If you have been on the hunt for a cozy, comforting dish that hits all the right notes, this Cheeseburger Soup Recipe is the answer you’ve been waiting for. Imagine all the familiar flavors of a classic cheeseburger swirling together in a rich, creamy soup that warms you from the inside out. Loaded with savory ground beef, tender potatoes, sharp cheddar, and a hint of tangy pickle juice, this soup elevates comfort food to a whole new level. It’s like the best of your favorite burger served in a bowl, perfect for chilly evenings or anytime you crave something hearty and satisfying.
Ingredients You’ll Need
Gathering the right ingredients is the first step to making a spectacular Cheeseburger Soup Recipe. Each item plays a crucial role in building layers of flavor, texture, and even color, transforming simple pantry staples into a dish you’ll want to make again and again.
- Ground beef (1 pound): Provides the hearty, meaty foundation that makes this soup feel like a true cheeseburger in liquid form.
- Butter (2 tablespoons): Adds richness and helps soften the vegetables for a perfect base.
- Chopped onion (3/4 cup): Gives a subtle sweetness and depth to the overall flavor.
- Diced celery (3/4 cup): Introduces a gentle crunch and freshness.
- Minced garlic (2 cloves): Offers a fragrant kick that complements the beef beautifully.
- Dried parsley (1/2 teaspoon): Brings a mild herbal note to brighten the soup.
- Ground paprika (1/2 teaspoon): Adds warmth and a hint of smoky color.
- Salt & black pepper: Essential seasonings to balance and enhance every flavor layer.
- Chicken broth (4 cups): The flavorful liquid base that ties everything together.
- Frozen diced hashbrowns (4 cups): Or fresh diced Russet potatoes, to give the soup hearty, tender chunks.
- Shredded carrots (3/4 cup): Add a realistic pop of color and a subtle natural sweetness.
- Worcestershire sauce (1 teaspoon): Infuses a savory, umami punch typical of burger seasoning.
- Yellow mustard (1 teaspoon): Provides that signature tang that a cheeseburger wouldn’t be complete without.
- Ketchup (1 teaspoon): A touch of sweet acidity that balances the savory flavors.
- Pickle juice (1 teaspoon): Brings a bright, zesty note that echoes the classic cheeseburger pickle topping.
- Half-and-half (1 cup): Creates that luscious, creamy texture without overpowering the soup.
- Cornstarch (4 tablespoons): The thickening agent that ensures your soup has a velvety consistency.
- Sharp cheddar cheese (8 ounces shredded): The star ingredient that melts into gooey, cheesy perfection.
- Toppings (optional): Green onions, crispy bacon, croutons, extra cheese, or diced pickles to customize your bowl.
How to Make Cheeseburger Soup Recipe
Step 1: Brown the Beef
Begin by heating a medium-large pot over medium-high heat, then add your ground beef. Stir and break it up as it cooks so it browns evenly. This step creates that rich, beefy flavor base that carries the entire soup. Once your meat is nicely browned, drain off any excess fat to keep the soup from becoming greasy.
Step 2: Sauté the Vegetables
Lower the heat to medium and add butter to the pot. As it melts, toss in the chopped onions, diced celery, and minced garlic, along with dried parsley, paprika, salt, and pepper. Sauté everything until the vegetables have softened and the aroma fills your kitchen—this usually takes about 5 to 6 minutes. This blend builds depth and a subtle sweetness that’s vital to the final flavor.
Step 3: Simmer the Soup
Next, pour in the chicken broth along with the frozen diced hashbrowns and shredded carrots. Stir in Worcestershire sauce, yellow mustard, ketchup, and pickle juice, which together recreate the iconic cheeseburger taste profile. Bring the pot to a boil, then reduce heat to medium-low. Cover it up and let those potatoes cook gently until tender, about 10 to 12 minutes. This step melds all those individual flavors beautifully.
