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The Ultimate Creamy Cheeseburger Soup with Potatoes and Cheddar

Close-up of a hearty bowl of cheeseburger soup recipe, garnished with shredded cheddar cheese and fresh green onions.
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This recipe brings the comforting flavor of a classic cheeseburger into a hearty, creamy soup. It uses ground beef, potatoes, and sharp cheddar cheese for a satisfying meal perfect for weeknight dinners.

Ingredients

Scale
  • 1 pound ground beef
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups beef broth
  • 2 medium russet potatoes, peeled and diced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 2 cups milk (whole or 2%)
  • 8 ounces sharp cheddar cheese, shredded
  • 1/2 cup American cheese, cubed (for extra creaminess)
  • 1/4 cup sour cream (optional, for topping)
  • Chopped green onions or pickles (for topping)

Instructions

  1. Brown the ground beef in a large pot or Dutch oven over medium heat. Drain off excess grease.
  2. Add the chopped onion to the pot with the beef and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Pour in the beef broth, diced potatoes, Italian seasoning, salt, and pepper. Bring the mixture to a boil, then reduce heat, cover, and simmer until the potatoes are tender, about 15 minutes.
  4. In a small bowl, whisk together the flour and milk until smooth. This prevents lumps.
  5. Slowly pour the milk and flour mixture into the simmering soup, stirring constantly until the soup begins to thicken. Cook for 5 minutes, stirring often. Do not let it boil rapidly once the milk is added.
  6. Reduce the heat to low. Gradually stir in the shredded cheddar cheese and cubed American cheese until fully melted and the soup is smooth and creamy. Do not boil the soup after adding the cheese.
  7. Taste and adjust seasoning if needed. Serve hot, topped with a dollop of sour cream, chopped green onions, or pickles for that classic burger taste.

Notes

  • For a Crockpot Cheeseburger Soup variation, brown the beef and sauté the onion/garlic separately. Transfer everything except the milk and cheese to the slow cooker. Cook on low for 6 hours or high for 3 hours. Whisk the flour and milk together, stir into the slow cooker during the last 30 minutes of cooking, and then stir in the cheese until melted.
  • Use high-quality sharp cheddar for the best flavor in this rich and creamy soup.
  • If you prefer a lower-carb version, substitute the potatoes with cauliflower florets or omit them entirely.

Nutrition

Find it online: https://cookingbycarla.com/cheeseburger-soup-recipe-ultimate-creamy/