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Cheeseburger Soup

I love a hearty soup, and this easy Cheeseburger Soup recipe is one the whole family will enjoy! Inspired by the flavors of a classic cheeseburger, it’s thick, creamy, and packed with savory ground beef, tender potatoes, flavorful veggies, and loads of melty cheddar cheese. I garnish mine with crispy bacon and green onions, but you can get a little crazy and top it with pickles or a drizzle of burger sauce, too! At just $1.61 per serving, that’s a pretty good deal for a big bowl of beefy, cheesy comfort food.

All the Cheeseburger Flavor, None of the Bun!

Apparently, I really like turning my favorite dinners into soups! I did it with my stuffed pepper soup, and this time I took inspiration from a cheesy burger. I layer in the flavors to give each spoonful the rich, savory taste you’d expect from a loaded cheeseburger, starting with crispy bacon and browned ground beef. Once cooked, set both aside, but leave those flavorful drippings in the pot. I cook the veggies in those drippings, too, so none of that delicious bacon and beef flavor goes to waste. Plus, the fat comes in handy for thickening the soup!

Instead of making a separate roux with butter, I stir the flour directly into the veggies and drippings already in the pot. The flour thickens the broth as it simmers, and with just a little milk and plenty of real cheddar cheese, it turns into a creamy soup (with no Velveeta, heavy cream, or extra butter!). The potatoes and veggies also help stretch just one pound of ground beef into eight generous servings, so you still get a hearty, stick-to-your-ribs meal without needing loads of meat.

Don’t drain that grease! I know it looks like a lot of fat after cooking the bacon and ground beef, but don’t pour it away. You’ll use those flavorful drippings as the base for the roux, which is a mixture of fat and flour that thickens the soup. This also means there’s no need to add extra butter.
Give the flour a good stir. Once the veggies have cooked for 10 minutes, sprinkle in the flour and stir for another minute, making sure everything is evenly coated. This gives the flour a chance to cook in the fat before the liquid goes in, which helps prevent a raw, floury taste. Stir thoroughly as you add the broth and milk to help prevent lumps.
Keep those potatoes small! I use red potatoes and cut them into relatively small, evenly sized pieces so they cook through in the time given and still hold their shape in the soup. Big chunks will take longer to soften, so don’t rush the simmer! After about 15 minutes, check a piece with a fork. It should slide through easily without the potato falling apart. If it’s still firm, give it a few more minutes.
Use freshly shredded cheese. I recommend shredding the cheddar yourself if possible, since pre-shredded cheese contains anti-caking ingredients that can affect how smoothly it melts.
Load up those toppings! I always set the cooked bacon aside until serving so it stays crispy, then sprinkle it over each bowl with sliced green onions. But this is cheeseburger soup, so have some fun with it! Chopped dill pickles, diced tomatoes, extra shredded cheese, or a drizzle of burger or comeback sauce would all be delicious additions. You can even let everyone build their own bowl. And if you love that combination of crispy bacon, cheddar, and green onions, you should also try our loaded potato soup recipe next.

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Cheeseburger Soup

This easy Cheeseburger Soup is loaded with ground beef, crispy bacon, tender potatoes, and cheddar cheese. A rich, creamy, one-pot family dinner!

Course Soup

Cuisine American

Total Cost $13.16 recipe / $1.65 serving

Prep Time 15

Cook Time 43

Total Time 58

Servings servings (1.5 cups each)

Calories 335kcal

Author Melissa Nolan

Equipment

Large Pot

Ingredients

4 strips of bacon chopped, $1.21
1 lb. ground beef I use 73/27 fat beef, $5.74*
1 tsp salt divided, $0.04
1 tsp black pepper divided (freshly cracked) $0.16
1 small onion small dice (heaping 1 cup) $0.78
2 ribs celery small dice (1 cup) $0.38
1 medium carrot small dice (1 cup) $0.28
1 lb. red potatoes peeled & medium dice, $1.25**
1 tsp garlic powder $0.03
1 tsp dried oregano $0.06
½ cup all-purpose flour $0.09
4 cups chicken broth $0.52***
½ cup milk $0.10****
8 oz. cheddar cheese shredded, $2.24*****
2 green onions sliced, $0.28