Step 4: Thicken the Soup
While the soup simmers, whisk together half-and-half and cornstarch in a separate measuring jug until smooth. Gradually whisk this mixture into your soup, keeping it steady and continuous to prevent lumps. Simmer on low heat for a couple of minutes until it thickens to a creamy, luscious consistency. If you want it even thicker, mix a bit more cornstarch and half-and-half and add cautiously. Remember that the soup thickens more once the cheese is added!
Step 5: Add the Cheese
This is the magic moment. Stir in that sharp cheddar cheese slowly, letting it melt completely into the soup’s warm embrace. Be sure not to boil the soup after this stage, or the cheese might separate. Once smooth and velvety, give it a quick taste and adjust seasonings if needed. Now you have a bowl of pure, cheesy comfort ready to enjoy.
Step 6: Serve and Enjoy
Ladle your piping hot Cheeseburger Soup Recipe into bowls and prepare for the delicious part: adding your favorite toppings and savoring each bite of this rich, hearty creation.
How to Serve Cheeseburger Soup Recipe
Garnishes
Toppings can elevate this soup from great to unforgettable. Sprinkle chopped green onions for a fresh bite, crumble crispy bacon for smokiness, add extra shredded cheese for cheesiness overload, or scattered croutons to provide a delightful crunch. Don’t forget diced pickles if you love that tangy zing reminiscent of a classic cheeseburger. Each garnish creates a fun texture or flavor contrast.
Side Dishes
This soup stands strong on its own, but if you want to round out your meal, consider pairing it with a simple garden salad or crusty bread for dipping. Garlic bread or soft dinner rolls soak up the cheerfully cheesy broth beautifully. A light vegetable side, like steamed broccoli, can also balance the richness of the soup without competing with its flavors.
Creative Ways to Present
Going beyond just serving in bowls, try hollowing out small bread rolls to use as edible soup bowls, turning your Cheeseburger Soup Recipe into a fun, interactive eating experience. For parties, serve in mini mugs or shot glasses as a hearty appetizer. Layer the soup with toppings in clear glass mugs or jars to show off its colorful layers and make it irresistible visually as well as in taste.
Make Ahead and Storage
Storing Leftovers
Cheeseburger Soup Recipe keeps well in the refrigerator for up to 3 days. Store it in an airtight container to maintain freshness and prevent flavors from mingling with other foods. Before reheating, give it a good stir to reincorporate any ingredients that may have settled.
Freezing
If you want to save some for longer, freezing is an option, but keep in mind that the soup’s creamy texture might slightly change. Freeze in a sturdy, freezer-safe container, leaving some room for expansion. It will keep for up to 2 months. Thaw overnight in the fridge before reheating gently on the stovetop.
Reheating
To warm leftover or thawed Cheeseburger Soup Recipe, heat slowly over low to medium heat, stirring frequently to bring back that smooth, creamy texture. Avoid boiling after reheating to keep the cheese from separating. You may want to add a splash of half-and-half or broth to loosen it up if it’s thickened too much.
FAQs
Can I use fresh potatoes instead of frozen hashbrowns?
Absolutely! Fresh diced Russet potatoes work wonderfully in this Cheeseburger Soup Recipe. Just keep in mind they’ll take a bit longer to cook through during the simmering step compared to frozen hashbrowns.
Is it possible to make this soup vegetarian?
Of course! Simply swap the ground beef for a plant-based meat alternative or extra mushrooms and use vegetable broth instead of chicken broth. While it won’t have the exact same flavor profile, it’ll still be comforting and cheesy.
What can I use if I don’t have half-and-half?
Half-and-half adds creaminess but you can substitute it with whole milk or a mix of milk and cream. Just keep an eye on the thickness and adjust the amount of cornstarch as needed to get the perfect consistency.
Can I prepare this soup in a slow cooker?
This Cheeseburger Soup Recipe can be adapted for slow cooking by browning the beef and sautéing the veggies first, then transferring everything to a slow cooker. Cook on low for 4-6 hours, and add cheese at the very end to avoid curdling.
How do I prevent the cheese from clumping in the soup?
