The first time I made Cheeseburger Soup, my entire kitchen filled with the incredible aroma of sautéing onions, sizzling ground beef, and bubbling cheddar, and I knew right then this dish was going to become a regular in my home. I remember leaning over the pot, inhaling that rich, cozy scent that reminded me of my favorite diner cheeseburger but in the form of comfort-food soup. It felt like wrapping myself in a warm blanket on a chilly night, and I instantly fell in love with how hearty, creamy, and indulgent it turned out.
Why You’ll Love This Recipe
You’ll love this recipe because it delivers all the flavors of a classic, juicy cheeseburger in an ultra-creamy, belly-warming soup that’s surprisingly easy to make, and I can say from experience that every single bowl feels like a comforting hug on a cold day.
Ingredients
- 1 lb ground beef
- 4 tbsp unsalted butter
- 1 medium white onion, diced
- ¾ cup shredded carrots
- ¾ cup celery, diced
- 1 tbsp Italian seasoning
- ½ tsp oregano
- 1 tsp salt
- ½ tsp pepper
- 3 large russet potatoes, peeled and cubed
- 3 cups chicken broth
- ¾ cup all-purpose flour
- 4 cups sharp cheddar, shredded
- 1 ½ cups 2% milk
- ¼ cup sour cream
I’ve tested this recipe with different cheeses, broths, and potato varieties, and these ingredients produce the perfect balance of creaminess, thickness, and bold cheeseburger flavor. Sharp cheddar melts like a dream and gives that unmistakable cheesy punch—mild cheddar just doesn’t hit the same. Russet potatoes break down slightly as they cook, naturally thickening the soup. And sour cream is the key to giving the soup its silky finish, so don’t skip it. You can swap chicken broth for beef broth for an even deeper, heartier flavor if you prefer.
Equipment Needed
- Large soup pot or Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Ladle
I always make this soup in my Dutch oven because it heats evenly and keeps the soup warm for ages, but any large, sturdy soup pot will do the job. A good, sharp knife makes prepping the vegetables so much easier—I’ve used a dull one before and it was a struggle. A wooden spoon helps break apart the beef gently without scratching your pot, and a ladle makes serving the soup feel like a cozy, homemade ritual. Nothing fancy is needed, which is one of the reasons I adore this recipe.
Step-by-Step Instructions
I start by browning the ground beef in my Dutch oven over medium heat. This step fills the whole kitchen with that wonderfully savory smell that always makes me hungry, no matter how many times I’ve made this soup. Once the beef is fully cooked, I drain the excess grease because I’ve learned the hard way that leaving too much fat makes the soup feel heavy instead of creamy and smooth. After draining, I return the beef to the pot and push it to the side.
Next, I melt the butter in the same pot and cook the onions, carrots, and celery until they soften and turn aromatic. This combination of vegetables creates the classic soup base that balances the richness of the beef and cheddar later on. I always wait for the onions to become slightly translucent before adding the seasonings—Italian seasoning, oregano, salt, and pepper—because blooming the spices in butter brings out their deeper flavors. This tiny detail makes a surprising difference.
Once the vegetables are soft and fragrant, I add the potatoes and pour in the chicken broth. The moment the broth hits the pot, everything starts smelling warm and savory in a way that makes the whole house feel comforting. I bring it to a gentle boil, then reduce the heat and let the soup simmer until the potatoes become fork-tender. This usually takes around 12–15 minutes, but I always test a few pieces to be sure. The potatoes will start subtly thickening the broth as they cook, which is exactly what you want.(See the next page below to continue…)