Who doesn’t love a good cheeseburger? Now imagine all those classic flavors – juicy beef, melty cheese, tender potatoes, and savory seasonings – transformed into a hearty, slurpable soup. Friends, let me introduce you to your new favorite cozy meal: Award Winning Cheeseburger Soup.

This rich, creamy soup tastes just like a loaded cheeseburger in a bowl, perfect for chilly evenings when you’re craving something warming and satisfying. It’s a family-friendly recipe that comes together easily in one pot using simple, wholesome ingredients. Serve it with crusty bread or buttery crackers for dunking and watch it disappear!

As the name suggests, this cheeseburger soup recipe has quite the pedigree. It took home top honors at a local cooking contest, impressing judges with its incredible flavor and texture. One spoonful and you’ll understand why – it’s just that good! Lucky for you, I managed to snag the recipe from the winning home cook herself. Now you can wow your family and friends with this blue-ribbon soup at home.

Why You’ll Love This Cheeseburger Soup Recipe

• Tastes like a real cheeseburger: We replicate that classic fast-food flavor by browning seasoned ground beef with onions and garlic, then simmering it with potatoes, broth, and a few secret ingredients (hello, pickle juice!). Sharp cheddar and tangy cream cheese melt into the soup to mimic the cheese topping.
• Hearty and filling: Cheeseburger soup eats like a meal. The beef and potatoes make it satisfying and substantial enough for lunch or dinner, while the velvety, cheesy broth feels decadent and comforting. Pair it with a green salad and you’ve got a complete meal.
• Family-friendly: Kids and adults alike will devour this soup! It’s a great way to sneak some veggies into picky eaters too – they’ll be so distracted by the cheeseburger flavor, they won’t even notice the carrots and celery.
• One-pot wonder: Everything cooks together in a single Dutch oven or soup pot, even the ground beef, so cleanup is a breeze. You can have dinner on the table in about 45 minutes.
• Make-ahead marvel: This cheeseburger soup reheats beautifully, so it’s perfect for meal prepping or making ahead for busy weeknights. Leftovers also freeze well for up to 3 months.
• Customizable: Use my recipe as a starting point, then feel free to make it your own! Customize your bowl with your favorite cheeseburger toppings like crumbled bacon, diced tomatoes, sliced scallions or chives, dill pickle chips, and a swirl of yellow mustard.

Ingredients

One of the best parts about this cheeseburger soup recipe is that it uses common, inexpensive ingredients you can find at any grocery store. Here’s what you’ll need:

• Butter – Forms the flavor base of the soup along with the aromatics. Use unsalted so you can control the seasoning.
• Onion, celery, carrots, garlic – The classic aromatic combo that adds depth of flavor and a subtle veggie boost.
• Ground beef – Use lean ground beef (90/10) so you don’t have to drain off much excess fat. You could also sub ground turkey or chicken for a lighter soup.
• Russet potatoes – Peeled and diced potatoes make the soup hearty and help thicken the broth. Russets work best for their starchiness.
• All-purpose flour – Along with the potatoes, a couple tablespoons of flour help create a thick, creamy broth without the need for heavy cream.
• Beef broth – Forms the savory, beefy base of the soup. Use low-sodium broth so it doesn’t get too salty.
• Worcestershire sauce – Adds an umami boost and subtle tanginess. Don’t skip this!
• Pickle juice – The secret ingredient that really makes this taste like a cheeseburger! Just a couple tablespoons add a bright, briny note.
• Milk – Whole milk is ideal for a rich broth, but you can use whatever you have on hand. To make this soup lighter, feel free to sub half and half.
• Sharp cheddar cheese – Freshly grated sharp cheddar melts beautifully into the soup and provides that essential cheeseburger flavor. Please grate your own – pre-shredded cheese has additives that make it grainy.
• Cream cheese – Just a few ounces of cream cheese make the broth ultra silky and luscious. It also adds a subtle tanginess that offsets the richness.
• Seasonings: salt, pepper, smoked paprika, dried basil, dried parsley – A simple blend of pantry spices that evoke classic burger seasoning.

Step-by-Step Instructions

Don’t be intimidated by the ingredient list – this cheeseburger soup comes together easily in a few simple steps. Here’s how to make it:

1. Sauté aromatics: Melt butter in a large Dutch oven or soup pot. Add onion, celery, and carrots and cook until softened. Stir in garlic and cook until fragrant, about 30 seconds.
2. Brown beef: Add ground beef to the pot and season with salt, pepper, paprika, basil, and parsley. Cook, breaking up with a wooden spoon, until browned and cooked through.
3. Thicken broth: Sprinkle flour over the beef mixture and stir to coat. Gradually stir in beef broth about 1 cup at a time, scraping any browned bits off the bottom. Stir in Worcestershire sauce and pickle juice.
4. Add potatoes and simmer: Stir in diced potatoes. Bring to a simmer, then reduce heat and let bubble gently until potatoes are tender, about 15 minutes.
5. Melt in cheese: Reduce heat to low. Gradually stir in milk, then handfuls of cheddar, stirring constantly until melted and smooth. Add cream cheese and stir until melted and incorporated.
6. Season and serve: Give the soup a taste and add more salt, pepper, or pickle juice if desired. Ladle into bowls and serve with desired toppings and plenty of crusty bread or crackers for dunking!

