This cheeseburger soup is the recipe that makes absolutely everyone at the table stop talking and start eating — and that is genuinely the highest compliment I know how to give a soup recipe. All the bold satisfying flavors of a loaded cheeseburger — seasoned ground beef, sharp cheddar, pickles, mustard, and all the classic toppings — transformed into the thickest most luxurious creamy soup you have ever made. I discovered this cheeseburger soup at Golden Recipes when I was craving a burger on a cold rainy night and decided there had to be a soup version — and the result completely exceeded every expectation. The beef is deeply seasoned and browned before going into the creamy potato base. The sharp cheddar melts into the broth and creates a velvety golden richness. And the burger-inspired toppings on each bowl — diced pickles, yellow mustard drizzle, crumbled bacon, and sliced green onions — transform every serving into something genuinely spectacular and deeply fun to eat.
Why You’ll Love This Cheeseburger Soup
The butter-based roux thickened with milk and heavy cream is what gives this soup its incredibly thick and luxurious body. This is not a thin watery soup — it is genuinely thick and satisfying, almost like a stew, with a creamy golden cheddar broth that coats every spoonful with incredible richness. The potatoes cook directly in the broth and naturally release their starch which further thickens the soup as it simmers. Partially mashing some of the potatoes before adding the cheese creates pockets of soft creamy potato throughout the soup that make every spoonful feel deeply satisfying and hearty.
The burger-flavored seasoning of the ground beef is what makes this soup so completely unique and addictive. Worcestershire sauce, garlic powder, smoked paprika, and dried mustard powder give the beef that distinctive chargrilled burger flavor that makes you immediately think of your favorite cheeseburger — but in soup form. The pickles stirred in at the end add a bright tangy crunch that cuts through the richness in the most perfect way. You should also try our Beefy Nacho Soup and our Cheesy Beef and Potato Soup for more incredible hearty beef soups.
Equipment You’ll Need
- Large pot or Dutch oven
- Potato masher
- Wooden spoon or ladle
- Measuring cups and spoons
Ingredients
- 1 lb lean ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon dry mustard powder
- Salt and black pepper to taste
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 4 cups chicken or beef broth
- 2 cups whole milk
- 1 cup heavy cream
- 4 medium gold potatoes, peeled and diced small
- 2 cups freshly shredded sharp cheddar — divided
- ½ cup dill pickles, finely diced
- 6 strips bacon, cooked crispy and crumbled
- 3 green onions, sliced
- Yellow mustard drizzle and sour cream for serving
Substitutions
Ground turkey works well for a lighter version. Russet potatoes can replace gold potatoes. For extra heat add ¼ teaspoon cayenne and use pepper jack alongside the cheddar. Velveeta cubed can replace shredded cheddar for an even smoother creamier result. Omit pickles for a classic version without the tangy element. For extra richness stir in 4 oz of cream cheese with the cheddar. Chicken broth gives a slightly lighter base than beef broth — both work well.
How to Make Cheeseburger Soup
Brown the Beef
In a large pot over medium-high heat cook the ground beef and diced onion together breaking the beef apart. Season with Worcestershire, garlic powder, smoked paprika, dry mustard, salt, and pepper. Cook for 7 to 8 minutes until deeply browned. Add garlic 1 more minute. Drain all fat completely. Remove the browned beef from the pot and set aside.
Build the Soup Base
In the same pot melt the butter over medium heat. Sprinkle flour and whisk constantly for 1 full minute. Slowly pour in the broth while whisking continuously to prevent lumps. Add the milk and heavy cream. Bring to a gentle simmer — never a full boil. Add the diced potatoes and return the browned beef to the pot. Simmer covered for 15 to 18 minutes until the potatoes are completely fork-tender.
Add Cheese and Finish
Use a potato masher to lightly mash about ¼ of the potatoes directly in the pot — this naturally thickens the soup further without losing all the potato chunks. Remove from heat completely. Stir in 1½ cups of the sharp cheddar in two handfuls until fully melted and the soup is silky and golden. Stir in the diced pickles. Taste and adjust seasoning. Ladle into deep bowls and top with remaining cheddar, crumbled bacon, green onions, a drizzle of yellow mustard, and a dollop of sour cream. Serve immediately.
Variations
- Double cheeseburger — use two types of cheese — sharp cheddar and American — for an extra rich burger-flavored result
- Bacon cheeseburger — stir crumbled bacon directly into the soup instead of just as a topping
- Spicy jalapeño burger — add diced jalapeños with the onion and use pepper jack instead of cheddar
- BBQ version — add 2 tablespoons of BBQ sauce with the Worcestershire for a smoky BBQ cheeseburger flavor
- Slow cooker version — brown beef first then add everything to slow cooker — cook on LOW 4 to 6 hours — stir in cream and cheddar off heat at the end
What to Serve With It
Warm dinner rolls or crusty bread for dipping into the thick creamy cheddar broth are absolutely essential. Oyster crackers scattered on top add a classic soup crunch. For a complete cheeseburger-themed dinner serve alongside our The Perfect Smash Burger — soup and burger together for the ultimate burger night experience.
Pro Tips
- Never boil the cream base — gentle simmering prevents curdling
- Add cheddar completely off the heat — keeps it silky and smooth
- Mash some potatoes — this naturally thickens the soup beautifully
- Add pickles at the very end — they lose their crunch and brightness if cooked in the soup
- Serve immediately — soup thickens significantly as it cools
Common Mistakes
- Boiling the cream — causes separation and a broken greasy broth
- Adding cheese on the heat — causes graininess
- Not mashing any potatoes — soup stays too thin
- Adding pickles too early — they lose crunch and turn the broth sour
- Not seasoning the beef boldly — the burger flavor needs assertive seasoning
Storage and Reheating
Store covered in the fridge for up to 4 days — the soup thickens considerably overnight. Reheat gently on the stovetop adding a splash of broth and stirring constantly. Microwave on medium power with extra broth. Freeze the soup base without cheddar for up to 2 months — add fresh cheese when reheating.
FAQ
Can I use Velveeta instead of shredded cheddar?
Yes — Velveeta creates an even smoother and more velvety result. Cube 8 oz and stir in off the heat until completely melted. The flavor is milder but the texture is incredibly smooth.
Why add pickles?
Diced dill pickles are the ingredient that makes this genuinely taste like a cheeseburger in soup form. The tangy brine cuts through the richness and adds that distinctive burger flavor that makes everyone immediately recognize what they are eating.
Can I make this without potatoes?
Yes — replace potatoes with cauliflower florets for a lower-carb version. The cauliflower softens and partially mashes the same way giving the soup its thick body.
Can I make this in a slow cooker?
Yes — brown the beef first then add everything except cream, cheddar, and pickles to the slow cooker. Cook on LOW 4 to 6 hours. Mash some potatoes, stir in cream and cheddar off heat, add pickles and serve.
Conclusion
This Cheeseburger Soup is the most fun and satisfying bowl of soup you will ever make — thick creamy cheddar broth, seasoned ground beef, tender potatoes, and all your favorite burger toppings in one incredible bowl. Make it tonight and watch it become a permanent weekly request.