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This hearty Cheeseburger Soup has everything you love about an all-American cheeseburger—savory beef, melty cheese, and buttery toasted bun croutons—all in one cozy, creamy bowl. It’s rich, meaty, and absolutely satisfying, perfect for chilly nights or family dinners that call for comfort food.
Why this recipe is so delicious: tender bites of potato make it extra hearty, Better Than Bouillon deepens the flavor, and the homemade bun croutons bring that irresistible burger-shop crunch right on top.
If you love cozy, creamy comfort meals, try a few more reader favorites next — my busy day soup and hamburger soup are always a hit on chilly nights. Or for something just as comforting but baked and bubbly, check out my chicken noodle casserole or no peek chicken.
So grab your ladle—it’s soup night, burger-style! 🍔
✨ Before You Begin
✨ Use quality cheddar. Extra-sharp cheddar gives you maximum flavor. If you prefer milder cheese or a creamier texture, try Velveeta instead.
✨ Cook the beef well. Browning adds that deep, burger-like flavor base.
✨ Don’t skip the bun croutons! They taste just like buttery burger buns and really make the soup special.
✨ Simmer for tenderness. Allow enough time for the potatoes to soften completely—they’re what make the soup hearty.
✨ Crockpot-friendly. This recipe transitions beautifully to a slow cooker when you need a make-ahead option.
Cheeseburger Soup Ingredients + Key Notes
This is just a quick glance at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.
- Ground beef (or turkey): Gives you that classic cheeseburger flavor. Use lean beef to avoid excess grease.
- Potatoes: Russets are perfect for their tender, creamy texture once cooked.
- Better Than Bouillon (beef flavor): Adds depth and richness you just can’t get from plain broth.
- Cheddar cheese: Extra-sharp for bold flavor, or substitute Velveeta for a creamier, meltier soup.
- Half and half: Keeps the soup creamy without feeling heavy.
- Hamburger buns: The tops get toasted into buttery, golden croutons—pure burger magic.
Pro Tips
⭐ Cheese choices matter: Natural cheddar delivers bold flavor, while processed cheese melts more easily for a creamier finish. Both versions are delicious—just pick your favorite texture!
⭐ Crockpot magic: After browning the meat and sautéing the onions, transfer everything (except the cheese and cream) to the slow cooker. Cook on low for 6–8 hours or high for 4–6 hours, then stir in the cheese and half and half for the last 30 minutes.
⭐ Thickening the soup: If you prefer a thicker consistency, mash a few cooked potato cubes against the side of the pot and stir.
⭐ Burger bar toppings: Let everyone customize their bowls with classic burger fixings—crumbled bacon, diced tomatoes, green onions, pickles, or extra cheddar.
How To Make Cheeseburger Soup
- Pour melted butter on a rimmed baking sheet.
- Cut the hamburger bun tops into 1/2 inch cubes, spread them onto the baking sheet, then toss the cubes to evenly coat with melted butter.
- Brown the ground beef 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 and garlic and saute 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. Stir to evenly distribute.
- Add beef broth, tomatoes with their juice, Worcestershire, black pepper, Better than Bouillon, and potatoes. 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 and 2 cups of cheese. Cook, stirring often, until the cheese melts.
Storing + Reheating + Freezing + Make-Ahead Tips
Storing
- Refrigerate leftovers in an airtight container for up to 3–4 days.
Reheating
- Warm gently on the stovetop over low heat, stirring occasionally. If it thickens too much, add a splash of milk or broth.
Freezing
- Cream-based soups don’t freeze well, as dairy can separate when thawed. For best results, freeze the base before adding the cheese and half and half, then finish when reheating.
Make-Ahead
- For The Soup: Cook the soup through the potato stage, cool, and refrigerate. Before serving, reheat gently and add the cheese and half and half just before serving for the best creamy texture.
- Make-ahead croutons: Toast the bun cubes up to a day ahead, then store them in an airtight container at room temperature so they stay perfectly crisp for serving.
Food Safety
- If you’d like more info on food safety, check out this link.
Frequently Asked Questions
⭐ Can I use ground turkey instead of beef?
Absolutely! It makes the soup a bit lighter, and the flavor still shines thanks to the Better Than Bouillon and cheese.
⭐ What’s the best cheese for Cheeseburger Soup?
Extra-sharp cheddar gives great flavor, but Velveeta melts beautifully for a smooth, creamy broth. Both work perfectly—it’s all about your texture preference.
⭐ Can I make this without potatoes?
Yes, though it will be less hearty. Try substituting cauliflower florets or cooked macaroni for a fun twist!
⭐ Can I double the recipe?
Yes! Just use a larger pot (at least 6 quarts) to ensure everything cooks evenly.
How to Make Cheeseburger Soup in the Crockpot
This cozy soup is easy to adapt for your slow cooker!
- Brown the meat: In a skillet, cook the beef (or turkey), onion, and garlic on the stovetop until browned and fragrant.
- Transfer to the Crockpot: Add the cooked beef mixture to your slow cooker along with the beef broth, diced tomatoes (with juice), Worcestershire sauce, black pepper, Better Than Bouillon, and diced potatoes.
- Cook: Cover and cook on low for 6–8 hours or high for 4–6 hours, until the potatoes are fork-tender.
- Finish with cream and cheese: Stir in the half and half and shredded cheese, cover, and cook on high for 30 minutes until hot and melted.
- Serve: Garnish with croutons, bacon, and your favorite cheeseburger toppings!
How to Make Cheeseburger Soup in the Instant Pot
This recipe also works beautifully in the Instant Pot when you want that slow-simmered flavor in a fraction of the time!
- Brown the beef: Set the Instant Pot to Sauté. Add ground beef (or turkey) and cook until no longer pink. Drain excess fat if needed.
- Add aromatics: Stir in the onion and garlic and cook until softened, about 3–4 minutes. Sprinkle the flour over the mixture and stir to coat evenly.
- Deglaze: Pour in the beef broth and scrape up any browned bits from the bottom of the pot (this prevents a burn notice).
- Add remaining ingredients: Stir in diced tomatoes (with juice), Worcestershire sauce, black pepper, Better Than Bouillon, and diced potatoes.
- Pressure cook: Seal the lid and cook on High Pressure for 8 minutes, then perform a quick release of the steam.
- Add cheese and cream: Switch back to Sauté (Low) mode. Stir in the half and half and shredded cheese until melted and smooth.
- Serve: Ladle into bowls, top with bun croutons, bacon, and your favorite cheeseburger toppings.
⭐ Pro Tip: If you’d like a thicker consistency, mash a few of the cooked potatoes right in the pot before adding the cheese and half and half.
What to Serve With Cheeseburger Soup
Fresh + Crisp Sides
Keep things light and balanced with a house salad, sweet potato soup, or 1905 salad for a bright contrast to the rich soup.
Cozy Breads
Homemade crescent rolls, garlic bread, or quick dinner rolls are perfect for dipping into the cheesy broth.
Sweet Finishes
End your meal on a sweet note with fudge pie, sugar cream pie, or Bisquick apple cobbler, chocolate chip cheesecake cookies—comfort food bliss from start to finish!
MORE FAVORITE SOUPS
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Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen
Cheeseburger Soup
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 🙂