Cheeseburger Soup
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This comforting, hearty, veggie-forward Cheeseburger Soup makes even the coldest winter nights warm and cozy. Serve for an easy weeknight meal or at your next group gathering.
About This Recipe
I love to serve this soup (or is it a chowder?) on nights when coziness is required. It will work as a weeknight staple or a recipe to ladle out for gatherings.
While thick and rich in flavor, you might be surprised to learn that this soup has a lot of veggies in it. It has a creamy rich base with just the right amount of veggies, ground beef (or ground turkey), and cheddar cheese.
Cooking Tip: Mise En Place
Cooking is more enjoyable and efficient when you’re prepared! So be sure to get organized ahead of time–also known as mise en place by the French.
- Read through the recipe.
- Set out your equipment and ingredients.
- Prep any ingredients ahead that are required–like chopping veggies and cooking the rice.
Ingredients Needed
We aim to cook with real, whole-food ingredients. Here’s what you’ll need on hand…
Ingredient Notes:
- Seasonings – Garlic powder, red pepper flakes, Italian seasoning.
- Salted butter – If you only have unsalted butter, you’ll just want to taste and adjust the salt at the end.
- Chicken broth – Grab some at the store (this is my favorite brand) or make your own chicken broth.
- Peeled, diced potatoes – I recommend a heartier potato like a russet for this recipe.
- Whole wheat flour – We prefer white whole wheat flour for extra nutrition, but you can also use all-purpose flour or gluten-free 1:1 flour.
- Whole milk – I’ve tested this using plain almond milk. It works but is definitely thinner and not as rich tasting.
- Shredded sharp cheddar cheese – Or mild will work, too.
Additions and Substitutions
As with most of our recipes on Thriving Home, we try to provide flexibility for your specific dietary needs. Try any of these substitutions or additions in this soup.
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- For gluten-free: Instead of wheat flour for the white sauce, use gluten-free 1:1 baking flour (like Bob’s Red Mill brand).
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- For dairy-free: This recipe will not work for a dairy-free diet, unfortunately. You can, however, cut back on the dairy by using plain almond milk in place of the milk.
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- Instead of ground beef, use ground turkey or ground pork sausage. You can also double the amount of meat if you’d like an even heartier soup.
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- For more veggies, simply double the amount of onion, celery, and carrots you chop. I do this frequently!
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- Add bacon! This will add tremendous flavor. Cook a 1/2 pound of bacon in the soup pot before the very first step of the recipe. Remove the cooked bacon to a paper towel-lined plate. Then, cook your meat and veggies in the bacon fat. Crumble the cooked bacon and stir into the soup at the end.
How to Make Cheeseburger Soup
Now that you know how to prepare, let’s walk through how this soup will come together. (Find the full recipe at the bottom.)
Sauté the Beef & Veggies
In a large stockpot over medium-high heat, add beef and seasonings. Stir until meat has cooked all the way through and is brown.
In the same pot, melt 1 tablespoon of butter. Add onions, celery, and carrots. Season lightly with salt and pepper. Saute until vegetables are tender, about 5-7 minutes. Add in the garlic during the last 30-60 seconds.
Add the beef back to the pot. Stir in the chicken broth, more seasonings, and the potatoes. Bring ingredients to a boil. Reduce heat to a simmer and cover. Let soup simmer.
Make White Sauce
In a medium sauce pan, melt the remaining butter over medium heat. Whisk in the flour and stir for 1-2 minutes, until bubbly.
Turn up the heat to medium-high. Whisk in the milk, salt, and pepper. Whisk frequently until this mixture is very warm and thickened slightly, about 3-5 minutes.
Add White Sauce & Cheese to Soup
Stir the milk mixture into the soup. Remove the soup from the heat and slowly stir in the cheese, a little at a time, until fully incorporated.
Serve
Serve the soup warm in bowls with optional toppings like green onion or chives, oyster crackers, bacon bits, and sour cream.
If soup gets too thick, thin it out with more broth or milk.
Serve with Cheddar Biscuits, Mandarin Orange Salad, Wheat Dinner Rolls, and Buckeye Brownies for a well rounded meal!
How to Freeze This Soup
As authors of two cookbooks and self-proclaimed “freezer cooking evangelists”, we always try to share how to prep and freeze recipes like this soup, when possible. I personally love to freeze this one in small portions for lunches.
Freeze for Later: Cook and cool the soup completely. Freeze in a freezer bag or container, squeezing out all excess air and sealing tightly.
To Prepare from Frozen: Thaw in the refrigerator. Warm over medium-low heat, stirring occasionally. Add 1-2 more cups of chicken broth if too thick.
Tip: You can also freeze soup in individual servings in 2-cup Souper Cubes, 2-cup Pyrex containers, or 16-ounce mason jars. Be sure to leave 1 inch of head room for expansion at the top of the jars or the glass may break in the freezer.
Check out our 70+ Best Freezer Meals for more ideas.
FAQs
Common toppings include shredded cheese, diced tomatoes, sliced green onions, crumbled bacon, and a dollop of sour cream.
Yes! Soups are typically very freezer friendly. I recommend freezing the fully cooked and cooled soup in small containers for easy storage and reheating.
While cheeseburger soup is hearty and satisfying, it can be high in calories and fat due to the cheese and butter. To make it healthier, you can use lean ground beef or ground turkey, reduced-fat cheese, and skim milk.
Yes, this substitution will work fine. However, the soup will be a bit more runny (because Yukon potatoes aren’t as starchy). It shouldn’t affect the taste though.
Make 6 Dump-and-Go Freezer Meals in 1 Hour!
