This post may contain affiliate links. Please read our disclosure policy.
This Cheeseburger Soup recipe has everything you love about a classic cheeseburger in one cozy, creamy bowl. Made with seasoned ground beef, potatoes, cheddar cheese, and all your favorite burger-inspired toppings, it’s hearty comfort food that’s perfect for chilly nights, busy weeknights, and family dinners.
What makes this cheeseburger soup recipe stand out is the combination of rich beef flavor, melty cheese, and buttery hamburger bun croutons that bring that unmistakable cheeseburger experience to every bite. Top each bowl with crispy bacon, pickles, tomatoes, green onions, or extra cheese and let everyone customize their own bowl.
If you love hearty soups and comfort-food dinners, be sure to try my Hamburger Soup, Busy Day Soup, and Cowboy Stew.
So grab a spoon and get ready for a bowl of creamy, cheesy comfort food that tastes just like your favorite cheeseburger!
✨ Before You Begin
✨ Shred your own cheese if possible — Freshly shredded cheddar melts more smoothly into the soup and gives you the creamiest texture. Pre-shredded cheese contains anti-caking agents that can make the broth slightly grainy.
✨ Cut the potatoes into even pieces — Aim for ½-inch cubes so they cook evenly and become perfectly tender without falling apart.
✨ Drain excess grease from the beef — Leaving just a little fat behind adds flavor, but removing the excess keeps the soup rich and creamy rather than greasy.
✨ Keep the heat low after adding the cheese — High heat can cause the cheese to separate. Stir gently over low heat until the cheese is completely melted and smooth.
✨ Set out the toppings before serving — Crispy bacon, pickles, tomatoes, green onions, and extra cheese turn this soup into a fun cheeseburger-inspired meal everyone can customize to their liking.
Why This Is the Best Cheeseburger Soup
This cheeseburger soup recipe takes everything people love about a classic cheeseburger and transforms it into a rich, hearty bowl of comfort food. Tender potatoes make it extra satisfying, while cheddar cheese creates a creamy, cheesy broth packed with flavor.
What really sets this recipe apart are the buttery hamburger bun croutons and customizable toppings. Crispy bacon, pickles, tomatoes, green onions, and extra cheese let everyone build their perfect bowl, just like loading up a cheeseburger at their favorite burger joint.
Unlike many cheeseburger soup recipes, this version gives you the flexibility to use either sharp cheddar cheese for bold flavor or Velveeta for an ultra-creamy texture. Either way, it’s a family-friendly dinner that’s cozy, filling, and guaranteed to disappear fast.
Cheeseburger Soup Ingredients + Key Notes
This is just a quick look at the ingredients that make this cheeseburger soup so rich, creamy, and satisfying. For exact measurements and complete instructions, scroll down to the recipe card.
Ground beef (or turkey) — The foundation of any great cheeseburger soup recipe. Ground beef delivers classic cheeseburger flavor, while ground turkey makes a lighter but equally delicious option.
Russet potatoes — Tender, hearty potatoes help make this soup filling enough for dinner. Russets soften beautifully and add a creamy texture to the broth.
Onion and garlic — These simple aromatics build a rich, savory base and give the soup plenty of flavor.
Beef broth + Better Than Bouillon — This combination creates a deep, beefy flavor that tastes like it simmered all day, even though the soup comes together quickly.
Diced tomatoes — They add a subtle layer of flavor and a touch of acidity that balances the richness of the beef, cheese, and cream.
Cheddar cheese — Extra-sharp cheddar gives this soup bold cheeseburger flavor. For an ultra-creamy texture, you can substitute Velveeta cheese instead.
Half and half — Makes the broth rich, silky, and creamy without becoming overly heavy.
Hamburger bun croutons — My favorite part of the recipe! Toasted in butter until golden brown, they add the classic burger-and-bun experience that makes this cheeseburger soup stand out from the rest.
Favorite burger toppings — Crispy bacon, pickles, tomatoes, green onions, and extra cheese let everyone customize their bowl just like ordering their favorite cheeseburger.
