Cheeseburger soup is what happens when a backyard burger and a bowl of potato chowder move in together. You brown seasoned ground beef with onions, simmer diced potatoes until they are tender, then melt a mountain of sharp cheddar into a silky, mustard-spiked broth. The result is thick enough to coat a spoon and familiar enough that even picky kids ask for seconds.
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The two most popular versions of this soup are the classic creamy cheddar style and a loaded bacon-and-pickle variation, and this recipe gives you the base that makes both work. Everything happens in one Dutch oven in about 50 minutes, with pantry ingredients you probably already have.
Serve it with toasted sesame buns for dunking and you have a full dinner that costs less than a night at the drive-thru. It also reheats beautifully, so it is a smart make-ahead lunch for the week.
Why You'll Love This Recipe
About the Ingredients
1 lb (450 g) ground beef, 80/20 lean
The 20% fat renders into the pot and carries the burger flavor. Substitute ground turkey or plant-based crumbles, but add 1 extra tablespoon of butter so the soup does not taste flat.
1 medium yellow onion, diced (about 1 cup / 160 g)
Yellow onion gives the sweetest, deepest base once browned. If you only have red onion, use half, since it turns the broth a faint pink.
2 medium russet potatoes, peeled and cut into 1/2-inch cubes (about 3 cups / 450 g)
Russets break down slightly and thicken the broth naturally. Yukon Golds hold their shape better if you prefer a chunkier soup; do not use waxy red potatoes, which stay firm and watery.
3 cups (720 ml) low-sodium beef broth
Low-sodium lets you control the salt level, which matters because cheddar is salty. Substitute chicken broth or vegetable broth in a pinch, or use water plus 1 teaspoon beef bouillon paste.
1 1/2 cups (360 ml) whole milk
Whole milk gives the creamiest body without the risk of curdling. For a richer soup, swap in half-and-half; for dairy-free, use unsweetened oat milk and add it off the heat.
2 cups (225 g) shredded sharp cheddar cheese
Sharp cheddar brings the burger-shop tang. Buy a block and grate it yourself, because pre-shredded cheese is coated in anti-caking starch and melts grainy. Smoked gouda is a fantastic half-and-half swap.
3 tbsp (24 g) all-purpose flour
Flour creates the roux that thickens the soup. For gluten-free, substitute 1 1/2 tablespoons cornstarch whisked into the cold milk before adding.
2 tbsp (28 g) unsalted butter
Butter builds the roux and rounds out the cheddar's sharpness. Salted butter works too; just reduce the added salt by a pinch.
2 tbsp (30 g) ketchup and 1 tbsp (15 g) yellow mustard
This pair is the secret burger-flavor move; do not skip it. Dijon mustard works for a sharper, more grown-up version.
1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp black pepper
Smoked paprika mimics the char of a grilled patty. Regular paprika is fine, but add 1/4 teaspoon liquid smoke for that grilled note.
1/2 cup (60 g) diced dill pickles, plus sliced pickles for serving
Pickles add the briny pop that makes this taste like a real cheeseburger. Stir them in at the end so they stay crisp; bread-and-butter pickles make it sweeter.
Toasted sesame buns, chopped bacon or sliced scallions, for topping
Toasted bun cubes are the crunchy crouton this soup deserves. Day-old buns work best, and a light toss in olive oil before toasting keeps them crisp.
Tips & Tricks
Grate Your Own Cheese
Pre-shredded cheddar contains starch that makes the soup grainy, so shred a block on the large holes of a box grater.
Add Cheese Off the Heat
Stir cheddar in only after the pot is off the burner; boiling cheese causes it to break and turn oily.
Cook the Flour Properly
Whisk the flour into the butter and cook it for a full minute until it smells toasty, or the soup will taste raw and pasty.
Keep the Milk Warm
Cold milk hitting a hot broth can curdle, so microwave it for 45 seconds before whisking it in.
Pro Tips
Step-by-Step Instructions
1. Brown the Beef
Heat a large Dutch oven over medium-high heat (about 400F / 205C surface temperature) and add the ground beef. Cook for 6 to 8 minutes, breaking it up with a spoon, until it is deeply golden brown and no pink remains, then drain all but 1 tablespoon of fat.
2. Soften the Aromatics
Lower the heat to medium (350F / 175C), add the onion, butter, smoked paprika, garlic powder and pepper, and cook for 4 to 5 minutes until the onion is translucent and soft, scraping up the browned bits.
3. Build the Roux
Sprinkle the flour over the beef and onion and stir constantly for 1 minute until it coats everything and smells toasty, which is what thickens the soup without lumps.
4. Simmer the Potatoes
Pour in the beef broth and scrape the bottom of the pot clean, then add the potatoes and ketchup and mustard. Bring to a gentle boil (about 210F / 99C), then cover and simmer on low for 12 to 15 minutes until a knife slides into a potato cube with no resistance.
5. Temper the Milk
Warm the milk in the microwave for 45 seconds, then ladle about 1/2 cup of hot broth into the milk and whisk. Pour the mixture back into the pot and stir for 2 minutes until the broth turns creamy and thickens slightly.
6. Melt the Cheese
Turn off the heat completely and stir in the shredded cheddar one handful at a time, whisking until each addition melts into a glossy, smooth soup with no visible shreds, about 2 minutes.
