Creamy 3-Ingredient Cheeseburger Soup Hits Childhood Feels

Oh my gosh, you guys – cheeseburger soup is basically childhood in a bowl! I swear, the first time I tasted this creamy, beefy goodness at my grandma’s house during a snowy weekend, I thought I’d died and gone to comfort food heaven. It’s everything you love about a juicy cheeseburger – the melty cheese, the savory beef, those little flavor punches from Worcestershire and paprika – but somehow even cozier when it’s simmering away on the stove. What makes my cheeseburger soup recipe special? That perfect balance between rich and hearty without being too heavy, plus how ridiculously easy it is to throw together on busy nights. My kids go absolutely nuts for it (even the veggie-phobic ones!), and honestly? So do all the adults at our potlucks. Just wait till you smell that cheesy aroma filling your kitchen…

Table of contents:

Cheeseburger Soup Ingredients

Here’s everything you’ll need to make the most comforting pot of cheeseburger soup – trust me, every single ingredient plays an important role in creating that perfect burger-in-a-bowl magic:

• 1 lb ground beef (85% lean works great, or use turkey for a lighter version)
• 1 onion, diced – white or yellow, whatever you’ve got
• 2 carrots, diced – about 1/4-inch pieces so they cook fast
• 2 celery stalks, diced – don’t skip, it adds that fresh crunch
• 3 cloves garlic, minced – fresh is best here
• 4 cups chicken broth (or beef broth if you want extra beefy flavor)
• 2 cups milk – whole milk makes it richest, but 2% works
• 2 cups shredded cheddar cheese – shred it yourself for smoothest melting
• 1/2 cup sour cream – full fat gives the creamiest texture
• 2 tbsp butter – real butter makes the best roux
• 2 tbsp all-purpose flour – for thickening the soup
• 1 tsp Worcestershire sauce – that secret umami kick
• 1/2 tsp paprika – smoked paprika adds amazing depth
• Salt and pepper to taste – don’t skimp!

Ingredient Notes

Worcestershire sauce is like the ketchup of this soup – it adds that tangy, savory note that makes your taste buds think “burger!” If you don’t have it, a splash of soy sauce mixed with a pinch of sugar works in a pinch.

Paprika might seem like a small player, but it gives that subtle grill-like flavor. I always reach for smoked paprika if I have it – just a bit makes the whole pot taste like it’s been kissed by a backyard barbecue.

When it comes to the sour cream, Greek yogurt makes a great substitute if you’re trying to lighten things up. The soup will be slightly tangier, but just as creamy. And for the cheese? Always shred it yourself! Pre-shredded cheese has anti-caking agents that can make your soup grainy.

How to Make Cheeseburger Soup

Okay, let’s make some magic happen! This cheeseburger soup comes together faster than you’d think – we’re talking under 30 minutes from stovetop to table. Just follow these simple steps and you’ll be ladling up pure comfort in no time.

Browning the Beef

First things first – grab your favorite big pot (I use my trusty Dutch oven) and crank the heat to medium. Toss in that pound of ground beef and let it get nice and brown, breaking it up with your spoon as it cooks. Once it’s no longer pink, here’s my grandma’s trick: tilt the pot slightly and scoop out most of the rendered fat with a spoon (but leave about a tablespoon for flavor!).

Now dump in your diced onion, carrots, celery, and garlic. The smell alone will make your stomach growl! Stir everything together and let those veggies soften up for about 5 minutes – you want the onions translucent but not mushy. This is when your kitchen starts smelling like heaven.

Building the Soup Base

Time for the secret weapon – the roux! Push the meat and veggies to one side of the pot and melt in your butter. Sprinkle the flour right on top and whisk like crazy for a minute or two until it forms a paste. This little butter-flour mixture is what’ll give your cheeseburger soup that perfect velvety texture.

Here’s where patience pays off: slowly pour in your chicken broth while whisking constantly. I mean slowwww – like a thin stream at first – to avoid any lumps. Once that’s incorporated, do the same with the milk. Keep whisking until everything is smooth as silk, then crank up the heat just until you see tiny bubbles around the edges.

