Is there anything more comforting than a big bowl of soup on a chilly day? Now imagine all the delicious flavors of your favorite cheeseburger – that juicy beef, melted cheddar, and just the right kick of mustard – but in spoonable form! That’s exactly what this Cheeseburger Soup delivers. It became our family’s go-to after my youngest declared it “better than regular burgers” during one particularly snowy week when we were stuck inside. The best part? It comes together in about 30 minutes with simple ingredients you probably already have in your fridge and pantry. One taste of this creamy, hearty soup and you’ll understand why it’s earned a permanent spot in our dinner rotation.

Why You’ll Love This Cheeseburger Soup

Trust me, this soup is about to become your new cold-weather obsession! Here’s why:

• Creamy dreamy texture – That rich, velvety broth hugs every bite of potato and beef like a cozy blanket
• 30-minute magic – Faster than ordering takeout but tastes like you simmered it all day
• Nostalgia in a bowl – All the classic cheeseburger flavors (yes, even that hint of mustard!) without flipping patties
• Kid-approved – My picky eaters gobble it up while pretending they’re “drinking hamburgers”

Seriously – it’s comfort food that actually comforts.

Ingredients for Cheeseburger Soup

Here’s everything you’ll need to make this cozy bowl of comfort – and yes, I’ve learned through trial and error that each ingredient matters!

• 1 lb ground beef (80/20 blend works best for flavor, but you can use leaner beef or even ground turkey if you prefer)
• 1 medium onion, diced (trust me, take the time to chop it small – nobody wants giant onion chunks!)
• 2 cloves garlic, minced (fresh is best, but ½ tsp garlic powder works in a pinch)
• 3 cups chicken broth (I use low-sodium so I can control the salt level)
• 2 cups diced potatoes (Yukon Golds are my favorite – they hold their shape but get perfectly tender)
• 1 cup shredded cheddar cheese (always shred your own – pre-shredded won’t melt as smoothly)
• 1 cup whole milk (2% works too, but whole milk gives that extra creaminess we crave)
• 2 tbsp butter (salted or unsalted – your choice)
• 2 tbsp all-purpose flour (this makes our roux to thicken the soup just right)
• 1 tsp yellow mustard (the secret ingredient that makes it taste like a real cheeseburger!)
• Salt and pepper to taste (I always wait until the end to season – the cheese adds saltiness)

See? Nothing fancy – just good, honest ingredients that come together to make something magical.

How to Make Cheeseburger Soup

Okay, let’s turn these simple ingredients into pure comfort! Don’t worry – I’ve made this soup so many times I could probably do it in my sleep, and I’ll walk you through each step so yours turns out perfect.

Browning the Beef

First, grab your favorite heavy-bottomed pot (I use my trusty Dutch oven) and heat it over medium heat. Crumble in that ground beef – no need for oil, the beef has enough fat. Here’s my trick: resist the urge to constantly stir! Let it get some nice caramelization in spots before breaking it up. You’ll know it’s ready when there’s no pink left, about 5-7 minutes. Now, here’s the important part – drain off most of the fat (leave about 1 tablespoon for flavor) unless you’re using super lean meat. Too much grease makes the soup feel heavy.

Building the Soup Base

With the beef still in the pot, toss in your diced onions and minced garlic. Oh, that smell! Cook them until the onions turn translucent, about 3 minutes – they should smell sweet, not burnt. Now, push everything to one side and melt in your butter. Sprinkle the flour over the butter and whisk like crazy for about 1 minute to make your roux. This is what’ll give our soup that perfect creamy texture, so don’t skip it! The mixture should look like wet sand before moving on.

Simmering and Finishing Touches

Time for the liquid magic! Slowly pour in your chicken broth while scraping up any browned bits – that’s flavor gold right there. Add the potatoes and bring everything to a gentle boil, then immediately reduce to a simmer. Let it bubble away for about 10 minutes, or until the potatoes are fork-tender but not mushy. Now, lower the heat and stir in the milk, then the cheese – a handful at a time, stirring constantly. This is crucial: don’t let it boil after adding dairy or you risk curdling! Finally, mix in that teaspoon of mustard – it might not seem like much, but it makes all the difference. Taste and add salt and pepper as needed.

And there you have it – cheeseburger soup that’ll make everyone at your table smile! Pro tip: let it sit for 5 minutes off heat before serving – it thickens up beautifully.

Tips for the Best Cheeseburger Soup

After making this soup more times than I can count, here are my can’t-live-without tips:

• Grate your own cheese – Those pre-shredded bags have anti-caking agents that make your soup grainy
• Low and slow with dairy – Keep the heat gentle when adding milk and cheese to prevent curdling
• Secret flavor boost – A splash of Worcestershire sauce takes it to diner-burger levels
• Potato prep – Cut them small (½-inch cubes) so they cook evenly with the beef

Oh! And always make extra – it tastes even better the next day!

