About This Recipe
While thick and rich in flavor, you might be surprised to learn that this soup has a lot of veggies in it. It has a creamy rich base with just the right amount of veggies , ground beef (or ground turkey), and cheddar cheese.
I love to serve this soup on nights when coziness is required. It will work as a weeknight staple or a recipe to ladle out for gatherings.
Cooking Tip: Mise En Place
Cooking is more enjoyable and efficient when you’re prepared! So be sure to get organized ahead of time–also known as mise en place by the French.
Read through the recipe.
Set out your equipment and ingredients.
Prep any ingredients ahead that are required–like chopping veggies and cooking the rice.
Ingredients Needed
We aim to cook with real, whole-food ingredients. Here’s what you’ll need on hand…
Ingredient Notes:
Seasonings – Garlic powder, red pepper flakes, Italian seasoning.
Salted butter – If you only have unsalted butter, you’ll just want to taste and adjust the salt at the end.
Chicken broth – Grab some at the store ( this is my favorite brand ) or make your own chicken broth .
Peeled, diced potatoes – I recommend a heartier potato like a russet for this recipe.
Whole wheat flour – We prefer white whole wheat flour for extra nutrition, but you can also use all-purpose flour or gluten-free 1:1 flour.
Whole milk – I’ve tested this using plain almond milk. It works but is definitely thinner and not as rich tasting.
Shredded sharp cheddar cheese – Or mild will work, too.
Additions and Substitutions
As with most of our recipes on Thriving Home, we try to provide flexibility for your specific dietary needs. Try any of these substitutions or additions in this soup.
For gluten-free: Instead of wheat flour for the white sauce, use gluten-free 1:1 baking flour (like Bob’s Red Mill brand).
For dairy-free : This recipe will not work for a dairy-free diet, unfortunately. You can, however, cut back on the dairy by using plain almond milk in place of the milk.
Instead of ground beef , use ground turkey or ground pork sausage. You can also double the amount of meat if you’d like an even heartier soup.
For more veggies, simply double the amount of onion, celery, and carrots you chop. I do this frequently!
Add bacon! This will add tremendous flavor. Cook a 1/2 pound of bacon in the soup pot before the very first step of the recipe. Remove the cooked bacon to a paper towel-lined plate. Then, cook your meat and veggies in the bacon fat. Crumble the cooked bacon and stir into the soup at the end.
How to Make Cheeseburger Soup
Now that you know how to prepare, let’s walk through how this soup will come together.
Sauté the Beef & Veggies
In a large stockpot over medium-high heat, add beef and seasonings. Stir until meat has cooked all the way through and is brown.
In the same pot, melt 1 tablespoon of butter. Add onions, celery, and carrots. Season lightly with salt and pepper. Saute until vegetables are tender, about 5-7 minutes. Add in the garlic during the last 30-60 seconds.
Add the beef back to the pot. Stir in the chicken broth, more seasonings, and the potatoes. Bring ingredients to a boil. Reduce heat to a simmer and cover. Let soup simmer.
Make White Sauce
In a medium sauce pan, melt the remaining butter over medium heat. Whisk in the flour and stir for 1-2 minutes, until bubbly.
Turn up the heat to medium-high. Whisk in the milk, salt, and pepper. Whisk frequently until this mixture is very warm and thickened slightly, about 3-5 minutes.
Add White Sauce & Cheese to Soup
Stir the milk mixture into the soup. Remove the soup from the heat and slowly stir in the cheese, a little at a time, until fully incorporated.
Serve
Serve the soup warm in bowls with optional toppings like green onion or chives, oyster crackers, bacon bits, and sour cream.
If soup gets too thick, thin it out with more broth or milk.
Serve with Cheddar Biscuits , Mandarin Orange Salad , Wheat Dinner Rolls , and Buckeye Brownies for a well rounded meal!
How to Freeze This Soup
As authors of two cookbooks and self-proclaimed “freezer cooking evangelists”, we always try to share how to prep and freeze recipes like this soup, when possible. I personally love to freeze this one in small portions for lunches.
Freeze for Later: Cook and cool the soup completely. Freeze in a freezer bag or container, squeezing out all excess air and sealing tightly.
To Prepare from Frozen: Thaw in the refrigerator. Warm over medium-low heat, stirring occasionally. Add 1-2 more cups of chicken broth if too thick.
Tip: You can also freeze soup in individual servings in 2-cup Souper Cubes , 2-cup Pyrex containers , or 16 ounce mason jars . Be sure to leave 1 inch of head room for expansion at the top of the jars or the glass may break in the freezer.
Check out our 70+ Best Freezer Meals for more ideas.
More Comfort Soups and Stews
Creamy Chicken and Wild Rice Soup
Instant Pot Beef Stew
Crockpot Tortellini Soup with Sausage
Crockpot Cheddar and Bacon Potato Soup
FAQs
What are good toppings for cheeseburger soup? Common toppings include shredded cheese, diced tomatoes, sliced green onions, crumbled bacon, and a dollop of sour cream. Can I freeze cheeseburger soup? Yes! Soups are typically very freezer friendly. I recommend freezing the fully cooked and cooled soup in small containers for easy storage and reheating. Is cheeseburger soup healthy? While cheeseburger soup is hearty and satisfying, it can be high in calories and fat due to the cheese and butter. To make it healthier, you can use lean ground beef or ground turkey, reduced-fat cheese, and skim milk. Can I use Yukon potatoes instead of russet in Cheeseburger soup? Yes, this substitution will work fine. However, the soup will be a bit more runny. It shouldn’t affect the taste though.
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