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–+ servings
Cast iron pot of creamy cheeseburger soup with ground beef, potatoes, carrots, and celery, served with crusty homemade bread on a wooden table.
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Easy Homemade Cheeseburger Soup

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.
Course: dinner
Keyword: budget friendly meals, cheddar cheese soup, cheeseburger soup recipe, cheeseburger soup with ground beef, comfort food for families, cozy soup recipes, creamy beef soup, easy cheeseburger soup, fall soup recipes, family dinner recipes, family friendly soup recipe, ground beef soup recipe, homemade cheeseburger soup, make ahead dinner recipes, one pot cheeseburger soup, soup with potatoes carrots and celery, winter comfort food
Servings: 6

Ingredients

  • 1-2 tbsp butter
  • 1 lb ground beef
  • ½ yellow onion diced
  • 1 cup carrots skinned and chopped
  • 1 cup celery chopped
  • 2-3 cups potatoes diced
  • 1 tsp dried parsley
  • ¼ cup all-purpose flour
  • 2-3 fresh cloves garlic minced
  • 1 tsp sea salt
  • ½ tsp black pepper
  • 3 cups chicken broth
  • 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 in extra butter or oil (or use the remaining fat), and pour in the onion, carrots, and celery. Cook for 5-6 minutes until vegetables begin to soften. Stir in garlic and flour and cook for 1–2 minutes, stirring constantly.
  • Add the beef back into the soup. Then slowly pour in the broth, stirring well to prevent lumps. Bring the soup to a gentle boil.
  • Reduce heat to low and simmer for 15-20 minutes, allowing the flavors to develop and the vegetables to soften.
  • Stir in the milk and shredded cheese. Cook over low heat until the cheese is fully melted and the soup is creamy. Do not boil. Enjoy!