Cheeseburger Soup (Easy One-Pot Creamy Cheddar Recipe)

Ground beef, potatoes and melty cheddar in one creamy pot, topped with bacon, pickles and chives: this cheeseburger soup is the easiest cozy dinner for a chilly night. It tastes like a loaded cheeseburger in a bowl, and it’s ready in about 40 minutes with one pot to wash.

why make this recipe

This soup gives you all the comfort of a cheeseburger with a creamy, spoonable twist.

• One pot: everything cooks in a single Dutch oven.
• Creamy and cheesy: sharp cheddar melts into a velvety base.
• Ready in 40 minutes: perfect for busy weeknights.
• Fun toppings: bacon, pickles and chives make it taste like the real thing.

how to make cheeseburger soup

Ingredients

For the soup

• 1 pound ground beef
• 1 medium yellow onion, finely diced
• 4 cloves garlic, minced
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 3 cups beef or chicken broth
• 1½ pounds Yukon Gold potatoes, peeled and diced into ½-inch cubes
• 1 tablespoon Worcestershire sauce
• 1 teaspoon yellow mustard
• 1 teaspoon paprika
• 1½ cups whole milk
• 3 cups (12 ounces) shredded sharp cheddar, plus more for serving
• Salt and black pepper

For the toppings

• 6 slices bacon, cooked and crumbled
• Chopped dill pickles
• Chopped fresh chives

Directions

1. Brown the beef: Cook the ground beef in a large Dutch oven over medium-high heat for 5 to 7 minutes, breaking it up, until browned. Drain most of the fat.
2. Add aromatics: Stir in the onion and cook for 4 to 5 minutes until soft. Add the garlic and cook for 1 minute.
3. Make the base: Add the butter, and when melted, sprinkle in the flour, paprika and mustard. Stir for 1 minute.
4. Add liquid: Slowly whisk in the broth and Worcestershire until smooth.
5. Simmer: Add the potatoes, bring to a boil, then reduce the heat and simmer, partly covered, for 12 to 15 minutes until tender.
6. Add milk: Stir in the milk and heat gently for 2 to 3 minutes. Do not boil.
7. Melt the cheese: Turn the heat to low and stir in the cheddar a handful at a time until smooth. Season with salt and pepper.
8. Serve: Ladle into bowls and top with bacon, pickles, chives and extra cheese.

how to serve cheeseburger soup

Serve it hot with toasted burger buns, crusty bread or crackers. A drizzle of ketchup and mustard on top gives it a true burger feel. A simple salad on the side makes it a full meal.

how to store cheeseburger soup

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stove with a splash of milk, stirring often. Dairy-based soups can separate when frozen, so freezing is not ideal, but you can freeze it for up to 2 months and whisk well when reheating.

tips to make cheeseburger soup

• Shred your own cheddar, since pre-shredded cheese can turn grainy.
• Add the cheese off a boil, on low heat, to keep the soup smooth.
• Cut the potatoes small so they cook evenly.
• Add the pickles at the end so they stay crunchy.
• Taste before salting, since broth and bacon are salty.

variation

• Slow cooker: cook everything except the milk and cheese on low for 6 hours, then stir them in at the end.
• Veggie-loaded: add diced carrots and celery with the onion.
• Dill pickle: stir in ¼ cup pickle juice for tang.
• Spicy: add diced jalapeños or a pinch of cayenne.
• Burger bun croutons: toast cubed buns in butter for topping.

FAQs

What is cheeseburger soup?
It’s a creamy soup with ground beef, potatoes and cheddar, topped with burger-style toppings like bacon and pickles.

Can I make it ahead?
Yes. It keeps in the fridge for up to 4 days and tastes great reheated gently.

Why is my soup grainy?
The heat was too high or pre-shredded cheese was used. Melt shredded cheese slowly over low heat.

Can I use a different potato?
Yes. Russet potatoes make the soup thicker, and Yukon Golds hold their shape.

Can I use ground turkey?
Yes. Ground turkey works, but add a little extra Worcestershire for flavor.

Can I freeze it?
You can, but the texture may change. Whisk well when reheating.

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Ellie

Cheeseburger Soup

A creamy one-pot soup with ground beef, potatoes and melty cheddar, topped with bacon, pickles and chives. An easy, cozy dinner for a chilly night.

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Ingredients Equipment Method Notes

Ingredients

  

• 1 pound ground beef
• 1 medium yellow onion finely diced
• 4 cloves garlic minced
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 3 cups beef or chicken broth
• 1½ pounds Yukon Gold potatoes diced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon yellow mustard
• 1 teaspoon paprika
• 1½ cups whole milk
• 3 cups 12 ounces shredded sharp cheddar
• Salt and black pepper
• Toppings: 6 slices cooked bacon chopped pickles, chives

Equipment

• Large Dutch oven or heavy pot
• Wooden Spoon
• Whisk
• Box grater

Method

 

1. Brown the beef in a Dutch oven 5 to 7 minutes and drain most of the fat.
2. Cook the onion 4 to 5 minutes, then the garlic 1 minute.
3. Add the butter, then stir in the flour, paprika and mustard for 1 minute.
4. Whisk in the broth and Worcestershire.
5. Add the potatoes and simmer 12 to 15 minutes until tender.
6. Stir in the milk and heat gently without boiling.
7. On low heat, stir in the cheddar a handful at a time. Season to taste.
8. Serve topped with bacon, pickles, chives and extra cheese.

Notes

Yield: 6 servings. Prep time: 10 minutes. Cook time: 30 minutes. Total time: 40 minutes. Course: Dinner / Soup. Cuisine: American. Storage: refrigerate up to 4 days; reheat gently with a splash of milk. Shred your own cheese. Do not boil after adding cheese. Contains dairy and wheat.