If you love the cozy richness of a classic cheeseburger and the spoonable comfort of a creamy soup, you’re in the right kitchen. Cheeseburger Soup has all the nostalgic flavors—juicy ground beef, melty cheddar, tender potatoes, onions, pickles, and a kiss of ketchup and mustard—swirled into a silky, belly-warming bowl. It’s everything you crave in a burger night, minus the buns and the mess.
In my Asheville kitchen, this is the soup I turn to when the air gets crisp, when friends gather for game day, or when dinner needs to taste like a hug. It’s hearty enough to stand alone, simple enough for weeknights, and flexible enough to adapt to whatever you’ve got in the fridge. Whether you lean classic diner or gourmet bistro, I’ll show you how to make the creamiest base, balance the seasoning just right, and finish each bowl with toppings that sing.
Table of Contents
Why You’ll Love Cheeseburger Soup
- Big cheeseburger flavor, easy soup method: All the iconic toppings—cheddar, dill pickles, ketchup, mustard—fold right into a creamy, savory broth.
- Weeknight-friendly: One pot, simple steps, and ingredients you likely have on hand.
- Ultra-creamy without being heavy: Smart layering (roux + half-and-half + cheese off heat) keeps it velvety, not greasy.
- Customizable: Swap proteins, vary cheeses, add veggies—this soup happily adapts.
- Family-approved: Familiar flavor profile that picky eaters already love.
- Great for leftovers: Reheats beautifully with a few easy tricks to keep it smooth.
Ingredients:
For the soup base
- 1 lb ground beef (80–90% lean)
- 4 tbsp unsalted butter, divided (2 tbsp for sautéing, 2 tbsp for roux)
- 1 medium yellow onion, finely diced
- 2 medium carrots, finely diced
- 2 celery ribs, finely diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour (for roux)
- 4 cups low-sodium chicken or beef broth
- 2 cups peeled, diced Yukon gold potatoes (½-inch cubes)
- 1 cup half-and-half (or whole milk with a splash of cream)
- 2 cups freshly shredded sharp cheddar cheese (see Tips)
- 1 tbsp yellow mustard
- 2 tsp Worcestershire sauce
- 1–2 tsp kosher salt, to taste
- ½ tsp black pepper
- ¼ tsp smoked paprika (optional, for a grilled-burger note)
- 1 tsp onion powder (optional for diner-style depth)
Finishing & toppings
- 2–3 tbsp finely chopped dill pickles (plus more for garnish)
- 2–3 tbsp ketchup (start with 2; add to taste)
- 2 green onions, thinly sliced
- Crumbled cooked bacon (optional)
- Sesame seed brioche croutons or toasted burger buns, for serving
Make it your own (optional add-ins)
- 1 cup frozen corn or peas
- 1 cup diced bell pepper
- ½ cup sour cream (for extra tang and richness)
Step-by-Step Instructions
- Brown the beef:
Heat a large heavy pot or Dutch oven over medium-high. Add the ground beef and cook, breaking it up, until browned with crispy edges, 6–8 minutes. Spoon off excess fat, leaving about 1 tablespoon in the pot. Transfer beef to a plate. - Sauté aromatics:
Reduce heat to medium. Add 2 tablespoons butter to the pot. Stir in onion, carrots, and celery with a pinch of salt. Cook until softened, 5–6 minutes. Add garlic; cook 30 seconds until fragrant. - Tomato boost:
Stir in tomato paste; cook 1 minute to caramelize slightly. This adds “burger” depth. - Make a quick roux:
Push the veggies to one side. Melt remaining 2 tablespoons butter in the cleared space; sprinkle in flour and whisk to form a paste. Cook 1–2 minutes until the flour smells nutty. - Build the broth:
Slowly whisk in broth, scraping up any browned bits. Bring to a gentle boil. Add diced potatoes; reduce to a lively simmer. Cook 10–12 minutes until potatoes are tender. - Season the base:
Stir in mustard, Worcestershire, salt, pepper, smoked paprika, and onion powder. Taste and adjust. - Add the beef back:
Return browned beef (and any juices) to the pot. Simmer 2–3 minutes to marry flavors. - Creamy finish:
Lower heat to medium-low. Stir in half-and-half. Warm gently—do not boil. - Cheese like a pro:
Remove pot from the heat. Handful by handful, whisk in shredded cheddar until fully melted and smooth. (See Tips to prevent graininess.) - Burger signature:
Stir in chopped dill pickles and ketchup. Taste and balance: add a splash more ketchup for sweetness, mustard for tang, or salt/pepper as needed. - Serve:
Ladle into bowls. Top with more cheddar, pickles, bacon crumbles, and green onions. Add croutons or toasted sesame bun pieces on the side.
