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The Best Cheeseburger Soup
4.8 from 75 votes

The Best Cheeseburger Soup

The Best Cheeseburger Soup combines browned ground beef with vegetables like celery, carrots, and onions in a creamy broth thickened with flour. Potatoes and diced tomatoes add substance, while sharp cheddar cheese enriches the soup with a savory melted texture. Topped with garlic butter croutons and parsley, it captures cheeseburger flavors in a comforting bowl.

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 6
Calories: 765 kcal
Course: Soup
Cuisine: American

Ingredients

  • 1 pound ground beef , (I used 85% lean)
  • 2-3 cloves garlic , pressed or minced
  • 1 onion chopped (about 1 ½ cups, small
  • 2 celery chopped (about 1 cup, stalks
  • 4 carrot peeled and chopped (about 1 cup
  • 1 teaspoon salt Kosher salt and freshly ground
  • 1 teaspoon black pepper Kosher salt and freshly ground
  • ⅓ cup all-purpose flour
  • 4 cups milk whole
  • 3 russet potatoes peeled and cubed into bite size pieces (about 3 cups, small
  • 1 14.5 ounce diced tomatoes drained, canned
  • 1 tablespoon hot sauce
  • 2 cups cheddar cheese shredded sharp, plus more for garnish
For the Toppings
  • 2 tablespoons flat-leaf parsley chopped, Italian
  • 4 lices sourdough bread
  • 3-4 tablespoons butter
  • garlic salt

Instructions

    Cup of Yum
  1. Brown the ground beef over medium high heat in a large dutch oven until it's no longer pink, about 5 minutes.
  2. Add the pressed garlic, stir and cook for about 1 minute until the garlic becomes fragrant. Add the onion, celery and carrots and cook for about 5 minutes until the onions become soft.
  3. Season with kosher salt and pepper then sprinkle the beef mixture with the flour. Stir and cook for 2 minutes to cook out the raw flour taste.
  4. Add the milk, potatoes and drained tomatoes and stir. Bring to a boil, then reduce to a simmer and cover the pot then cook for 12-15 minutes, stirring often, until the potatoes are soft.
  5. Meanwhile, slice the sourdough bread and butter one side of each slice. Sprinkle with garlic salt and broil for 5 minutes or until lightly browned and toasty. Cut into bite size pieces.
  6. Remove the soup from the heat and stir in the hot sauce and cheddar cheese. Adjust seasoning and garnish with parsley and the garlic butter croutons, plus more cheese and hot sauce if desired. I like mine topped with spicy bread and butter pickles.

Notes

  • Choose your preferred hot sauce; reduce quantity if it's particularly spicy.
  • Bread croutons add a buttery garlic crunch; broil carefully to avoid burning.
  • Use 85% lean ground beef for balanced flavor without excessive fat.

Nutrition Information

Calories 765kcal (38%) Carbohydrates 66g (22%) Protein 37g (74%) Fat 40g (62%) Saturated Fat 21g (105%) Cholesterol 125mg (42%) Sodium 822mg (34%) Potassium 1264mg (27%) Fiber 5g (20%) Sugar 15g (30%) Vitamin A 7808IU (156%) Vitamin C 20mg (22%) Calcium 547mg (55%) Iron 6mg (33%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 765

% Daily Value*

Calories 765kcal 38%
Carbohydrates 66g 22%
Protein 37g 74%
Fat 40g 62%
Saturated Fat 21g 105%
Cholesterol 125mg 42%
Sodium 822mg 34%
Potassium 1264mg 27%
Fiber 5g 20%
Sugar 15g 30%
Vitamin A 7808IU 156%
Vitamin C 20mg 22%
Calcium 547mg 55%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.