Creamy Cheeseburger Soup with Potatoes

This cheeseburger soup tastes exactly like your favorite diner burger, only cozier. Browned ground beef, tender potatoes, carrots and celery simmer in a rich broth that gets thickened and finished with plenty of melty cheddar. Then comes the fun part: you pile on the burger toppings, like crispy bacon, diced pickles, tomatoes and toasted bun croutons.

In this post I walk you through why the recipe works, the ingredients, the step-by-step method, how to keep the cheese smooth, a toppings bar, tips, variations, common mistakes and how to store leftovers. The printable recipe card with exact measurements and estimated nutrition is at the bottom of the post.

Why This Cheeseburger Soup Works

Cheeseburger soup is a Midwestern potluck favorite for good reason. It is hearty, budget friendly and loved by kids and grown-ups alike. A few small details make this version extra creamy and flavorful.

• Real burger flavor. Browning the beef well and seasoning it with Worcestershire sauce, a little yellow mustard and garlic gives it that unmistakable cheeseburger taste.
• A proper roux. Cooking butter and flour together before adding the broth thickens the soup smoothly and helps the cheese melt without separating.
• Yukon gold potatoes. They turn creamy and tender but hold their shape, so the soup has body without turning to mush.
• Two cheeses. Sharp cheddar brings bold flavor, and a little American cheese melts silky smooth and keeps the soup velvety.
• Toppings that crunch. Toasted burger bun croutons add a fun texture that makes it feel like a real cheeseburger.

It all comes together in one pot in under an hour, which makes it a perfect weeknight dinner for chilly fall evenings or a warm-up after a football game.

Ingredients You Will Need

Everything here is easy to find at any supermarket, and you may have most of it already. Here is what to grab.

• Ground beef: One pound (450 g) of 85 percent lean gives great flavor without too much grease.
• Butter and flour: These make the roux that thickens the soup.
• Onion, carrots and celery: They add sweetness and a classic soup base.
• Garlic: Two cloves, minced.
• Yukon gold potatoes: About 1 1/2 pounds (680 g), peeled or unpeeled, cut into 1/2-inch cubes.
• Chicken broth: Low-sodium chicken broth keeps the soup light and lets the beef and cheese shine. Beef broth works too.
• Whole milk: For creaminess. Use half-and-half for an even richer soup.
• Sharp cheddar and American cheese: Shred the cheddar yourself from a block. Pre-shredded cheese contains anti-caking agents that can make the soup grainy.
• Worcestershire sauce and yellow mustard: The secret burger flavor boosters.
• Seasonings: Salt, pepper, smoked paprika and dried parsley.

There is no need to peel Yukon golds if you are short on time, since their skins are thin and tender. Russet potatoes also work, but they break down more and make a thicker, more rustic soup.

How to Make Cheeseburger Soup

You only need one large Dutch oven or soup pot. Have your cheese shredded and your vegetables chopped before you start.

1. Brown the beef. Cook the ground beef in a 5 to 6-quart Dutch oven over medium-high heat, breaking it up, for 6 to 7 minutes until browned and cooked to 160°F (71°C). Drain, transfer to a bowl and wipe out most of the fat.
2. Sauté the vegetables. Melt 1 tablespoon of butter in the pot. Add the onion, carrots and celery and cook for 5 minutes until softened. Add the garlic for 30 seconds.
3. Simmer the potatoes. Add the potatoes, broth, Worcestershire, mustard, paprika, parsley, salt and pepper. Return the beef to the pot. Bring to a boil, then cover and simmer for 12 to 15 minutes until the potatoes are tender.
4. Make the roux. Meanwhile, melt the remaining 3 tablespoons of butter in a small saucepan. Whisk in the flour and cook for 1 to 2 minutes. Slowly whisk in the milk and cook until smooth and thickened, about 3 minutes.
5. Thicken the soup. Stir the thickened milk into the pot and simmer gently for 3 to 4 minutes.
6. Add the cheese. Reduce the heat to low. Add the cheddar and American cheese a handful at a time, stirring until each addition melts. Do not let it boil.
7. Serve. Taste, adjust the seasoning and ladle into bowls with your favorite toppings.

For a thicker, extra-creamy soup, use a potato masher to mash a few of the potato cubes right in the pot before adding the cheese. Their starch thickens the broth naturally.

How to Keep the Cheese Smooth and Creamy

The biggest worry with any cheese soup is a grainy or stringy texture. The good news is that it is easy to avoid with a few simple habits.

• Shred your own cheese. Block cheddar melts far more smoothly than pre-shredded bags.
• Lower the heat. Cheese proteins tighten and separate when boiled. Keep the soup at a gentle, steaming heat once the cheese goes in.
• Add it gradually. A handful at a time melts evenly instead of clumping.
• Use a little American cheese. It contains emulsifying salts that help keep the soup silky.
• Thicken first. Adding the cheese to an already thickened base helps it stay smooth.

If your soup does break a little, take it off the heat and stir in a splash of warm milk. It will not be perfect, but it will taste just as good.

Build a Cheeseburger Toppings Bar

Toppings are what turn this from potato soup into cheeseburger soup. Set out a few small bowls and let everyone dress their own.

• Bacon: Crumbled crispy bacon is a must in my house.
• Pickles: Diced dill pickles add a tangy crunch that tastes just like a burger.
• Fresh: Diced tomatoes, sliced green onions and finely shredded lettuce.
• Cheese: Extra shredded cheddar.
• Bun croutons: Cube 2 hamburger buns, toss with 2 tablespoons of melted butter and bake at 375°F (190°C) for 10 to 12 minutes until golden.
• Sauces: A drizzle of ketchup and mustard or a spoonful of burger sauce.

