Name: Our Favorite Cheeseburger Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb ground beef; 1 cup chopped onion; 3 cloves garlic, minced; 2 cups peeled and diced potatoes; 1 cup shredded carrots; 3 cups chicken broth; 2 cups shredded cheddar cheese; 1 cup whole milk; 1/4 cup all-purpose flour; 3 tbsp unsalted butter; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 cup chopped pickles (optional); 2 tbsp ketchup (optional)

This Is The Story Of Our Cheeseburger Soup Obsession

So, let me set the scene for you real quick: It’s a dreary Saturday afternoon, everyone’s slightly grouchy (probably from too much rain and laundry piling up), and I’ve absolutely promised comfort food. But not just any comfort food—the kind that makes you forget the weather and maybe even forgive whoever left dirty socks on the kitchen chair. That’s when I dig into my little recipe box for our family favorite: Cheeseburger Soup. If you’ve never tried making Soup that pretty much tastes like a straight-up cheeseburger (ketchup not required, but debated!), I highly recommend you fix that missing puzzle piece in your cooking life. My kids once declared this the official “Best Soup Ever”—they may have been angling for seconds, but still, I took it as high praise.

Random side note: Did you ever have one of those days where you start chopping onions and before you know it, you’re 20 minutes deep into a childhood memory? That happens almost every time I make this soup. Actually, it’s usually when I go hunting for the darn can opener and wind up reminiscing instead of working. Anyway.

Why You’ll Love This Soup (Or At Least Wind Up Making It Over And Over)

I tend to throw this Cheeseburger Soup together when dinner needs to be hearty, familiar, and—if I’m honest—when I’ve got a bit of ground beef begging to get used up in the fridge. My family goes a little bonkers for it; my middle kid prefers it with way too much shredded cheddar on top, and even my husband (notoriously picky about “mushy vegetables”—his words, not mine) claims it’s “like eating a bowl of cheeseburger, but better” (big words form a guy who once ate cold pizza over the sink). And you know those nights when you want everyone to just hush up and eat? This soup usually works like a charm for that too. Sometimes potatoes behave strangely and get a bit too soft, but honestly, it’s still amazing. Plus, it reheats so well—probably even better the next day if you ask me, which nobody ever does.

Here’s What You’ll Need (Give Or Take)

1 pound ground beef (I’ve swapped for ground turkey in a pinch—nobody noticed except maybe the dog)
1 medium onion, diced (red or yellow; my grandmother swore by yellow, but honestly, they’re both good)
2 cloves garlic, minced (more if you’re feeling vampy)
2 large carrots, diced (sometimes I just grab one and call it done—no shame)
3 medium potatoes, peeled and cubed (russet or Yukon Gold, who’s judging?)
3 cups chicken broth (or beef broth, or honestly just water and a boullion cube if that’s what you have)
1/4 cup all-purpose flour
2 cups milk (whole is nice, but I’ve subbed in 2% plenty)
2 cups shredded sharp cheddar cheese (pre-shredded works, but freshly grated is, how do you say, chef’s kiss)
1/4 cup sour cream (plain yogurt in a bind)
Salt and black pepper, to taste (heavy on the pepper in my house)
Optional: 1/4 cup pickles, diced (hear me out—it’s divisive but awfully good. Also, bacon bits? Trust me.)

How I Actually Make Cheeseburger Soup (The Real Way, Not The Fancy Cookbook Way)

Brown the beef in a big pot over medium heat. Break it up as you go. Sometimes I get distracted and it sticks a bit—nothing a quick scrape can’t fix.
Toss in the onion, carrot and garlic. Sauté till nicely softened, about 5–7 minutes (this is basically when I start talking to myself or humming, for whatever reason).
Add the potatoes. Don’t panic if it looks a little too thick—potatoes will relax after they cook a bit! Pour in the broth. Give everything a good stir. Bring to a low simmer; cover and let the whole thing bubble gently for 12–15 minutes, until potatoes are soft and fork-tender.
In a small bowl, whisk the flour and milk to make a sort of slurry (I always manage to spill a bit, so maybe use a bigger bowl?). Pour this into the soup, stirring well. It will look slightly strange for a minute—don’t freak out. Simmer another 3–5 minutes, stirring, until thickened just a bit. This is where I sneak a first taste. Quality control, you know?
Kill the heat and add the cheese. Stir, and watch the magic. Add the sour cream and give it one last mix. Taste, add salt and pepper. If you’re feeling fiesty, now’s the time for pickles or bacon. You’re the boss of your own bowl.

