Irresistible 35-Minute Easy Cheeseburger Soup Bliss

No heading needs to be written for the introduction. Oh my gosh, you guys—this Easy Cheeseburger Soup is like wrapping yourself in a cozy blanket of comfort food! I’ve been tweaking this recipe for years (trust me, my family has taste-tested more versions than they’d care to admit), and it’s finally perfect. Imagine all the best parts of a juicy cheeseburger—savory beef, melty cheddar, that tangy Worcestershire kick—simmered into one glorious pot. The best part? It’s ready in about half an hour, and even picky eaters go crazy for it. Hearty, creamy, and packed with flavor, this soup solves the “what’s for dinner” dilemma every single time.

Why You’ll Love This Easy Cheeseburger Soup

This soup isn’t just good—it’s *cheeseburger in a bowl* magic! Here’s why it’s become my go-to:

• Creamy dreamy texture: That cheese-and-milk combo makes it luxuriously smooth without being heavy
• Weeknight superhero: From fridge to table in 35 minutes flat (even faster if you cheat with pre-diced onions like I sometimes do)
• Kid-approved: My nephew calls it “burger soup” and always asks for seconds—even with the onions!
• One-pot wonder: Minimal cleanup means more time for actually enjoying dinner

Seriously, it’s comfort food that actually comforts—no sad, watery soups here!

Ingredients for Easy Cheeseburger Soup

Here’s everything you’ll need to make this soup taste like your favorite diner burger (minus the bun, of course!):

• 1 lb ground beef – I use 80/20 for the best flavor, but lean works too
• 1 small onion, diced – About the size of a baseball
• 2 cloves garlic, minced – Or 1 tablespoon from the jar if you’re in a rush
• 3 cups chicken broth – The boxed kind is fine, but homemade takes it next-level
• 2 cups diced potatoes – Yukon Golds hold their shape beautifully
• 1 cup shredded cheddar cheese – Shred it yourself—those pre-shredded bags don’t melt as smoothly
• 1/2 cup milk – Whole milk makes it richest, but 2% works
• 1/4 cup flour – All-purpose is perfect here
• 1 tbsp Worcestershire sauce – That “what is that amazing flavor?” secret weapon
• 1 tsp mustard – Yellow or Dijon both work wonders
• Salt and pepper – To taste, but don’t be shy!

See? Nothing fancy—just good, honest ingredients that probably live in your kitchen already!

How to Make Easy Cheeseburger Soup

Okay, let’s turn those ingredients into that glorious cheeseburger-in-a-bowl goodness! I promise it’s easier than flipping burgers on the grill—just follow these simple steps:

Browning the Beef

First, grab your favorite soup pot (I use my trusty Dutch oven) and crank the heat to medium. Toss in the ground beef—you’ll hear that wonderful sizzle! Break it up with a wooden spoon as it cooks. Once it’s no longer pink (about 5 minutes), drain off any excess grease if needed (I leave about 1 tbsp for flavor). Now toss in those diced onions and garlic—your kitchen should smell amazing right about now!

Building the Soup Base

Here’s where the magic starts! Sprinkle the flour over the beef mixture and stir like crazy for 1 minute—this cooks out the raw flour taste and prevents lumps. Now slowly pour in the chicken broth while stirring constantly (I do this in 3-4 additions). Add the potatoes, Worcestershire, and mustard, then bring it all to a gentle boil. Reduce heat to a simmer and let it bubble away for 15 minutes, or until the potatoes are fork-tender.

Melting the Cheese

Turn the heat down to low—this is crucial! Stir in the milk, then add your shredded cheese a handful at a time, stirring until fully melted before adding more. Pro tip: finely shredded cheese melts smoother than thick shreds. If it seems too thick, splash in a bit more milk. Taste and season with salt and pepper—now try not to eat it straight from the pot!

Tips for Perfect Easy Cheeseburger Soup

Want to take your cheeseburger soup from good to “oh my gosh, can I have the recipe?” great? Here are my tried-and-true tricks:

• Cheese matters: Sharp cheddar packs way more flavor than mild—I like extra-sharp for that real burger-joint punch!
• Bacon makes everything better: Crumble cooked bacon on top just before serving for that classic burger topping vibe.
• Low and slow: When adding cheese, keep that heat low to avoid grainy texture. If it separates, whisk in a teaspoon of lemon juice—magic fix!
• Potato pro tip: Cut them small (½-inch dice) so they cook evenly without turning to mush.

Oh, and always taste before serving—sometimes it needs an extra pinch of salt or dash of Worcestershire to really sing!

Variations for Easy Cheeseburger Soup

This recipe is crazy adaptable—here’s how I switch it up depending on what’s in my fridge or who’s coming to dinner:

• Turkey twist: Swap the beef for ground turkey (add 1 tsp smoked paprika for that burger-y depth).
• Low-carb love: Cauliflower florets instead of potatoes keep it keto-friendly—just simmer 5 minutes less.
• Spice it up: Throw in a diced jalapeño with the onions or a dash of hot sauce at the end.
• Dairy-free: Use almond milk and vegan cheddar—the Worcestershire and mustard still give awesome flavor.

See? Even when I’m out of half the ingredients, this soup saves dinner every time!

Serving Suggestions

Oh, you’re gonna want to go all out with this one! Serve your cheeseburger soup piping hot with crusty bread for dipping—that’s non-negotiable in my house. For extra burger vibes, top with pickle slices, extra shredded cheese, or even those crispy fried onions from the salad aisle. My kids love it with a side of carrot sticks (you know, to pretend we’re being healthy). Honestly? It’s so good it doesn’t need much—just a big spoon and an empty stomach!

Storing and Reheating Easy Cheeseburger Soup

Good news—this soup tastes even better the next day! Just let it cool completely before popping it into an airtight container in the fridge (it’ll keep beautifully for 3 days). When reheating, go low and slow on the stove with a splash of milk to bring back that creamy texture. Fair warning: microwaving can make the cheese grainy—I learned that the hard way! If it thickens too much, just whisk in extra broth until it’s soup-perfect again.

Nutritional Information

Keep in mind—these are rough estimates since brands and ingredient sizes vary! A typical bowl has about 400-450 calories with plenty of protein from the beef and cheese. The potatoes add carbs, while that cheese gives you calcium. Want it lighter? Use lean ground beef and low-fat milk!

Frequently Asked Questions

Can I freeze this cheeseburger soup?
Nope—I don’t recommend it! Dairy-based soups tend to separate when frozen and thawed. The potatoes also get weirdly grainy. But hey, it keeps great in the fridge for 3 days (if it lasts that long!).

What’s the best cheese substitute if I don’t have cheddar?
Pepper jack adds a fun kick, or try Colby for a milder flavor. In a pinch, Velveeta melts beautifully (my Wisconsin grandma would faint, but desperate times!). Just avoid pre-shredded cheese—it won’t give you that silky texture.

My soup turned out too thick—help!
Easy fix! Just whisk in more chicken broth or milk a tablespoon at a time until it’s your perfect consistency. Remember: it thickens as it cools, so err on the thin side.

Can I make this in the slow cooker?
Absolutely! Brown the beef first (don’t skip this step!), then dump everything except the milk and cheese into the crockpot. Cook on low 6 hours or high 3 hours. Stir in dairy at the very end.

Rate This Easy Cheeseburger Soup

Made this cozy bowl of burger magic? I’d love to hear how it turned out! Drop your star rating below—and don’t hold back on those secret tweaks (“Extra bacon? Genius!”). Your notes help make this recipe even better for everyone!

Print