Finishing Touches

Reduce the heat to low – dairy hates high heat! – and start sprinkling in your shredded cheddar a handful at a time, stirring until each addition melts completely. Once all that cheesy goodness is incorporated, dollop in the sour cream and add your Worcestershire sauce, paprika, salt, and pepper. Give it a taste – need more salt? More paprika? Adjust to your heart’s content!

Let the whole beautiful pot simmer gently for about 10 minutes (stirring occasionally) to let all the flavors get to know each other. While it’s bubbling away, prep your toppings – because just like a real cheeseburger, the garnishes make it shine! We love crumbled bacon, extra shredded cheese, diced pickles, or even a sprinkle of green onions for color.

Cheeseburger Soup Tips for Success

After making this soup more times than I can count (and learning from a few kitchen disasters along the way), here are my can’t-miss tips for cheeseburger soup perfection:

• Shred your own cheese – I know, I know, pre-shredded is so tempting when you’re in a hurry. But trust me, those little anti-caking agents in bagged cheese can make your soup grainy. Taking 2 extra minutes to shred a block of cheddar means the smoothest, creamiest melt ever.
• Low and slow with the dairy – Nothing breaks my heart more than curdled soup! Always keep the heat at a gentle simmer (never a boil) when adding milk, cheese, and sour cream. If your soup looks like it’s getting too hot, just pull it off the burner for a minute while stirring.
• Thickness is adjustable – Want it soupier? Add an extra 1/2 cup of broth. Prefer it thicker like a chowder? Make a quick slurry by mixing 1 tbsp cornstarch with 2 tbsp cold water and stir it in during the last 5 minutes of cooking.
• Brown the beef well – That deep golden color isn’t just pretty – it’s flavor! Don’t rush the browning step, and don’t overcrowd the pan. Letting the beef get nice and caramelized gives your whole pot of soup that irresistible “grilled burger” taste.

Cheeseburger Soup Variations

One of my favorite things about cheeseburger soup is how easily you can customize it to match your mood (or whatever’s hanging out in your fridge). Here are some of my go-to twists that always get rave reviews:

• Bacon lover’s version – Because everything’s better with bacon! Cook up 4-5 crispy strips first, then use the rendered fat instead of butter for your roux. Crumble the bacon on top as a garnish – trust me, it’s a game changer.
• Spicy kick – Swap half the cheddar for pepper jack cheese and toss in some diced jalapeños (seeds removed if you’re not feeling too adventurous). A dash of hot sauce at the end takes it up another notch.
• Loaded burger style – Stir in diced pickles, a squirt of ketchup, and a sprinkle of sesame seeds right before serving for that authentic fast-food burger flavor.
• Veggie-packed – Double up on the carrots and celery, or add diced potatoes for extra heartiness. Mushrooms sautéed with the beef add wonderful umami depth too.
• Creamier option – Sometimes I’ll replace half the milk with heavy cream when I’m feeling indulgent. It turns the soup into pure velvet – perfect for special occasions!

The beauty of this recipe is how forgiving it is – don’t be afraid to play around with ingredients based on what you love! Just keep the basic ratios the same and you really can’t go wrong.

Serving and Storing Cheeseburger Soup

Oh, the joy of ladling up steaming bowls of cheeseburger soup to hungry faces around the table! We always serve ours with thick slices of crusty bread for dunking – I’m partial to a warm baguette or sourdough. If you’re feeling fancy, some garlic bread or cheesy breadsticks take it over the top. My kids love when I put out little bowls of toppings so everyone can customize their soup just like a burger – think chopped pickles, extra shredded cheese, crumbled bacon, or even a dollop of ketchup for the traditionalists.

Now, if by some miracle you have leftovers (we rarely do!), here’s how to keep them tasting fresh: let the soup cool completely, then transfer it to an airtight container and pop it in the fridge. It’ll keep beautifully for 3 days – the flavors actually deepen overnight! When you’re ready for round two, reheat it gently on the stove over low heat. The dairy can separate a bit after chilling, so I always keep some extra broth nearby to stir in as needed. Just add a splash at a time until it’s back to that perfect creamy consistency. Stir frequently and never let it boil – that’s the secret to keeping it smooth.

