Cheeseburger Soup
Updated November 19, 2025
- Ready In
- 35 min
- Rating
- Comments
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Ingredients
1 pound ground beef
4 tablespoons extra-virgin olive oil
1 medium white or yellow onion, diced
2 celery stalks, diced
1 medium carrot, diced
2 garlic cloves, minced
1 teaspoon mustard powder
½ teaspoon paprika
Salt and freshly ground black pepper
4 cups beef broth
2 large russet potatoes, peeled and cut into ½-inch cubes (about 4 cups)
5 tablespoons unsalted butter
¼ cup all-purpose flour
2 cups whole milk
2 cups shredded yellow Cheddar, plus more for serving
Chopped scallions (optional), for serving
Diced tomato (optional), for serving
Crumbled cooked bacon (optional), for serving
Sour cream (optional), for serving
Nutritional analysis per serving (6 to 8 servings)
30 grams carbs; 119 milligrams cholesterol; 669 calories; 19 grams monosaturated fat; 3 grams polyunsaturated fat; 20 grams saturated fat; 47 grams fat; 1 gram trans fat; 3 grams fiber; 1092 milligrams sodium; 32 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a large pot or Dutch oven over medium. Add the ground beef and cook, breaking it up into small pieces, until just barely pink, about 2 minutes. Using a slotted spoon, transfer to a plate and set aside; pour off any fat.
- Step 2
Heat the olive oil in the same pot over medium. Add the diced onion, celery, carrot, minced garlic, mustard powder, paprika and 1 teaspoon each salt and pepper and cook, stirring, for 5 minutes, until the onion is just softened and everything is fragrant.
- Step 3
Adjust the heat to medium-high, then stir in the broth, potatoes and reserved beef; cover to bring to a boil. Reduce heat and simmer, covered, until vegetables are just soft when pierced with a fork, 8 to 10 minutes.
- Step 4
Meanwhile, in a small saucepan over medium heat, melt the butter. Add the flour and whisk until light tan and fragrant, about 1 minute. Add milk and continue to whisk until thickened, making sure no lumps form, 4 to 5 minutes more.
- Step 5
Add the milk mixture to the pot along with the shredded Cheddar. Stir until the cheese is incorporated and the soup is fully warmed through and creamy, about 5 minutes. Taste and season with salt and pepper as needed. Keep warm over medium heat until ready to serve. Serve topped as desired, with shredded Cheddar, chopped tomatoes and scallions, crumbled bacon and sour cream. (Soup can be refrigerated for up to 5 days.)
Private Notes
Comments
Made this tonight and it was delicious! My son loves cheeseburger soup, but I'm always finding "mid" recipes online and trying to make them less dense, cloying, or ... velveeta-ish. Made this as written (except subbed chicken broth for beef) and it just tasted like a hearty soup made of real food. We all loved it.
Kinda crazy but added diced pickle as a garnish at the end and it was fantastic!
This is my perfect soup!
Subbed Impossible ground beef for real meat but otherwise made as written - tasted amazing! Filling, velvety, delicious, big hit with the whole family. As additional topping options, I recommend creme fraiche and hot sauce! May try pickles next time, too!
I feel I am in the minority but I just found this ok. I felt it needed more flavor. I made it as written except I added some diced tomatoes to the soup. The condiments are key…bacon, cheese, scallions. I enjoyed it but I felt it needed a bit more punch.
Made this today & it was yummy! I used my slow cooker on low for 6 hours & added the cheese & roux/milk mixture during the last hour. I doubled the ground beef & since I didn't have potatoes, in addition to the carrots, celery & onion, I added whatever veg we had that needed to be used up - cauliflower, radishes (which turn sweet when cooked). Next time I make it I'll add corn and serve it over a scoop of mashed potatoes. I may double the roux because it didn't really thicken up as expected.