Cheeseburger Soup (Creamy, Ground Beef & Cheddar)

What Makes This Recipe Work

Browning the beef and building the cream sauce separately keeps the base silky, and adding the cheese off the heat prevents it from separating. Potatoes give the soup body without a heavy floury texture.

Ingredients for Cheeseburger Soup (Creamy, Ground Beef & Cheddar)

• 1 lb ground beef (85% lean)
• 1 medium yellow onion, diced
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 3 cups milk
• 2 cups beef broth
• 3 medium russet potatoes, peeled and diced 1/2 inch
• 2 cups shredded sharp cheddar cheese, plus more for serving
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1 tsp salt, plus more to taste

How to Make Cheeseburger Soup (Creamy, Ground Beef & Cheddar)

1. Brown the ground beef with the onion in a large pot over medium-high heat, breaking the meat into small crumbles, until no pink remains, 6 to 8 minutes; drain the excess fat.
2. Add the potatoes, beef broth, garlic powder, paprika, and salt; bring to a boil.
3. Reduce the heat to medium-low, cover, and simmer until the potatoes are fork-tender, 12 to 15 minutes.
4. Meanwhile, melt the butter in a small saucepan over medium heat, whisk in the flour, and cook for 1 minute, until pale and bubbly.
5. Slowly whisk in the milk and cook, stirring, until the sauce thickens and lightly coats a spoon, 4 to 5 minutes.
6. Stir the cream sauce into the pot, then add the shredded cheddar a handful at a time over low heat, stirring until melted and smooth; do not let it boil.
7. Taste and adjust the salt and pepper, then ladle into bowls and add the burger-style toppings.

Tips for the Best Cheeseburger Soup (Creamy, Ground Beef & Cheddar)

• Shred the cheddar from a block; pre-shredded cheese is coated with anti-caking starch that can make the soup grainy.
• Keep the heat low after the cheese goes in; boiling is what causes a dairy soup to separate.
• Velveeta melts completely smooth but tastes milder, while sharp cheddar has more flavor; a half-and-half blend gives you both.
• Serve with dill pickles, crumbled bacon, diced tomato, and shredded lettuce so it eats like a burger in a bowl.

Variations and Substitutions

• Swap the ground beef for ground turkey or a plant-based crumble.
• For a broccoli cheddar style, stir in 2 cups of chopped broccoli with the potatoes and simmer until tender, as in Broccoli Cheddar Soup.
• Make it gluten free by skipping the roux and blending 1 cup of the cooked potatoes back into the broth instead.

How to Store and Reheat

• Refrigerate in a sealed container for up to 4 days; the soup thickens overnight, so loosen it with milk or broth when reheating.
• Freeze for up to 2 months; potatoes can turn slightly grainy after thawing, so stir well and reheat gently.

Cheeseburger Soup (Creamy, Ground Beef & Cheddar) FAQ