Cheeseburger Soup
Cheeseburger soup takes the flavours of a cheeseburger and turns them into a thick, creamy bowl: browned ground beef, tender potatoes, carrots, celery and onion in a broth enriched with milk and plenty of sharp cheddar. A little flour cooked with the vegetables gives it body, and a spoonful of mustard and Worcestershire sauce brings back the burger taste. Unlike a tomato-based hamburger soup, this one is rich and cheesy.
By Ben Kowalski
Published
- Prep Time
- 15 mins
- Cook Time
- 35 mins
- Total Time
- 50 mins
- Servings
- 6 servings
How do you make Cheeseburger Soup?
Brown 500 g lean ground beef to 71°C (160°F) and set it aside. Soften onion, carrots and celery in butter, stir in garlic and 1/3 cup flour, then add 1 litre broth and 600 g diced potatoes and simmer for 15 minutes, until tender. Return the beef, add milk, mustard and Worcestershire sauce and heat through. Off the heat, stir in 225 g shredded cheddar.
- Total time
- 50 mins
- Calories
- 515 per serving
- Protein
- 32 g
- Yield
- 6 servings
- Difficulty
- Easy
- Method
- Simmering
Ingredients
To serve
Equipment
Large pot or Dutch oven (5 litre or larger) · Wooden spoon · Box grater · Ladle
Quick Directions
Brown the beef
Heat a large pot over medium-high heat.
Soften the vegetables
Lower the heat to medium and melt the butter in the same pot.
Cook the flour
Sprinkle the flour over the vegetables and stir for 1-2 minutes, until it coats everything and smells lightly toasted.
Add the broth and potatoes
Slowly pour in the broth, stirring constantly and scraping the bottom of the pot so no lumps form.
Add the beef and milk
Return the beef to the pot and stir in the milk, Worcestershire sauce and mustard.
Melt in the cheese off the boil
Take the pot off the heat.
Serve
Ladle into bowls and top with diced dill pickles, green onions and a little extra cheddar for a cheeseburger finish.
Step-by-Step Instructions
Follow these detailed steps to make the perfect cheeseburger soup.
Brown the beef
Heat a large pot over medium-high heat. Add the beef and break it up with a wooden spoon. Cook for 6-8 minutes, until browned with no pink remaining and it reaches 71°C (160°F). Spoon the beef onto a plate and pour off any fat left in the pot.
Soften the vegetables
Lower the heat to medium and melt the butter in the same pot. Add the onion, carrots and celery and cook for 6-7 minutes, stirring often, until the onion is soft and translucent. Add the garlic and cook for 30 seconds.
Cook the flour
Sprinkle the flour over the vegetables and stir for 1-2 minutes, until it coats everything and smells lightly toasted. This thickens the soup and helps keep the cheese smooth later.
Add the broth and potatoes
Slowly pour in the broth, stirring constantly and scraping the bottom of the pot so no lumps form. Add the potatoes, smoked paprika, salt and pepper. Bring to a boil, then lower the heat, partly cover and simmer for 15 minutes, until the potatoes are tender when pierced with a knife.
Add the beef and milk
Return the beef to the pot and stir in the milk, Worcestershire sauce and mustard. Heat for 3-4 minutes, stirring, until the soup is hot and steaming but not boiling.
Melt in the cheese off the boil
Take the pot off the heat. Add the cheddar a handful at a time, stirring after each addition until it melts before adding more. Do not let the soup boil once the cheese is in, or the cheese can split and turn grainy. Taste and adjust the salt and pepper.
Serve
Ladle into bowls and top with diced dill pickles, green onions and a little extra cheddar for a cheeseburger finish.
Recipe Tips
- Shred the cheddar yourself. Pre-shredded cheese is coated with anti-caking starch that can make the soup grainy.
- Keep the heat off or very low once the cheese goes in. Boiling makes the proteins in the cheese tighten and squeeze out fat, which splits the soup.
- Sharp or aged cheddar gives the strongest cheese flavour, so you need less of it than a mild cheddar for the same taste.
- For a thicker soup, mash a few of the potato cubes against the side of the pot before adding the milk.
Variations
- Bacon cheeseburger soup: cook 4 slices of chopped bacon before the beef, remove it, and scatter it over the bowls to serve.
- Creamier soup: replace 125 ml of the milk with sour cream or heavy cream, stirred in with the cheese off the heat.
- Lighter version: use 2% milk and 170 g cheddar. The soup will be a little thinner and less rich.
Nutrition (per serving)
| Calories | 515 |
|---|---|
| Protein | 32 g |
| Carbs | 33 g |
| Fat | 28 g |
| Saturated fat | 15 g |
| Fibre | 3.5 g |
| Sugar | 6.5 g |
| Sodium | 810 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Cool and refrigerate within 2 hours in airtight containers for up to 3 days. The soup thickens as it chills.
- Freezer
- Freezing is not recommended. The milk and cheese can separate and the potatoes turn grainy once thawed.
- Reheat
- Reheat gently in a saucepan over medium-low heat, stirring often and adding a splash of milk or broth to loosen it, until hot to 74°C (165°F). Do not let it boil, or the cheese may split.
Cheeseburger Soup FAQs
Why did my cheeseburger soup turn grainy?
The soup most likely boiled after the cheese went in, or the cheese was pre-shredded. High heat makes cheese split into fat and grainy curds, and the anti-caking starch on bagged cheese adds a gritty texture. Take the pot off the heat and stir in freshly shredded cheddar a handful at a time.
What is the difference between cheeseburger soup and hamburger soup?
Cheeseburger soup is creamy: ground beef and potatoes in a broth thickened with flour and finished with milk and cheddar. Hamburger soup is a lighter, tomato-based vegetable beef soup with no cheese or milk.
Can you freeze cheeseburger soup?
It is not recommended, because the milk and cheese tend to separate and the potatoes turn grainy when thawed. If you want to freeze it, freeze the soup before adding the milk and cheese, then reheat it and stir them in off the heat.
What cheese is best for cheeseburger soup?
Sharp or aged cheddar, shredded from a block, gives the best flavour and melts smoothly. You can swap in some Monterey Jack or processed cheese slices for an extra-smooth texture, but keep at least half cheddar for flavour.
Can I make cheeseburger soup in a slow cooker?
Yes. Brown the beef first, then put it in the slow cooker with the vegetables, potatoes and broth and cook on LOW for 6-7 hours, until the potatoes are tender. Whisk the flour into the milk, stir it in and cook on HIGH for 20 minutes, then turn the cooker off and stir in the cheese.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