7. Finish and Season
Stir in the diced pickles and taste. Add salt only if needed, then ladle into bowls and top with toasted sesame bun cubes, bacon and extra pickles.
Delicious Variations
Loaded Bacon Cheeseburger Soup
Crisp 6 slices of bacon first, use the drippings in place of the butter, and crumble the bacon over each bowl with extra cheddar.
Spicy Jalapeno Cheeseburger Soup
Add 1 diced jalapeno with the onion and finish with pepper jack in place of half the cheddar for a creamy, spicy kick.
Mushroom Swiss Burger Soup
Swap the cheddar for 2 cups of shredded Swiss and saute 8 ounces of sliced cremini mushrooms with the onion for a nutty, earthy bowl.
How to Store Cheeseburger Soup
Refrigerator
Cool the soup within 2 hours, then store in an airtight container for up to 4 days. It thickens as it chills, so loosen with a splash of broth when reheating.
Freezer
Freeze in portions for up to 3 months, but note that potatoes soften and dairy can separate slightly. Thaw overnight in the fridge for the best texture.
Reheating
Reheat gently over medium-low heat (about 300F / 150C) for 5 to 7 minutes, stirring often, and do not let it boil or the cheese will break. Add a splash of milk to restore creaminess.
Frequently Asked Questions
Q: Can I make cheeseburger soup without potatoes?
Yes, you can replace the potatoes with 3 cups of cauliflower florets or cooked elbow macaroni. Add cauliflower with the broth and simmer 10 minutes; stir cooked pasta in at the very end so it does not turn mushy.
Q: Why did my cheeseburger soup turn grainy?
Grainy soup almost always means the cheese was heated too hard or was pre-shredded. Add cheese off the heat, stir in one handful at a time, and never let the soup boil after the dairy goes in.
Q: Can I make cheeseburger soup in a slow cooker?
Yes, brown the beef and onion on the stove first, then add everything except the milk and cheese to the slow cooker. Cook on low for 5 hours, then stir in the warmed milk and cheese on the warm setting until melted.
Q: Is cheeseburger soup gluten-free?
It can be, with two swaps: use cornstarch instead of flour and confirm your broth and pickles are gluten-free. Whisk 1 1/2 tablespoons cornstarch into the cold milk before adding it to the pot.
Q: What do you serve with cheeseburger soup?
Toasted sesame buns, a crisp green salad or a pile of shoestring fries are the classic pairings. The buns double as dunkers and reinforce the burger theme.
If you make this cheeseburger soup, snap a photo of your bowl and tell me which version you went with, classic cheddar or loaded bacon. Save the recipe for your next cozy weeknight and share it with the burger lover in your life.
Cheeseburger Soup
Cheeseburger Soup turns ground beef, cheddar and potatoes into one creamy, hearty pot that tastes just like a burger and feeds six in under an hour.
🧂 Ingredients
- 1 lb (450 g) ground beef, 80/20 lean
- 1 medium yellow onion, diced (about 1 cup / 160 g)
- 2 medium russet potatoes, peeled and cut into 1/2-inch cubes (about 3 cups / 450 g)
- 3 cups (720 ml) low-sodium beef broth
- 1 1/2 cups (360 ml) whole milk
- 2 cups (225 g) shredded sharp cheddar cheese
- 3 tbsp (24 g) all-purpose flour
- 2 tbsp (28 g) unsalted butter
- 2 tbsp (30 g) ketchup and 1 tbsp (15 g) yellow mustard
- 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp black pepper
- 1/2 cup (60 g) diced dill pickles, plus sliced pickles for serving
- Toasted sesame buns, chopped bacon or sliced scallions, for topping
📋 Instructions
- 1Brown the Beef — Heat a large Dutch oven over medium-high heat (about 400F / 205C surface temperature) and add the ground beef. Cook for 6 to 8 minutes, breaking it up with a spoon, until it is deeply golden brown and no pink remains, then drain all but 1 tablespoon of fat.
- 2Soften the Aromatics — Lower the heat to medium (350F / 175C), add the onion, butter, smoked paprika, garlic powder and pepper, and cook for 4 to 5 minutes until the onion is translucent and soft, scraping up the browned bits.
- 3Build the Roux — Sprinkle the flour over the beef and onion and stir constantly for 1 minute until it coats everything and smells toasty, which is what thickens the soup without lumps.
- 4Simmer the Potatoes — Pour in the beef broth and scrape the bottom of the pot clean, then add the potatoes and ketchup and mustard. Bring to a gentle boil (about 210F / 99C), then cover and simmer on low for 12 to 15 minutes until a knife slides into a potato cube with no resistance.
- 5Temper the Milk — Warm the milk in the microwave for 45 seconds, then ladle about 1/2 cup of hot broth into the milk and whisk. Pour the mixture back into the pot and stir for 2 minutes until the broth turns creamy and thickens slightly.
- 6Melt the Cheese — Turn off the heat completely and stir in the shredded cheddar one handful at a time, whisking until each addition melts into a glossy, smooth soup with no visible shreds, about 2 minutes.
- 7Finish and Season — Stir in the diced pickles and taste. Add salt only if needed, then ladle into bowls and top with toasted sesame bun cubes, bacon and extra pickles.
