Cheeseburger Soup
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This Cheeseburger Soup is everything you love about a classic burger, transformed into a cozy, creamy bowl of comfort. It’s hearty enough to serve as dinner and simple enough for a weeknight. If you’re looking for a soup recipe that feels nostalgic and satisfying, this one deserves a spot in your rotation.
If you’re in the mood for something cozy and satisfying, I have a recipe that will do the trick. This Cheeseburger Soup, which my mom has made for years, is one of those meals that always feels like a treat. I had a craving for it recently, so I asked if I could come over and make it with her. We cooked side by side, chatted the whole time, and I snapped a few photos to create and share this post with you.
I know there are plenty of Cheeseburger Soup recipes out there, but this is the one I reach for. It has that classic cheeseburger flavor you love, but in a creamy, comforting bowl that comes together without a long simmer. It’s rich without being heavy, packed with flavor, and simple enough for a weeknight dinner.
One of the things I appreciate most about this recipe is how well everything works together. The beef, potatoes, vegetables, cheese, and bacon all have their moment, but nothing feels over the top. And if mushrooms or bacon are not your thing, you can easily leave them out and still have a delicious result. It’s hearty enough to stand on its own as dinner, especially on a cold evening, and it’s the kind of recipe that feels both familiar and a little special at the same time. Let’s walk through it together so you can make a pot of it in your own kitchen.
Why You’ll Enjoy This Recipe
- It’s cozy comfort food with a fun twist. If you love the flavors of a classic cheeseburger, this soup brings all of that goodness into one warm, creamy bowl. It has that familiar, nostalgic feel, but in a way that’s perfect for chilly evenings.
- It’s hearty enough to be a full meal. With ground beef, potatoes, vegetables, bacon, and plenty of cheese, this is not a light broth-style soup. It’s filling, satisfying, and substantial enough to serve on its own with maybe a little crusty bread on the side.
- It’s straightforward and weeknight-friendly. There’s no need to simmer this all day. Once the potatoes are tender and the cheese is melted in, it’s ready to serve, making it a great option when you want something homemade without spending hours in the kitchen.
Ingredients
Before I can walk you through the recipe for this soup, we’ll need to gather up all the ingredients.
- Butter – Used to sauté the beef and vegetables, butter adds richness and helps build flavor right from the start.
- Ground Beef – The heart of this soup, giving it that classic cheeseburger flavor and making it hearty enough to serve as a full meal.
- Celery – Adds a subtle savory note and a bit of texture that balances the richness of the beef and cheese.
- Onion – Brings depth and sweetness as it softens and cooks down, forming part of the flavor base of the soup.
- Carrots – Provide a gentle sweetness and beautiful color while adding another layer of texture.
- Garlic – A small but mighty addition that enhances the savory flavor of the entire pot.
- Dried Oregano – Adds a touch of warmth and classic seasoning that complements the beef beautifully.
- Salt – Essential for bringing out the natural flavors of the meat, vegetables, and broth.
- Black Pepper – Adds a gentle kick and balances the creaminess of the finished soup.
- Portabella Mushrooms – Sautéed separately for extra flavor, they add a rich, almost meaty texture and depth to the soup.
- Worcestershire Sauce – A splash of this helps to add extra flavor to the sauteed mushrooms.
- Petite Diced Tomatoes with Mild Chili – Add acidity and brightness, along with a subtle hint of spice that keeps the soup from feeling too heavy. If you want more heat you can use one with a spicier chili.
- Beef Broth – Forms the flavorful base of the soup and ties all the ingredients together.
- Chicken Base – Intensifies the savory broth and adds extra depth without making the soup overly complicated.
- Red Potatoes – Cubed with the skins on, they add heartiness and a creamy texture once tender.
- Heavy Cream – Gives the soup its creamy consistency and smooth finish while softening the bold flavors.
- Bacon – Adds smoky, salty bites throughout the soup and enhances the overall cheeseburger vibe.
- Sharp Cheddar Cheese – The star ingredient that melts into the soup for that unmistakable cheesy richness, especially when freshly shredded from a block.
- Fresh Parsley – Sprinkled on top for a pop of color and a fresh finish just before serving.
How To Make
And with all of our ingredients assembled, I think we’re ready to get to the stove and stir up a big pot of Cheeseburger Soup. I’ll walk you through the steps below. I’ve also provided a full ingredient list and instructions in the printable recipe card below.
- In a 4 to 6-quart soup pot, melt the butter over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned and fully cooked through. This should take about 6 to 8 minutes. Drain off any excess grease and return the pot to the heat.
- Add the celery, onions, carrots, and minced garlic to the pot. Season with oregano, salt, and pepper. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften and the onions turn translucent.