To keep the cheese smooth, add it slowly off the heat and stir gently until it fully melts. Avoid boiling the soup after adding cheese, as high heat makes it separate and become grainy.
Final Thoughts
There is something wonderfully nostalgic and soothing about the Cheeseburger Soup Recipe, like wrapping yourself in a warm blanket of cheesy, savory goodness. It’s a dish that feels both indulgent and homey, perfect for sharing with family or treating yourself on a cozy night in. Give this recipe a try—you might just find your new favorite comfort food that’s as fun to make as it is to eat.
Print
Cheeseburger Soup Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 6 to 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
Cheeseburger Soup is a hearty, comforting dish that captures the classic flavors of a cheeseburger in a creamy, flavorful soup. Ground beef, melted sharp cheddar, tender potatoes, and a blend of tangy condiments come together in a savory broth enriched with half-and-half. This easy stovetop recipe is perfect for chilly days and satisfying family meals.
Ingredients
Meat and Dairy
- 1 pound ground beef
- 2 tablespoons butter
- 1 cup half-and-half (or more as needed)
- 1 (8-oz) block sharp cheddar cheese, shredded
Vegetables and Aromatics
- 3/4 cup chopped onion (about 1 small; or use frozen)
- 3/4 cup diced celery (about 2 medium sticks)
- 2 cloves garlic, minced
- 4 cups frozen diced hashbrowns (or 4 cups peeled and small diced Russet potatoes)
- 3/4 cup shredded carrots
Broth and Pantry Items
- 4 cups chicken broth
- 1/2 teaspoon dried parsley
- 1/2 teaspoon ground paprika
- Salt and ground black pepper to taste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon yellow mustard
- 1 teaspoon ketchup
- 1 teaspoon pickle juice
- 4 tablespoons cornstarch (or more as needed)
Toppings (optional)
- Green onion
- Crispy bacon
- Croutons
- Extra cheese
- Diced pickles
Instructions
- Brown beef: Heat a medium (~5-quart) pot over medium-high heat. Add the ground beef and cook, breaking it apart until fully browned. Drain any excess fat to keep the soup from becoming greasy.
- Cook vegetables: Reduce heat to medium and add butter to the pot. Once melted, add chopped onion, diced celery, minced garlic, dried parsley, ground paprika, salt, and black pepper. Sauté for about 5-6 minutes until vegetables have softened and are fragrant.
- Simmer soup: Pour in chicken broth, then add frozen hashbrowns (or fresh diced potatoes if preferred) and shredded carrots. Stir in Worcestershire sauce, yellow mustard, ketchup, and pickle juice. Bring the mixture to a boil, then lower heat to medium-low, cover, and simmer for 10-12 minutes, or until the potatoes are tender.
- Thicken soup: In a separate container, whisk together half-and-half and cornstarch until smooth. Slowly add this mixture to the soup while whisking constantly to prevent lumps. Cook on low heat for 1-2 minutes until the soup thickens. If needed, prepare additional cornstarch slurry (1 tablespoon cornstarch with 2 tablespoons half-and-half) and add to reach desired thickness, remembering the soup will thicken further once cheese is added.
- Add cheese: Stir in the shredded sharp cheddar cheese until it melts completely and the soup is smooth. Avoid boiling the soup after adding cheese to prevent curdling. Taste and adjust seasoning if necessary.
- Serve: Ladle the hot soup into bowls and garnish with your choice of toppings such as green onions, crispy bacon, croutons, extra cheese, or diced pickles. Serve immediately for best flavor and texture.
Notes
- You can substitute frozen hashbrowns with peeled and diced fresh Russet potatoes; cooking time may vary slightly.
- Adjust the thickness of the soup with additional cornstarch slurry as desired, but be careful not to over-thicken.
- To keep the soup creamy and prevent separation, do not boil once the cheese has been added.
- For a lighter version, use milk in place of half-and-half, though the soup will be less rich.
- Store leftovers in the refrigerator for up to 3 days; reheat gently on the stovetop to avoid curdling.
