This is our favorite cheeseburger soup recipe! Ground beef, carrots, celery, potatoes and more, plus cheddar and herbs — cozy, comforting and perfect for a chilly night.
Ready to make the best soup this weekend?
This cheeseburger soup is packed with carrots, potatoes and ground beef, finished with melty cheddar and bright herbs. It truly tastes like a cheeseburger in bowl form.
We make this all the time and it’s always a hit with family and friends. It’s become a surprising household favorite.
For years I wasn’t sure about cheeseburger soup, but eventually I tried it and was hooked. It’s one of those recipes that grows on you — ingredients I didn’t love before now feel like comfort food staples. I keep recipe notes going back years and this one rose to the top.
I’ve photographed this dish many times and it’s not the most photogenic soup, but looks aside, the flavor is amazing. In cooler months we make it every other week because it’s so cozy, filling and approachable for everyone at the table.
If you like potato soups, chilis or taco soups, you’ll likely enjoy this. It combines many kid-friendly favorites — grated carrots, diced celery, tender potatoes and savory beef. I often double the carrots because my kids love them.
One downside: there is some prep and a few dishes. I keep it to two pans—a stock pot and a skillet—but you do need to chop and measure ingredients. Prepping everything before you start makes the cooking smooth and fast.
This is what goes into our soup
– Lean ground beef or turkey: brown it first, then use the same pot so the browned bits add depth to the soup.
– A mix of diced onion, celery and freshly grated carrots: grated carrots soften and add great texture.
– Petite golden potatoes, quartered: no need to peel unless you prefer to.
– Chicken stock: use a good, flavorful stock for the best results.
– A roux cooked in a separate skillet: this step thickens the soup and adds a toasted, nutty flavor. I know a slurry is quicker, but making a roux gives a richer texture and holds up well as the soup chills and reheats.
– A little milk to add creaminess.
– Sharp cheddar, freshly grated: quality cheese melts better and gives the soup that cheeseburger character.
– Sour cream stirred in at the end: this boosts richness and smooths the finish—one of my favorite soup tricks.
Five years ago I wouldn’t have guessed my family would love this, but it’s now a staple. Even those who aren’t usually into creamy soups enjoy it. It has cozy casserole-like comfort without feeling heavy, making it ideal for weeknights and cold evenings.
Leftovers reheat beautifully and the flavors deepen overnight, much like chili.
We like to serve it with tortilla chips or Fritos for crunch. I’ve also seen it topped with fries or onion rings — anything crunchy makes a fun contrast. It’s great on its own, too.
Our Favorite Cheeseburger Soup
Our Favorite Cheeseburger Soup
4
to 6
30 mins
30 mins
1 hr
Ingredients
- 1 pound lean ground beef
- Kosher salt and pepper
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 1 cup freshly grated carrots
- 1 cup diced celery
- 4 garlic cloves, minced
- 1/2 teaspoon dried oregano
- 1 pound petite gold potatoes, quartered
- 4 to 5 cups chicken stock
- 2 tablespoons unsalted butter
- 3 tablespoons flour
- 1 cup milk
- 16 ounces freshly grated sharp cheddar cheese
- 1/2 cup sour cream
- Freshly chopped chives, for serving
Instructions
- Season the ground beef with salt and pepper. Heat a large stock pot over medium heat and brown the beef, breaking it into small crumbles. Remove with a slotted spoon and set aside.
- Add olive oil to the same pot. Add the onion, carrots, celery and garlic with a big pinch of salt and pepper and the oregano. Cook, stirring often, until the vegetables soften, about 5 to 6 minutes.
- Add the potatoes and 4 cups of chicken stock. Return the beef to the pot. Bring to a boil, then reduce to a simmer, cover and cook until the potatoes are tender, about 10 to 15 minutes.
- Meanwhile, heat the butter in a separate skillet. Whisk in the flour and cook for 2 to 3 minutes, until golden and fragrant to form a roux.
- Scrape the roux into the soup pot and bring the soup back to a boil. Boil 1 to 2 minutes, then stir in the milk and cook another 1 to 2 minutes.
- Reduce heat to low and stir in the cheese until fully melted. If the soup is very thick, add the extra cup of chicken stock. Taste and adjust seasoning with salt and pepper. Stir in the sour cream until smooth. Serve topped with chives and, if you like, chips or a crunchy topping.
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