Cheeseburger Soup You’ll Make Again and Again: All the Comfort of a Drive-Thru, None of the Regret

You know that moment when you want a cheeseburger but also want to feel like an adult who cooks? This is that moment’s victory lap. Cheeseburger Soup is rich, creamy, savory, and basically tastes like your favorite burger melted into a cozy bowl.

It’s fast enough for a weeknight, fancy enough for company, and satisfying enough to make leftovers dangerous. If a grilled cheeseburger and a loaded potato soup had a kid, this would be their star athlete. Prepare to “accidentally” go back for thirds.

What Makes This Special

This soup nails the sweet spot between nostalgia and flavor engineering.

You get all the classic burger notes—seared beef, onions, cheddar, dill pickles, mustard—wrapped in a creamy, velvety base. The secret? two-stage flavor building: brown the beef hard, sauté the aromatics in the drippings, then thicken with a buttery roux and finish with sharp cheddar for that diner-style punch.

It’s also highly customizable. Want it smoky?

Add bacon. Want it lean? Use turkey and Greek yogurt.

Want it spicy? Jalapeños and pepper jack say hello. And the texture? Chunky but spoonable with tender potatoes and a silky finish that refuses to be watery.

Shopping List – Ingredients

• 1 lb (450 g) ground beef (80/20 for flavor, or lean if you must)
• 4 strips bacon, chopped (optional but glorious)
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 3 cups russet or Yukon Gold potatoes, peeled and diced small
• 4 cups low-sodium chicken or beef broth
• 1 cup whole milk
• 1 cup heavy cream (can sub half-and-half)
• 2 cups sharp cheddar cheese, freshly shredded
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 tbsp ketchup
• 2 tsp yellow mustard (or Dijon for extra tang)
• 1 tsp Worcestershire sauce
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• Salt and black pepper to taste
• Optional toppings: sliced scallions, diced dill pickles, sesame seeds, extra cheddar, hot sauce, toasted bun croutons

Step-by-Step Instructions

1. Crisp the bacon. In a heavy pot or Dutch oven, cook chopped bacon over medium heat until crispy.

   Remove with a slotted spoon and set aside, leaving about 1 tablespoon of fat in the pot.

2. Brown the beef. Add ground beef. Season with salt and pepper. Cook undisturbed for 2–3 minutes to get a good sear, then break apart and cook until browned.

   Drain excess fat if there’s a lot, but leave a bit for flavor.

3. Sauté the aromatics. Add onion, carrots, and celery. Cook 5–6 minutes until softened and lightly golden. Stir in garlic for 30 seconds until fragrant.
4. Season the base. Add smoked paprika, thyme, ketchup, mustard, and Worcestershire.

   Cook 1 minute to bloom the spices. This is where it starts smelling like a diner in the best way.

5. Add potatoes and broth. Stir in diced potatoes and pour in the broth. Bring to a simmer, then cover and cook 10–12 minutes until potatoes are tender but not mushy.
6. Make a quick roux. In a separate small pan, melt butter over medium heat.

   Whisk in flour and cook 1–2 minutes until blond and bubbly. No color change needed—this is a thickener, not a dark gumbo situation.

7. Thicken the soup. Stir the roux into the soup. Simmer 2–3 minutes until slightly thickened.

   Adjust heat to low.

8. Add dairy with care. Stir in milk and cream. Keep the heat gentle—do not boil. You want cozy, not curdled.
9. Cheese time. Remove pot from heat.

   Gradually add shredded cheddar by the handful, stirring until melted and smooth. Season with additional salt and pepper to taste.

10. Finish and garnish. Stir in the crispy bacon. Ladle into bowls and top with scallions, diced dill pickles, extra cheddar, sesame seeds, or a dash of hot sauce.

    Toasted bun croutons? Overachiever energy.

How to Store

Let the soup cool to room temp, then transfer to airtight containers. Refrigerate up to 4 days. Reheat gently on the stove over low heat, adding a splash of milk or broth to loosen.

Avoid boiling to keep the dairy from splitting.

