Rich Cheeseburger Soup is a cozy bowl full of hearty flavors that remind me of a classic cheeseburger in soup form. It’s packed with ground beef, melted cheese, potatoes, and a creamy broth that feels like a warm hug on a chilly day. The combination of gooey cheese and savory beef makes every spoonful feel like a treat.
One thing I love about this soup is how easy it is to make and how it always brings everyone to the table with smiles. I like to add a little extra shredded cheddar on top right before serving—it’s a simple touch that makes it even cheesier and more comforting. Plus, it’s great for using up any cheese you have in the fridge!
I usually serve it with some crusty bread or crunchy crackers to scoop up every last bit, which is my favorite way to enjoy it. This soup just feels like home and is perfect for those nights when you want something filling but not too fancy. Everyone always asks for seconds, and I’m happy to make it again and again.
Key Ingredients & Substitutions
Ground beef: This is the heart of the soup and gives it that true cheeseburger flavor. If you want a leaner option, try ground turkey or chicken. For a vegetarian twist, use cooked lentils or crumbled plant-based meat.
Potatoes: They add texture and make the soup filling. Yukon gold or red potatoes work well because they hold their shape. If you’re short on time, frozen diced potatoes can be a good shortcut.
Cheddar cheese: Sharp cheddar brings bold flavor and melty goodness. You can use mild cheddar or Monterey Jack if you prefer something less intense. Avoid pre-shredded cheese when possible—it melts better fresh shredded.
Milk or half-and-half: This creates the creamy base of the soup. Use whole milk for a lighter soup or heavy cream for an extra rich version. For dairy-free, try coconut milk or any unsweetened plant milk, but expect a different flavor.
Bell pepper and onion: These add a nice sweetness and color. Red bell pepper is mild and complements the beef well. If you’re not a fan, green bell pepper is a good swap but is more bitter.
How Do I Make the Soup Thick and Creamy Without Lumps?
The secret is making a good roux and adding liquids carefully. Here’s how I do it:
- Melt butter, then stir in flour. Cook for 1-2 minutes while stirring to remove the raw flour taste.
- Slowly whisk in beef broth bit by bit, keeping the mixture smooth and lump-free.
- Add potatoes and seasonings next, and simmer gently until potatoes soften.
- When adding milk or half-and-half, warm the soup without boiling to prevent curdling.
- Finally, stir in shredded cheese off the heat, adding gradually so it melts fully and keeps the soup silky.
Patience during the roux and careful whisking make all the difference. This method ensures a rich, creamy soup that coats every bite perfectly.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – it cooks the beef evenly and holds heat well for simmering the soup.
- Wooden spoon – great for stirring the soup without scratching your pot.
- Whisk – helps you mix the flour into the butter and broth smoothly to avoid lumps.
- Sharp knife and cutting board – for chopping onions, peppers, and potatoes safely.
- Measuring cups and spoons – so you get the broth, spices, and cheese amounts just right.
Flavor Variations & Add-Ins
- Swap ground beef with ground turkey or chicken for a lighter version that still tastes great.
- Add cooked bacon pieces for smoky flavor and extra crunch.
- Mix in steamed broccoli or spinach to sneak in some greens and add color.
- Use pepper jack cheese instead of cheddar for a mild spicy kick that livens up the soup.
How to Make Rich Cheeseburger Soup
Ingredients You’ll Need:
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 1 red bell pepper, diced
- 4 cups beef broth
- 1 cup whole milk or half-and-half
- 2 cups shredded sharp cheddar cheese
- 3 tbsp all-purpose flour
- 3 tbsp butter
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and black pepper to taste
- 2 green onions, sliced (for garnish)
How Much Time Will You Need?
This comforting Rich Cheeseburger Soup takes about 10 minutes to prepare and 25 minutes to cook, so around 35 minutes total. It’s a quick but hearty meal perfect for cozy dinners.
Step-by-Step Instructions:
1. Brown the Ground Beef:
In a large pot or Dutch oven, cook the ground beef over medium heat until it’s fully browned. Drain any extra fat and set the beef aside so it’s ready to add back later.
2. Sauté the Veggies and Make the Roux:
Using the same pot, melt the butter. Add the diced onion, minced garlic, and red bell pepper, cooking until they soften, about 5 minutes. Then stir in the flour and cook for 1-2 minutes while stirring constantly. This creates a roux that helps thicken the soup.
3. Add Broth, Potatoes, and Herbs:
Slowly pour in the beef broth while whisking to keep the mixture smooth without lumps. Add the diced potatoes, dried oregano, dried basil, salt, and pepper. Bring this mixture to a boil, then reduce the heat and let it simmer for about 15 minutes or until the potatoes are tender.
4. Finish the Soup:
Stir the cooked ground beef back into the pot. Pour in the milk or half-and-half and gently warm everything through—avoid boiling so the milk doesn’t curdle. Remove the pot from heat and gradually add the shredded cheddar cheese, stirring until the soup is creamy and smooth.
5. Serve and Enjoy:
Ladle the soup into bowls and sprinkle with sliced green onions and extra shredded cheese if you like. Pair it with some crusty bread or crackers for a comforting, hearty meal everyone will love.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon for stirring
- Whisk to mix roux and broth smoothly
- Sharp knife and cutting board for prepping vegetables
- Measuring cups and spoons
Flavor Variations & Add-Ins
- Use ground turkey or chicken instead of beef for a lighter soup.
- Add cooked bacon pieces for smoky flavor and extra crunch.
- Mix in steamed broccoli or spinach for some greens.
- Swap cheddar for pepper jack cheese to add a slight spicy kick.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup a day in advance and store it in the fridge. Reheat gently on the stove, stirring occasionally to keep it creamy. Add a little milk if it thickens too much.
Can I Use Frozen Ground Beef?
Yes, but make sure to thaw it fully before cooking. The best way is to thaw overnight in the fridge or use the defrost setting on your microwave, then cook immediately.
What Can I Substitute for Potatoes?
If you want a lower-carb option, try cauliflower florets instead of potatoes—they soften nicely and absorb the soup flavors well.
How Do I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave until hot, adding a splash of milk if the soup has thickened too much.
