Tulo

Cheeseburger Soup Recipe

A bowl of thick cheeseburger soup topped with shredded cheddar, crumbled bacon, and sliced green onion, with a spoon resting in the bowl.
Photo by Raphael Loquellano on Pexels

Browning the beef first and building a roux-based broth gives the soup real body instead of a thin, watery base, while shredded cheddar stirred in off the heat melts smooth without turning grainy or oily.

Prep
15 min
Cook
35 min
Total
50 min
Servings
6

Ingredients

Servings6
  • 1 lb ground beef (80/20)
  • 3 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3/4 cup carrots, diced
  • 3/4 cup celery, diced
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups beef broth
  • 3 cups russet potatoes, peeled and diced
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup whole milk or half-and-half
  • 1 tbsp Worcestershire sauce
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 4 slices bacon, cooked and crumbled, for garnish

Nutrition per serving

Calories
516
Protein
32g
Carbs
20g
Fat
35g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1In a large pot or Dutch oven over medium-high heat, cook the ground beef, breaking it up with a spoon, until fully browned, 6-8 minutes. Transfer to a plate, leaving about 1 tablespoon of fat in the pot.
  2. 2Add the butter to the pot, then the onion, carrots, and celery. Cook, stirring occasionally, until softened, 6-7 minutes. Add the garlic and cook 30 seconds more, until fragrant.
  3. 3Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook off the raw flour taste; the mixture will look pasty and cling to the vegetables.
  4. 4Slowly pour in the beef broth while whisking, scraping up any browned bits from the bottom of the pot.
  5. 5Stir in the diced potatoes and return the browned beef to the pot. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 12-15 minutes, until the potatoes are fork-tender.
  6. 6Reduce the heat to low. Stir in the milk and Worcestershire sauce and let the soup come back to a gentle simmer, but do not let it boil.
  7. 7Remove the pot from the heat. Add the shredded cheddar a handful at a time, stirring after each addition until fully melted before adding more.
  8. 8Season with salt and pepper to taste. If the soup is thicker than you'd like, thin it with a splash more broth or milk.
  9. 9Ladle into bowls and top with crumbled bacon and any other toppings you'd like.

Tips & variations

  • Shred the cheese from a block rather than using pre-shredded bags; the anti-caking coating on bagged cheese resists melting smoothly and can leave the soup slightly gritty.
  • For extra flavor, deglaze the pot with a splash of the beef broth right after browning the beef to scrape up the fond before adding the vegetables.
  • Swap the potatoes for frozen diced hash browns to shave off the peeling and dicing step; add them straight from frozen and simmer until tender.
  • Stir in a diced dill pickle or a spoonful of pickle relish at the end for a more literal cheeseburger flavor.

Storage & reheating

Refrigerate cooled soup in an airtight container for up to 4 days. Reheat gently on the stovetop over low heat, stirring often, since the cheese can separate if it's heated too quickly or boiled. This soup doesn't freeze well; the dairy and potatoes tend to turn grainy and watery once thawed.

Tips from the Tulo kitchen

  • Dice the potatoes small, around 1/2-inch cubes, so they cook through in the same 12-15 minutes as the rest of the soup without needing extra simmering time.
  • If the soup breaks or looks slightly oily after adding cheese, whisk in a tablespoon of cold milk off the heat to bring it back together.

FAQ

Why did my cheese turn grainy in the soup?

This happens when cheese is added over heat that's too high or when the soup is boiled after the cheese goes in. Take the pot off the burner before stirring in cheese, and add it gradually.

Can I make cheeseburger soup ahead of time?

Make the soup up through simmering the potatoes and beef, then refrigerate. Add the milk and cheese fresh when reheating for the smoothest texture, since dairy-based soups thicken and can separate after a day or two in the fridge.

What cheese works best besides cheddar?

A mix of sharp cheddar and Monterey Jack melts smoothly and adds a milder, creamier note. Pre-shredded Mexican blend also works in a pinch.

Can I use ground turkey instead of beef?

Yes, though the soup will taste noticeably leaner. Add an extra tablespoon of butter when sauteing the vegetables to make up for the fat lost from not using beef.