Cheeseburger Soup Variations

The beauty of this soup? It’s like a blank burger canvas! Here are some of my favorite ways to mix it up:

• Bacon lovers – Crumble cooked bacon on top or stir it right into the pot
• Spicy kick – Add diced jalapeños or a pinch of cayenne with the onions
• Diner-style – Stir in chopped dill pickles or a pickle juice splash at the end
• Lighter option – Swap milk for unsweetened almond milk and use lean turkey
• Veggie boost – Toss in diced carrots or celery when sautéing the onions

See? Your cheeseburger soup, your rules!

Serving Suggestions for Cheeseburger Soup

Oh my gosh, half the fun is loading up your bowl! Here’s how we love to serve ours:

• Crunchy toppers – Buttery croutons, crispy fried onions, or even crushed pretzels (my kids’ favorite!)
• Extra cheesiness – A handful of shredded cheddar or a dollop of sour cream melting on top
• Fresh bites – Chopped green onions or chives for color and freshness
• On the side – Warm crusty bread for dipping or a simple green salad to balance the richness

Don’t be shy – go full burger-joint with your toppings!

Storing and Reheating Cheeseburger Soup

Here’s the good news – this soup gets even better as leftovers! Store cooled soup in an airtight container in the fridge for up to 4 days. For longer storage, freeze it (without toppings) for 2-3 months. When reheating, go low and slow – microwave in 30-second bursts or warm gently on the stove, stirring often. Whatever you do, don’t let it boil! That high heat can make the dairy separate and turn your creamy soup grainy. A splash of extra milk helps bring back that silky texture if needed.

Cheeseburger Soup Nutrition Information

Now, I’m no nutritionist, but here’s the scoop on what’s in each comforting bowl (based on my kitchen scale and calculator – so take it as a friendly estimate!). Per 1-cup serving, you’re looking at:

• 320 calories – Just right for a satisfying meal
• 18g protein – Thanks to all that beef and cheese goodness
• 20g carbs – Mostly from those hearty potatoes
• 18g fat – Because comfort food shouldn’t skimp on flavor

Remember, these numbers can change based on your exact ingredients – like using turkey instead of beef or low-fat cheese. But honestly? Some nights are just about the cozy factor, not the calculator!

Frequently Asked Questions

I get asked about this cheeseburger soup all the time! Here are answers to the questions that pop up most:

Can I use pre-shredded cheese?
Technically yes, but I don’t recommend it. Those pre-shredded bags contain anti-caking agents that prevent smooth melting. Your soup will have that perfect velvety texture with freshly grated cheddar – plus, it tastes so much better!

How long does cheeseburger soup keep in the fridge?
About 4 days in an airtight container. The potatoes might absorb some liquid, so just stir in a splash of broth or milk when reheating. It actually tastes better on day two as the flavors marry!

Can I freeze this soup?
Absolutely! Just leave off any toppings and freeze for 2-3 months. Thaw overnight in the fridge, then reheat gently on the stove. The texture stays great as long as you don’t boil it.

What if my soup turns out too thick?
Easy fix! Just whisk in more broth or milk a tablespoon at a time until it reaches your perfect consistency. Remember – it thickens as it cools too, so don’t panic right away.

Can I make it vegetarian?
Sure! Swap the beef for plant-based crumbles and use vegetable broth. You’ll miss some beefy flavor, but adding mushrooms or a splash of soy sauce helps. The cheesy goodness stays the same!

Share Your Cheeseburger Soup Experience

I’d love to hear how your cheeseburger soup turns out! Snap a photo of your steaming bowl (extra cheese pull, please!) and tag me on Instagram. Or leave a rating below – did your family declare it “better than regular burgers” too? Happy cooking, friends!

30-Minute Cheeseburger Soup: Creamy Comfort in a Bowl

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• Author: Christina R. Jones
• Total Time: 35 mins
• Yield: 6 servings 1x
• Diet: Low Lactose

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Description

A creamy and hearty soup that combines the flavors of a classic cheeseburger in a comforting bowl.

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Ingredients

Scale 1x2x3x

• 1 lb ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 3 cups chicken broth
• 2 cups diced potatoes
• 1 cup shredded cheddar cheese
• 1 cup milk
• 2 tbsp butter
• 2 tbsp flour
• 1 tsp mustard
• Salt and pepper to taste

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Instructions

1. Brown the ground beef in a large pot over medium heat.
2. Add the onion and garlic, cooking until softened.
3. Stir in the flour and butter to make a roux.
4. Pour in the chicken broth and add the potatoes. Simmer until potatoes are tender.
5. Add the milk, cheese, and mustard. Stir until cheese melts.
6. Season with salt and pepper.
7. Serve hot.

Notes

• You can use ground turkey instead of beef.
• Add diced tomatoes for extra flavor.
• Top with extra cheese or crumbled bacon.

• Prep Time: 10 mins
• Cook Time: 25 mins
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 320
• Sugar: 4g
• Sodium: 450mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 18g
• Cholesterol: 60mg

Keywords: cheeseburger soup, comfort food, easy dinner