Rich Cheeseburger Soup is a hearty, comforting bowl filled with the flavors you love about a cheeseburger—juicy ground beef, melty cheddar cheese, creamy potatoes, and a touch of onion and garlic. It’s like your favorite burger, but in a warm, cozy soup form that’s perfect for chilly days.
I love making this soup when I want something filling but easy to eat. It feels like a special treat, but it’s honestly really simple to put together. I usually brown the beef right in the pot, then add in the potatoes and broth and let it simmer until everything is tender. The cheese melts in to make it all smooth and creamy, which always makes me smile.
One of my favorite ways to serve this soup is with a side of crusty bread or some simple crackers to dip in. It’s a great meal for feeding a crowd or even just for a family dinner. Whenever I make this soup, people always ask for seconds—and it’s no surprise, because it tastes just like a classic cheeseburger but in this cozy, easy-to-scoop version that feels like a hug in a bowl.
Key Ingredients & Substitutions
Ground Beef: This is the base that brings that classic cheeseburger taste. I like lean ground beef (around 85%) for good flavor without too much grease. If you want, ground turkey or chicken can be used for a lighter option.
Bacon: Adds a smoky, crispy crunch that’s hard to skip. You can leave it out or use turkey bacon as a leaner substitute. Cooking the bacon first gives you flavorful fat to cook the beef.
Potatoes: They give the soup a nice, hearty texture. Yukon Gold or russet potatoes work best because they hold their shape well when simmered. Sweet potatoes could be an interesting twist but will change the flavor.
Cheddar Cheese: Sharp cheddar melts smoothly and adds rich cheesiness. You can swap for other melting cheeses like Colby, Monterey Jack, or even a mix for varied flavor.
Heavy Cream: This makes the soup creamy and smooth. For a lighter version, try half-and-half or whole milk, but the soup won’t be quite as thick.
How Do You Get the Perfect Creamy Texture Without Clumps?
One key step is mixing the flour into the cooked beef and onion before adding the broth. This cooks out the raw flour taste and helps the soup thicken evenly.
- Cook bacon and beef first, then stir in onions and garlic until soft.
- Add flour and cook 1-2 minutes, stirring well. This coats your meat and veggies and acts as a thickener.
- Slowly whisk in beef broth to avoid lumps, scraping the pan to capture flavor.
- After simmering and melting the cheese, add the cream last on low heat so it blends smoothly without curdling.
Taking your time with these steps ensures the soup is silky and rich — no grainy or lumpy bits. Plus, stirring gently while melting cheese keeps it creamy and delicious.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning beef and simmering the soup all in one place.
- Wooden spoon or spatula – useful for stirring the soup and scraping browned bits off the pot bottom.
- Sharp knife and cutting board – to chop onions, garlic, potatoes, and bacon cleanly and safely.
- Measuring cups and spoons – for accurate broth, cream, and seasoning amounts.
- Cheese grater – makes shredding cheddar easy and quick for melting smoothly into the soup.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken to lighten the soup while still keeping protein strong.
- Add diced green bell peppers or celery when cooking the onions for an extra veggie crunch.
- Use pepper jack cheese instead of cheddar for a mild spicy kick.
- Stir in a handful of frozen corn or peas near the end of cooking to add sweetness and color.
How to Make Rich Cheeseburger Soup?
Ingredients You’ll Need:
- 1 lb ground beef
- 4 slices bacon, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 3 medium potatoes, peeled and cubed
- 1 cup diced tomatoes (fresh or canned)
- 2 cups sharp cheddar cheese, shredded
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon smoked paprika
- 1 teaspoon dried parsley (plus extra for garnish)
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, 10 minutes to brown the meat and cook the veggies, plus another 20 minutes for simmering the potatoes until tender. All in all, you’re looking at around 40 minutes from start to finish for a warm, cheesy, comforting soup.
Step-by-Step Instructions:
1. Cook the Bacon and Beef:
Start by cooking the diced bacon in a large pot over medium heat until it’s nice and crispy. Then use a slotted spoon to take out the bacon, but keep the bacon fat in the pot—it adds awesome flavor! Next, add the ground beef to the pot and cook it until it’s browned, breaking it up into small pieces. If there’s extra fat, you can drain some off.
2. Sauté Onion and Garlic, Then Add Flour:
Add the chopped onion and minced garlic to the beef and cook them until they’re soft and clear-looking, about 3-4 minutes. Then stir in the flour and cook it for a minute or two—this helps thicken the soup and gets rid of any floury taste.
3. Add Broth, Potatoes, and Seasonings:
Slowly whisk in the beef broth, scraping any browned bits from the bottom of the pot for extra flavor. Then add the cubed potatoes, diced tomatoes, smoked paprika, dried parsley, salt, and pepper. Bring the soup to a boil, then turn it down and let it simmer until the potatoes are tender, around 15-20 minutes.
4. Melt Cheese and Add Cream:
Lower the heat and stir in the shredded cheddar cheese until it melts smoothly into the soup. Finally, stir in the heavy cream carefully and warm the soup through gently—just don’t let it boil once the cream is added.
5. Taste and Garnish:
Give the soup a taste and add any extra salt or pepper you like. Serve it up in bowls topped with the crispy bacon you set aside earlier and a sprinkle of fresh parsley for a little color and pop of freshness.
Can I Use Frozen Ground Beef for This Soup?
Yes, you can! Just make sure to fully thaw the ground beef before cooking. Thaw it overnight in the fridge or use the defrost setting on your microwave, then drain any excess liquid before browning.
Can I Make Rich Cheeseburger Soup Ahead of Time?
Absolutely! This soup actually tastes great the next day. Cool it completely, store in an airtight container in the fridge for up to 3 days, and gently reheat on the stove over low heat, stirring occasionally.
How Should I Store Leftovers?
Keep any leftover soup in a sealed container in the refrigerator for up to 3 days. When reheating, warm it slowly on the stovetop or in the microwave, stirring occasionally to keep the cheese from separating.
Can I Substitute Dairy Ingredients?
You can use half-and-half or whole milk instead of heavy cream for a lighter version, but the soup will be less rich and creamy. For a dairy-free option, try using coconut milk and a dairy-free cheese substitute, though the flavor will change.