For game day, keep the soup on the warm setting of a slow cooker next to the toppings. It is a fun, hands-on way to feed a crowd.

Tips for the Best Cheeseburger Potato Soup

• Brown the beef well. Deep browning equals deep burger flavor.
• Drain the fat. Too much grease will float on top of the creamy soup.
• Do not rush the roux. Cooking the flour for a minute or two removes its raw taste.
• Season at the end. Cheese and broth both add salt, so taste before adding more.
• Serve it hot. The soup thickens as it cools, so serve it right away or thin it with a splash of milk.

For more hearty ground beef dinners, try my cheesy ground beef noodle casserole or the tangy unstuffed cabbage roll soup. Looking for another creamy potato bowl? The crockpot potato soup made with hashbrowns is another cozy option. Browse even more cozy bowls in my soup and stew recipes.

Easy Variations

• Bacon cheeseburger soup: Cook 6 slices of chopped bacon first and use 1 tablespoon of the drippings to sauté the vegetables.
• Slow cooker version: Brown the beef, then add it to a slow cooker with the vegetables, potatoes, broth and seasonings. Cook on low for 6 to 7 hours. Make the roux with the milk on the stove, stir it in with the cheese and cook on high for 20 minutes more.
• Lighter version: Use lean ground turkey cooked to 165°F (74°C), 2 percent milk and reduced-fat cheddar.
• Spicy: Add a diced jalapeño with the onion and use pepper jack in place of the American cheese.
• Mushroom Swiss: Add 8 ounces of sliced mushrooms with the vegetables and use Swiss instead of cheddar.
• Frozen hash browns: Swap the cubed potatoes for 4 cups of frozen diced hash browns to save chopping time.

No matter which version you choose, keep the cheese step the same: low heat and a handful at a time. That one habit is what keeps every variation smooth and creamy.

Common Mistakes and How to Fix Them

Here are the most common problems with cheeseburger soup and how to fix them quickly.

Storage and Reheating

Cool the soup and refrigerate it in airtight containers within 2 hours for up to 4 days. The USDA has a helpful guide to leftovers and food safety.

Reheat gently on the stove over medium-low heat, stirring often and adding a splash of milk to loosen it, until it reaches 165°F (74°C). Avoid boiling so the cheese stays smooth. I do not recommend freezing this soup because dairy-based soups and potatoes can turn grainy once thawed. Store the toppings separately so the croutons stay crisp.

To get a head start, brown the beef and chop the vegetables and potatoes up to a day ahead. Keep the cut potatoes covered in cold water in the refrigerator so they do not turn brown, then drain them well before adding them to the pot.

Frequently Asked Questions

Ready to cook? Here is the full printable cheeseburger soup recipe with exact measurements and estimated nutrition.

Creamy Cheeseburger Soup

Ground beef, potatoes and vegetables in a creamy cheddar broth, topped with bacon, pickles and toasted bun croutons.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 540

Ingredients Method Notes

Ingredients

  

Soup

• 1 pound ground beef 85 percent lean (450 g)
• 4 tablespoons unsalted butter divided (56 g)
• 1 medium yellow onion diced
• 2 carrots diced
• 2 stalks celery diced
• 2 cloves garlic minced
• 1 1/2 pounds Yukon gold potatoes cut into 1/2-inch cubes (680 g)
• 3 cups low-sodium chicken broth (720 ml)
• 1 tablespoon Worcestershire sauce
• 2 teaspoons yellow mustard
• 1/2 teaspoon smoked paprika
• 1 teaspoon dried parsley
• 1 teaspoon salt plus more to taste
• 1/2 teaspoon black pepper

Cheese sauce

• 1/4 cup all-purpose flour (30 g)
• 2 cups whole milk (480 ml)
• 8 ounces sharp cheddar shredded from a block (225 g)
• 4 slices American cheese torn (about 3 ounces or 85 g)

Toppings

• 6 slices bacon cooked and crumbled
• 1/3 cup dill pickles diced
• 1 Roma tomato diced
• 2 hamburger buns cubed, buttered and toasted

Method

 

Soup

1. Brown the ground beef in a Dutch oven over medium-high heat for 6 to 7 minutes until it reaches 160°F (71°C). Drain, transfer to a bowl and wipe out most of the fat.
2. Melt 1 tablespoon of butter in the pot and cook the onion, carrots and celery for 5 minutes. Add the garlic for 30 seconds.
3. Add the potatoes, broth, Worcestershire, mustard, paprika, parsley, salt, pepper and the beef. Bring to a boil, then cover and simmer for 12 to 15 minutes until the potatoes are tender.

Cheese sauce

1. Melt the remaining 3 tablespoons of butter in a small saucepan, whisk in the flour and cook for 1 to 2 minutes. Slowly whisk in the milk and cook until thickened, about 3 minutes.
2. Stir the milk mixture into the soup and simmer gently for 3 to 4 minutes.
3. Reduce the heat to low and stir in the cheddar and American cheese a handful at a time until melted. Do not boil.
4. Taste, adjust the seasoning and serve with bacon, pickles, tomato and toasted bun croutons.

Notes

Bun croutons: Toss 2 cubed buns with 2 tablespoons of melted butter and bake at 375°F (190°C) for 10 to 12 minutes.

Storage: Refrigerate for up to 4 days. Reheat gently to 165°F (74°C). Freezing is not recommended.

Nutrition is an estimate per serving without toppings.

I hope this cozy bowl becomes a new family favorite on chilly nights. If you make it, please leave a comment and a star rating below and tell me which toppings you piled on. Happy cooking, friends!