One quick note – I don’t recommend freezing this soup. Dairy-based soups can get grainy when frozen and thawed. But honestly? That’s never stopped me from eating it straight from the pot standing at the fridge at midnight. Some cravings just won’t wait!

Cheeseburger Soup Nutritional Information

Okay, let’s talk numbers – but keep in mind my grandma never measured a thing in her life! These nutritional estimates are based on standard ingredients, but your mileage may vary depending on brands and how generous you are with that cheese. (I won’t judge if you “accidentally” add extra!)

A serving of this cheeseburger soup (about 1 hearty cup) typically has around 320 calories, with 22g protein from that beef-and-cheese combo to keep you satisfied. It’s got 15g carbs – mostly from the milk and veggies – and yes, it’s on the richer side with 20g fat (10g saturated). That’s what makes it taste so gloriously comforting!

The sodium comes in at about 680mg per serving – pretty standard for soups, but you can lower it by using low-sodium broth if needed. And don’t forget those 2g fiber from all those diced carrots and celery – sneaky veggies making it healthier!

Remember: These values are just ballpark figures. Your exact nutrition will depend on whether you use full-fat dairy, leaner beef, or different cheese varieties. But honestly? Some foods are worth every delicious calorie – and this soup is definitely one of them!

Cheeseburger Soup FAQs

After years of making this soup and fielding questions from friends and family, here are answers to the most common cheeseburger soup mysteries – all the stuff I wish I’d known when I first started making it!

Can you freeze cheeseburger soup?
Oh honey, I wish! But dairy-based soups like this one tend to get grainy when frozen and thawed. The texture just isn’t the same – the sour cream separates and the cheese gets weird. If you must freeze it, leave out the dairy ingredients, freeze the base, then add fresh milk/cheese/sour cream when reheating. But honestly? It’s so good fresh that you probably won’t have leftovers to freeze anyway!

How do I make my cheeseburger soup thicker?
Easy fix! If your soup’s looking too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry. Stir this into your simmering soup and let it cook for 2-3 minutes – it’ll thicken right up. Or, for extra richness, make another quick roux (equal parts butter and flour) in a separate pan and whisk it in. Just remember – the soup will continue thickening as it cools, so don’t go overboard!

Can I make this in a slow cooker?
Absolutely! Brown the beef and veggies first (don’t skip this step – that caramelized flavor is everything!), then dump everything except the dairy into your crockpot. Cook on LOW for 6-7 hours or HIGH for 3-4. About 30 minutes before serving, stir in the cheese, milk, and sour cream. The gradual heat helps prevent curdling. This method is perfect for potlucks – just keep it on WARM and watch it disappear!

Why does my cheese sometimes get stringy or grainy?
Two likely culprits: either the heat was too high when you added it (dairy hates boiling!), or you used pre-shredded cheese. Those anti-caking agents in bagged cheese can make your soup texture weird. Always shred your own block of cheddar and add it gradually over low heat – and resist the urge to crank up the temperature! If it does get grainy, a quick blitz with an immersion blender can sometimes save it.

What’s the best cheese for cheeseburger soup?
Sharp cheddar is my go-to for that classic burger flavor, but don’t be afraid to mix it up! I sometimes do half cheddar, half Monterey Jack for extra creaminess. Pepper jack adds a nice kick, and a handful of Parmesan stirred in at the end gives amazing depth. Just avoid super-processed cheeses – they don’t melt smoothly. Pro tip: let your shredded cheese come to room temperature before adding it to prevent shocking the dairy!

There you have it – my absolute favorite way to turn cheeseburger magic into soup form! Whether it’s snowing outside or you just need a big bowl of comfort, this recipe never lets me down. I’d love to hear how yours turns out – did you add extra bacon? Throw in some jalapeños? Maybe discover a genius new topping combo? Drop your cheeseburger soup adventures in the comments below so we can all get inspired! Now grab that soup pot and get cooking – your taste buds are in for the coziest, cheesiest, most burger-licious treat ever. Trust me, one bite and you’ll be hooked!

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