This Cheeseburger Soup is OMG Delicious!

There’s something about a chilly evening that makes me crave comfort in a bowl—something hearty, cheesy, and just a little nostalgic. Last week, as the rain tapped against my kitchen window, I found myself dreaming of a cheeseburger… but not just any cheeseburger. I wanted all those familiar flavors—savory beef, melty cheese, a hint of pickle tang—but wrapped up in a cozy, spoonable hug. And that’s how this Cheeseburger Soup was born. One bite, and my family declared it an instant favorite. Spoiler: You’ll want seconds.

What You’ll Need

Gather these ingredients, and let’s make magic happen:

1 lb ground beef – I prefer 80/20 for that perfect juicy richness, but leaner works too.

1 small yellow onion, diced – The sweet backbone of our soup.
2 cloves garlic, minced – Because everything’s better with garlic.
3 tbsp butter – For that velvety base. Trust me, it’s worth it.

¼ cup all-purpose flour – Our thickening hero.
4 cups chicken broth – Homemade if you have it, but store-bought works beautifully.
2 cups whole milk – Creaminess is key here—don’t skimp!

2 cups shredded cheddar cheese – Sharp cheddar brings the flavor, but feel free to mix in some Monterey Jack for extra meltiness.
1 tbsp Worcestershire sauce – That umami punch that makes burgers irresistible.
1 tsp paprika – A whisper of smokiness.

Salt & black pepper to taste – Season as you go!
Optional toppings – Crumbled bacon, diced pickles, extra cheese, or a dollop of sour cream. Go wild!

Let’s Get Cooking

Now, let’s turn these humble ingredients into a bowl of pure comfort:

Brown the beef. In a large pot or Dutch oven over medium heat, cook the ground beef until no pink remains, breaking it up with a spoon as it cooks. Drain any excess grease, but leave a little for flavor—this is a cheeseburger in soup form, after all!
Sweat the onions. Push the beef to one side of the pot and add the diced onion to the other. Let it soften for 3-4 minutes until translucent, then stir in the garlic for just 30 seconds until fragrant. (Pro tip: Don’t let the garlic brown, or it’ll turn bitter!)
Make the roux. Melt the butter into the beef and onion mixture, then sprinkle the flour over everything. Stir constantly for 1-2 minutes—this cooks out the raw flour taste and ensures our soup thickens up beautifully.

Simmer to perfection. Slowly pour in the chicken broth and milk, stirring constantly to avoid lumps. Bring the soup to a gentle simmer, letting it thicken for 5-7 minutes. You’ll know it’s ready when it coats the back of a spoon.

Stay tuned for the next steps—where we add the cheese (the best part!) and all those finishing touches that make this soup truly unforgettable. But if you can’t wait, just know this: Your kitchen is about to smell amazing.

Pro Tips, Variations, and Substitutions

This cheeseburger soup is already a winner, but here are a few ways to make it even more delicious—or tweak it to fit your preferences:

Extra Cheesy: Stir in an extra handful of sharp cheddar or a sprinkle of Parmesan at the end for an even richer flavor.
Vegetarian Twist: Swap the ground beef for plant-based crumbles and use vegetable broth instead of beef broth.

Spice It Up: Add a dash of hot sauce, diced jalapeños, or a pinch of red pepper flakes for a little kick.
Lighter Option: Use ground turkey instead of beef and low-fat cheese to cut calories without sacrificing taste.
Extra Veggies: Toss in some diced bell peppers, mushrooms, or spinach for added nutrition.

What to Serve With Cheeseburger Soup

This soup is hearty enough to stand on its own, but pairing it with the right sides can make it a full meal:

Crunchy Bread: A warm, crusty baguette or buttery garlic bread is perfect for dipping.
Side Salad: A simple green salad with a tangy vinaigrette balances the richness of the soup.

Pickles: A few dill pickle slices on the side add that classic burger bite.
French Fries: For the ultimate burger experience, serve with crispy fries or tater tots.

Storage and Reheating Tips

This soup keeps well, making it great for meal prep or leftovers:

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm gently on the stovetop over low heat, stirring occasionally. If the soup thickens, add a splash of broth or milk to loosen it up.

Frequently Asked Questions

Can I make this soup in a slow cooker?

Absolutely! Brown the beef and sauté the veggies first, then transfer everything to a slow cooker. Cook on low for 4–6 hours, stirring in the cheese and cream at the end.

What kind of potatoes work best?

Yukon Gold or Russet potatoes are ideal—they hold their shape well and add a creamy texture.

Can I use pre-shredded cheese?

You can, but freshly grated cheese melts smoother and tastes better. Pre-shredded cheese often contains anti-caking agents that can make the soup slightly grainy.

Is this soup kid-friendly?

Yes! Kids love the cheesy, comforting flavors. For picky eaters, you can blend the soup slightly to make it smoother.

Final Thoughts

There’s something magical about a bowl of cheeseburger soup—it’s nostalgic, comforting, and downright delicious. Whether you’re serving it on a chilly evening or prepping it for easy weeknight meals, this recipe is sure to become a family favorite. So grab a spoon, dig in, and enjoy every cheesy, savory bite. Happy cooking!