Creamy Cheeseburger Soup
Everything you love about a cheeseburger — savoury beef, tender potatoes, and a mountain of melted cheddar — in a spoonable, weeknight-friendly soup.
In a nutshell: This authentic american creamy cheeseburger soup comes together in just 50 mins using simple whole ingredients. The chef's secret: Boiling a cheese soup makes it grainy and can make the dairy split — gentle heat melts it. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Creamy cheeseburger soup with seasoned beef, potatoes, and melted cheddar in a velvety broth. All the burger flavour, in a bowl.
Key Equipment
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- Large Dutch oven or stockpot
- Wooden spoon
- Potato masher (optional)
Chef's Pro-Tips
- Keep the heat low once the cheese goes in: Boiling a cheese soup makes it grainy and can make the dairy split — gentle heat melts it silkily.
- Grate your own cheddar: Pre-shredded cheese is coated in anti-caking agents and melts less smoothly than a block you grate yourself.
- Mash, do not blend, for body: A few mashed potato cubes thicken the soup while keeping its hearty, chunky character.
Ingredients
6
servings
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1 lb ground beef, 80/20
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1 yellow onion, diced
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2 carrots, diced
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2 stalks celery, diced
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3 cloves garlic, minced
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1 tsp kosher salt, divided
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½ tsp black pepper
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3 tbsp all-purpose flour
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4 cups chicken broth, low-sodium
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1 ½ lbs russet potatoes, peeled and cut into 1/2-inch cubes
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2 cups whole milk
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2 cups shredded sharp cheddar cheese, divided
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4 oz cream cheese, cubed
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1 tbsp yellow mustard
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2 tbsp chopped chives, for serving
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Step-by-Step Instructions
Brown the Beef
Cook the ground beef in a large Dutch oven over medium-high heat, breaking it up, until browned, about 6 minutes. Spoon off excess fat, leaving about 1 tablespoon in the pot.
Soften the Vegetables
Add the onion, carrots, celery, garlic, half the salt, and the pepper. Cook 5-6 minutes until the onion is soft and translucent.
Thicken the Base
Sprinkle the flour over the vegetables and stir for 1 minute to cook out the raw flour taste. Pour in the chicken broth, scraping up the browned bits, then add the potatoes.
Simmer Until Tender
Bring to a boil, then reduce to a simmer and cook 15-18 minutes, until the potatoes are fork-tender. For a thicker soup, mash a few potato cubes against the side of the pot.
Make It Creamy and Cheesy
Reduce the heat to low and stir in the milk, 1 1/2 cups of the cheddar, the cream cheese, and the mustard. Stir until the cheeses melt into a smooth, velvety soup — do not let it boil, or the cheese can turn grainy.
Serve Like a Burger Joint
Season with the remaining salt to taste. Ladle into bowls, top with the remaining cheddar and chives, and serve with pickles or crumbled bacon if you like the full burger treatment.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
Warp-resistant aluminum for even browning, from sheet-pan dinners to cookies.
View on AmazonVictorinox Fibrox Pro 8" Chef's Knife
Razor-sharp Fibrox Pro blade that home chefs and pros both reach for.
View on AmazonTILUCK Stainless Measuring Cups & Spoons, 10-Pc
Stainless steel cups and spoons that measure precisely and last.
View on AmazonMercer Culinary Locking Tongs, 9" + 12"
Locking tongs in two handy sizes for the stovetop and the grill.
View on AmazonAmazon Basics Non-Stick Parchment Paper Roll
Non-stick paper for lining pans – easy release, easy cleanup.
View on AmazonWoodenhouse Teak Wooden Spoons, 10-Pc
Teak spoons gentle on cookware and built for daily stirring.
View on AmazonOXO Good Grips Silicone Whisk Set, 9" + 11"
Silicone whisks safe for nonstick pans, in two sizes.
View on AmazonUltra Cuisine Stainless Cooling Rack Set of 2
Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
View on AmazonUmite Chef Stainless Mixing Bowls with Lids, 8-Pc
Nesting stainless bowls with airtight lids, from prep to storage.
View on AmazonHamilton Beach 6-Speed Electric Hand Mixer
Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
It freezes, but dairy soups can turn slightly grainy on thawing. If you plan to freeze it, stop before adding the milk and cheeses, freeze that base, then finish with dairy when reheating.
Use ground turkey, low-fat milk, and reduced-fat cheddar. The soup will be a little less rich but still fully flavoured — keep the mustard, it carries a lot of the burger character.
Shredded cheddar, chives, crumbled bacon, diced pickles, or a swirl of ketchup. A toasted bun crouton on top is a fun nod to the real thing.
Almost always heat: cheese added to a boiling pot seizes and separates. Take the pot off high heat, let the soup drop below a simmer, then stir the cheese in a handful at a time.
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