Loaded Cheeseburger Soup

There’s something wonderfully comforting about turning all the familiar flavors of a cheeseburger into a warm, creamy bowl of soup. This loaded cheeseburger soup has tender potatoes, seasoned ground beef, onions, and plenty of cheddar, all simmered together in a rich, savory broth.

It’s thick enough to feel substantial without being overly heavy, with little bites of beef and potato in every spoonful. The cheddar melts into the broth for a smooth, creamy finish, while a few classic burger toppings bring everything together.

This is the kind of dinner I like to make when the weather turns chilly and I want something hearty without spending hours in the kitchen. It’s also an easy weeknight meal since most of the work happens in one pot.

Why It Works

The key is building flavor in stages. Browning the beef and onions first gives the soup a deeper savory base, while the potatoes add body as they simmer until tender.

Adding the dairy toward the end keeps the soup creamy and helps prevent the cheese from becoming grainy. A little Worcestershire sauce adds that subtle savory tang you’d normally get from a well-seasoned burger.

And then there are the toppings. Diced pickles, extra shredded cheddar, green onions, crispy bacon, or even a few toasted sesame seeds make each bowl feel like a fully loaded cheeseburger.

Ingredients You’ll Need

Ground Beef

Use 80–90% lean ground beef. A little fat gives the soup plenty of flavor, but drain off excess grease after browning if needed.

Potatoes

Russet or Yukon Gold potatoes both work well. Cut them into small, evenly sized cubes so they cook at the same rate.

Onion And Garlic

Diced yellow onion creates the savory base, while fresh garlic adds another layer of flavor. Cook them with the beef until softened and fragrant.

Broth And Seasonings

Beef broth gives the soup its rich foundation. Worcestershire sauce, salt, black pepper, and a little paprika bring out the cheeseburger flavor without overpowering it.

Milk, Cream, And Cheddar

Whole milk and a little heavy cream make the soup silky, while freshly shredded sharp cheddar gives it a more pronounced cheese flavor and melts more smoothly than pre-shredded cheese.

How To Make Loaded Cheeseburger Soup

Brown The Beef And Onion

Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add 1 pound of ground beef and 1 small diced onion, breaking the beef apart as it cooks.

Cook for about 6–8 minutes, until the beef is browned and no longer pink and the onion is soft. Drain excess grease if necessary, then stir in 2 minced garlic cloves and cook for about 30 seconds.

Add The Potatoes And Broth

Pour in 4 cups of beef broth and add about 1½ pounds of peeled, cubed potatoes. Stir in 1 tablespoon Worcestershire sauce, ½ teaspoon paprika, ½ teaspoon black pepper, and salt to taste.

Bring the mixture to a gentle boil, then reduce the heat to medium-low. Cover partially and simmer for 12–15 minutes, or until the potatoes are fork-tender but not falling apart.

Make It Creamy

Whisk together 2 tablespoons of all-purpose flour with 1 cup of whole milk until smooth. Slowly pour this mixture into the soup, stirring constantly.

Add ½ cup heavy cream and simmer for another 3–5 minutes. The broth should noticeably thicken and lightly coat the back of a spoon.

Add The Cheese

Reduce the heat to low and gradually stir in 2 cups of freshly shredded sharp cheddar cheese. Stir until completely melted and the soup is smooth.

Don’t let the soup boil after adding the cheese. Gentle heat is enough and helps keep the texture creamy.

Load Up The Bowls

Taste and adjust the seasoning before serving. Ladle the soup into bowls and top with extra cheddar, crumbled cooked bacon, chopped green onions, diced pickles, or a sprinkle of sesame seeds.

FAQs

Can I Make Cheeseburger Soup Ahead Of Time?

Yes. The soup can be made a day ahead and refrigerated. It may thicken considerably as it sits, so add a splash of broth or milk when reheating.

Why Is My Cheese Not Melting Smoothly?

Pre-shredded cheese can contain anti-caking ingredients that affect how smoothly it melts. For the creamiest soup, shred a block of cheddar yourself and add it over low heat.

Can I Use Ground Turkey?

Absolutely. Ground turkey works well, although the soup will have a lighter flavor. Add a little extra Worcestershire sauce or beef-style seasoning if desired.

How Thick Should The Soup Be?

It should be creamy and spoonable, somewhere between a traditional soup and a chowder. If it becomes too thick, loosen it with additional broth or milk.

