35-Minute Cheeseburger Soup: Creamy Comfort in a Bowl

Oh my gosh, you guys – cheeseburger soup is my ultimate cold-weather comfort food hack! Picture this: all those juicy burger flavors you crave, but cozy and steaming in a bowl. I first made this on a snowy night when my kids were begging for burgers but I wanted something warmer. The moment that melty cheddar hit the simmering pot? Game changer. It’s got that perfect balance – hearty ground beef, tender potatoes, and just enough tang from the ketchup and mustard to make it taste like your favorite diner cheeseburger. Trust me, once you try this creamy, cheesy wonder, you’ll understand why it’s become my most requested recipe during soup season!

Why You’ll Love This Cheeseburger Soup

Listen, this isn’t just any soup—it’s like a warm hug from your favorite diner! Here’s why it’s a total game-changer:

• Creamy dreaminess: That melted cheddar swirls into every spoonful, making it rich and velvety without being heavy.
• Weeknight superhero: From fridge to table in 35 minutes? Yes please! (Even my picky kiddos ask for seconds.)
• Bacon cheeseburger vibes: All the classic flavors—savory beef, tangy ketchup-mustard kick—but no bun required.
• Leftover magic: Tastes even better the next day, so stash some for emergency comfort food cravings.

Seriously, it’s the soup version of your favorite fast food—only way cozier.

Cheeseburger Soup Ingredients

Here’s everything you’ll need to whip up this cozy miracle—trust me, it’s probably all in your kitchen already! Measurements matter here, so I’ll be specific:

• 1 lb ground beef (I use 80/20 for maximum flavor, but lean works too)
• 1 medium onion, finely diced (about 1 cup—no big chunks!)
• 2 cloves garlic, minced (fresh is key—none of that powdery stuff)
• 3 cups chicken broth (low-sodium if you’re watching salt)
• 2 cups diced potatoes (½-inch cubes; Yukon Golds are my fave)
• 1 cup shredded cheddar cheese (pack it lightly—no need to press it down)
• ½ cup whole milk (2% works, but whole makes it extra creamy)
• ¼ cup ketchup (just eyeball it—no measuring spoon needed)
• 1 tbsp yellow mustard (the classic burger-style kind)
• Salt and pepper (to taste, but be generous!)

Ingredient Substitutions & Notes

No stress if you’re missing something! Try these swaps:

• Ground turkey or chicken for beef (add a dash of Worcestershire sauce for depth)
• Dairy-free cheese and almond milk if lactose is an issue (melt slowly on low heat)
• Veggie broth instead of chicken for a lighter twist

Critical tip: shred your own cheese—pre-shredded won’t melt as smoothly!

How to Make Cheeseburger Soup

Alright, let’s get cooking! This soup comes together so easily—just follow these simple steps, and you’ll have a steaming pot of comfort in no time.

1. Brown the beef: Crank your stove to medium heat and toss that ground beef into a big pot (I use my trusty Dutch oven). Break it up with a wooden spoon and let it sizzle until it’s nicely browned—about 5 minutes. No pink spots allowed!
2. Sweat the aromatics: Toss in your diced onions and minced garlic right into the beef (no need to drain unless there’s a ton of grease). Stir and let them soften up for 2-3 minutes until the onions turn translucent and smell amazing.
3. Simmer the potatoes: Pour in that chicken broth and add your potato cubes. Bring it to a gentle bubble, then lower the heat. Let it simmer uncovered for 15 minutes—just until the potatoes are fork-tender but not mushy.
4. Cheese time! Reduce the heat to low. Now stir in the shredded cheddar, milk, ketchup, and mustard. Keep stirring until the cheese melts into creamy perfection—about 2 minutes. Don’t let it boil, or the cheese might get grainy!
5. Season and serve: Taste it (careful, it’s hot!) and add salt and pepper until it’s just right. Ladle it into bowls and dig in while it’s piping hot.