US Customary – Metric

Instructions

Gather and prepare all ingredients.
In a large pot over medium heat, add the bacon. Cook the bacon for 10 minutes, or until it’s crispy. Using a slotted spoon, remove the bacon from the pan, leaving the grease in the pan. Set the bacon aside.
Add the ground beef, ½ tsp salt, and ½ tsp pepper. Brown the meat for 5 minutes, breaking it up as it cooks. Remove the beef from the pot, leaving as much grease in the pot, and set it aside. (see notes)
Add the onions, celery, carrot, potatoes, remaining salt, pepper, garlic powder, and dried oregano. Continue cooking for 10 minutes, stirring occasionally.
Sprinkle in the flour and cook for 1 minute.
Add the chicken broth and milk. Bring to a simmer. Once the soup is at a simmer, continue cooking for 15 minutes, until the soup has thickened and the potatoes are tender.
Add the cheese and beef back in, and stir for 2 minutes until melted.
Garnish with sliced green onions and cooked bacon.

See how we calculate recipe costs here.

Notes

*I use a 73/27 fat ground beef. I found this releases enough fat, along with the bacon, to make a roux with flour to thicken the soup. Feel free to try this recipe with lean ground beef, ground chicken, or ground turkey, too! Just make sure there’s enough fat to make your roux, which thickens the soup. If needed, add more oil or butter before adding the flour (see my step photos below for what my pot looked like while browning the beef).

**Red potatoes hold their shape well in soups which I why I use them here. Yukon Gold potatoes also tend to hold their shape, so they should work fine in place of the red potatoes if that’s what you’ve got. Russets are starchier, so while they can work here, they’ll likely break down more in the soup and won’t hold their shape as well.

***I like to use Better Than Bouillon to make broths to keep costs low.

****I added milk for extra creaminess. You can use heavy cream, too! Other additions that I think would be nice are sour cream and cream cheese. Both will add some creaminess, but also a subtle flavor and tang.

*****A mild cheddar gives this soup the perfect amount of cheesiness to add to the overall cheeseburger flavor. Feel free to try different melty cheeses, like sharp cheddar, American cheese, Monterey Jack and Colby. Shred your own cheese for the best melt as pre-shredded cheeses often contain anti-caking agents. Don’t boil the soup, or it will separate the cheese and become grainy.

Seasoning note: I seasoned the soup with garlic powder and dried oregano. You could also add paprika, cayenne, or other spices and herbs to your taste! You can even try hot sauce.

I know you want to, but don’t drain the fat! This makes your roux, which thickens the soup.

Keep the heat gentle: Once the milk goes in, maintain a gentle simmer and also avoid boiling the soup after adding the cheddar. Too much heat can cause the dairy to separate and become grainy.

Nutrition

how to make Cheeseburger Soup step-by-step photos

The ingredients to make cheeseburger soup with labels.

Gather and prepare all of your ingredients: Chop 4 strips of bacon, finely dice 1 small onion, 2 celery ribs, and 1 medium carrot, then peel and dice 1 lb. of red potatoes into small, even pieces. Slice 2 green onions for garnish and have your shredded cheddar cheese ready.

Cook the bacon: Add 4 strips of chopped bacon to a large pot over medium heat. Cook for about 10 minutes, or until the bacon is browned and crispy. Use a slotted spoon to remove the bacon and set it aside, leaving the rendered grease in the pot.

Brown the ground beef: Add 1 lb. ground beef (I use 73/27% fat), ½ tsp salt, and ½ tsp black pepper to the same pot. Cook for about 5 minutes, breaking the beef into small crumbles as it browns, until fully cooked (160°F). Remove the beef from the pot and set it aside, leaving as much of the grease behind as possible. This will form the base for thickening the soup.