How to Serve Cheeseburger Soup
Think about how you build a great cheeseburger—contrast, texture, and a bright finish—and bring that strategy to your bowl. Ladle the soup into warm bowls and immediately add a sprinkle of sharp cheddar so it melts into glossy ribbons. For crunch, top with sesame brioche croutons or cubes of toasted burger buns brushed with butter and a pinch of garlic salt. If you love smoky diner vibes, crumble crisp bacon over the top to echo that just-off-the-grill energy.
For brightness, a spoonful of finely chopped dill pickles does wonders; it cuts the cream and spotlights the “burger” personality. Green onions give fresh lift, while a tiny zigzag of ketchup and mustard on each bowl makes the flavor unmistakably cheeseburger without overwhelming the soup’s balance.
Round out the meal with a simple side salad (romaine, cherry tomatoes, thin red onion, and a light vinaigrette), or keep the comfort theme going with oven fries or roasted potato wedges—they’re playful dippers. For game day, set up a topping bar: bowls of pickles, jalapeños, bacon, extra cheddar, diced tomatoes, shredded lettuce, and toasted bun croutons. Guests can customize each bowl from classic to fully loaded.
Beverage pairings are fun here: a crisp lager or pale ale mirrors pub-night energy, while iced tea with lemon or sparkling water with lime keeps things refreshing. If you like a little heat, offer hot sauce or crushed red pepper at the table—just a couple of drops sharpen the edges and balance the cream.
Bottom line: serve it hot, garnish with something crisp and tangy, and give everyone permission to play with toppings. This is comfort food with a wink.
How to Store Cheeseburger Soup
Creamy soups reward a little care. Let the pot cool 20–30 minutes, then transfer to airtight containers. Refrigerate up to 4 days. The flavors deepen overnight, and the texture actually improves if you reheat gently.
Reheating (stovetop, recommended): Add the soup to a saucepan over low to medium-low heat. Stir often, letting it warm gradually. If it looks a touch thick from chilling, whisk in a splash of broth or milk to loosen. Avoid a rolling boil; that can cause cheese to separate.
Microwave: Use 50–60% power in 60–90 second bursts, stirring between rounds. Add a splash of liquid if needed and avoid overheating.
Freezing: Dairy + potatoes can be finicky in the freezer, but this soup freezes well with a couple of tweaks. For best results, freeze before adding the cheese and pickles: stop after step 7 (beef and potatoes cooked), cool, portion into freezer-safe containers, and freeze up to 2 months. Thaw overnight in the fridge, reheat gently, then add half-and-half and cheese off heat, plus pickles and ketchup to finish. If you’re freezing leftovers with dairy already added, expect a slightly softer potato and potentially minor separation—whisk in a splash of warm broth and it’ll come back together.
Meal prep tip: Portion into single-serve containers for grab-and-go lunches. Pack toppings (pickles, green onions, bacon) separately so they stay crisp.
Food safety: Always cool the soup quickly and keep it under 40°F in the fridge. When reheating, bring the soup to at least 165°F before serving. Handle leftovers with clean utensils and label containers with the date so your future self doesn’t have to guess.
Tips to Make Cheeseburger Soup
- Grate cheese fresh: Pre-shredded cheese contains anti-caking agents that can cause graininess. Freshly shredded cheddar melts silkier.
- Cheese off heat: Always remove the pot from direct heat before adding cheese, whisking in small handfuls so it fully emulsifies.
- Mind the simmer: A gentle simmer cooks potatoes evenly without splitting dairy. Once dairy goes in, keep the heat low.
- Pickle power: Finely chop dill pickles; their briney zip brightens the whole pot. Add some at the end and offer extra on top.
- Build umami: Tomato paste + Worcestershire + a little sear on the beef = deep, diner-style flavor.
- Balance like a burger: Ketchup adds sweetness, mustard brings tang. Start modestly, taste, and adjust to your perfect “house sauce.”
- Texture matters: Small, even potato dice (½ inch) cook quickly and give a spoon-friendly bite.
- Lean vs. rich: 85–90% lean beef keeps the soup hearty without greasy pools. If using fattier beef, drain well.
- Make it lighter: Swap half-and-half for whole milk and add 1 tablespoon cream cheese to maintain body with fewer calories.
- Make it gluten-free: Use a 1:1 gluten-free flour blend for the roux or thicken with a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water, added after simmer).
Pro tip: If the soup ever looks a tad broken after reheating, whisk in 1–2 teaspoons American cheese (it’s designed to emulsify) or a spoonful of cream cheese. Magic.
Variations of Cheeseburger Soup
- Bacon Double Cheeseburger Soup: Stir in ½ cup cooked bacon bits and finish each bowl with extra crumbles.
- Mushroom-Swiss: Sauté 8 oz sliced mushrooms in butter until golden; swap some cheddar for Swiss or Gruyère. Add a pinch of thyme.
- Spicy Jalapeño Pepper Jack: Replace half the cheddar with pepper jack; add 1–2 diced jalapeños (seeded for milder heat). Finish with hot sauce.
