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Cheeseburger Soup. This thick and hearty soup comes together in 30 minutes. Made with tender ground beef, potatoes, and vegetables all in a cheesy and creamy broth. 

Bowl filled with cheeseburger soup and topped with diced tomatoes, pickles, cheese and herbs.


Don’t let cooler weather deter you from enjoying cheeseburgers! While it might not be the perfect grilling weather where you live, you can still enjoy all the flavors with this easy to put together Cheeseburger Soup! This soup is loaded up with veggies, potatoes, ground beef and cheese. This is a soup the entire family will enjoy!

Ingredients Needed for the BEST Cheeseburger Soup Recipe:

  • Ground Beef: the beef will be cooked and drained, so an 80/20 is a good ground beef to pick up, but you can use any type you prefer or have on hand.
  • Onion, Celery, Carrots, Garlic: veggies to add flavor, a hint of sweetness, and texture. Ideas for substitutions and variations are listed below.
  • Worcestershire sauce: adds a depth of flavor to the broth.
  • All Purpose Flour: this helps to thicken the soup while it simmers.
  • Butter: to saute the vegetables in, and mixed with the flour creates a roux to thicken the soup.
  • Potatoes: gold or yellow potatoes are a great option, they keep their shape during the simmering and add a creamy texture in every bite! No need to peel the potatoes, the skins add a rustic look and feel to the finished soup.
  • Beef Broth: adds a deeper beef flavor to the soup.
  • Salt, Pepper, Dried Parsley, Crushed Red Pepper: seasonings for the soup, adds a fullness of flavor.
  • Milk: creates a creamy broth.
  • Cheese: adds thickness and of course a cheesy taste to the soup.
Step by step images showing how to make Cheeseburger soup, showing cooking the ground beef, sauteing the vegetables, adding the broth and seasonings, then stirring in the milk and cheese.

How to make Cheeseburger Soup:

  1. Cook the ground beef in a large dutch oven or large pot. 
  2. Pour the beef into a strainer to drain out all the excess grease and set the meat aside. 
  3. Using the same pot, melt butter and saute the onion, celery and carrots until tender. Add in the Worcestershire sauce and garlic. 
  4. Stir in the flour to coat the vegetables, this will help thicken the soup while it cooks. 
  5. Pour in the broth and using a wooden spoon gently scrape the bottom of the pot to get all the flavored bits off the bottom of the pan. 
  6. Add in the seasonings. Stir to combine. Add in the diced potatoes and ground beef. 
  7. Simmer until potatoes are softened, about 15-20 minutes. 
  8. Remove from heat and stir in milk and cheese. 
  9. Serve with desired toppings. 

Frequently Asked Questions:

How to cook this soup in the slow cooker:

One of the great things about this recipe is that you have the ability to make it as a 30 minute meal on the stovetop, or you can set it up to slow cook through the day and be ready for you when you’re ready to eat. 

  1. Brown the beef and drain the grease. 
  2. Add ingredients (minus the milk and cheese) to the slow cooker including the cooked beef.  
  3. Cook on LOW for 6 hours or on HIGH for 4 hours. 
  4. Stir in the milk and cheese. Cover and let cook on LOW an additional 10 minutes while the cheese melts.

How to store/freeze cheeseburger soup:

  • Storage of leftovers: store in the refrigerator in a sealed container for 3-4 days. 
  • Freezing: this soup can be frozen. Let cool to room temperature, pour into a freezer safe container and store sealed in the freezer for 3-4 months. 
Dutch oven filled with bits of cooked ground beef, diced potatoes in a colorful broth and topped with herbs and seasonings to make the BEST cheeseburger soup.

Variations and Substitutions:

Make this recipe a family favorite made just for your family. This is such an easy recipe to adjust to make it just how you, or your kids, want it. Or if you’re missing an ingredient just take a look here to see how easy it is to substitute it and still have a great dinner. 

  • Meat: switch out the ground beef for ground chicken, turkey, or sausage. You can also easily add bacon to the soup to make this a Bacon Cheeseburger Soup. Cook up the bacon in the pot, drain the grease and add the bacon back into the soup with the cooked meat. 
  • Vegetables: this recipe calls for carrots and celery. If you aren’t a fan you can leave these out. Some other ideas you can use instead or in addition to are: bell peppers, mushrooms, zucchini, diced tomatoes. 
  • Broth: substitute with chicken or vegetable broth if needed. 
  • Cheese: use a mild or sharp cheddar based on preference. You could also do a white cheddar, Monterey Jack, or even a Pepper Jack if desired. 