Diced celery, potatoes, carrots and onions in a saucepan with seasonings,

Cook the vegetables: Add 1 diced onion, 2 ribs diced celery, 1 diced carrot, and 1 lb. diced potatoes to the pot, along with the remaining ½ tsp salt, ½ tsp pepper, 1 tsp garlic powder, and 1 tsp dried oregano. Cook for 10 minutes, stirring occasionally, until the vegetables begin to soften. The potatoes will finish cooking in the broth, so they don’t need to be completely tender just yet.

Flour added to sauteed veggies in a pot.

Add the flour: Sprinkle ½ cup all-purpose flour over the vegetables and cook for 1 minute, stirring to coat everything evenly. The flour combines with the fat left in the pot to create a thickening base for the soup, so make sure there are no dry bits of flour left in the pot.

Milk added to a pot with sauteed veggies, with broth being poured in.

Add the broth and milk: Pour in 4 cups chicken broth and ½ cup milk, stirring to incorporate the flour. Bring the soup to a simmer (don’t boil to avoid the dairy from splitting), then cook for 15 minutes, or until the broth thickens and the potatoes are fork-tender. A fork should slide easily into a potato without it falling apart. Keep simmering if they’re still a little firm.

Ground beef and shredded cheese added to a pot of cheeseburger soup.

Stir in the cheese and beef: Add 8 oz. cheddar cheese and the cooked ground beef back to the pot. Stir for about 2 minutes, until the cheese has melted and the beef is evenly distributed throughout the thick, creamy soup. Again, avoid letting the soup boil as the cheese melts, as too much heat can cause it to separate and become grainy.

A pot of cheeseburger soup with bacon and green onions added on top.

Garnish and serve: Ladle the cheeseburger soup into bowls and top with the crispy bacon and sliced green onions. Adding the bacon just before serving keeps it nice and crunchy against the creamy, cheesy soup. Enjoy!

Side view of a spoon taking some cheeseburger soup from a bowl.

What to Serve with Cheeseburger Soup

I consider 1½ cups of this cheeseburger soup a serving, and with all that beef, cheese, and potatoes, it’s pretty filling on its own! I usually top mine with the crispy bacon and green onions, but I also love adding homemade croutons for some extra crunch. Warm Hawaiian rolls are another delicious option if you want to play into those classic burger-and-bun flavors, though any crusty bread works well for dipping. For a proper burger-and-fries dinner, try serving it with air fryer French fries and a few dashes of your favorite hot sauce. Or, if you’d prefer something fresh alongside all that cheesy goodness, our cucumber tomato salad has a light, tangy vinaigrette that helps balance the richness of the soup.

Overhead view of a salad in a bowl topped with homemade croutons.

Storage & Reheating

Store leftover cheeseburger soup in an airtight container in the refrigerator for 3-4 days. Refrigerate within 2 hours of cooking to keep everything food-safe. I recommend keeping the bacon and green onion toppings separate so the bacon stays nice and crispy.

Reheating

Reheat the soup in a saucepan over medium-low heat, stirring occasionally until heated through to 165°F. The soup will thicken as it cools, so I usually add a splash of chicken broth to loosen it up. You can also reheat individual portions in the microwave. Stir between intervals to help everything heat evenly. Avoid boiling the soup for longer than necessary, as too much heat can cause the cheese to separate and become grainy.

Freezing

You can freeze this soup for up to 1 month, but keep in mind that the texture may change once thawed. The potatoes can become soft or grainy, and the cheesy broth may separate slightly. If you’re making a batch specifically for the freezer, I recommend leaving out the potatoes to help avoid some of those texture issues. Let the soup cool, transfer it to freezer-safe containers, and freeze. Thaw overnight in the refrigerator or use the thaw setting on your microwave before reheating.

Other Cheeseburger-Inspired Recipes

Our Cheeseburger Meatloaf is packed with melty chunks of cheddar and topped with a sweet and tangy ketchup-mustard glaze. It’s comfort food at its finest!
For something a little fresher, try this Cheeseburger Salad with juicy mini beef patties, crisp lettuce, cheddar, and a homemade burger-style dressing.
This Cheeseburger Pasta has all the cheesy, beefy goodness of a homemade Hamburger Helper, with a little relish added for that classic burger flavor (and I love how it’s made all in one pot!).

