Cheeseburger Soup

This hearty and creamy cheeseburger soup is a comforting, easy-to-make one-pot meal the whole family will love.

Cheeseburger soup brings all the savoury, cheesy flavour of your favourite burger into a warm and filling bowl of comfort.

Loaded with seasoned ground beef, tender potatoes, carrots, and celery, this soup is finished with melty cheddar cheese and a creamy broth for the ultimate cold-weather dinner.

It’s budget-friendly, adaptable, and easy to make in under an hour—perfect for weeknights or casual weekend meals.

Tips for Best Results

• For extra flavour: Stir in a can of Rotel and swap the cheddar for pepper jack cheese.
• Add crunch: Top with cooked, crumbled bacon just before serving.
• Make it ahead: This soup reheats beautifully, making it ideal for meal prep.
• Don’t let it boil after the cheese is added or it may separate – simmer gently until just heated through.
• Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently over medium-low heat, adding a splash of broth or milk if it thickens too much. Do not freeze.

Ingredients & Substitutions

• Ground beef: You can substitute with ground turkey, ground chicken, ground venison, or a plant-based meat alternative for a vegetarian option.
• Onion: Yellow, white, or even sweet onions all work well.
• Worcestershire sauce: Adds depth; substitute with soya sauce or tamari in a pinch.
• Carrots: Fresh is best, but you can also use frozen sliced carrots.
• Celery: Adds a nice aromatic base – can be omitted or swapped with extra carrot if needed.
• Garlic: Freshly minced garlic gives the best flavour, but 1 teaspoon garlic powder can be used instead.
• Dried parsley: Can substitute with Italian seasoning or fresh parsley.
• Beef broth: Use chicken or vegetable broth as an alternative. For a vegetarian version, use veggie broth with meatless ground. I used homemade Turkey bone broth this time, which you can see in the ingredient photo above. Any broth works here, but beef provides the best flavour.
• Potatoes: Any starchy variety like Russet or Yukon Gold works. Frozen diced hash brown potatoes are a convenient alternative – no peeling or chopping needed.
• All-purpose flour: Used to thicken the soup; gluten-free flour blends can be used if needed.
• Butter: Can be replaced with margarine or plant-based butter for dairy-free options.
• Milk: Substitute with evaporated milk for a cheap, shelf-stable option. For dairy-free, use unsweetened plant-based milk like oat or almond.
• Cheddar cheese: Swap with Gruyère for a more upscale flavour, or use pepper jack for a spicy twist. A blend of cheeses also works well.

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Cheeseburger Soup

Yields: 6 Servings | Prep time: 15 minutes | Cook time: 30 minutes

Ingredients:

• 1 lb ground beef
• 1 medium onion, diced
• 1 teaspoon Worcestershire sauce
• 2 large carrots, chopped
• 2 rib celery, chopped
• 3 garlic cloves, minced
• 1 teaspoon dried parsley
• 3 cups low sodium beef broth
• 3 medium potatoes, peeled and diced into ½-inch cubes
• ¼ cup all-purpose flour
• 4 tablespoons butter
• 1½ cups milk
• 2 cups shredded cheddar cheese

Directions:

1. Brown the Beef
   In a large pot or Dutch oven over medium heat, cook the ground beef and diced onion until the beef is no longer pink. Drain excess grease if needed. Stir in the Worcestershire sauce and garlic; cook for 1 minute more.
2. Sauté the Vegetables
   Add the chopped carrots and celery to the pot. Cook for 4–5 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the dried parsley and cook for 1 minute more. (Image 1)
3. Add Broth and Potatoes
   Pour in the beef broth and add the diced potatoes. (Image 2) Bring the mixture to a boil, then reduce the heat to medium-low. Simmer uncovered for 10–12 minutes, or until the potatoes are fork-tender. (Image 3)

1. Make the Roux
   Meanwhile, in a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes to form a smooth paste. Slowly whisk in the milk and continue cooking, stirring frequently, until the mixture thickens slightly.
2. Combine & Thicken the Soup
   Gradually stir the milk mixture into the soup. Bring everything back to a gentle simmer and cook for a few more minutes, stirring occasionally. Avoid boiling once the milk is added.
3. Add the Cheese
   Reduce heat to low and stir in the shredded cheddar cheese. Stir continuously until the cheese is fully melted and the soup is creamy and smooth. (Image 4)
4. Serve
   Ladle the soup into bowls and serve hot. Garnish with extra cheese, crumbled bacon, or chopped fresh herbs if desired.

Continue to Content

Yield: 6 Servings

Cheeseburger Soup

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

This hearty and creamy cheeseburger soup is a comforting, easy-to-make one-pot meal the whole family will love.

Print

Ingredients

• 1 lb ground beef
• 1 medium onion, diced
• 1 teaspoon Worcestershire sauce
• 2 large carrots, chopped
• 2 rib celery, chopped
• 3 garlic cloves, minced
• 1 teaspoon dried parsley
• 3 cups low sodium beef broth
• 3 medium potatoes, peeled and diced into ½-inch cubes
• ¼ cup all-purpose flour
• 4 tablespoons butter
• 1½ cups milk
• 2 cups shredded cheddar cheese

Instructions

1. In a large pot or Dutch oven over medium heat, cook the ground beef and diced onion until the beef is no longer pink. Drain excess grease if needed. Stir in the Worcestershire sauce and garlic; cook for 1 minute more.
2. Add the chopped carrots and celery to the pot. Cook for 4–5 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the dried parsley and cook for 1 minute more.
3. Pour in the beef broth and add the diced potatoes. Bring the mixture to a boil, then reduce the heat to medium-low. Simmer uncovered for 10–12 minutes, or until the potatoes are fork-tender.
4. Meanwhile, in a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes to form a smooth paste. Slowly whisk in the milk and continue cooking, stirring frequently, until the mixture thickens slightly.
5. Gradually stir the milk mixture into the soup. Bring everything back to a gentle simmer and cook for a few more minutes, stirring occasionally. Avoid boiling
   once the milk is added.
6. Reduce heat to low and stir in the shredded cheddar cheese. Stir continuously until the cheese is fully melted and the soup is creamy and smooth.
7. Ladle the soup into bowls and serve hot. Garnish with extra cheese, crumbled bacon, or chopped fresh herbs if desired.

Recommended Products

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Nutrition Information:

Yield:

6

Serving Size:

1½ cups
Amount Per Serving: Calories: 580Total Fat: 35gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 130mgSodium: 690mgCarbohydrates: 31gFiber: 3gSugar: 6gProtein: 36g

This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although frugalmomeh.com attempts to provide accurate nutritional information, these figures are only estimates.

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