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Ground beef, potatoes and melty cheddar in a creamy soup, served in a crusty bread bowl with pickles on top: this cheeseburger soup has all the cheeseburger flavor in one cozy pot. It comes together in about 45 minutes with simple ingredients. The bread bowl makes it feel like a treat, and the pickles add a tangy bite.
why make this recipe
This soup tastes like a classic cheeseburger, but it’s creamy, warm and easy to ladle.
- One pot: fewer dishes and easy cleanup.
- Cheeseburger flavor: beef, cheddar, mustard and pickles in every spoonful.
- Bread bowl fun: you can eat the bowl.
- Family favorite: hearty enough for dinner and easy to scale for a crowd.
how to make cheeseburger soup
Ingredients
For the soup
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 teaspoon mustard powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- 3 cups low-sodium chicken or beef broth
- 1 pound Yukon Gold potatoes, peeled and diced into ½-inch cubes
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2 cups whole milk
- 2 cups (8 ounces) freshly shredded sharp cheddar cheese
- 2 tablespoons dill pickle juice (optional)
For serving
- 4 to 6 small round crusty bread loaves, tops cut off and centers hollowed out
- Dill pickle slices or chopped pickles
- Extra shredded cheddar
- Sliced green onions, crumbled bacon or sour cream (optional)
Directions
- Brown the beef: Heat a large Dutch oven over medium-high heat. Cook the beef, breaking it up, for 5 to 7 minutes until browned. Move it to a plate and pour off all but 1 tablespoon of fat.
- Cook the vegetables: Add the olive oil, onion, carrots and celery and cook for 5 to 6 minutes until soft. Stir in the garlic, mustard powder, paprika, salt and pepper and cook for 1 minute.
- Simmer the potatoes: Add the broth, potatoes and browned beef. Bring to a boil, then reduce the heat, cover and simmer for 10 to 12 minutes, until the potatoes are tender.
- Make the roux: In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute until light tan. Slowly whisk in the milk and cook for 4 to 5 minutes until thickened and smooth.
- Combine: Pour the milk mixture into the pot and stir. Heat gently over low heat for 3 to 4 minutes.
- Melt the cheese: Remove from the heat and stir in the cheddar a handful at a time until melted. Add the pickle juice, if using, and taste for salt and pepper.
- Prep the bread bowls: Toast the hollowed loaves at 350°F for 5 to 8 minutes until the insides are crisp.
- Serve: Ladle the soup into the bread bowls and top with pickles, extra cheddar and your favorite burger toppings.
how to serve cheeseburger soup
Serve it hot in toasted bread bowls, with the pickles and cheese on top and the bread lids on the side for dipping. Without bread bowls, it’s good with a green salad or crusty bread. Set out bowls of bacon, green onions, sour cream and extra pickles so everyone can build their own.
how to store cheeseburger soup
Store the soup, without the bread, in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low heat, adding a splash of milk if it has thickened. Dairy soups can separate after freezing and thawing, so freeze only if you don’t mind a slightly grainy texture.
tips to make cheeseburger soup
- Shred your own cheddar, since bagged cheese can make the soup grainy.
- Take the pot off the heat before adding the cheese so it melts smoothly.
- Cut the potatoes small and even so they cook at the same pace.
- Whisk the milk into the roux slowly to avoid lumps.
- Fill the bread bowls just before serving so they stay crisp.
variation
- Bacon cheeseburger: add crumbled bacon and cook the vegetables in a little of the bacon fat.
- Lighter: use ground turkey and half-and-half in place of whole milk.
- Extra tangy: stir in a spoonful of ketchup and yellow mustard.
- Sour cream: swirl in ¼ cup sour cream at the end for extra creaminess.
- Croutons: top with toasted bread cubes instead of using bread bowls.
FAQs
What is cheeseburger soup?
It’s a creamy soup with ground beef, potatoes and cheddar, often topped with pickles, tomatoes and other burger toppings.
What potatoes work best?
Yukon Gold potatoes hold their shape and add a buttery flavor. Russets break down and thicken the soup.
Why did my soup turn grainy?
The heat may have been too high or the cheese was pre-shredded. Take the pot off the heat and stir in freshly shredded cheese.
Can I make it ahead?
Yes. Make the soup a day ahead and reheat it gently with a splash of milk. Prepare the bread bowls fresh.
Can I make it thicker?
Simmer it a few extra minutes, or mash some of the potatoes against the side of the pot.
Do I need the bread bowl?
No. The soup is great on its own with toasted bread or crackers on the side.
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Cheeseburger Soup
Ingredients
Equipment
Method
- Brown the beef in a Dutch oven over medium-high heat for 5 to 7 minutes. Remove and pour off all but 1 tablespoon fat.
- Add the olive oil, onion, carrots and celery and cook 5 to 6 minutes. Stir in the garlic, mustard powder, paprika, salt and pepper for 1 minute.
- Add the broth, potatoes and beef. Boil, then cover and simmer 10 to 12 minutes until tender.
- Melt the butter in a saucepan, whisk in the flour for 1 minute, then slowly whisk in the milk and cook 4 to 5 minutes until thick.
- Stir the milk mixture into the pot and heat gently 3 to 4 minutes.
- Off the heat, stir in the cheddar a handful at a time, then the pickle juice. Season to taste.
- Hollow out the bread loaves and toast at 350°F for 5 to 8 minutes.
- Ladle the soup into the bread bowls and top with pickles, cheese and other toppings.