For freezing, it’s best to freeze before adding the cheese and cream. Freeze up to 2 months, thaw overnight, then reheat and stir in dairy and cheese just before serving. If you freeze it fully finished, it’ll still taste good, just slightly grainier—your call.

Nutritional Perks

• Protein-packed: Ground beef plus cheese delivers serious satisfaction and satiety.
• Vitamin support: Carrots, celery, and potatoes bring fiber, potassium, and vitamin A to the party.
• Customizable fats: You control the creaminess; swap in half-and-half or evaporated milk for a lighter bowl.
• Balanced carbs: Potatoes add comfort carbs without turning the bowl into a starch bomb—dice small for even distribution.

FYI: A typical serving lands around 500–700 calories depending on bacon, cream, and cheese amounts.

You can trim that with lean beef, less cheese, and milk instead of heavy cream.

Avoid These Mistakes

• Boiling after adding cheese. Heat breaks emulsions and causes graininess. Keep it low and slow.
• Pre-shredded cheese. Anti-caking agents don’t melt as smoothly. Shred your own for that restaurant-level silk.
• Skipping the sear. Browning the beef builds those craveable Maillard notes.

  Grey meat = meh soup.

• Overcooking potatoes. Mushy potatoes release starch and dull the texture. Aim for just tender.
• Under-seasoning. Dairy dulls flavors. Taste and adjust salt, pepper, and acidity at the end.

Recipe Variations

• Bacon Double Cheeseburger: Use half beef, half chopped bacon; finish with a drizzle of burger sauce (ketchup + mustard + pickle brine).
• Spicy Jalapeño Pepper Jack: Swap cheddar for pepper jack, add diced jalapeños, and a pinch of cayenne.
• Mushroom Swiss: Sauté sliced cremini mushrooms after the beef, use Swiss or Gruyère instead of cheddar, and add a splash of sherry.
• Big Mac Energy: Stir in chopped pickles at the end, top with shredded lettuce and sesame seeds, and add a tiny splash of pickle juice for tang.
• Lighter Lean & Green: Use 93% lean turkey, skip bacon, swap half the potatoes for cauliflower florets, and finish with Greek yogurt instead of cream (temper first).
• Gluten-Free: Use cornstarch slurry (1.5 tbsp cornstarch + 3 tbsp water) instead of flour and ensure broth and Worcestershire are GF.

FAQ

Can I make this in a slow cooker?

Yes.

Brown the beef (and bacon) on the stove first, then add beef, aromatics, potatoes, spices, broth to the slow cooker. Cook on Low 6–7 hours or High 3–4 hours. Stir in warmed milk/cream and cheese at the end on Warm until melted and smooth.

What cheese melts best here?

Sharp or extra-sharp cheddar for flavor plus good melt, shredded from a block.

For ultra-smooth texture, mix in 25% American cheese—controversial, but it melts like a dream, IMO.

How do I fix a grainy soup?

Remove from heat and whisk in a splash of warm milk. If needed, blend a cup of the soup and stir it back in. Next time, keep heat low when adding dairy and use freshly shredded cheese.

Can I skip the potatoes?

Sure.

Sub cauliflower florets or small macaroni. If using pasta, cook it separately and add at the end so it doesn’t hog your broth.

What can I use instead of heavy cream?

Half-and-half works well. For lighter, try whole milk plus 2–3 ounces cream cheese for body, or evaporated milk for a silkier feel without the extra fat.

How do I add more burger flavor?

Increase mustard slightly, add a teaspoon of pickle brine, and finish with a pinch more Worcestershire.

Topping with diced pickles and sesame seeds brings the “burger” vibe home.

Can I make it ahead?

Yes, it reheats beautifully. Store the base and add cheese just before serving for best texture. If it thickens in the fridge, loosen with broth or milk while reheating.

In Conclusion

Cheeseburger Soup is comfort food with swagger—hearty, cheesy, and unapologetically satisfying.

It’s flexible enough to match your mood and pantry, and fast enough to become a weeknight habit. Keep the heat gentle, shred your own cheese, and season with confidence. Then brace yourself for requests, seconds, and the inevitable “wait, there are pickles in here?” compliments.

Enjoy the win.