Cheeseburger Soup
This creamy cheeseburger soup combines tender potatoes, savory ground beef, and melty cheddar in one cozy pot, just like grandma's recipes for potato and hamburger soup, ready in under an hour.
A Bowl of Cheeseburger Soup Is Basically a Hug
There is a reason this creamy cheeseburger soup keeps popping up in everyone's collection of grandmas recipes. It takes everything you love about a classic cheeseburger, the savory beef, the sharp cheddar, the soft potatoes, and turns it into a warm, spoonable dinner that the whole family will ask for again and again. If you have ever bookmarked a potato and hamburger soup recipe or saved an Allrecipes ultimate potato soup link for later, this is the version that finally delivers on that cozy, nostalgic promise.
This is the kind of recipe that belongs in every collection of grandma soup recipes. It is simple, it uses pantry staples, and it tastes like it took all day even though it comes together in about 45 minutes.
Before we get cooking, the right tools and ingredients make a real difference here. A heavy bottomed Dutch oven distributes heat evenly so the potatoes cook through without scorching the bottom, and a sturdy box grater makes quick work of fresh carrots and a block of sharp cheddar, which melts so much smoother than pre-shredded bags. These are the products that genuinely help this recipe shine:
Why This Creamy Ground Beef Soup Works So Well
Most soup hamburger recipes go one of two ways: thin and brothy, or thick and stew like. This one lands right in the middle. The roux made from butter and flour gives the broth body without making it heavy, while the warm milk keeps things silky instead of pasty. Folding in sour cream at the very end is the trick that makes this taste like a from scratch creamy soup with ground beef rather than something out of a can.
Chef's Tip: Always melt your cheese over low heat and add it gradually. Dumping in all the cheddar at once over high heat is the fastest way to end up with a grainy, separated soup instead of that silky cheeseburger texture you want.
Tips for the Best Texture and Flavor
A few small details separate a good bowl of this soup from a truly great one.
- Cut your potatoes evenly. Uneven cubes mean some pieces turn to mush while others stay firm. Aim for half inch pieces so everything cooks at the same rate.
- Drain the beef well. Leaving in too much grease can make the finished soup feel oily instead of rich.
- Use block cheese, not pre-shredded. Block cheddar that you shred yourself melts far more smoothly than bagged shredded cheese, which is coated in anti-clumping starches.
- Keep the heat gentle once dairy goes in. Sour cream and milk do not like a rolling boil. Low and slow keeps the texture creamy instead of curdled.
These little adjustments are exactly what take this from a basic potato and hamburger soup into something people actually request by name at family dinners.
Ready to make it? Here is the full step by step recipe:
Cheeseburger Soup
This creamy cheeseburger soup combines tender potatoes, savory ground beef, and melty cheddar in one cozy pot, just like grandma's recipes for potato and hamburger soup, ready in under an hour.
Ingredients
- 1 lb ground beef, lean, 85/15
- 3 tbsp butter, divided
- 3/4 cup onion, diced
- 3/4 cup carrots, shredded
- 3/4 cup celery, diced
- 4 cups russet potatoes, peeled and cubed into bite-size pieces
- 4 cups chicken broth, low sodium preferred
- 1 tsp dried basil
- 1 tsp dried parsley, flakes
- 1/4 cup all-purpose flour, for the roux
- 1 1/2 cups whole milk, warmed slightly
- 2 cups sharp cheddar cheese, shredded, plus more for topping
- 1/2 cup sour cream, full fat, for stirring in at the end
- 1 tsp salt, to taste
- 1/2 tsp black pepper, freshly cracked
- 4 slices bacon, cooked and crumbled, for garnish, optional
Instruction
In a large soup pot or Dutch oven, brown the ground beef over medium heat until no longer pink, breaking it up with a spoon as it cooks. Drain off excess fat and transfer the beef to a plate, leaving the pot ready for the next step.
Melt 1 tablespoon of butter in the same pot. Add the diced onion, shredded carrots, and diced celery, and saute for 4 to 5 minutes until softened and fragrant.
Add the cubed potatoes, chicken broth, dried basil, dried parsley, and the cooked beef back into the pot. Stir to combine.
Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 12 to 15 minutes, or until the potatoes are fork tender.
While the soup simmers, melt the remaining 2 tablespoons of butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute to form a smooth roux.
Slowly whisk the warmed milk into the roux, stirring constantly until thickened and smooth, about 3 to 4 minutes.
Pour the thickened milk mixture into the soup pot and stir well to combine. Let it simmer gently for 2 to 3 minutes so the soup thickens.
Reduce the heat to low and stir in the shredded cheddar cheese a handful at a time, letting each addition melt before adding more.
Remove the pot from the heat and stir in the sour cream until fully incorporated and the soup turns velvety. Season with salt and pepper to taste.
Ladle into bowls and top with extra shredded cheddar and crumbled bacon, if using. Serve hot.
Equipment
- Large soup pot or Dutch oven
- Small saucepan
- Whisk
- Box grater
- Wooden spoon
- Ladle
Notes
Serving, Storing, and Make Ahead Tips
This soup is hearty enough to serve on its own, though a side of crusty bread or warm dinner rolls for dunking never hurts. A simple green salad with a tangy vinaigrette also balances out the richness nicely if you want to round out the meal.
When it comes to leftovers, this soup thickens quite a bit once chilled. That is completely normal. Just reheat it slowly on the stovetop over low heat and whisk in a splash of milk or broth until it loosens back up to that original creamy consistency. Avoid microwaving on high power in short bursts, since uneven heating can cause the dairy to break.
If you want to prep ahead for a busy week, you can fully cook the soup through the step where the cheese is melted in, then refrigerate it without the sour cream. Stir the sour cream in fresh after reheating for the smoothest results.
A Family Favorite Worth Repeating
Whether you grew up with a version of this in your own family's rotation of grandma meals or you are discovering it for the first time, cheeseburger soup has a way of becoming a regular on the menu almost immediately. It is comforting, it is easy to customize with toppings like extra bacon or green onion, and it turns basic ground beef into something genuinely craveable. Once you make it once, do not be surprised if it earns a permanent spot next to your other favorite soup recipes.
