Classic Cheeseburger Soup: Comfort Food With a Mic Drop

You want a bowl that eats like a burger, smells like game day, and tastes like a hug from your favorite diner? This Classic Cheeseburger Soup is the move.

It’s thick, cheesy, beefy, and unapologetically cozy—like a double cheeseburger got promoted to soup CEO. One pot, weeknight-friendly, and guaranteed to disappear faster than fries at a family table.

Warning: you’ll “just one more spoonful” yourself into bliss.

What Makes This Recipe So Good

This is soup-meets-burger without the messy bun. You get caramelized onions, seasoned beef, tender potatoes, and a creamy cheddar finish that coats the spoon just right.

It’s naturally hearty but doesn’t feel heavy—thanks to smart layering and a quick roux that keeps things silky. Bonus: pantry staples, minimal dishes, and it reheats like a champ.

Basically, it’s your new winter flex.

Servings, Prep time, Cooking time, Calories

Servings: 6 bowls
Prep Time: 15 minutes
Cooking Time: 30–35 minutes
Calories: ~430 per serving (estimate)

The Essentials You’ll Need

1 lb (450 g) ground beef (80/20 or 85/15 for best flavor)
1 tbsp olive oil (if your beef is very lean)
1 medium onion, diced
2 cloves garlic, minced
2 medium russet or gold potatoes, peeled and diced small
2 medium carrots, diced
2 stalks celery, diced
4 cups (1 L) low-sodium chicken or beef broth
1 tsp kosher salt (plus more to taste)
1/2 tsp black pepper
1 tsp smoked paprika (regular paprika works)
1 tsp dry mustard (or 1 tsp yellow mustard)
1 tbsp Worcestershire sauce
3 tbsp unsalted butter
3 tbsp all-purpose flour
1 cup whole milk (or half-and-half for richer)
1 cup shredded sharp cheddar (freshly grated, not pre-shredded)
1/2 cup shredded mozzarella (optional for extra melt)
2 tbsp sour cream (optional, for tang and body)
Chives or green onions, thinly sliced (garnish)
Dill pickles, chopped (optional, but game-changing)
Toasted sesame buns or croutons (for topping)

Making This Recipe

Brown the beef: Heat a large pot over medium-high. Add ground beef (plus oil if needed).
Break it up and cook until browned with crispy bits. Drain excess fat, leaving about a tablespoon for flavor.
Sweat the aromatics: Add onion, carrot, and celery.
Cook 5–6 minutes until softened and lightly golden. Stir in garlic and cook 30 seconds until fragrant.
Season like you mean it: Add salt, pepper, smoked paprika, dry mustard, and Worcestershire.
Stir to coat the meat and veggies.
Broth + potatoes: Add diced potatoes and the broth. Bring to a boil, then drop to a simmer for 12–15 minutes, until potatoes are tender but not falling apart.
Make a quick roux: In a small saucepan, melt butter over medium heat.
Whisk in flour and cook 1–2 minutes until it smells nutty and looks like wet sand—no browning drama.
Finish the base: Slowly whisk milk into the roux to create a smooth, thickened sauce. Simmer 2 minutes until slightly glossy.
Combine and melt: Pour the milk mixture into the soup.
Simmer 2–3 minutes, then reduce heat to low. Stir in cheddar (and mozzarella if using) by handfuls until melted and silky.Do not boil—cheese likes calm vibes.
Adjust and enrich: Stir in sour cream if using. Taste and adjust salt, pepper, or Worcestershire.
If it’s too thick, splash in more broth or milk. Too thin?Simmer a few minutes.
Garnish like a burger: Ladle into bowls. Top with chives, chopped pickles, and toasted bun croutons.
Optional ketchup/mustard drizzle? Not mad at it.

Storage Made Simple

Fridge: Store in airtight containers up to 4 days.
It thickens as it chills—loosen with broth or milk when reheating.
Freezer: Dairy-based soups can separate. If you must, freeze before adding cheese and sour cream, up to 3 months.
Reheat, then add dairy to finish.
Reheat: Low and slow on the stovetop, stirring often. Avoid boiling to keep the cheese smooth.

Why This Recipe Rocks

Big flavor, low fuss: One pot, weeknight timing, diner-level payoff.
Balanced richness: Creamy without being heavy—thanks to the roux and controlled dairy.
Customizable: Swap meats, vegetables, and toppings to match your vibe.
Kid and crowd approved: It’s basically a cheeseburger in spoon form.
No hard sell required.

Nutrition Stats

Per serving (estimate): 430 calories, 24g fat, 28g carbs, 25g protein, 2g fiber, 980mg sodium. Values shift with cheese choice, broth sodium, and dairy.

For a lighter bowl, use 93% lean beef, reduce cheese to 3/4 cup, and swap half the potatoes for cauliflower. For higher protein, sneak in an extra 6 oz of lean ground turkey.

FYI, freshly grated cheese helps you use less while getting better melt and flavor.

Don’t Make These Errors

Boiling after adding cheese: This will split the soup and turn it grainy. Keep it under a simmer.
Using pre-shredded cheese: The anti-caking agents can make your soup chalky.
Grate your own.
Skipping the roux: You’ll end up thin or gloopy. The roux is the silky middle ground.
Undercooking potatoes: They should be tender before you add the dairy, or they’ll never soften properly.
Forgetting acidity: A little Worcestershire or a few chopped pickles balances the richness.
Don’t fear the tang.

Creative Twists

Bacon-Double: Add 4 slices crisp bacon, crumbled, and garnish with more. Smoky, salty, iconic.
Spicy Jalapeño: Sauté 1–2 jalapeños with the onions.
Swap in pepper jack for part of the cheddar.
BBQ Roadhouse: Add 1–2 tbsp BBQ sauce and a pinch of chili powder. Top with fried onions.
Pickle Lovers’ Deluxe: Stir in 2 tbsp pickle brine at the end.
Sounds weird, tastes brilliant.
Low-Carb: Replace potatoes with cauliflower florets and use heavy cream + broth for the dairy component. IMO, still fantastic.
Mushroom Umami: Add 8 oz sliced cremini with the onions for a deeper, steakhouse vibe.

FAQ

Can I use ground turkey instead of beef?

Yes.

Use 93% lean turkey and add 1 tablespoon of butter when browning to avoid dryness. A dash of soy sauce or extra Worcestershire boosts savory depth.

What’s the best cheese for melting?

Sharp cheddar for flavor, with a little mozzarella or Monterey Jack for velvety melt.

Always grate it yourself for smooth results.

How do I make it gluten-free?

Swap the flour for a gluten-free all-purpose blend or whisk 2 teaspoons cornstarch into cold milk and add near the end. Keep the simmer gentle to avoid thinning.

Can I make this in a slow cooker?

Brown the beef and sauté aromatics first.

Add everything except dairy and cheese to the slow cooker and cook on Low 5–6 hours. Stir in the roux, milk, and cheese during the last 20–30 minutes.

How can I lower the sodium?

Use low-sodium broth, unsalted butter, and skip added salt until the end.

Worcestershire adds flavor, so start with half and adjust to taste.

Will it thicken as it sits?

Yes. Potatoes release starch, and cheese firms up.

Thin with warm broth or milk when reheating to your preferred consistency.

Wrapping Up

Classic Cheeseburger Soup is the comfort classic you’ll “accidentally” meal prep every week. It’s fast, rich, and customizable, with diner nostalgia baked in.

Keep the heat low, grate the cheese, and don’t skimp on the pickles. One spoon and you’re on the fan club board—no secret handshake required.