Can I Add Bacon?

Yes. Crispy crumbled bacon makes a great topping and adds another classic burger flavor. Stir some into the soup or keep it on top so it stays crisp.

Can I Make It Without Cream?

You can replace the heavy cream with additional whole milk. The finished soup will be slightly lighter but still creamy from the cheddar and flour-thickened broth.

Recipe Variations

Bacon Cheeseburger Soup

Cook 5–6 slices of bacon until crisp, crumble them, and use the bacon as a topping. A little bacon stirred into the soup is also delicious.

Mushroom Swiss Cheeseburger Soup

Sauté sliced mushrooms with the onions, then replace some or all of the cheddar with shredded Swiss cheese.

Jalapeño Cheeseburger Soup

Add finely diced jalapeño with the onion for gentle heat. For more spice, top each bowl with sliced fresh jalapeños.

Pickle Cheeseburger Soup

For a tangier version, stir in a small splash of pickle juice near the end. Keep the chopped pickles for topping rather than cooking them into the soup.

Extra-Veggie Version

Add diced carrots, celery, or even a handful of corn along with the potatoes. Keep the pieces fairly small so everything cooks evenly.

Storage

Let leftovers cool before transferring them to an airtight container. Refrigerate for up to 3–4 days.

Reheat gently on the stovetop over medium-low heat, stirring frequently. Avoid bringing it to a hard boil, especially after the cheese and dairy have been added. If the soup has thickened overnight, loosen it with a little broth or milk.

Freezing isn’t ideal because the dairy-based broth can separate when thawed.

What To Serve With Loaded Cheeseburger Soup

This soup is hearty enough to stand on its own, but I like serving it with something crisp or crunchy alongside it. Toasted hamburger buns, garlic bread, or crusty bread are perfect for dipping, while a simple green salad or crunchy coleslaw adds some freshness. If you’re leaning into the burger theme, serve it with a few pickle spears and oven-baked fries for a fun, casual dinner.

For the smoothest soup, shred the cheddar yourself and keep the heat low once the dairy goes in. Those two little details make a noticeable difference in the finished texture.

And don’t skip the toppings. A few chopped pickles and crispy bacon can turn an already comforting bowl into something that really tastes like a cheeseburger in soup form.

This Loaded Cheeseburger Soup is creamy, cheesy, and packed with all the classic flavors of a juicy cheeseburger in a cozy bowl. It’s an easy, hearty dinner that comes together with simple ingredients and is perfect for chilly nights.

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Prep Time:

15 minutes

minutes

Cook Time:

30 minutes

minutes

Total Time:

45 minutes

minutes

Servings:

6

Ingredients

• 1 lb 450 g ground beef
• 1 tablespoon olive oil
• 1 small yellow onion diced
• 2 cloves garlic minced
• 3 medium russet potatoes peeled and diced
• 3 cups 720 ml chicken or beef broth
• 1 cup 240 ml whole milk
• 1 cup 240 ml heavy cream
• 2 cups 200 g shredded sharp cheddar cheese
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika
• ½ teaspoon dried parsley
• ¼ teaspoon mustard powder
• 4 slices cooked bacon crumbled
• 2 tablespoons chopped green onions for topping

Instructions

Brown the beef: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook for 5–7 minutes, breaking it apart as it cooks. Drain excess grease if needed.

Cook the aromatics: Add the diced onion and cook for 3–4 minutes, until softened. Stir in the garlic and cook for another 30 seconds.

Add the potatoes and broth: Sprinkle the flour over the beef mixture and stir well to coat. Slowly pour in the broth, stirring to prevent lumps. Add the diced potatoes, salt, pepper, smoked paprika, parsley, and mustard powder.

Simmer: Bring the soup to a gentle boil, then reduce the heat and simmer uncovered for 12–15 minutes, or until the potatoes are fork-tender.

Make it creamy: Stir in the milk and heavy cream. Cook over low heat for 3–5 minutes. Avoid boiling once the dairy is added.

Add the cheese: Gradually stir in the shredded cheddar, allowing each addition to melt before adding more. Stir until the soup is smooth, creamy, and cheesy.

Finish and serve: Taste and adjust the seasoning as needed. Ladle into bowls and top with crumbled bacon and chopped green onions. For an extra cheeseburger touch, add shredded cheddar, diced pickles, or a drizzle of ketchup and mustard.

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