This easy homemade cheeseburger soup is everything we love about a classic burger: savory beef, melty cheese, and comforting potatoes. We turned these ingredients into a cozy, one-pot dinner that feeds a family well and stretches beautifully into leftovers. It’s simple to make, uses pantry-friendly ingredients, and comes together on the stovetop, making it perfect for busy weeknights when you still want a hearty, homemade meal on the table.
What you you need to make this easy homemade cheeseburger soup recipe + substitutions:
- Ground Beef– The heart of the soup, adding rich, savory flavor. Substitute: Ground turkey or ground chicken for a lighter option.
- Butter– Used to build flavor and create the roux for thickening. Substitute: Olive oil or ghee if dairy-free.
- Yellow Onion– Adds depth and classic “burger” flavor to the base. Substitute: Shallot or yellow onion powder in a pinch.
- Garlic– Brings warmth and balance to the richness of the soup. Substitute: Garlic powder (½ tsp per clove).
- Potatoes– Makes the soup hearty and filling. Substitute: Yukon golds or russet potatoes.
- Carrots– Add natural sweetness, color, and extra nourishment to the soup.
- Celery– Adds subtle savory flavor and depth to the broth.
- Chicken Broth– Forms the savory base of the soup without overpowering it. Substitute: Beef broth or bone broth for extra richness.
- All-Purpose Flour– Helps thicken the soup. Substitute: Gluten-free flour blend or cornstarch slurry.
- Milk– Creates a creamy, smooth texture. Substitute: Half-and-half or unsweetened whole-fat dairy-free milk.
- Cheddar Cheese– Provides the classic cheeseburger flavor. Substitute: Colby-Jack, or a dairy-free shredded cheese.
- Salt & Black Pepper– Essential for seasoning and balance. We use Redmond sea salt, it’s our favorite and we use it in everything! You can use the code daddioskitchen for 15% off. We get the big bag!
- Paprika (Smoked or Regular)– Adds warmth and subtle depth.
- Dried Parsley– Adds a mild, herby finish.
- Worcestershire sauce- Optional, but recommended. It adds that savory beef flavor that really brings out the cheeseburger flavor.
Tips for Success:
- Shred your own cheese—pre-shredded cheese can make the soup grainy.
- Keep heat low once the cheese goes in to prevent separating.
Frequently Asked Questions:
Can I make cheeseburger soup ahead of time?
Yes. Cheeseburger soup reheats well and can be made ahead for an easy weeknight dinner. Store it in an airtight container in the refrigerator and reheat gently on the stovetop.
How do I thicken cheeseburger soup?
The flour in this recipe helps create a thick and creamy broth. The potatoes also naturally thicken the soup as they cook. If your soup gets too thick, simply add a splash of chicken broth or milk.
Can I use ground turkey instead of ground beef?
Yes! Ground turkey works well if you want an alternative to ground beef. The flavor will be a little lighter, but the soup will still be creamy and delicious.
Can I freeze cheeseburger soup?
You can, but soups containing potatoes and dairy can change texture after freezing and thawing. For the best texture, I prefer enjoying this soup fresh or storing leftovers in the refrigerator for 3–4 days.
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Alright, let’s get to making the recipe! Enjoy!
Easy Homemade Cheeseburger Soup
Ingredients
- 1-2 tbsp grass-fed butter or olive oil
- 1 lb ground beef
- ½ yellow onion diced
- 1 cup carrots skinned and chopped
- 1 cup celery chopped
- 2-3 cups yellow potatoes diced
- 1 tsp dried parsley
- 1 tsp paprika
- ¼ cup all-purpose flour
- 2-3 fresh cloves garlic minced
- 1 tsp sea salt
- ½ tsp black pepper
- 1 tbsp Worcestershire sauce optional, but recommended
- 3 cups chicken broth plus more if needed
- 1 cup whole milk
- 1 cup cheddar cheese
Instructions
- In a large pot over medium heat, melt butter. Add the ground beef, season with a sprinkle of sea salt, and cook until browned. Remove the beef from the pan into another bowl.
- Add a little more butter if needed, then add the onion, carrots, and celery. Cook for 5–6 minutes until they begin to soften.
- Stir in the garlic and flour and cook for 1–2 minutes, stirring constantly.
- Add the beef back to the pot along with the potatoes, parsley, paprika, remaining salt, and pepper. Slowly pour in the chicken broth while stirring. Add in Worcestershire if using.
- Bring to a gentle boil, then reduce the heat and simmer for 15–20 minutes, or until the potatoes and vegetables are tender.
- Stir in the milk and shredded cheddar until the cheese is melted and the soup is creamy. Don't let it boil once the milk and cheese are added.
- Serve warm with extra shredded cheddar on top and some good bread for dipping! Enjoy!
Notes
