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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 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

For Storage: Store the completely cooled soup in an airtight container in the fridge for 3-4 days.