Cheeseburger Soup

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

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.

I love to serve this soup on nights when coziness is required. It will work as a weeknight staple or a recipe to ladle out for gatherings.

Watch this 1 minute video, so you can see the recipe steps in action.

We aim to cook with real, whole-food ingredients. Here’s what you’ll need on hand…

• Ground beef – Here’s where we get our meat. Ground turkey will also work.
• Salt and pepper
• 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.
• Veggies – Including onion, celery, carrots, and garlic.
• 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.
• Optional Toppings: Sour cream, bacon bits, oyster crackers, minced chives, or sliced green onions.

Here’s the kitchen equipment you’ll need and what it’s used for:

• Large wooden cutting board – A staple in my kitchen. Start by chopping all your veggies and having them ready to go on this board. You’ll also use it later to shred the chicken.
• Chef’s knife – Be sure to sharpen it ahead of time. I use this cheap knife sharpener.
• Bench Scraper – Also known as a food mover. I LOVE this little tool for moving chopped veggies from the cutting board to the soup, but it’s totally optional.
• Stock Pot or Dutch Oven – 5.5 quart or bigger for the soup. If you’re making a double batch (which you should!), grab an even bigger one. I use my 11-quart stock pot all the time for making big batches.
• Whisk – To whisk the white sauce.
• Wooden spoon – To stir the soup.
• Sauce Pan – Use a 2-3 quart sauce pan to make the butter/flour/milk mixture (aka: basic béchamel sauce) that will thicken the soup at the end.
• Measuring cups and measuring spoons

How to Make Cheeseburger Soup

Now that you know how to prepare, let’s walk through how this soup will come together.

In a large stockpot over medium-high heat, add beef and seasonings. Stir until meat has cooked all the way through and is brown.

You’ll notice we don’t use a lot of meat, so this soup isn’t overly heavy or expensive. You’re welcome to double the amount of meat, if you’d like. Drain grease and set meat aside. 

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.

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. 

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 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.

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.

• For gluten-free: Instead of wheat flour for the white sauce, use gluten-free 1:1 baking flour (like Bob’s Red Mill brand).
• 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.
• 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.
• 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.

I’m so pleased to share this recipe with you today. I think this will become a go-to for you in the cooler months of the year!