🥣 How To Make Cheeseburger Soup
Make the bun croutons. Toss the cubed hamburger bun tops with melted butter on a rimmed baking sheet, then bake until golden brown and crispy. These buttery croutons add the perfect cheeseburger-and-bun flavor to every bowl.
Brown the beef. Cook the ground beef in a Dutch oven over medium heat until no longer pink. Transfer it to a paper towel-lined plate, leaving about 2 tablespoons of fat in the pot for flavor. Add the onion and garlic and cook until softened, then return the beef to the pot and sprinkle with flour to help thicken the soup.
Build the soup base. Stir in the beef broth, diced tomatoes, Worcestershire sauce, black pepper, Better Than Bouillon, and potatoes. Bring everything to a boil, then reduce the heat and simmer until the potatoes are fork-tender and the flavors have blended together.
Make it creamy and cheesy. Reduce the heat to low and stir in the half and half and shredded cheese. Continue stirring until the cheese is completely melted and the broth is rich, creamy, and smooth.
Serve and customize. Ladle the cheeseburger soup into bowls and top with the buttery bun croutons, crispy bacon, pickles, tomatoes, green onions, and extra cheese for the ultimate cheeseburger experience.
⭐ Pro Tips
⭐ Choose the cheese that fits your style — Extra-sharp cheddar gives this cheeseburger soup bold, homemade flavor, while Velveeta creates the ultra-creamy texture found in many classic cheeseburger soup recipes.
⭐ Keep the heat low when adding cheese — High heat can cause the cheese to separate or become grainy. Stir it in gradually over low heat until the soup is smooth and creamy.
⭐ Make it thicker if you like — For a thicker soup, mash a few of the cooked potato cubes against the side of the pot and stir them back into the broth.
⭐ Set up a burger-topping bar — Crispy bacon, diced tomatoes, pickles, green onions, and extra cheddar let everyone customize their bowl just like their favorite cheeseburger.
⭐ Don’t skip the bun croutons — The buttery toasted hamburger bun cubes are what make this recipe truly special and give every spoonful that classic cheeseburger-and-bun flavor.
Storing + Reheating + Freezing + Make-Ahead Tips
Storing: Let the cheeseburger soup cool completely, then transfer it to an airtight container and refrigerate for up to 3–4 days. The flavors become even better as they mingle together.
Reheating: Warm leftovers gently on the stovetop over low heat, stirring occasionally until heated through. If the soup has thickened in the refrigerator, add a splash of milk, half and half, or beef broth to loosen it to your desired consistency.
Freezing: Because this is a cream-based soup, the dairy can separate after freezing and thawing. For the best results, freeze the soup before adding the cheese and half and half. When ready to serve, thaw overnight in the refrigerator, reheat gently, then stir in the cheese and half and half just before serving.
Make-Ahead For the soup: Prepare the recipe through the potato-cooking step, then cool and refrigerate for up to 2 days. When ready to serve, reheat gently and stir in the cheese and half and half for the creamiest texture.
For the bun croutons: Toast the hamburger bun cubes up to 1 day in advance and store them in an airtight container at room temperature. They’ll stay crisp and ready to top your soup when it’s time to serve.
✦ Frequently Asked Questions
✦ Can I use ground turkey instead of beef?
Absolutely! Ground turkey makes the soup a little lighter while still delivering plenty of flavor. The beefy richness from the broth, Better Than Bouillon, and cheese helps keep it satisfying and delicious.
✦ What’s the best cheese for cheeseburger soup?
That depends on the texture you’re after. Extra-sharp cheddar gives the soup bold, homemade flavor, while Velveeta melts more smoothly and creates an ultra-creamy broth. Both options work beautifully.
✦ Can I make cheeseburger soup without Velveeta?
Yes! This recipe is designed to be delicious with natural cheddar cheese. The broth won’t be quite as silky as a Velveeta version, but many people prefer the richer cheddar flavor.
✦ Can I make this without potatoes?
Yes, although the soup will be less hearty. Cauliflower florets make a great low-carb substitute, or you can stir in cooked macaroni for a fun cheeseburger macaroni-inspired variation.
✦ Why is my cheeseburger soup grainy?
