crusty bread or bread bowl for dipping. Always offer a few garnishes to top the soup or even a few croutons.
- Ground beef
- Red bell pepper
- Chicken broth
- All purpose flour
- Cheddar cheese
- Heavy cream
- Sour cream
- Shredded cheddar cheese
- Green onions
- Sesame seeds
How to Make Cheeseburger Soup
In a large dutch oven or stockpot, melt 1 tablespoon of butter over medium heat and then add the ground meat and cook until browned and no longer pink.
Stir in the onion and garlic and continue cooking for another 1-2 minutes.
Add the bell pepper and celery to the pot and mix together then cook for another 2-3 minutes.
Stir in the basil, parsley, oregano, potatoes, and broth then stir.
Bring to a boil over medium-high heat and simmer for 10-12 minutes until the potatoes are fork tender.
In a small bowl, mix together the flour and remaining butter until combined then add into the dutch oven.
Slowly pour the cream into the soup stirring constantly until it is well mixed then bring the mixture back to a boil and reduce the heat to low.
Simmer for another 5 minutes then add in the cheese.
Continue cooking over low heat until the cheese is melted, then pour in the sour cream, stir well, and heat through being careful not to bring to a boil.
Serve with your favorite garnishes.
More Easy Soup Recipes
Soups and stews are personal favorites of mine, and the list below is just a few you might enjoy. Whether you like a broth-based soup or something rich and creamy, this list has something to suit your needs.
- Savory Spanish Garlic Bread Soup
- Cheesy Potato Soup Recipe
- Savory Parmesan Fennel Italian Wedding Soup
- Instant Pot Broccoli Cheese Soup Recipe
- White Bean with Crispy Bacon Soup
- Instant Pot Black Bean Soup Recipe
- Delicious Chicken Gnocchi Soup
- Homemade Tomato Soup Recipe
- Chicken Enchilada Soup Recipe
- Rich and Creamy Pumpkin Soup
For recipes such as this that include different vegetables that have been diced or chopped, I love using a vegetable chopper to make the process easier. While developing knife skills is important as a chef, sometimes convenience as a mom outweighs the need for practice.
- 1 lb ground beef
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 2 stalks celery, chopped
- 1 tsp dried basil
- 1 tsp dried parsley
- ½ tsp dried oregano
- 4 tbsp butter, divided
- 4 cups chicken or beef broth
- 4 cups potatoes, cubed
- ¼ cup all purpose flour
- 1 lb cheddar cheese, cubed
- 1 ½ cups heavy cream
- ¼ cup sour cream
- Shredded cheddar
- Diced green onions
- Sesame seeds
- Melt 1 tablespoon butter in a large dutch oven over medium heat;
- Add the ground beef to the pot and cook until browned and no longer pink;
- Stir in the onion and garlic and cook for an additional 1-2 minutes;
- Add the bell pepper and celery to the beef and stir then cook for another 2-3 minutes;
- Add the basil, parsley, oregano, potatoes, and broth then stir;
- Bring the mixture to a boil, then simmer for 10-12 minutes until the potatoes are fork tender;
- Mix together the remaining butter and flour in a small dish then add to the soup;
- Slowly pour the cream into the soup stirring constantly and bring to a boil;
- Reduce the mixture to low heat and simmer for 5 minutes and then add in the cheese;
- Continue cooking over low heat until the cheese has melted, then add the sour cream, stir, and heat through without bringing to a boil;
- Serve with garnishes.
Add sliced pickles or jalapenos on top of this soup to give it a more "burger" flavor.
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Amount Per Serving: Calories: 891Total Fat: 64gSaturated Fat: 33gTrans Fat: 2gUnsaturated Fat: 25gCholesterol: 243mgSodium: 719mgCarbohydrates: 28gFiber: 3gSugar: 4gProtein: 51g