Go Back
cheeseburger soup recipe featured
Avatar photoJohnson Maya

Easy Cheeseburger Soup Recipe: Creamy Comfort Food

Warm, creamy, and bursting with the familiar flavors of a classic cheeseburger, this soup delivers all your favorite ingredients in a comforting bowl. Packed with ground beef, potatoes, cheddar, and pickle relish, it's family-approved comfort in under an hour.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 387
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE MAIN DISH:
  • 1 lb (450g) ground beef (80/20)
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 3 medium Yukon Gold potatoes, peeled and diced
  • 2 tablespoons all-purpose flour
  • 2 cups (480ml) whole milk
  • 1 cup (240ml) beef broth
  • 2 cups (226g) shredded sharp cheddar cheese
  • 2 tablespoons yellow mustard
  • 1/4 cup (40g) sweet relish, drained
  • 1 teaspoon Worcestershire sauce
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

  1. cheeseburger soup recipe recipeCard1
  2. In a large heavy-bottomed pot or Dutch oven over medium-high heat, add the ground beef and cook, breaking it apart with a wooden spoon, until fully browned and no pink remains, about 7–8 minutes. Drain excess fat, leaving about 1 tablespoon for flavor.
  3. Reduce heat to medium. Add butter and stir until melted. Add diced onions and cook until translucent, about 3–4 minutes. Add minced garlic and cook for 30 seconds until fragrant. Deglaze the pot with a splash of beef broth, scraping up any browned bits.
  4. Sprinkle flour over the beef and onions, stirring constantly for 1 minute to cook out the raw flour taste and form a roux.
  5. Gradually whisk in milk and beef broth until smooth. Add diced potatoes and bring to a gentle simmer. Cook uncovered for 15–18 minutes, or until potatoes are fork-tender.
  6. Reduce heat to low. Gradually stir in shredded cheddar cheese, adding a handful at a time. Stir in mustard, relish, and Worcestershire sauce. Season to taste with salt and pepper.
  7. Remove from heat and let rest for 5 minutes before serving. This allows flavors to meld and texture to stabilize.

Nutrition

Calories: 387 | Carbohydrates: 18 | Protein: 24 | Fat: 27 | Fiber: 2 | Sugar: 5

Notes

STORAGE: Store in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of milk. Freeze for up to 3 months.
MAKE AHEAD: Prepare base (without cheese) up to 3 days in advance. Add cheese just before serving.
SUBSTITUTIONS: Use lean turkey or 90/10 beef for lower fat. Substitute cornstarch for flour to make gluten-free. Use low-fat milk and cheese for a lighter version.
PRO TIPS: For smooth cheese incorporation, remove soup from heat just before adding. Use freshly shredded cheddar—it melts better than pre-shredded, which contains anti-caking agents.
SERVING SUGGESTIONS: Serve with toasted buns, sourdough slices, or bread bowls. Garnish with extra relish and chives.
Tried this recipe? Leave a star rating below and share your photo on Instagram @catcorakitchen #catcorakitchen — we love seeing your creations!

Tried this recipe?

Let us know how it was!