Get ready for these loaded cheeseburgers in soup form! This cheeseburger soup is a fun dinner idea the whole burger loving family will enjoy.
The BEST Cheeseburger Soup
What’s better than biting into a cheeseburger with all the fixings? Cheeseburger soup! The flavors are the same, but you get to eat it with a spoon and there is a delicious cheesy broth that will have you slurping down every dang drop.
Why you’ll love it!
Super duper creamy: the combination of a creamy roux and a ton of shredded cheddar gives you the creamiest of creamy soups!
Pairs with burger fixings: top this cheeseburger soup with all your fave burger fixings 😀
Feeds a crowd: this soup will feed 6-8 hungry tummies!
Cheeseburger Soup Ingredients
- Ground beef: we used 85% beef.
- Onion: we’re dicing yellow onion, but feel free to use white onion or red onion if you prefer.
- Diced carrots & celery: these veggies give your soup a little crunch and great flavor. Plus, can’t go wrong with a little veg!
- Spices: you’ll need a combination of dried oregano, dried thyme, paprika, salt & pepper. Think of it as seasoning your burgers 😀
- Beef broth: we love the flavor of beef broth, but any broth will do!
- Yukon gold potatoes: diced taters give this soup a super creamy texture.
- Heavy cream: for optimal creaminess, don’t substitute this! Milk will work, but you will miss out on the creaminess that heavy cream provides.
- Shredded cheddar cheese: feel free to sub for pepper jack or another spicy shredded cheese if you like things hot!
- Pickle juice & diced pickles: yes, you read that right. We’re putting pickle juice in this soup, and then topping it with diced pickles
- Ketchup: can’t have cheeseburger soup without the ketchup — it truly enhances the burger taste.
- Crumbled bacon: for garnishing your cheeseburger soup!
don’t have shredded cheese?
Don’t have shredded cheese, but have a block of cheese? Check out our post on how to grate cheese WITHOUT a cheese grater!
How to Make Cheeseburger Soup
Cook ground beef
Heat a large Dutch oven over medium/high heat. Add the ground beef and cook it until most of the pink is gone.
Add veggies & spices
Add the onion, celery, and carrots to the ground beef mixture and cook for another 3-4 minutes. Next, add the dried spices and cook for 1 minute.
Add broth & potatoes
Add the beef broth and potatoes and bring to a boil. Cover and reduce the heat to low and simmer for 15 minutes.
When the soup has simmered, use a potato masher, or a heavy-duty fork, to mash up the potatoes a little.
Add remaining ingredients & enjoy!
Add the heavy cream, cheddar cheese, pickle juice and ketchup to the soup. Stir until the cheese is melted, cooking for another 5 minutes.
Serve with pickles, crumbled bacon, and more cheddar as garnish. ENJOY!
Top Tips for Perfect Cheeseburger Soup
- To make a creamier soup: cook the hamburger completely. Remove and set aside and continue with the recipe. Use an immersion blender instead of a potato masher, and add the hamburger back after using the immersion blender.
- If choosing a different variety of potato: We did not peel the Yukon gold potatoes for this soup. If russet potatoes are subbed or another potato with thicker skin, we suggest peeling those before cooking.
- When adding the shredded cheese: while it’s definitely okay to sauté the beef and veggies over higher heat, DO NOT add in the cheese over high heat. Cheese is finicky and drastic temperature changes can cause it to become clumpy and grainy.
Looking for more cheeseburger recipes?! You’ll love our cheeseburger meatballs.
How to Store Cheeseburger Soup
Store this cheeseburger soup in an airtight container in the fridge for up to 3 days.
When Reheating Cheeseburger Soup: we recommend reheating just like it’s cooked — LOW AND SLOW! Reheat on the stovetop on low, stirring frequently. This will help prevent any separating or uneven reheating. You may need to add broth when reheating if your soup is too thick. Start with a tablespoon and increase from there.
Freezing Cheeseburger Soup: because cheese has a difficult time with drastic temperature changes, we do NOT recommend freezing this soup.
- 1 lb. 85% ground beef
- ½ large yellow onion diced
- 2 stalks celery diced
- 1 medium carrot diced
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ½ teaspoon paprika
- ½ teaspoon black pepper
- 1 teaspoon kosher salt
- 4 cups beef broth
- 4 Yukon gold potatoes diced (~4 cups)
- 1 cup heavy cream
- 8 oz. shredded cheddar cheese ~2 cups + more for garnish
- ¼ cup pickle juice
- 3 tablespoons ketchup
- 2 pickles diced
- 6 slices of cooked bacon crumbled
- Heat a large Dutch oven over medium/high heat. Add the ground beef and cook it until most of the pink is gone, about 4 minutes.
- Add the onion, celery, and carrots to the ground beef mixture and cook for another 3-4 minutes. Next, add the dried spices and cook for 1 minute.
- Add the beef broth and potatoes and bring to a boil. Cover and reduce the heat to low and simmer for 15 minutes.
- When the soup has simmered, use a potato masher, or a heavy-duty fork, to mash up the potatoes a little. Add the heavy cream, cheddar cheese, pickle juice, and ketchup to the soup. Stir until the cheese is melted, cooking for another 5 minutes.
- Serve with pickles, crumbled bacon, and more cheddar as garnish.
Tips & Notes
- For a creamier soup, cook the hamburger completely. Remove and set aside and continue with the recipe. Use an immersion blender in step 5 instead of a potato masher. Add the hamburger back in at step 6.
- We did not peel the potatoes for this soup. If russet potatoes are subbed, we would suggest peeling those before cooking.