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Cheeseburger Soup
This comforting, hearty, one-pot wonder makes even the coldest winter nights warm and cozy. I like that it’s a veggie-forward dish but still creamy and meaty-tasting. Serve for a weeknight meal or at your next group gathering.
Ingredients
- 1/2 pound lean ground beef (sub: ground turkey)
- Salt and pepper
- 1/2 teaspoon garlic powder
- 1/8 teaspoon red pepper flakes
- 1 teaspoon Italian seasoning, divided
- 4 tablespoons salted butter, divided
- 1 cup diced onion
- 1 cup diced celery
- 1 cup diced carrots
- 2 garlic cloves, minced (1 teaspoon pre-minced garlic)
- 3 cups chicken broth, plus more as needed
- 4 cups peeled, diced potatoes (about 1 1/2 pounds; diced into 1/2-inch pieces)
- 1/4 cup whole wheat flour (sub: all-purpose flour)
- 1 1/2 cups whole milk
- 2 cups (8 ounces) shredded sharp cheddar cheese
- Optional Toppings: sour cream, bacon bits, oyster crackers, minced chives, or sliced green onions
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Instructions
Make It Now:
- Saute Beef: In a large stockpot over medium-high heat, add beef, 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic powder, red pepper flakes, and 1/2 teaspoon Italian seasoning. Stir until meat has cooked all the way through and is brown, about 4-5 minutes. Drain grease and set meat aside.
- Saute Vegetables: In the same pot, melt 1 tablespoon of butter. Add onions, celery, and carrots. Season lightly with salt and pepper. Saute until vegetables are tender, about 5-7 minutes. Add in the garlic during the last 30-60 seconds.
- Simmer the Soup: Add the beef back to the pot. Stir in the chicken broth, 1/2 teaspoon Italian seasoning, 1/2 teaspoon salt, and the potatoes. Bring ingredients to a boil. Reduce heat to a simmer and cover. Let soup simmer for 10-12 minutes, until potatoes are fork tender.
- Make White Sauce: In a medium saucepan, melt the remaining 3 tablespoons of butter over medium heat. Whisk in the flour and stir for 1-2 minutes, until bubbly. Turn up the heat to medium-high. Whisk in the milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Whisk frequently until this mixture is very warm and thickened slightly, about 3-5 minutes.
- Add White Sauce & Cheese to Soup: Stir the milk mixture into the soup. Remove the soup from the heat and slowly stir in the cheese, a little at a time, until fully incorporated. (Freezing instructions begin here.) Taste and season with more salt or pepper, as desired.
- Serve: Serve the soup warm in bowls with optional toppings like chives or green onions, oyster crackers, bacon bits, and sour cream. If soup gets too thick, thin it out with more broth or milk.
Freeze For Later: Cook and cool completely. Freeze in a freezer bag or freezer container(s).
Prepare From Frozen: Thaw in refrigerator or using the defrost setting of the microwave. Warm over medium-low heat, stirring occasionally.
Notes/Tips
- Gluten-Free Version: Instead of wheat flour for the white sauce, use gluten-free 1:1 baking flour (like Bob’s Red Mill brand).
- How to Reduce the Dairy: This recipe will not work for a dairy-free diet, unfortunately. You can, however, cut back on the dairy by using plain almond milk in place of the milk and plant-based butter in place of the butter.
- Instead of ground beef, use ground turkey, chicken, or pork sausage. You can also double the amount of meat if you’d like an even heartier soup.
- For more veggies, simply double the amount of onion, celery, and carrots you chop. I do this frequently!
- Add bacon! This will add tremendous flavor. Cook a 1/2 pound of bacon in the soup pot before the very first step of the recipe. Remove the cooked bacon to a paper towel-lined plate. Then, cook your meat and veggies in the bacon fat. Crumble the cooked bacon and stir into the soup at the end. Reduce the overall salt amount by at least 1 teaspoon if doing this, though!
Photos and video by Whitney Reist of Sweet Cayenne.
Want More Healthy Soup Recipes?
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My husband hates potatoes (crazy, I know). I’d like to try this with some type of brown or wild grain rice instead. Is that something you’ve tried in this? Any ideas for how to accomplish that? Bless you!
Hi Andie! We haven’t tried anything other than potatoes in this recipe. They are such a key ingredient, we don’t have advice on how to replace them. You could try our Creamy Chicken and Wild Rice Soup: https://thrivinghomeblog.com/chicken-and-wild-rice-soup/
Not the same flavor profile, but a long-standing reader-favorite!
I had a similar recipe that my family stopped using because it called for processed cheese product. I tried this recipe this week and it is amazing! I much prefer it with real cheese. So delicious!
Yay! So glad you found us and were able to make an old family favorite with ‘real’ ingredients. Thanks for taking the time to leave a review Misty.
We love this soup. I made it for my family of 5 and we all wanted thr leftovers!
Love to hear when even the leftovers are winners! Thanks for taking the time to leave a review Jill.
I would eat this everyday. Yummy I love that it freezes great. Highly recommend
Hi Joanne. So glad you enjoyed the Cheeseburger Soup! Thank you for taking the time to leave a review.
My whole family liked this. Hubby said it was delicious and they would like it in the regular meal plan. I subbed beef stock for the chicken broth because that’s what I had on hand.
Awesome. Glad to hear this Becca! Thanks so much for leaving a review.
I turned this soup into a vegetarian option by substituting impossible beef and vegetable broth. It was absolutely delicious. I will definitely serve this for company knowing it will be a hit!
That’s awesome Lynn! Thanks for letting others know how you made it work for a vegetarian diet.