One of the best things about any type of soup recipe is the toppings. Here are some suggestions to get you started:

  • Pickles: dice up some dill pickles. Trust me. These are a must when it comes to toppings for this soup recipe. 
  • Tomatoes: a perfect complement to any cheeseburger, and the bright fresh flavors pair perfectly with the soup also.
  • Crackers: saltines, oyster crackers, or round butter crackers are all great options.
  • Hamburger Bun Croutons: chop up a sesame seed bun, spread them out on a large baking pan, bake at 375℉ until golden brown. Add these to the top of your soup for a fun addition! 
  • Bacon: cook up some bacon, crumble it up and add to the top. If you’re a fan of bacon cheeseburgers this will hit the spot. 
  • Onion: dice up some red onion, green onion, or chives to sprinkle on top. 
  • Fresh herbs: parsley is a great option! 
  • Sour Cream: just a dollop to add extra creaminess to the soup. It also thickens it up if you would prefer a thicker soup. 
Up close view of the cheeseburger soup in a bowl topped with shredded cheese, diced pickle, green onion and tomato.

More Family Friendly Soup Recipes:

Easy Cheeseburger Soup

5 from 4 votes
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 4
Author: Serene
Cheeseburger Soup. This thick and hearty soup comes together in 30 minutes. Made with tender ground beef, potatoes, and vegetables all in a cheesy and creamy broth. 
Bowl filled with cheeseburger soup and topped with diced tomatoes, pickles, cheese and herbs.


  • 1 lb ground beef
  • 2 tbsp butter
  • ½ cup onion diced
  • 1 stalk celery chopped (approx 3/4 cup)
  • 1 large carrot peeled, chopped (approx 3/4 cup)
  • 2 cloves garlic minced
  • 1 tsp worcestershire sauce
  • ¼ cup all purpose flour
  • 3 cups (1½ lbs) potatoes yellow or gold, chopped
  • 3 cups beef broth
  • 1 tsp salt
  • ½ tsp ground black pepper
  • ½ tsp dried parsley
  • ¼ tsp crushed red pepper
  • 1 cup milk
  • 1 cup cheddar cheese shredded


  • Add ground beef to a large dutch oven or stock pot. Cook over medium heat, breaking up the beef as it cooks. Cook until all beef is browned and no longer pink. 
  • Pour the beef into a strainer, to drain out the excess grease and set the meat aside. 
  • Return the empty pot to the stovetop and melt the butter over medium heat. 
  • Add the onion, celery, and carrots. Stir in the Worcestershire sauce. Cook while stirring often until the vegetables are softened. Add in the garlic and cook an additional 30 seconds. 
  • Stir the flour into the pot to coat the vegetables. Cook for 2-3 minutes while stirring. 
  • Pour in the beef broth, stir and scrape the bottom of the pan with a wooden spoon to loosen any bits that may have stuck during cooking.
  • Add in the salt, pepper, dried parsley, crushed red pepper, diced potatoes, and cooked ground beef. 
  • Bring soup to a simmer, turn heat to low to keep at a low simmer, cover the pot and let cook for 15-20 minutes until potatoes are softened. 
  • Once potatoes are cooked, remove the pot from heat, stir in the milk, then add the cheese and stir while the cheese melts. 
  • Serve while warm with optional toppings! 



Serving: 1bowl | Calories: 688kcal | Carbohydrates: 45g | Protein: 36g | Fat: 41g | Saturated Fat: 20g | Cholesterol: 132mg | Sodium: 1627mg | Potassium: 1375mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3189IU | Vitamin C: 38mg | Calcium: 341mg | Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Photographs done by

Welcome to my kitchen!

Welcome to the House of Yumm!! My name is Serene. I’m the food photographer, recipe developer, and official taste tester around these parts.

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Recipe Rating


  1. This soup is perfect for these colder nights! Came together quickly and was a family hit. Definitely move the pickles as a topping!