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Sink your teeth into this hearty cheeseburger soup. Filled with meat and veggies, it’s cheesy and completely crave-able!
There’s nothing better than soup on a cold day! This cheeseburger soup is hearty and filling, similar to our Hamburger Soup. But if you want a hands-off version, try Crockpot Cheeseburger Soup instead!
A Cheeseburger in soup Form
We’ve got soup on the brain, can you tell? I love a good soup recipe and am especially fond of this cheeseburger soup (and yes, it’s different from our Hamburger Soup).
This has been my favorite soup recipe we’ve tried so far this year! It’s creamy, cheesy, and just simple enough to be YOUR new favorite too.
I love that it’s filled with veggies and is a hearty stick-to-your-bones kind of bowl full. Speaking of bowls, this would be phenomenal in a homemade Bread Bowl!
Worth the wait
While this cheeseburger soup recipe does take some time to cook, it’s packed with flavor and topped with bacon, making it a favorite!
BEEF. In a large skillet over medium-high heat, sauté ground beef with minced garlic until cooked (about 8–10 minutes), then drain off excess fat.
VEGGIES. In a large pot combine hamburger meat, chicken broth, carrots, potatoes, and onion powder. Bring to a boil, cover, and simmer for about 20 minutes.
SAUCE. While simmering, melt butter in a large saucepan. Whisk in the flour and cook for another minute (or until golden brown). Whisk in evaporated milk and Worcestershire sauce and cook for an additional 5 minutes until the sauce thickens.
CHEESE. Add cheese and stir until it is all melted. Add basil, thyme, seasoning salt, and pepper. Pour cheese sauce into the large pot and stir until well combined.
Add more milk for a thinner consistency and add any additional salt and pepper needed.
SERVE! Top with more shredded cheese and Bacon pieces. Serve warm.
Ingredient Tips
Ingredients are the key to the best cheeseburger soup recipe so be sure to use these tips to get the best soup!
Ground beef. Use lean beef or fattier beef, just be sure to drain excess grease before using the browned meat in the soup. Ground chicken or ground turkey can be used instead of beef.
Potatoes. I used russet potatoes in the soup or you can also use red potatoes or Yukon gold potatoes.
Cheese. Cheddar cheese is a classic cheeseburger flavor. I recommend shredding your own block as opposed to using shredded cheese from a package. You can use mild or sharp cheddar cheese.
Veggies. Add in other veggies like bell peppers and celery and toss them in.
Herbs and spices. Use fresh herbs, just be sure to use the following substitution ratio 1 teaspoon of dried herbs equals 1 tablespoon of fresh herbs.
Bacon. Use this Bacon in the Oven recipe to make the crispiest bacon crumbles to top this soup.
Other toppings. Top the soup with croutons or oyster crackers as well. Sprinkle on extra cheese, add a dollop of sour cream, and garnish with parsley flakes.
Make Evaporated Milk
If you don’t have evaporated milk on hand, making your own is actually pretty simple. To make 1 cup (240ml) of evaporated milk you’ll need 2¼ cups of regular milk.
- Heat regular milk in a saucepan over medium heat. If needed, adjust the heat setting to maintain a gentle boil.
- Stir continuously until a little over half of the milk has evaporated (about 10-12 minutes).
- Remove from the heat and cool.
How to Thicken Soup
When I need to thicken bacon cheeseburger soup, I like to begin with ingredients that are already being used. You can add more cheese or smash up some of the potatoes.
If needed, mix in a flour roux or cornstarch slurry.
- Flour roux. Remove ½ cup of the soup and pour it into a bowl. Stir in 2-3 tablespoons of flour until it is smooth. Add the mixture back into the main pot of soup and stir.
- Cornstarch slurry. In a separate bowl, mix 1-2 tablespoons of cold water and an equal amount of cornstarch. Once smooth add it to the soup and simmer.
storage tips
STORE. Allow the easy cheeseburger soup to cool and pour it into an airtight container or into individual-sized containers. Store leftovers in the refrigerator for 3-4 days.
Reheat on the stove or microwave.
FREEZE. Some people are hesitant to freeze dishes with milk or cream for fear the milk/cream will separate due to being frozen. Though this may happen, just reheat the soup slowly on low heat and whisk it back to a nice creamy texture. Add fresh milk or cream to help smooth it out.
Allow the soup to cool and place it in a freezer-safe container leaving 1-inch head space. Store for 4-6 months. Thaw in the fridge.
Reheat on the stovetop or in a crock pot. Once the soup is hot simmer for 30 minutes and serve.
Recipe FAQ
Reduce the amount of grease by draining excess oil from browned ground beef before adding it in. If the soup is still too greasy, use a spoon to skim the top of the soup and place a piece of white bread on top. Work quickly so it only absorbs the oil and not the soup liquid.
Yukon Gold and red potatoes work well because they hold their shape. Russets are another great choice, especially for a creamy soup like this one.
For more Cheesy soups, check out:
- Cheesy Cauliflower Soup
- Panera Broccoli Cheddar Soup
- Cheesy Chicken Parmesan Soup
- Cheesy Ham and Potato Soup
Cheeseburger Soup Recipe
Ingredients
- 1 1/2 lbs ground beef
- 1 tablespoon minced garlic
- 1 – 32 oz. carton beef broth full sodium
- 1 1/2 cups carrots peeled and diced
- 4 medium potatoes peeled and cubed
- 1 tablespoon onion powder
- 2 tablespoons butter unsalted
- 1/2 cup flour
- 2 cans 12 oz. evaporated milk, or half and half
- ¼ cup Worcestershire Sauce
- 2 cups shredded cheddar cheese
- 1 teaspoon basil
- 1 teaspoon thyme or Italian seasoning
- 2 teaspoons Lawry’s seasoning salt
- pepper to taste
- Bacon optional
Instructions
- In a large skillet over medium-high heat, sauté ground beef with minced garlic until cooked (about 8–10 minutes), then drain off excess fat.
- In a large pot combine hamburger meat, chicken broth, carrots, potatoes, and onion powder. Bring to a boil, cover, and simmer for about 20 minutes.
- While simmering, melt butter in a large saucepan. Whisk in the flour and cook for another minute (or until golden brown). Whisk in evaporated milk and Worcestershire sauce and cook for an additional 5 minutes until the sauce thickens.
- Add cheese and stir until it is all melted. Add basil, thyme, seasoning salt, and pepper. Pour cheese sauce into the large pot and stir until well combined.
- Add more milk for a thinner consistency and add any additional salt and pepper needed. Top with more shredded cheese and bacon pieces. Serve warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe adapted from mamaplusone.
Made this today and it came out perfect. Very delicious without the processed cheese version. A hearty and filling soup.