- BBQ Ranch: Add 1–2 tbsp BBQ sauce and 1–2 tsp ranch seasoning to the pot; top with fried onion strings.
- Dill Pickle Lovers: Double the pickles and add 1–2 tsp pickle brine for extra tang.
- Low-Carb/Keto: Replace potatoes with steamed cauliflower florets and use heavy cream instead of half-and-half.
- Turkey Cheeseburger: Swap beef for ground turkey; add 1 tsp extra Worcestershire and a touch more salt.
- Loaded Veggie: Fold in corn, peas, and diced bell pepper for more color and sweetness.
- Slow Cooker Shortcut: Brown beef and aromatics on the stove, then transfer to slow cooker with potatoes and broth (low 4–6 hours). Stir in dairy and cheese at the end on warm.
- Air Fryer Croutons: Cube sesame buns, toss with butter and garlic salt, air-fry at 350°F for 4–6 minutes until crisp.
This recipe is a playground. Keep the cheeseburger soul, and let the toppings and mix-ins reflect your cravings (or your pantry).
FAQs
Can I make Cheeseburger Soup ahead?
Yes. Cook through step 7, cool, and refrigerate up to 2 days. Reheat gently, then add dairy and cheese off heat before serving.
Why did my cheese turn grainy?
Likely overheated or added too fast. Remove from heat first, add cheese in small handfuls, and use freshly shredded cheddar.
Can I skip the pickles?
Sure—but they add that signature burger tang. Consider a teaspoon of pickle brine or a squeeze of lemon for brightness.
What can I use instead of potatoes?
Steamed cauliflower (for low-carb), cooked rice, or small pasta like ditalini (cook separately and stir in at the end).
How do I thicken without flour?
Use a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) stirred into the simmering soup; cook 2 minutes until glossy.
Final Thoughts
Cheeseburger Soup is weeknight practicality wrapped in pure nostalgia. It’s the warmth of a diner booth in January, the joy of a tailgate on Sunday, and the comfort of a familiar flavor profile, spoon after spoon. With a few smart techniques—slow heat, fresh-shredded cheese, and a bright pickle finish—you’ll get a silky, craveable pot every time. Make it classic, make it spicy, make it your own. And if there’s a little left for lunch tomorrow, future you is already smiling.
Learn more about our cozy bowls like Creamy Potato Soup
Check out Creamy Chicken Broccoli Soup
Don’t miss our comforting favorite Creamy Chicken Gnocchi Soup
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Cheeseburger Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
All the cozy flavors of a classic cheeseburger—savory beef, cheddar, dill pickles, and a creamy, velvety base—served by the spoonful. Weeknight-friendly and wildly comforting.
Ingredients
- 1 lb ground beef (85–90% lean)
- 4 tbsp unsalted butter, divided
- 1 medium yellow onion, finely diced
- 2 medium carrots, finely diced
- 2 celery ribs, finely diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 4 cups low-sodium chicken or beef broth
- 2 cups Yukon gold potatoes, 1/2-inch dice
- 1 cup half-and-half (or whole milk + splash of cream)
- 2 cups freshly shredded sharp cheddar cheese
- 1 tbsp yellow mustard
- 2 tsp Worcestershire sauce
- 1–2 tsp kosher salt, to taste
- 1/2 tsp black pepper
- 1/4 tsp smoked paprika (optional)
- 1 tsp onion powder (optional)
- 2–3 tbsp finely chopped dill pickles
- 2–3 tbsp ketchup, to taste
- Green onions, bacon, sesame croutons for serving
Instructions
1. Brown beef in a large pot over medium-high heat until crisped at edges; drain excess fat and set aside.
2. Add 2 tbsp butter; sauté onion, carrots, and celery with a pinch of salt until softened, 5–6 minutes. Stir in garlic; cook 30 seconds.
3. Stir in tomato paste; cook 1 minute.
4. Push veggies aside; melt remaining 2 tbsp butter. Sprinkle in flour and whisk to form a roux; cook 1–2 minutes.
5. Gradually whisk in broth, scraping up bits. Add potatoes; simmer 10–12 minutes until tender.
6. Season with mustard, Worcestershire, salt, pepper, smoked paprika, and onion powder.
7. Return beef and simmer 2–3 minutes.
8. Reduce heat to low; stir in half-and-half. Do not boil.
9. Remove from heat; whisk in cheddar by handfuls until smooth.
10. Stir in chopped pickles and ketchup to taste. Ladle into bowls and top as desired.
Notes
Grate cheese fresh for the smoothest melt; add off heat.
Thin leftovers with a splash of warm broth or milk when reheating.
Freeze before adding dairy and cheese for best texture; add them after reheating.
Swap potatoes for cauliflower for a low-carb version.
For gluten-free, use a 1:1 GF flour blend or thicken with cornstarch slurry.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 6g
- Sodium: 980mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 95mg