Hearty Cheeseburger Soup: A Weeknight Comfort Bowl (Print Version)

This easy Cheeseburger Soup recipe brings classic diner flavors to your kitchen. Get ready for a comforting, savory meal.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 50 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Meat

# Ingredients:

→ Base Ingredients

01 - 1 lb ground beef (80/20 recommended)
02 - 1 large yellow onion, finely chopped
03 - 3 cloves garlic, minced
04 - 2 tbsp all-purpose flour
05 - 4 cups chicken broth, low-sodium
06 - 2 cups diced potatoes (Yukon Gold or Russet), peeled
07 - 1 (14.5 oz) can petite diced tomatoes, undrained

→ Flavor Boosters

08 - 1/4 cup ketchup
09 - 1 tbsp yellow mustard
10 - 1 tbsp Worcestershire sauce
11 - 1 tsp smoked paprika
12 - 1/2 tsp salt (plus more to taste)
13 - 1/4 tsp black pepper (plus more to taste)
14 - 1 cup heavy cream

→ Finishing Touches

15 - 2 cups sharp cheddar cheese, freshly grated
16 - 6 slices bacon, cooked crispy and crumbled
17 - 1/4 cup dill pickles, finely chopped

→ Optional Extras

18 - Fresh parsley or green onions, chopped, for garnish
19 - A dash of hot sauce for heat

# Instructions:

01 - In a large pot or Dutch oven, brown your ground beef over medium-high heat. Break it up with a spoon as it cooks. Once it's no longer pink, drain off most of the fat, leaving just a tablespoon or two for flavor. Toss in the chopped onion and cook until softened, about 5-7 minutes. Then, stir in the minced garlic and cook for another minute until you can really smell that amazing aroma filling your kitchen. This is the foundation, don't rush it!
02 - Next, sprinkle in the flour over the beef and onion mixture, stirring constantly for about 1-2 minutes. This creates a roux, which will thicken our soup. Honestly, this is where I usually get distracted and almost burn the flour, so keep an eye on it! Slowly pour in the chicken broth, whisking continuously to prevent lumps. It's a bit of an arm workout, but so worth it for a smooth, creamy soup.
03 - Add the diced potatoes, diced tomatoes (undrained), ketchup, mustard, Worcestershire sauce, and smoked paprika to the pot. Give it a good stir to combine everything. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 15-20 minutes, or until the potatoes are tender. I love how the house starts to smell so comforting during this step!
04 - Once the potatoes are fork-tender, stir in the heavy cream. Let it warm through for a few minutes, but don't bring it to a rolling boil after adding the cream; it can sometimes curdle. This is where the soup transforms into that rich, luscious texture we're aiming for. Taste and adjust your salt and pepper here, it's crucial!
05 - Remove the pot from the heat. This is important! Gradually add the shredded cheddar cheese, stirring constantly until it's completely melted and smooth. Adding it off the heat helps prevent the cheese from clumping or becoming grainy. I've definitely made the mistake of adding it too hot, and it was a sad, lumpy mess. Live and learn, right?
06 - Ladle the warm Cheeseburger Soup into bowls. Top each serving generously with crumbled crispy bacon, chopped dill pickles, and maybe a sprinkle of fresh parsley or green onions. The pickles are my absolute favorite topping; they add that perfect tangy bite. It should look rich, feel warm, and smell like pure comfort.

# Notes:

01 - When adding the cheese, always remove the pot from the heat first. It prevents clumping and ensures a silky smooth finish, a lesson I learned the hard way.
02 - This soup tastes even better the next day, making it a fantastic meal-prep option for lunches!
03 - If you don't have heavy cream, whole milk or half-and-half can be used, but the soup won't be as rich.
04 - Serve with a side of crispy tater tots or a simple green salad for a complete meal.

# Equipment Needed:

01 - Large pot or Dutch oven
02 - whisk
03 - cutting board
04 - knife

# Nutrition (Per Serving):

Calories: 450
Total Fat: 30g
Total Carbohydrate: 25g
Protein: 25g

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