Chef’s Tips

• Take the time to brown the beef thoroughly for maximum flavor – those browned bits stuck to the bottom of the pot dissolve into the broth to create a richer taste and color.
• Cut your potatoes into small, uniform 1/2-inch cubes so they cook quickly and evenly. You want them to be tender but not falling apart in the soup.
• Use block cream cheese and full-fat sharp cheddar for the smoothest melting and creamiest texture. Lower fat cheeses can break or become grainy in soups.
• Let the soup simmer gently, not boil, so the potatoes don’t disintegrate and the dairy doesn’t curdle. Stir frequently to prevent sticking.
• Have all your cheese grated and measured before starting the recipe – the soup comes together quickly at the end, so you want everything ready to go.

Recipe Variations

While this cheeseburger soup is pretty perfect as-is, you can absolutely customize it to your tastes or dietary preferences. Here are a few variation ideas:

• Bacon Cheeseburger Soup: Fry 4-6 slices of bacon until crisp, crumble, and stir into the finished soup or use as a garnish. You can also sauté the aromatics in a couple tablespoons of reserved bacon grease for extra smoky flavor.
• Veggie Supreme: Amp up the vegetables by stirring in a cup or two of frozen mixed veggies (corn, peas, green beans) along with the potatoes. You could also add diced bell peppers or mushrooms when sautéing the aromatics.
• Spicy Jalapeño Popper: Add a diced jalapeño along with the garlic, a pinch of cayenne to the spices, and replace half the cheddar with pepper jack cheese. Top with sliced fresh jalapeños and a dollop of sour cream.
• Lighter Turkey Version: Substitute lean ground turkey for the beef and use 2% milk and light cream cheese to shave off some calories and fat without sacrificing flavor. You may want to increase the seasonings slightly since turkey is milder than beef.
• Slow Cooker Adaptation: This cheeseburger soup can easily be made in the crockpot! Brown the beef, onions, and garlic in a skillet first, then transfer to a slow cooker with the remaining ingredients except the dairy. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours. Stir in the milk, cream cheese, and cheddar in the last 30 minutes of cooking.

Frequently Asked Questions

Before you tie on your apron and get cooking, let me answer a few common questions about this award-winning cheeseburger soup recipe:

Can I make this soup ahead of time? Yes! This soup reheats beautifully, so feel free to make a batch on the weekend and reheat for quick lunches or dinners throughout the week. Let it cool completely before transferring to an airtight container and storing in the fridge for up to 4 days. Reheat gently on the stovetop, stirring occasionally, until warm.

Can I freeze cheeseburger soup? Absolutely. This soup freezes well for up to 3 months, though the texture may be slightly less smooth upon thawing. Let the soup cool completely before dividing into freezer-safe containers or zip-top bags. Thaw overnight in the refrigerator before reheating gently on the stovetop. You may need to add a splash of milk or broth to thin it out as needed.

Is this soup gluten-free? The all-purpose flour used to thicken the broth contains gluten, but you can easily make this recipe gluten-free by substituting an equal amount of cornstarch or gluten-free flour blend. Be sure to check that your beef broth and Worcestershire sauce are also labeled gluten-free.

Can I make this soup vegetarian? Sure! Omit the ground beef and use vegetable broth in place of the beef broth. You may want to add some diced mushrooms or crumbled tempeh to mimic the meaty texture and umami flavor of the beef. Smoked paprika and a dash of soy sauce can also help replace some of those missing savory notes.

What should I serve with cheeseburger soup? Treat this soup like you would an actual cheeseburger – serve it with your favorite burger fixings! Try topping bowls with crumbled bacon, diced tomatoes, pickles, sliced scallions, and a squirt of mustard. On the side, I like crusty bread, buttery crackers, or even a green salad to round out the meal. And don’t forget an ice cold beer or chocolate milkshake to wash it all down!

Final Thoughts

Well, what are you waiting for? Grab a Dutch oven and get simmering! This award-winning cheeseburger soup recipe is sure to become a family favorite from the very first spoonful.

Whether you’re looking for a cozy meal to warm you from the inside out on a chilly day, a crowd-pleasing dish for game day or potlucks, or just a fun way to shake up your dinner routine, this soup delivers. It’s beefy, cheesy, hearty, and comforting in all the right ways – like a hug in a bowl.

I hope you enjoy this recipe as much as my family does. If you make it, be sure to leave a rating and comment below to let me know how it turned out – I love hearing from you! And if you snap a photo, tag me on social media so I can cheer you on.

Happy cooking, soup lovers! May your bowls be full and your hearts be warm.