Cheeseburger Soup

Cheeseburger Soup takes everything you love about a classic cheeseburger—savory beef, melty cheddar, crispy fries, and even corn on the cob—and turns it into a hearty, comforting bowl of soup. Creamy, rich, and full of flavor, it’s the perfect cold-weather meal that’s both satisfying and nostalgic. Serve with your favorite burger toppings or crusty bread for a complete dinner everyone will love.

Why You’ll Love This Recipe

• All the flavors of a cheeseburger: Beef, cheddar, and classic sides in a bowl.

• Creamy and comforting: Like a loaded potato soup with a burger twist.

• One-pot meal: Minimal cleanup and maximum flavor.

• Hearty and filling: Packed with protein, veggies, and carbs.

• Perfect for families: Kid-friendly and adult-approved.

• Customizable: Top it like a burger—with tomatoes, onions, pickles, and more.

• Great for leftovers: Even better the next day.

• Budget-friendly: Uses simple ingredients you likely already have.

• Ideal for meal prep: Makes a large batch for easy lunches or dinners.

• Tastes like comfort in a bowl: A fun and cozy twist on traditional soup.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 1 pound ground beef

• 1 teaspoon seasoning salt

• 5 tablespoons butter, divided

• 15 ounces canned corn, drained

• 1 medium sweet onion, diced

• 1 tablespoon dried parsley flakes

• 4 cloves garlic, minced

• 4 cups chicken stock

• 4 medium russet potatoes, peeled and diced into bite-sized chunks

• ⅓ cup all-purpose flour

• 2 cups milk

• 8 ounces sharp cheddar cheese, diced or shredded

Directions

1. Brown the beef
   In a large stockpot over medium heat, cook the ground beef until browned and fully cooked. Drain the excess fat, stir in the seasoning salt, and set the beef aside.

2. Sauté onions and garlic
   In the same pot, melt 1 tablespoon of butter over medium heat. Add diced onions and cook for 5 minutes until softened. Stir in garlic and parsley; cook for 1 minute more.

3. Add vegetables and broth
   Add the corn, diced potatoes, cooked ground beef, and chicken stock to the pot. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 10–15 minutes, or until the potatoes are fork-tender.

4. Make the roux
   In a small saucepan, melt the remaining 4 tablespoons of butter. Whisk in the flour and cook for 2 minutes, stirring constantly. Slowly whisk in the milk and cook until thickened to the consistency of a thin gravy.

5. Finish the soup
   Pour the milk mixture into the soup pot. Stir in the cheddar cheese and continue to cook over medium-low heat, stirring occasionally, until the cheese is melted and the soup has thickened.

6. Serve
   Ladle into bowls and garnish with optional toppings like croutons, diced tomatoes, or green onions. Serve hot.

Servings and timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

• Spicy kick: Add diced jalapeños or a dash of hot sauce.

• Lighter version: Use ground turkey or chicken and reduced-fat cheese.

• Extra veggies: Add diced carrots, celery, or peas for more nutrition.

• Cheeseburger deluxe: Top with chopped pickles or a swirl of ketchup and mustard for a full burger experience.

• Gluten-free: Use a gluten-free flour blend for the roux and check all ingredient labels.

Storage/Reheating

Storage: Store cooled soup in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat gently on the stovetop over medium-low heat, stirring often. Add a splash of milk or broth if the soup thickens too much. Microwave individual portions in 1-minute intervals, stirring in between.

Freezing: Not recommended due to the dairy content, which may separate when thawed and reheated.

FAQs

Can I use frozen corn instead of canned?

Yes, substitute with 1½ cups of frozen corn. No need to thaw before adding to the soup.

What’s the best type of cheese to use?

Sharp cheddar adds great flavor, but you can also use a blend of cheddar and Monterey Jack or a processed cheese for a smoother texture.

Can I make this in a slow cooker?

Yes. Brown the beef first, then add all ingredients (except the flour, milk, and cheese) to the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours. Add the roux and cheese in the final 30 minutes.

Can I make this soup ahead of time?

Absolutely. It reheats very well. Just store it in the fridge and reheat before serving.

How can I make it thicker?

Let the soup simmer uncovered for a few extra minutes, or mash a few of the cooked potatoes with a spoon before serving.

Is there a substitute for chicken stock?

You can use beef broth for a heartier flavor or vegetable broth for a milder version.

What can I serve with cheeseburger soup?

Crusty bread, a green salad, or grilled cheese sandwiches pair perfectly.

Can I freeze leftovers?

It’s not ideal due to the milk and cheese, which may cause separation. If freezing, stir well when reheating and expect a slightly altered texture.

Can I use pre-shredded cheese?

Yes, but shredding your own melts more smoothly. Pre-shredded cheese often contains anti-caking agents.

How do I make it low-carb?

Swap the potatoes for cauliflower florets and reduce the amount of corn.

Conclusion

Cheeseburger Soup is a fun and flavorful twist on two comfort food favorites: cheeseburgers and hearty soup. Loaded with beef, potatoes, corn, and cheese, it's a filling meal that the whole family will enjoy. Whether you serve it on a chilly night or for a casual gathering, this easy soup is bound to become a staple in your recipe collection.

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