Notes From Someone Who Learned The Hard Way

If you use pre-shredded cheese, it doesn’t melt quite as smooth, but I won’t tell anyone (and it definitely works in a hurry)
The soup thickens as it cools; just add a splash more broth or milk if you want it looser when reheating—honestly, I’ve microwaved it with a bit more milk and it’s still great
Resist the urge to boil hard after you’ve added the cheese, unless you want something that looks like cottage cheese soup (which I do not recommend!)

Variations and My Soup Experiments (Not All Winners!)

I’ve tried swapping half the potatoes for cauliflower—it’s… okay, but my kids sniffed it out immediately. Not my finest hour.
Sometimes I toss in a handful of frozen corn or peas in the last few minutes—nobody minds, and it’s a decent way to clear out the freezer.
Leaving out the sour cream? Actually, it still works, just not as creamy. But if dairy isn’t your thing, try it with a dash of oat milk and a dollop of vegan cheese—it’ll do in a pinch.

What If I Don’t Have Fancy Soup Pots And Gadgets?

To be totally honest, I mostly use my ancient, slightly dented Dutch oven and a regular wooden spoon for this (nothing fancy). But if you don’t have a big pot, do it in two smaller saucepans then combine—it makes for more dishes, though (sorry). Worse has happened in my kitchen, trust me. Once I forgot where I put the lids entirely—didn’t stop me!

Can You Keep Leftover Soup? (If Any Exists…)

Official answer: yes, in the fridge for up to 3 days in a sealed container. Real answer? It never seems to last more than a day around here. But yes, if you somehow have leftovers, it’ll actually gets a bit richer in flavor by day two. I even like it cold, but my family is horrified at that idea. Rewarm gently—dairy soups don’t love to boil hard after chilling out.

Serving Ideas From My Kitchen Table

This is where I get a little nutty and add extra pickles and a slick of hot sauce, but that’s just me. My crew loves the soup with crunchy garlic bread or, if I’m being honest, a mountain of kettle chips right on top (my husband calls this sacrilege, but hasn’t stopped eating it that way). Oh, and a cold glass of apple cider hits the spot, particularly in the fall. No rules, just fun.

Little Pro Tips I Learned The Hard Way (Oops)

I once rushed the simmering step, thinking I could “save time”—ended up with rock-hard potatoes and angry stares from hungry kids. Just let it simmer, it’ll pay off.
Don’t add all the cheese at once; it melts better in two handfuls. Or so I was told (ignored that once—regretted it).
Keep a paper towel nearby for that inevitable spill when you pour the slurry in. I always forget.

FAQ—Burning Questions People Ask Me (Sometimes More Than Once!)

Can I freeze this soup?
Sort of! I’ve done it, but when you thaw, the texture can get a bit weird—fixable with a quick stir and more milk. But it’s not quite like fresh.

What’s the best cheese to use?
Sharp cheddar is king here (in my humble view), but honestly, I’ve mixed in Swiss or Colby Jack when the cheese drawer looks sad. Go with what you’ve got.

Can I make it vegetarian?
Yep, and I do sometimes—skip the beef, up the potatoes, maybe throw in some lentils or tofu (it’s good, if not classic).

How spicy can I make this?
As spicy as you want! Add jalapeños, a splash of hot sauce in the pot, or fire up with pepper jack cheese. My kids tap out early, so I usually just liven up my own bowl.

How many does it feed?
Depends on the appetite (and how many teenagers you have). For most, I’d say about 6 bowls. Or four hungry people and a leftover lunch, maybe.

Does this actually taste like a cheeseburger?
I think it totally does. The pickles, if you add them, tip it over the edge. One friend even added a squirt of mustard (bold), and said it was fantastic. To each their own.

And one last thing—even if your soup isn’t picture perfect, it’ll still taste like a hug in a bowl. That’s what counts, right? Now, excuse me while I go hunt for my ladle (again).