Creamy, Cheesy, Cozy One-Pot Comfort
This Best Cheeseburger Soup brings all the flavors of a classic cheeseburger into a warm, creamy bowl of comfort. Tender potatoes, hearty ground beef, and fresh vegetables simmer together in a rich, velvety broth finished with melted cheddar. It’s the kind of recipe that wraps you in warmth after a long day and fills the kitchen with nostalgic, savory aromas. Perfect for cold evenings or easy weeknight dinners, this one-pot wonder delivers hearty satisfaction with minimal effort. Each spoonful blends soft potatoes, melted cheese, and flavorful beef into a cozy, comforting bite — a true family-favorite soup that always hits the spot. 🍲🧀✨
PrintBest Cheeseburger Soup Recipe
Creamy cheeseburger soup with potatoes, cheddar, ground beef, and vegetables, all cooked in one cozy pot.
Ingredients
5 strips beef bacon, chopped
1 lb lean ground beef
4 tbsp butter
1/2 medium onion, chopped
2 ribs celery, chopped
2 medium carrots, chopped
1 tbsp minced garlic
1/3 cup all-purpose flour
4 cups chicken broth
1 cup heavy cream
1 tbsp yellow mustard
1 lb Russet potatoes, peeled and diced
2 cups shredded cheddar cheese
1 tbsp lemon juice
Salt and pepper to taste
Instructions
1. Cook beef bacon until crispy; set aside.
2. Brown ground beef; remove and drain fat.
3. Melt butter; sauté onion, celery, and carrots.
4. Add garlic; cook briefly.
5. Stir in flour until coated.
6. Whisk in broth; add cream, mustard, potatoes, and beef.
7. Simmer 15 minutes until potatoes soften.
8. Remove from heat; stir in cheese and lemon juice.
9. Season to taste; top with crispy beef bacon.
Notes
Thin soup with broth if needed.
Add more cheese for richer flavor.
Stores well in fridge for 4 days.
Preparation Time
Preparation: 15 minutes
Cooking: 20 minutes
Total Time: 35 minutes
Servings: 10 people
Ingredients
(Automatic pork replacement applied)
- 5 strips beef bacon, chopped
- 1 pound lean ground beef
- 4 tbsp butter
- ½ medium onion, chopped
- 2 ribs celery, chopped
- 2 medium carrots, chopped
- 1 tbsp minced garlic
- ⅓ cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tbsp yellow mustard
- 1 pound Russet potatoes, peeled and diced
- 2 cups shredded cheddar cheese
- 1 tbsp fresh lemon juice
- Salt and pepper to taste
Required Utensils
This recipe doesn’t require any fancy equipment — just a few basic utensils for easy, stress-free cooking.
- Large pot
- Sharp knife
- Cutting board
- Wooden spoon or spatula
- Measuring cups and spoons
- Ladle
- Paper-towel-lined plate
Preparation Steps (Beginner-Friendly)
1. Crisp the beef bacon
Cook the chopped beef bacon in a large pot over medium-high heat for 10 minutes, or until crisp. Stir occasionally so the pieces brown evenly. Transfer to a paper towel-lined plate. 🥓✨
2. Brown the beef
Add the ground beef to the pot. Cook 4–5 minutes, breaking it apart until no longer pink. Remove to a bowl and drain any excess fat.
Tip: While the beef cooks, peel and dice the potatoes.
3. Sauté the vegetables
Melt the butter in the same pot. Add onion, celery, and carrots. Cook 4–5 minutes, stirring until softened and fragrant.
4. Add garlic and flour
Stir in the garlic and cook 30 seconds. Add the flour and mix until everything looks lightly coated.
5. Build the soup
Gradually whisk in the chicken broth until smooth. Add the cream, mustard, potatoes, and cooked beef. Bring to a gentle boil, then reduce heat and simmer 15 minutes, partially covered, until potatoes turn tender.
6. Melt the cheese
Remove from heat. Stir in cheddar cheese and lemon juice until fully melted and creamy. Taste, then season with salt and pepper.
7. Serve warm
Ladle into bowls and top with crispy beef bacon. Enjoy your rich, cozy cheeseburger soup. 😋🧀
Chef’s Tips
- Thin the soup with extra broth if it becomes too thick.
- For richer flavor, stir in a little extra cheese.
- Prep the vegetables in advance for a faster cooking experience.
- Store leftovers in the fridge for up to 4 days; reheat slowly for best texture.