A big bowl of Cheeseburger Soup has everything you love about a classic hamburger. Made with tender ground beef, shredded cheese, and hearty potatoes, it’s the ultimate comfort food to enjoy all winter long.
Who doesn’t love a juicy, freshly grilled burger? So meaty and tender, the flavors are too good not to indulge in a French Dip Burger or Red Wine Burger almost every week. Sometimes I’ll even disguise the flavors in a Cheeseburger Salad just so I can feel like I’m eating the classic without actually doing it.
The same goes for this Cheeseburger Soup! It’s the perfect meal during winter or when it’s too cold to grill actual cheeseburgers. It’s a fun and flexible soup that’s sure to please even the pickiest of eaters.
I topped this cheesy burger soup with all the classics: toasted burger bun croutons, pickles, and tomatoes. No matter what your personal flavor preferences or dietary restrictions are, there’s a version of this delicious and easy soup for you!
How to make cheeseburger soup:
First, toast the burger bun croutons in the oven until they’re golden brown and crispy. While they’re toasting, brown the ground beef in a large soup pot. Drain off the fat and set your meat aside.
Melt some butter in the same pot, then saute the onion, garlic, carrots, and celery with Italian seasonings. When they’re soft, pour in the broth, potatoes, and browned beef. Bring the mixture up to a boil before lowering the heat and letting everything simmer together.
While you wait, create a roux by combining the remaining butter and flour in a pot over medium heat (a thick brown paste will form). Pour it in the soup and cook until it thickens.
Finally, turn the heat to low, add the cheese and milk, and season with salt and pepper to taste. Top each bowl of soup with the burger bun croutons, pickles, and tomatoes. Enjoy!
Can I make this in a slow cooker?
Yes! To make crockpot cheeseburger soup, make the croutons as normal and saute the beef and soup veggies in separate skillets. Add the veggies, potatoes, and broth to a crockpot and cook on Low for 6 to 8 hours or High for 4 to 6 hours.
Make the roux about 30 minutes before the soup is ready and pour it into the crockpot along with the beef, cheese, and milk. Stir it all together well before placing the lid back on and letting the soup finish. You’ll know it’s ready when it’s thick and creamy.
Make this cheeseburger soup your own by trying some of these fun add-ins and variations:
- Meat: You can use ground turkey, ground chicken, ground pork, or plant-based ground “beef” instead of beef.
- Bacon Cheeseburger Soup: Add in some browned, and crumbled bacon with the ground beef.
- Vegetables: Toss in a few chopped tomatoes, red onion slices, or diced mushrooms.
- Cheeseburger Soup without Potatoes: Try swapping the potatoes for a different starch, such as short pasta noodles, rice, or cauliflower florets.
- Vegetarian: Make your cheeseburger soup vegetarian by omitting the ground beef (or replacing it with a meat-free alternative) and swapping the chicken broth for veggie stock.
- Toppings: Top each bowl with cubed avocado, potato chips, pickled onions, or shredded lettuce.
How long does cheeseburger soup last?
Leftover cheeseburger soup can be stored in an airtight container in the fridge for up to 4 days. Alternatively, place it in a freezer-safe container or bag and freeze it for up to 3 months.
Wine pairings for cheeseburger soup:
- Either a Cabernet Sauvignon or Zinfandel will pair perfectly with the hearty ground beef and the soup’s overall richness.
- If you’re craving a white, go for an oaked Chardonnay. It’s great with bold, cheesy dishes.
If you loved this easy cheeseburger soup recipe I would appreciate it so much if you would give it a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
More comforting soup recipes:
- Instant Pot Lasagna Soup
- Chipotle Potato Cheese Soup
- Lentil Soup with Sausage
- Curried Butternut Squash Soup
- Tomato Bisque
- 2 sesame seed hamburger buns (diced into 1-inch cubes)
- 1 pound lean ground beef
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- 1 cup shredded carrots (2 carrots)
- 2 stalks celery (diced)
- 2 teaspoons Italian seasoning
- 4 Tablespoons butter (divided)
- 4 cups bone broth ( or chicken stock)
- 4 cups peeled and 1-inch diced potatoes (3 medium)
- 1/4 cup all purpose flour
- 1 ½ cups shredded sharp cheddar cheese
- 1 cup milk
- Kosher salt and pepper (to taste)
- Preheat oven to 400 degrees. Spread bun cubes in a single layer on a baking sheet. Bake until golden and crispy, about 10-15 minutes; set aside.
- Brown the ground beef in a large pot. Drain and set aside.
- In the same pot melt 1 TBSP butter. Add onion, garlic, carrots, celery, and Italian seasoning. Saute until onions become translucent, about 2-3 minutes.
- Add the broth, potatoes and ground beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes can be pierced easily with a fork.
- Meanwhile, in a small skillet, melt the remaining 3 TBSP butter. Add the flour and cook 3-5 minutes, until it turns the color of peanut butter. Add to the soup and simmer, uncovered, for 5-6 minutes, until the soup has thickened. Reduce heat to low.
- Stir in the cheese and milk, and season with salt and pepper. Ladle soup into bowls and top with additional cheese, bun croutons and pickles and tomatoes, if desired. Enjoy!