I made this on a whim during a snowstorm once, mostly because I didn’t want to leave the house for actual burgers.
Best decision I made that whole week.
This soup takes everything you love about a loaded cheeseburger, the beef, the cheese, the pickles, the bacon, and turns it into a thick, creamy bowl of comfort. It sounds like a gimmick until you actually taste it. Then it becomes a regular in your dinner rotation.
Here’s exactly how to make it.
What You’ll Need
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 medium potatoes, diced
- 4 cups beef broth
- 2 cups shredded cheddar cheese
- 1 cup heavy cream
- 3 tablespoons butter
- 3 tablespoons flour
- 1 teaspoon paprika
- 4 slices bacon, cooked and crumbled
- ½ cup diced pickles
- 2 tomatoes, diced
- Salt and pepper, to taste
- Fresh parsley, for garnish
Nothing here needs a special trip. It’s all standard grocery store stuff.
Tools You’ll Need
- Large pot or Dutch oven
- Wooden spoon
- Sharp knife
- Cutting board
- Whisk
- Skillet, for cooking the bacon
Pro Tips
I’ve made this soup more times than I can count, so here’s what actually matters:
- Brown your beef well before adding anything else. Those crispy browned bits at the bottom of the pot add a ton of flavor to the broth later. Don’t rush this step.
- Make your roux separately before combining it with the soup. Butter and flour cooked together first, then whisked into the broth, gives you a smoother, lump-free texture every time.
- Add the cheese off the heat, a little at a time. Dumping cheese into boiling liquid all at once can cause it to clump or separate. Low heat and patience keeps everything silky.
- Dice your potatoes small and even. Big chunks take longer to cook and throw off the texture of the whole soup. Small, uniform pieces cook evenly and blend into every spoonful.
- Save your toppings for the bowl, not the pot. Bacon, pickles, and tomatoes stay crisp and fresh when added right before serving instead of simmering in the soup.
Instructions
Step 1: Brown the ground beef in a large pot over medium heat. Drain any excess grease.
Step 2: Add the diced onion and garlic, cooking for 2 to 3 minutes until softened.
Step 3: Stir in the diced potatoes and beef broth. Bring to a boil, then reduce to a simmer and cook for 12 to 15 minutes, until the potatoes are tender.
Step 4: In a small saucepan, melt the butter and whisk in the flour, cooking for 1 minute to form a roux.
Step 5: Slowly whisk the roux into the soup, stirring until it thickens slightly.
Step 6: Reduce the heat to low and stir in the heavy cream and paprika.
Step 7: Gradually add the shredded cheddar cheese, stirring until fully melted and smooth.
Step 8: Season with salt and pepper to taste.
Step 9: Ladle into bowls and top with crumbled bacon, diced pickles, diced tomatoes, and fresh parsley.
That’s genuinely the whole process. One pot, about 30 minutes, and you’re done.
Substitutions and Variations
Here’s how you can adjust this based on what you have or what you like:
| Original | Swap | Notes |
|---|---|---|
| Ground beef | Ground turkey | Lighter option, still hearty |
| Heavy cream | Half and half | Slightly lighter texture, still creamy |
| Cheddar cheese | Pepper jack | Adds a spicier kick to the whole soup |
| Beef broth | Chicken broth | Milder flavor, still works well |
| Potatoes | Cauliflower florets | Lower carb option with a similar texture once cooked |
You can also stir in a splash of Worcestershire sauce for an even deeper, more burger-like flavor throughout the broth.
Make Ahead Tips
You can brown the beef and dice all your vegetables up to a day ahead of time. Store everything separately in airtight containers in the fridge until you’re ready to cook.
The soup itself also reheats well, so making the full batch a day early and warming it up before serving works great for busy weeknights.
Leftovers and Storage
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Cream based soups can separate once frozen and thawed, so this one is best enjoyed fresh from the fridge rather than frozen.
- Reheating: Warm gently on the stove over low heat, stirring frequently to keep the cheese from separating.
If the soup thickens up too much after sitting in the fridge, a small splash of milk or broth while reheating brings it right back to the right consistency.
Additional Details
Nutritional Breakdown (per serving, about 1 ½ cups)
- Calories: 480
- Carbohydrates: 24g
- Protein: 24g
- Fat: 32g
- Sodium: 780mg
These numbers will shift depending on how generous you get with the cheese and bacon toppings.
Diet Friendly Swaps
- Lower fat: Use half and half instead of heavy cream, and a reduced fat cheddar cheese.
- Low carb: Swap the potatoes for diced cauliflower or turnips.
- Gluten free: Use a gluten free flour blend or cornstarch in place of regular flour for the roux.
Pairing Suggestions
This soup pairs perfectly with a crusty slice of bread or a simple side salad. It also works well alongside soft pretzels for dipping, if you want to lean even further into the burger joint vibe.
Time Efficiency Tip
Use pre-cooked bacon crumbles and pre-shredded cheese to shave a solid 10 minutes off your total prep time.
FAQ
Why did my soup turn out grainy instead of smooth? This usually happens when the cheese is added too quickly or over heat that’s too high. Add it gradually, off direct heat, stirring constantly for the smoothest results.
Can I make this in a slow cooker instead? Yes. Brown the beef first, then add everything except the cream and cheese to your slow cooker and cook on low for 4 to 5 hours. Stir in the cream and cheese during the last 20 minutes.
Is this soup very rich? It leans hearty and filling thanks to the cream and cheese, similar to a loaded baked potato soup. A smaller portion alongside a salad balances it out nicely.
Can I use pre-shredded cheese instead of shredding my own? You can, though freshly shredded cheese tends to melt more smoothly since pre-shredded varieties often contain anti-caking agents that can affect texture slightly.
How do I keep the pickles from making the soup watery? Adding them as a topping right before serving, rather than mixing them into the pot, keeps their crunch and keeps the broth from getting diluted.
Wrapping Up
Cheeseburger soup takes everything satisfying about your favorite burger and turns it into a warm, cozy bowl you’ll want to make again and again.
It comes together in one pot, uses ingredients you probably already have, and somehow tastes even more comforting than the burger it’s named after.
Make a batch this week and drop a comment below to let me know how it turned out. I’d love to hear which toppings you piled on and if you tried any of the substitutions.
