In a separate bowl, I whisk together the flour and milk to create a smooth slurry—this is what transforms the soup into that dreamy, thick, velvety texture. I slowly pour this mixture into the pot while stirring constantly so no lumps form. After letting the soup simmer for a few more minutes, it thickens into a luscious base. Then comes my favorite part: adding the cheddar and sour cream. I stir until the cheese melts completely and blends into a creamy, golden soup. When I taste it at the end, it always feels like taking a bite out of a cheesy, savory, perfectly comforting cheeseburger in soup form.
Pro Tips for Best Results
I tested this soup three different ways—once using pre-shredded cheese, once using whole milk instead of 2%, and once thickening it with cornstarch instead of flour—and trust me, shredding your own cheese makes the biggest difference. Pre-shredded cheese contains anti-caking agents that stop it from melting as smoothly. Freshly shredded cheddar melts beautifully and creates that silky, indulgent texture you want.
Another tip I learned the hard way is to cut the potatoes into evenly sized cubes. One time I rushed through chopping and ended up with some potatoes dissolving into mush while others remained slightly firm. Evenly sized chunks ensure a perfectly consistent bite in every spoonful, and the soup thickens naturally without turning gritty.
If you want an ultra-thick soup, try mashing a few potatoes directly in the pot before adding the cheese. I do this sometimes when I want a stew-like consistency. It thickens the soup without needing extra flour and gives it that hearty, stick-to-your-ribs feel that’s so comforting on cold nights.
And finally, add the cheese over low heat. High heat can cause cheese to separate or become grainy. I learned that lesson during one impatient evening, and now I always lower the heat before stirring in the cheddar. It melts slowly and smoothly, creating the creamiest, dreamiest soup.
Common Mistakes to Avoid
The first time I made Cheeseburger Soup, I added the flour directly into the pot without whisking it into the milk first—and let’s just say I ended up with a pot full of cheesy potato soup dotted with tiny dumpling-like flour clumps. Save yourself from that outcome and always whisk the flour and milk separately before adding them in.
Another mistake is overheating the soup once the cheese is added. If the heat is too high, the cheese will seize up, becoming grainy instead of smooth. Trust me, turning down the heat during the cheese stage makes all the difference in creating a velvety texture.
Overbrowning the beef is another common issue. While browning adds flavor, cooking it too long dries it out, and in a creamy soup like this, dry beef stands out in the worst way. I like to stop cooking the meat the moment it’s no longer pink—it finishes cooking during the simmering stage anyway.(See the next page below to continue…)