Pro Tips for the Best Cheeseburger Soup

• Fat control: If your beef releases lots of grease, drain off all but 1 tablespoon—it keeps the soup from getting too oily.
• Thickness tweaks: Too thick? Add a splash of broth. Too thin? Let it simmer a few extra minutes.
• Cheese patience: Melt the cheese on low heat and stir constantly—no rushing, or it’ll clump.
• Potato hack: For faster cooking, microwave diced potatoes for 2 minutes before adding them to the pot.
• Flavor boost: Stir in a teaspoon of smoked paprika if you want a deeper, burger-joint vibe!

Serving Suggestions for Cheeseburger Soup

Oh, the fun part—dressing up this already-delicious soup! Here’s how I take it to the next level:

• Crumbled bacon on top (because everything’s better with bacon, right?)
• Fresh chives or green onions for a pop of color and freshness
• Crusty bread or garlic toast for dipping (a must for soaking up every last drop!)

For sides? Keep it simple—a crisp green salad or some roasted Brussels sprouts balance the richness perfectly. And if you’re feeling extra, add pickle slices on the side for that true cheeseburger experience!

Storing and Reheating Cheeseburger Soup

Here’s the good news—this soup might taste even better the next day! Let it cool completely, then tuck it into an airtight container in the fridge for up to 3 days. When reheating, go low and slow on the stovetop (microwaving can make the cheese weird). Add a splash of broth if it thickens up too much. Freezing? It works, but the texture changes slightly—the dairy might separate a bit after thawing. Just give it a good stir while reheating, and it’ll still taste like cozy perfection!

Cheeseburger Soup Nutritional Information

Okay, let’s talk numbers—but remember, these are just estimates since ingredients can vary. (My grandma always said, “Recipes are guidelines, not math tests!”) Here’s the scoop per hearty bowl:

• Calories: 420 (totally worth every bite!)
• Fat: 25g (10g saturated from that glorious cheese)
• Protein: 28g (thanks to all that beefy goodness)
• Carbs: 22g (3g fiber from the potatoes—so it’s kinda healthy?)
• Sugar: 5g (mostly from the natural sweetness of onions and ketchup)
• Sodium: 800mg (use low-sodium broth if you’re watching this)

Pro tip: Want to lighten it up? Swap in lean ground turkey and reduced-fat cheese—but honestly? Sometimes you just need the real deal.

Cheeseburger Soup FAQs

Got questions? I’ve got answers! Here are the things people ask me most about this cozy soup:

Can I freeze cheeseburger soup?
Technically yes, but the dairy might separate a bit when thawed. If you do freeze it, reheat slowly on the stove while stirring constantly—it’ll still taste delicious, just slightly less creamy. I prefer making it fresh or storing in the fridge for up to 3 days.

How can I make it spicier?
Oh, I love this question! Try adding a pinch of cayenne pepper with the ground beef, or stir in some diced jalapeños with the onions. For extra kick, top with hot sauce or crushed red pepper flakes when serving. My husband always adds a dash of sriracha to his bowl!

What if I don’t have potatoes?
No worries! Cauliflower florets make a great low-carb swap (they’ll cook faster though). Or try elbow macaroni for a cheeseburger mac-and-cheese soup hybrid—just add uncooked pasta when you’d normally add potatoes and adjust the broth as needed.

Can I make this in a slow cooker?
Absolutely! Brown the beef and onions first (trust me, it makes a flavor difference), then dump everything except the cheese and milk into the crockpot. Cook on low 4-6 hours. Stir in dairy during the last 30 minutes. Easy-peasy!

Why does my cheese get stringy?
Ah, the cheese struggle! Two tips: 1) Shred your own—pre-shredded has anti-caking agents that don’t melt smoothly. 2) Keep the heat LOW when adding cheese and stir constantly. If it starts looking grainy, whisk in a teaspoon of lemon juice—it’s my secret rescue trick!

Final Thoughts

There you have it, friends—my go-to pot of comfort that never fails to make everyone happy! Give this cheeseburger soup a try on your next chilly evening, and let me know how it turns out. I bet it’ll become one of those recipes your family begs for again and again. Happy cooking!

Print