Broccoli Cheddar Soup

$5.34 recipe / $1.33 serving

Cheesy Cauliflower and Potato Soup

$6.37 recipe / $2.12 serving

Overhead view of a bowl of creamy tortellini soup with a spoon in the side.

Creamy Spinach Tortellini Soup

$9.46 recipe / $1.18 serving

Lasagna Soup

$13.58 recipe / $2.26 serving

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Chicken Corn Chowder

This Chicken Corn Chowder is thick, creamy, a little smoky, and full of tender chicken, sweet corn, and soft potatoes. I skip adding milk and cream to help keep costs down, but the chowder still turns out beautifully rich and creamy! There’s just something about a big pot of soup that feels like home, especially on a chilly day, and this one is cozy and comforting without feeling too heavy. It’s ready in about 50 minutes and makes eight generous servings for only $1.49 each. I love that there’s plenty to feed the family, with enough left over for a few easy lunches later in the week, too!

A Creamy Chicken Corn Chowder Without Cream!

The bacon does a lot of the flavor-building in this chicken corn chowder, and I’m not just talking about the crispy bits sprinkled on top! Cooking the vegetables in the bacon drippings gives the whole pot a deliciously smoky, savory flavor. And instead of adding milk or cream, I use a little flour and purée some of the cooked vegetables and corn to make the broth wonderfully thick and silky. The rest stays chunky, so you still get plenty of tender chicken, sweet corn, and soft potatoes in each spoonful.

I also love using frozen corn here because it’s already prepped, budget-friendly, and means I can make this chowder any time of year without hunting down fresh corn on the cob. Between the chicken and all those vegetables, you get a hearty, satisfying meal made with familiar, inexpensive ingredients that my whole family will happily eat up (and ask for seconds!). What more could you ask for in a bowl of chowder?! If you love this sweet corn and potato combination, our potato corn chowder is another delicious one to try!

Keep the potatoes evenly diced. Cut them into similar-sized, bite-sized pieces so they cook at the same rate. They should be tender enough for a fork to slide through easily before you move on to blending.
Cook the flour and add the broth slowly. I cook the flour with the vegetables for 1-2 minutes to get rid of the raw, floury taste (because nobody wants that in their chowder!). Don’t skip this step! Once the flour has cooked, slowly whisk in the chicken broth, a little at a time, so everything combines smoothly without any lumps.
Be careful when blending hot soup! I recommend letting the portion you’re puréeing cool slightly first. If using a countertop blender, work in small batches, fill it no more than halfway, vent the lid to avoid steam buildup, and start on low speed to avoid hot splashes. You can also use a handheld immersion blender in a separate, deep heatproof bowl.
Don’t blend everything. I only purée about half of the cooked vegetables and broth with ½ cup of corn. This gives the chowder its creamy, velvety consistency while leaving plenty of vegetables and corn whole for texture. Just make sure you’ve removed the chicken before blending!
Check the chicken AND the potatoes. They won’t necessarily finish cooking at the same time, especially if your potatoes are larger than the ones shown in my step photos below. The chicken should reach an internal temperature of 165°F, while the potatoes should be fork-tender. If the chicken is done first, I recommend taking it out to shred while the potatoes finish simmering. This helps prevent the lean chicken breast from becoming dry and tough.
Don’t skip the apple cider vinegar! I know a teaspoon of vinegar might sound strange in a creamy chicken corn chowder, but that little splash makes a big difference. I add it right at the end to brighten up the flavors and balance the sweetness of the corn. It won’t make your chowder taste vinegary, but it helps bring all those delicious flavors together.

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Chicken Corn Chowder

This easy Chicken Corn Chowder recipe is creamy without cream, with smoky bacon, tender chicken, sweet corn, and potatoes. Ready in 50 minutes and great for meal prep!

Course Main Course, Soup

Cuisine American

Total Cost $11.89 recipe / $1.49 serving

Prep Time 10

Cook Time 40

Total Time 50

Servings servings (1.5 cups)

Calories 251kcal

Author Jennie Alley