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Cheeseburger soup topped with croutons and shredded cheese, in a red bowl
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Cheeseburger Soup

This deliciously cheesy, meaty, creamy cheeseburger soup is a savory beefy rendition of the classic American meal complete with buttery bun croutons.
Course Soup
Cuisine American
Keyword Cheeseburger Soup, ground beef recipes, Hamburger Soup
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 6 servings
Calories 938kcal
Author Kathleen

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

  1. Nutrition facts - toppings not included.
  2. 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.
  3. 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.
  4. 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!
    1. 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.
    2. 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.
    3. 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.
    4. Add the half and half and 2 cups of cheese, cover and cook on high for 30 minutes or until heated through

Nutrition

Serving: 1/6 of the recipe | Calories: 938kcal | Carbohydrates: 58g | Protein: 47g | Fat: 58g | Saturated Fat: 27g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 183mg | Sodium: 1167mg | Potassium: 1528mg | Fiber: 4g | Sugar: 11g | Vitamin A: 931IU | Vitamin C: 18mg | Calcium: 482mg | Iron: 7mg