Cheeseburger Soup

Early Fall On The Homestead

When the evenings start getting cooler, I find myself wanting dinner to be something warm and hearty. There is just something comforting about a pot of soup simmering on the stove while everyone starts gathering in the kitchen.

This cheeseburger soup is exactly that kind of meal. Ground beef, potatoes, carrots, celery, and onion simmer together in a creamy cheddar broth until everything is tender and rich. It has all the cozy flavors of a cheeseburger, but in a big bowl of soup that feels right at home on a chilly evening.

I like serving this with a little extra cheddar on top and something warm alongside it for dipping. It’s filling enough to make a complete meal, and since everything cooks in one Dutch oven, cleanup is simple too.

Why You’ll Love This Cozy Cheeseburger Soup

This is a simple, hearty soup that doesn’t require a long list of ingredients. The vegetables cook right alongside the ground beef, potatoes make it filling, and the cheddar melts into the broth with the cream to give it a rich, creamy texture.

I especially like that everything starts in the Dutch oven. You don’t need to brown the meat separately or dirty a bunch of extra dishes. Once the potatoes are tender, the cream and cheese go in, and the soup can finish simmering while you get the rest of dinner ready.

It’s also the kind of recipe that works well for a busy family. Make a big pot and serve it with some crusty bread, biscuits, or a simple salad for an easy supper.

Ingredients Needed

Olive oil
Celery
Carrots
Onion
Garlic
Ground beef
Potatoes
Dried oregano
Black pepper
Chicken broth
Salt
Cheddar cheese
Heavy cream

Equipment Needed

Dutch oven
Wooden spoon
Knife
Cutting board
Ladle

Instructions

Step 1: Sauté the Vegetables
Heat the olive oil in a Dutch oven over medium heat. Add the diced onion and chopped celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables begin to soften.

Step 2: Brown the Beef
Add the ground beef to the Dutch oven with the onions and celery. Cook, breaking the beef apart with a wooden spoon, until the beef is browned and the onions are translucent.

Step 3: Add the Remaining Vegetables and Seasonings
Once the beef is browned and the celery is nearly tender, add the shredded carrots, diced potatoes, chicken broth, oregano, and black pepper. Stir everything together.

Step 4: Simmer the Potatoes
Cover the Dutch oven and bring the soup to a boil. Once boiling, reduce the heat and simmer for about 15 minutes, or until the potatoes are nearly fork tender.

Step 5: Add the Cream and Cheese
Reduce the heat to low. Stir in the heavy cream and shredded cheddar cheese. Season with salt to taste.

Step 6: Finish the Soup
Allow the soup to simmer gently over low heat for another 20–30 minutes, stirring occasionally, until the cheese is fully incorporated and the vegetables are tender.

Step 7: Serve
Ladle the soup into bowls and top with additional shredded cheddar cheese. Serve warm.

Tips & Tricks

Shred the carrots finely so they cook quickly and blend nicely into the soup.

Cut the potatoes into evenly sized pieces so they cook at the same rate.

Use freshly shredded cheddar when possible. It melts more smoothly into the soup.

Keep the heat low after adding the cheese and cream. A gentle simmer helps keep the soup smooth.

Taste the soup before adding all the salt since the chicken broth and cheddar can both add salt.

For a thicker soup, let it simmer uncovered for a little longer after adding the cheese and cream.

Variations

Use a variety of cheeses for a slightly different flavor.

Add cooked bacon on top for a bacon cheeseburger version.

Stir in a little diced pickle just before serving for a classic cheeseburger flavor.

Top each bowl with shredded cheddar, crispy bacon, diced pickles, or green onions.

Serve with homemade biscuits or crusty bread for dipping.

Storage & Leftovers

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

Reheat gently on the stovetop over low to medium heat, stirring occasionally.

The soup may thicken as it sits. Add a splash of chicken broth or cream when reheating if needed.

I love having a few dependable soup recipes that can carry a whole meal without much extra work. This one is hearty enough to stand on its own, and the leftovers make an easy lunch the next day.

A little extra cheddar on top is all it really needs, although a warm piece of homemade bread alongside it is never a bad idea.

Watch me make this recipe here:

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