This usually happens when cheese is added over high heat. For the smoothest texture, reduce the heat to low before adding the cheese and stir until it’s completely melted.
✦ Can I double the recipe?
Yes! This recipe doubles beautifully for parties, meal prep, or feeding a crowd. Just make sure you’re using a large Dutch oven or soup pot so the ingredients have plenty of room to cook evenly.
Still have questions? Leave them in the comments and I’ll be happy to help! ❤️
How to Make Cheeseburger Soup in the Crockpot
Brown the meat first. In a skillet over medium heat, cook the ground beef (or turkey), onion, and garlic until the meat is no longer pink and the onions have softened.
Transfer everything to the slow cooker. Add the cooked beef mixture, beef broth, diced tomatoes with their juice, Worcestershire sauce, black pepper, Better Than Bouillon, and potatoes to the crockpot. Stir to combine.
Cook until tender. Cover and cook on low for 6–8 hours or high for 4–6 hours, or until the potatoes are fork-tender.
Finish with the dairy. Stir in the half and half and shredded cheese. Cover and cook on high for about 30 minutes, or until the cheese is completely melted and the soup is hot and creamy.
Serve and enjoy. Ladle the soup into bowls and top with buttery bun croutons, crispy bacon, pickles, green onions, tomatoes, or extra cheese.
How to Make Cheeseburger Soup in the Instant Pot
Brown the beef. Set the Instant Pot to Sauté and cook the ground beef (or turkey) until no longer pink. Drain excess grease if needed, then add the onion and garlic and cook until softened. Sprinkle the flour over the mixture and stir to coat.
Deglaze the pot. Pour in the beef broth and scrape up any browned bits from the bottom of the pot. This helps prevent the dreaded burn notice.
Add the remaining ingredients. Stir in the diced tomatoes with their juice, Worcestershire sauce, black pepper, Better Than Bouillon, and potatoes.
Pressure cook. Secure the lid and cook on High Pressure for 8 minutes. Once the cooking time is complete, carefully perform a quick release.
Make it creamy. Switch the Instant Pot back to Sauté (Low) and stir in the half and half and cheese until melted and smooth.
Serve with your favorite toppings. Top each bowl with buttery bun croutons, bacon, pickles, tomatoes, green onions, and extra cheese.
⭐ Pro Tip: For a thicker cheeseburger soup, mash a few of the cooked potato cubes directly in the pot before stirring in the cheese and half and half. This naturally thickens the broth without any additional ingredients.
What to Serve With Cheeseburger Soup
Fresh + Crisp Sides: Keep things light and balanced with my House Salad, 1905 Salad, or Harvest Salad. Their fresh, crisp flavors are the perfect contrast to this rich and cheesy soup.
Cozy Breads: Round out your meal with Crescent Rolls, Quick Dinner Rolls, or Garlic Bread. They’re perfect for soaking up every last spoonful of the creamy broth.
Sweet Finishes: End dinner on a sweet note with Fudge Pie, Chocolate Chip Cheesecake Cookies, or Bisquick Apple Cobbler. They’re comforting desserts that pair beautifully with a cozy soup supper.
More Cozy Soup Recipes
Sausage and Bean Soup — A hearty, flavor-packed soup loaded with smoked sausage, beans, and vegetables in a rich, savory broth.
Chicken Florentine Soup — Creamy, comforting, and filled with tender chicken, spinach, and Parmesan flavor in every spoonful.
Chicken Gnocchi — Soft potato gnocchi, tender chicken, and vegetables simmer in a creamy broth that’s pure comfort food.
Turkey Carcass Soup — The perfect way to use leftover holiday turkey, packed with vegetables, herbs, and homemade flavor.
Cream of Chicken Soup — Rich, creamy, and made from scratch, this comforting classic is perfect for chilly nights.
Tried This Recipe?
💌 And while you’re here, don’t miss the next cozy recipe — subscribe to my totally FREE newsletter so you’ll always have comfort food favorites at your fingertips. 💌
If you enjoyed this recipe, please take a moment to leave ⭐️⭐️⭐️⭐️⭐️ star rating and a quick comment — I love hearing from you and it helps our community of bakers and cooks!
Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen
Cheeseburger Soup Recipe
Ingredients
Hamburger Bun Croutons:
- 4 seeded hamburger bun tops, reserve the bottom half of the buns for another use
- 2-4 tablespoons butter melted
Soup:
- 2 pounds ground beef or turkey
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups beef broth
- 1 (14.5-ounce) can petite diced tomatoes, with their liquid
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon black pepper
- 1 heaping tablespoon Better than Bouillon-beef flavor or 2 large bouillon cubes
- 6 cups russet potatoes, cut into 1/2 cubes, (about 3 large)
- 2 cups packed extra-sharp cheddar cheese, shredded
- 2 cups half and half
Toppings:
- 6 slices bacon cooked and chopped
- green onions or chives thinly sliced
- sliced pickles
- tomatoes chopped
- extra-sharp cheddar cheese shredded
Instructions
Make the Hamburger Bun Croutons:
- Preheat the oven to 425°F (218°C).
- Pour melted butter (2-4 tablespoons) on a rimmed baking sheet.
- Cut the hamburger bun (4) tops into 1/2 inch cubes, spread them onto the baking sheet, then toss the cubes to evenly coat with melted butter.
- Bake in the preheated oven until cubes are crispy, about 6-8 minutes until the buns are crisp and nicely browned.
Make the Soup:
- Brown the ground beef (2 pounds) in a Dutch oven, over medium heat, and continue cooking until the beef or turkey is no longer pink. Remove to a paper towel-lined plate. Pour off all but 2 tablespoons of the fat from the pan. Add the onion (1 large) and garlic (2 gloves) and sautee on medium heat until they're soft, about 5-6 minutes. Add the ground beef back to the Dutch oven and sprinkle the beef and onion mixture with the flour (1/4 cup). Stir to evenly distribute.
- Add beef broth (3 cups), tomatoes with their juice (1 can), Worcestershire sauce (1 teaspoon), black pepper (1/2 teaspoon), Better than Bouillon (1 heaping tablespoon), and potatoes (6 cups). Bring the mixture to a boil, then lower the heat and simmer, uncovered, until the potatoes are tender when pierced with a fork, about 20-25 minutes.
- Reduce heat to low and add the half and half (2 cups) and 2 cups of cheese. Cook, stirring often, until the cheese melts.
Notes
- Nutrition facts - toppings not included.
- Cheese options: This soup can be made with natural cheddar cheese or a processed cheese, such as Velveeta. I like the taste of this soup best when it’s made with natural cheddar. The broth ends up being thinner when you use the natural cheese over the processed, but for me, the improved taste is more important. Honestly, it’s really delicious made with either cheese. I use extra sharp cheddar in this recipe because I feel like it gives me extra flavor. If you prefer mild or medium cheddar, feel free to substitute.
- Cheeseburger soup Velveeta: The processed cheese melts into the broth a bit more easily and produces a creamier texture in the finished soup. If you use Velveeta, an 8-ounce box will give you the 2 cups you need for this recipe. Cut it into small cubes before adding it to the soup.
- Cheeseburger Soup Crock Pot: This recipe is great to make in the crockpot. This is perfect for those times when you’re going to be busy most of the day but still want to come home and have an amazing soup for dinner. You can do it easy enough!
-
- Follow the recipe instructions below for the first part of steps 1 and cook the hamburger or turkey, the onion. and the garlic on the stove top.
- Then, add the cooked hamburger or turkey, onion, and garlic to a crockpot. Then add the beef broth, tomatoes with their juice, Worcestershire, black pepper, “Better than Bouillon”, and potatoes.
- Cover and cook on low for 6-8 hours or high for 4-6 hours or until the potatoes are tender when pierced with a fork.
- Add the half and half and 2 cups of cheese, cover and cook on high for 30 minutes or until heated through
Nutrition
OMG This looks sinfully delicious!! Can’t wait to try it! Perfect time of year for a soup like this, thanks for yet another amazing recipe Kathleen! <3
Thank you Lindsey! I ADORE your post on juicer vs blender. Truly the best I’ve seen on the internet. Seriously great job 🙂