- Add the diced tomatoes with their juices, beef broth, chicken base, and cubed potatoes. Stir well to combine, making sure the chicken base dissolves evenly into the broth. Bring the soup to a gentle boil, then reduce the heat to a steady simmer. Cover loosely and cook for 15 to 20 minutes, or until the potatoes are fork-tender.
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- While the soup is simmering, prepare the mushrooms. In a medium skillet over medium heat, melt about 1 tablespoon of butter. Add the sliced portabella mushrooms and Worcestershire sauce. Cook, stirring occasionally, until the mushrooms are softened and nicely browned, about 6 to 8 minutes. Set aside.
- Once the potatoes are tender, reduce the soup to low heat. Stir in the sautéed mushrooms, chopped bacon, and 1½ cups of heavy cream. Gradually add the shredded cheddar cheese, stirring constantly until fully melted and smooth.
- Let the soup gently heat through for 10 to 15 minutes, stirring occasionally. Taste and adjust seasoning as needed. If there is excess grease on the surface, you can carefully skim it off before serving.
- Ladle into bowls and garnish with additional shredded cheddar, chopped bacon, and fresh parsley.
And that’s it! Soup is ready!
Frequently Asked Questions
How can I thicken the soup if it seems too thin?
If you’d like a thicker consistency, the best option is to stir together a small mixture of flour and water until smooth, then slowly add it to the simmering soup while stirring. Let it cook for a few minutes so the flour fully incorporates and thickens the broth. Start with a small amount and add more as needed so you can control the texture without making it too thick.
What’s the best way to reheat Cheeseburger Soup?
This soup reheats best in the microwave rather than on the stovetop. Because it contains cream and cheese, reheating it gently in short intervals and stirring in between helps keep the texture smooth and prevents separation. If it thickens in the fridge, you can stir in a small splash of broth or milk before warming.
Can I freeze this soup?
You can, but keep in mind that soups with dairy can sometimes change texture after freezing. If you know ahead of time that you want to freeze it, consider freezing a portion before adding the cream and cheese, then stir those in when reheating. That will help maintain a creamier consistency.
More Soup Recipes You’ll Love
And that’s a wrap on this hearty Cheeseburger Soup. If you decide to give it a try, I’d love to know what you think. Please stop back and leave a comment and a 5-star rating below.
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Cheeseburger Soup
Ingredients
- 3 tablespoons butter plus 1 tablespoon for mushrooms
- 1 ½ pounds ground beef
- 2 cups diced celery
- 2 medium onions diced
- 2 cups chopped carrots
- 2 cloves garlic minced1 teaspoon dried oregano
- 1 teaspoon salt plus more to taste
- ½ teaspoon black pepper plus more to taste
- 2 can (14.5 ounces each) petite diced tomatoes with mild chili
- 32 ounces beef broth 32 ounces beef broth
- 2 tablespoons chicken base
- 2 cups red potatoes cubed with skins on
- 8 ounces portabella mushrooms sliced
- 1 teaspoon Worcestershire sauce
- 5 strips bacon cooked and chopped
- 1½ to 2 cups heavy cream
- 8 ounces sharp cheddar cheese* freshly shredded, plus more for garnish
- Additional chopped bacon and chopped fresh parsley for garnish
Instructions
- In a 4 to 6-quart soup pot, melt the butter over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned and fully cooked through. This should take about 6 to 8 minutes. Drain off any excess grease and return the pot to the heat.
- Add the celery, onions, carrots, and minced garlic to the pot. Season with oregano, salt, and pepper. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften and the onions turn translucent.
- Add the diced tomatoes with their juices, beef broth, chicken base, and cubed potatoes. Stir well to combine, making sure the chicken base dissolves evenly into the broth. Bring the soup to a gentle boil, then reduce the heat to a steady simmer. Cover loosely and cook for 15 to 20 minutes, or until the potatoes are fork-tender.
- While the soup is simmering, prepare the mushrooms. In a medium skillet over medium heat, melt about 1 tablespoon of butter. Add the sliced portabella mushrooms and Worcestershire sauce. Cook, stirring occasionally, until the mushrooms are softened and nicely browned, about 6 to 8 minutes. Set aside.
- Once the potatoes are tender, reduce the soup to low heat. Stir in the sautéed mushrooms, chopped bacon, and 1½ cups of heavy cream. Gradually add the shredded cheddar cheese, stirring constantly until fully melted and smooth.
- Let the soup gently heat through for 10 to 15 minutes, stirring occasionally. Taste and adjust seasoning as needed. If there is excess grease on the surface, you can carefully skim it off before serving.
- Ladle into bowls and garnish with additional shredded cheddar, chopped bacon, and fresh parsley.