This cheeseburger soup is the kind of recipe that turned casual weeknights into cozy family rituals. I first developed this version on a chilly evening when I wanted the flavor of a cheeseburger without firing up the grill. The result was instant comfort: browned beef for savory depth, soft russet potatoes for body, and a cheese-forward finish that melts into a richly textured broth. It quickly became our house favorite whenever we needed something satisfying, fast, and a little indulgent.

I discovered the key to a deeply flavored bowl was treating the vegetables like you would in a classic stock — gently sweating the onion, carrot, and celery in butter to coax out sweetness before bringing in the meat and potatoes. The roux made with butter and flour thickens the soup and creates a silky mouthfeel that carries the sharp cheddar. Every spoonful gives you savory beef, softened potato, and gentle tang from the sour cream. It’s approachable, forgiving, and perfect for feeding a crowd or packing for lunches the next day.

Ingredients

• 1 pound ground beef: Use 80/20 for the best balance of flavor and fat; leaner meat will dry out and need a touch more butter to carry flavor.
• 4 tablespoons unsalted butter (divided): Salted butter can work, but start with unsalted to control seasoning precisely; reserve 1 tablespoon for sweating vegetables.
• 1 medium white onion, diced: White onion gives a clean, sharp base note; yellow works well too if that’s what you have.
• 3/4 cup shredded carrots: Adds sweetness and color; buy whole carrots and shred for freshness or use pre-shredded.
• 3/4 cup diced celery: Provides aromatic backbone and crunch that softens during cooking.
• 1 tablespoon Italian seasoning & 1/2 teaspoon oregano: These dried herbs add warming, savory notes that mimic burger seasoning.
• 1 teaspoon salt & 1/2 teaspoon black pepper: Adjust to taste after the cheese is incorporated since cheese adds saltiness.
• 3 large russet potatoes (~3 cups), peeled and cubed: Russets break down slightly and give a creamy texture; cut evenly so they cook through at the same time.
• 3 cups low-sodium chicken broth: Use low-sodium to better control final seasoning; beef broth intensifies meatiness if preferred.
• 1/4 cup all-purpose flour: Forms the base of the roux to thicken the liquid without graininess.
• 4 cups shredded sharp cheddar cheese: Sharp cheddar provides bold flavor and a velvety melt; freshly shredded melts best—avoid pre-shredded blends with anti-caking agents.
• 1 1/2 cups milk: Whole milk gives the richest texture; 2% is fine for a lighter bowl.
• 1/4 cup sour cream: Adds tang and a silky finish—stir in off heat to preserve texture.

Instructions

Brown the beef:Heat a large frying pan over medium-high. Add the ground beef and break it up with a spatula. Cook until no pink remains and the beef develops some brown bits, about 6–8 minutes. Drain excess grease thoroughly into a heat-safe container and set the beef aside; those browned bits will deepen the final flavor, so keep a little if you used lean meat.Sweat the vegetables:In a 5-quart pot, melt 1 tablespoon butter over medium-high heat. Add the diced onion, shredded carrots, and diced celery along with the Italian seasoning, oregano, salt, and pepper. Stir frequently and cook until the onion becomes translucent and fragrant, about 2–3 minutes. Sweating concentrates sweetness without browning too much.Simmer with potatoes and broth:Return the cooked beef to the pot, then add the cubed russets and pour in the chicken broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender when pierced with a fork, about 10–12 minutes depending on cube size.Make the roux and thicken:While the potatoes cook, melt the remaining 3 tablespoons butter in a small saucepan over medium heat. Stir in the 1/4 cup flour and cook, stirring constantly, for 1–2 minutes to eliminate raw flour taste but do not brown. Slowly whisk in the 1 1/2 cups milk, whisking continuously until smooth and starting to thicken, about 3–5 minutes.Finish with cheese and sour cream:Pour the milk-and-butter mixture into the soup pot and stir to combine. Reduce heat to low and add the shredded cheddar a handful at a time, stirring until fully melted and smooth. Remove from heat and stir in the sour cream until just incorporated and heated through. Taste and adjust seasoning before serving.

Storage Tips

Store cooled soup in shallow airtight containers to speed cooling and preserve texture. In the refrigerator, it will remain good for 3–4 days; for longer storage transfer to freezer-safe containers with about 1/2 inch headspace and freeze for up to 3 months. When reheating from frozen, thaw overnight in the fridge before warming gently over low heat, stirring frequently to reincorporate any separated fat. If the soup thickens after refrigeration, stir in 1–2 tablespoons of milk per cup while warming to restore creaminess. Glass containers or BPA-free plastic both work well; label with date and contents.

Ingredient Substitutions

If you prefer leaner protein, substitute 93/7 ground beef but add 1 tablespoon olive oil to the pan to compensate for lost fat. For a milder flavor, use mild cheddars or a mix of cheddar and Monterey Jack. To make it gluten-free, replace the all-purpose flour with an equal amount of a 1-to-1 gluten-free flour blend or use cornstarch slurry (mix 2 tablespoons cornstarch with 2 tablespoons cold water and add toward the end of cooking). For dairy-conscious eaters, try a combination of unsweetened oat milk and a dairy-free cream cheese alternative, though the texture will be slightly different.

Serving Suggestions

Serve with crusty bread, garlic toast, or a simple green salad dressed with a bright vinaigrette to cut through the richness. Toppings make this bowl fun: diced dill pickles, chopped scallions, crumbled bacon, extra shredded cheddar, or a drizzle of ketchup or mustard emulate classic burger fixings. For a heartier meal, pair with roasted vegetables or a grilled cheese sandwich for dunking. Portion into deep bowls so each spoonful holds both broth and chunky fillings for maximum satisfaction.

Cultural Background

Though not a traditional dish from any single region, cheeseburger-style soups draw inspiration from American diner culture where iconic fast-food flavors inspired comfort variations. The idea of turning familiar sandwich profiles into soups and casseroles has long been a home-cooking practice—taking beloved flavors and reshaping them into something warm and spoonable that families can enjoy at the table, often born from practical needs to stretch ingredients while maintaining beloved tastes.

Seasonal Adaptations

In colder months, use fuller-bodied cheeses and add roasted root vegetables like parsnip or turnip for depth. In summer, lighten the bowl with more diced celery and frozen corn, or finish with fresh herbs like chives and parsley for brightness. Holiday adaptations could include swapping the ground beef for ground turkey or adding a touch of smoked paprika for a subtle celebratory smokiness.

Meal Prep Tips

For meal prep, double the batch and portion into single-serving containers for grab-and-go lunches. Store toppings separately to maintain texture—pickles and fresh scallions keep best out of the soup until serving. Reheat gently on the stovetop or microwave, stirring every 30–60 seconds to distribute heat evenly and prevent the dairy from breaking. Label containers with reheating instructions for easy weekday use.

Ultimately, this bowl is about comfort and adaptability—simple steps, familiar flavors, and small rituals like adding toppings that make every serving feel personal. I hope you make it your own and share it with people you love.