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Cheeseburger Soup quickly became my favorite comfort food because it’s everything I love about burgers in soup form. Ground beef, tender potatoes, mixed vegetables, and melted cheese come together in a flavorful broth. The Worcestershire sauce and bacon give it authentic burger taste. It’s warm, filling, and perfect for cold nights when you need something hearty.
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I make it for cold winter nights, family dinners, potlucks, and cozy weekends when I need something budget-friendly and easy to make in one pot. It’s perfect for meal prep because leftovers reheat well for lunch. It’s rich and satisfies everyone. Keep it in the fridge for 4 days or freeze portions for up to 1 month.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Cheeseburger Soup with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll love how quickly this hearty soup comes together in one pot.
Brown the Ground Beef
Heat the olive oil in a large pot over medium-high heat. Add the lean ground beef and cook for 8 to 9 minutes, breaking it up with a sturdy wooden spoon or a meat chopper as it cooks, until fully browned.
If you prefer other meat, ground turkey works as a leaner swap and cuts down on fat, while ground pork adds extra richness and a slightly sweeter flavor that pairs beautifully with the cheddar cheese.
Cook the Aromatics
Cook and stir the diced onion and minced garlic into the cooked ground beef for about 3 minutes, until softened and fragrant.
Build the Soup Base
Add the tomato paste and cook for 1 minute. For more texture and tomato flavor, stir in ½ cup diced canned tomatoes (drained) at this stage.
Stir in the beef broth, whole milk, Worcestershire sauce, Italian seasoning, sugar, and diced peeled potatoes. I prefer using fresh potatoes, such as red potatoes or Yukon Golds, because they hold their shape better and don’t get mushy easily.
You can replace the beef broth with chicken broth, chicken stock, or vegetable broth if that’s what you have on hand, though beef broth adds flavor that’s richer, meatier, and mimics a traditional cheeseburger better.
For a subtle heat (optional), you may sprinkle in ¼ teaspoon red pepper flakes when you add the Italian seasoning. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes. A heavy-bottomed stockpot helps distribute heat evenly for perfect simmering.
Add the Vegetables
Stir in the frozen mixed vegetables and continue simmering for 10 to 15 minutes, or until the potatoes are tender.
Your mixed veggies could be shredded carrots, diced celery, peas, cauliflower, or even bell peppers. Use a wooden spoon to stir occasionally and prevent sticking.
Thicken the Soup
In a small mixing bowl, dissolve the cornstarch in 2 tablespoons of water. Stir the mixture into the soup and simmer for 2 to 3 minutes, until slightly thickened.
If you don’t have cornstarch, a flour mixture works just as fine. Just whisk 1 tablespoon of all-purpose flour (or a gluten-free version) with 2 tablespoons of cold water until smooth before stirring it into the soup.
Finish with Cheese and Bacon
Season with salt and pepper to taste. Stir in the shredded sharp cheddar cheese until melted, then add the crispy crumbled bacon. I use a box grater to shred the cheddar fresh because it melts more smoothly than pre-shredded cheese.
You could also try pepper jack cheese for a spicy kick, Colby Jack cheese for a milder flavor, or a mix of both to customize the heat level and create a creamier melt since Jack cheese melts incredibly smoothly.
Cream cheese works too, if you want the soup extra creamy with a slightly sweet flavor. Just avoid processed cheese if you don’t want your cheeseburger soup to taste artificial.
If you want to add a tangy richness that balances the cheddar cheese, feel free to add sour cream after removing the pot from the heat.
Garnish and Serve
Ladle into soup bowls, and garnish with parsley and serve hot. If you don’t have fresh parsley for garnish, substitute 1 teaspoon dried parsley flakes stirred into the soup at the end, though fresh ingredients always add brighter flavor.
Enjoy!
Pack the hot soup in a leakproof container and an insulated food carrier or a thermal food jar to keep it warm for potlucks or tailgates. Bring the crispy bacon and shredded cheese separately to sprinkle on top when serving, so they stay fresh.
You may also transfer the soup to a slow cooker set on the warm setting if you’re transporting it for longer than an hour. The soup travels well because the thick, creamy base doesn’t separate or get watery during transport.
Cheeseburger Soup
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 cup onion diced
- 2 cloves garlic minced
- ¼ cup tomato paste
- 2 cups beef broth
- 1 cup milk
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Italian seasoning
- ½ teaspoon sugar
- 1 medium potato cut into ½-inch cubes
- 2 cups frozen mixed vegetables
- 1 tablespoon cornstarch
- 2 tablespoons water
- 4 tablespoons cooked bacon chopped and crispy
- 2 cups cheddar cheese shredded
- Salt and black pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the ground beef and cook for 8 to 9 minutes, breaking it up as it cooks, until fully browned.1 tablespoon olive oil, 1 pound lean ground beef
- Stir in the diced onion and minced garlic. Cook for about 3 minutes, until softened and fragrant.1 cup onion, 2 cloves garlic
- Add the tomato paste and cook for 1 minute. Stir in the beef broth, milk, Worcestershire sauce, Italian seasoning, sugar, and cubed potatoes. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 10 minutes.¼ cup tomato paste, 2 cups beef broth, 1 cup milk, 1 tablespoon Worcestershire sauce, 1 tablespoon Italian seasoning, ½ teaspoon sugar, 1 medium potato
- Stir in the frozen mixed vegetables and continue simmering for 10 to 15 minutes, or until the potatoes are tender.2 cups frozen mixed vegetables
- In a small bowl, dissolve the cornstarch in 2 tablespoons water. Stir the mixture into the soup and simmer for 2 to 3 minutes, until slightly thickened.1 tablespoon cornstarch, 2 tablespoons water
- Season with salt and black pepper to taste. Stir in the shredded cheddar cheese until melted, then add the crispy bacon. Garnish with fresh parsley and serve hot.4 tablespoons cooked bacon, 2 cups cheddar cheese, Salt and black pepper, Fresh parsley
Video
Notes
Nutrition
How to Store Leftovers
Let the soup cool completely before transferring it to an airtight container. It’ll keep in the fridge for up to 4 days, and you can reheat individual portions in the microwave for 2 to 3 minutes or in a small skillet on the stovetop over medium heat until warmed through.
For freezer storage, I recommend using freezer-safe containers and leaving about an inch of headspace at the top since the liquid expands when frozen. A silicone soup tray is also perfect, especially for freezing and easily reheating individual servings.
The soup stays good in the freezer for up to 1 month (as long as you don’t add any cream that can separate), and you can reheat it straight from frozen without thawing. The cheese might separate slightly after freezing, but stirring it well while reheating brings the creamy texture back.
What to Serve With Cheeseburger Soup
It’s delicious served with crusty bread or buttery garlic toast for dipping into the cheesy broth. A simple green salad with ranch dressing or coleslaw on the side adds a fresh, crunchy contrast to the rich soup.
You can set out a toppings bar with extra shredded cheese, diced tomatoes, pickles, and sliced green onions so everyone can customize their bowls just like they would a burger. For a complete meal, pair it with roasted sweet potato fries or crispy tater tots to mimic the classic burger-and-fries combo. Cornbread or dinner rolls work great too, especially if you’re feeding a crowd at a party or potluck.
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