Cheeseburger soup has all the flavors you expect from a classic cheeseburger, but in warm, creamy soup form. It is hearty without being heavy, easy to make on a weeknight, and always a hit when the weather turns cold. If you love comforting soups like this, you might also want to try our creamy potato soup or another simple, cozy option.
Why This Soup Works
What makes this soup shine is how balanced it is. The ground beef and onion give it that unmistakable cheeseburger base, while the potatoes add body and make it filling without overpowering the other flavors. Bacon stays in the background here, adding a little texture and richness without turning the soup heavy. The diced tomatoes bring a subtle pop of acidity and warmth that keeps everything from tasting flat.
Flavor Adjustments and Variations
This soup is simple by design, but a few small touches go a long way. Finely diced pickles on top add that familiar cheeseburger tang, and the bacon garnish brings a little salty crunch to each bite. If you like more heat, a dash of hot sauce or extra black pepper works well without overpowering the base.
Storage and Reheating
Cheeseburger soup stores well in the refrigerator for up to three days. Let it cool completely before transferring it to an airtight container. When reheating, warm it gently on the stovetop or in the microwave, stirring often. Because of the cheese, it is best reheated low and slow to keep the soup smooth and creamy. If it thickens too much, just add a small splash of milk or broth and stir until it loosens back up.
Cheeseburger Soup
Ingredients
- 1 pound ground beef
- 1 large yellow onion, diced
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- ⅛ teaspoon ground mustard
- 3 medium russet potatoes, peeled and diced
- 1 can (14.5 ounces) diced tomatoes with green chilis, undrained
- 32 ounces (960 grams) chicken broth
- 1 cup (245 grams) whole milk, room temperature
- 1 pound (16 ounces) Velveeta processed cheese, cubed
- ½ cup (115 grams) sour cream, room temperature
- 2 tablespoons water
- 2 tablespoons cornstarch
- pickles, sliced (optional for garnish)
- 4 slices bacon, cooked and crumbled, for garnish
Instructions
- In a large pot or Dutch oven over medium-high heat, cook ground beef with diced onion, garlic powder, kosher salt, black pepper, Worcestershire sauce, and ground mustard. Stir occasionally and cook until the beef is no longer pink. Drain excess grease if needed.
- Add diced potatoes, diced tomatoes with green chilis (including liquid), chicken broth, and whole milk to the pot. Stir well to combine.
- Bring to a simmer over medium heat. Cook for about 15 minutes, or until the potatoes are fork-tender.
- Reduce heat to low. Add cubed Velveeta cheese and sour cream. Stir until the cheese is melted and the soup is smooth.
- In a small bowl, whisk together water and cornstarch until no lumps remain. Pour the slurry into the soup and stir well. Continue cooking for 3 to 5 minutes, or until the soup thickens slightly.
- Serve hot, topped with crumbled bacon and pickles, if desired.
This recipe was inspired by Cheeseburger Soup on iamhomesteader.com.
