Creamy Cheddar Cheeseburger Soup

Soup

Creamy Cheddar Cheeseburger Soup

All the savory comfort of beef and cheddar in a spoonable bowl. Potatoes, bell pepper and celery give this rich soup plenty of texture; pickles and green onions add a bright finish.
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Prep
20 minutes
Cook
40 minutes
Total
1 hour
Serves
8 servings

Bring it to the table

About this recipe.

Ground beef, potatoes and vegetables in a rich cheddar broth, finished with sour cream and your choice of burger-inspired toppings.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 lb Ground beef
  • 1 Yellow Onion (yellow, chopped)
  • 2 cloves Garlic (minced)
  • 1 Red Bell Pepper (chopped)
  • 2 Celery stalks (chopped)
  • 1 tsp Dried Basil (dried)
  • 1 tsp Parsley (dried)
  • 1/2 tsp Oregano (dried)
  • 4 tbsp Butter (divided)
  • 4 cups low-sodium chicken or beef broth
  • 4 cups Potatoes (peeled and cut into 1/2-inch cubes)
  • 1/4 cup All-Purpose Flour
  • 1 lb Cheddar cheese (freshly grated from a block)
  • 1 1/2 cups Cream (heavy)
  • 1/4 cup Sour cream

GARNISHES

  • Shredded cheddar (optional, to taste)
  • Green onions (diced; optional, to taste)
  • Sesame seeds (optional, to taste)
  • Pickles (optional, to taste)
  • Jalapenos (optional, to taste)

Small potato cubes cook evenly

Cut the potatoes into half-inch pieces and simmer until a fork slips through easily. The broth should cover most of the vegetables; stir occasionally as they soften.

A smooth cheddar finish

A small cooked butter-and-flour roux thickens the broth. Add freshly grated cheddar gradually off the heat, then temper the sour cream with a little warm soup. Gentle heat helps keep the cheese sauce smooth.

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Make the toppings your own

Offer chopped pickles, sliced green onions or jalapeños at the table. A small green salad makes a fresh side for this substantial soup.

Adapted from Katie Hale at Scrambled Chefs, with clarified cooking and cheese-melting guidance.

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The cooking plan

How to make Creamy Cheddar Cheeseburger Soup.

  1. Melt 1 tablespoon butter in a large soup pot or Dutch oven over medium heat. Add the ground beef and cook, breaking it into small pieces, for 6–8 minutes. Cook ground beef to 160°F (71°C), using a food thermometer rather than color alone. Spoon off excess rendered fat if necessary.

  2. Add the onion, bell pepper and celery. Cook for 5–7 minutes, stirring, until beginning to soften. Add the garlic, basil, parsley and oregano and stir for 30 seconds.

  3. Stir in the potatoes and broth. Bring to a simmer, partially cover and cook for 12–18 minutes, or until the potato cubes are fork-tender. Stir occasionally and adjust the heat to maintain a gentle simmer.

  4. Meanwhile, melt the remaining 3 tablespoons butter in a small saucepan over medium-low heat. Whisk in the flour and cook for 1–2 minutes, stirring continuously. Gradually whisk in about 1 cup of hot broth from the soup until smooth, then stir this mixture back into the soup. Simmer for 3–5 minutes, stirring, until lightly thickened.

  5. Reduce the heat to low and stir in the cream. Warm gently, then remove the pot from the heat. Add the grated cheddar a handful at a time, stirring until each addition melts. If needed, return briefly to very low heat; do not boil after adding the cheese.

  6. Stir a little warm soup into the sour cream in a small bowl, then stir it back into the pot. Taste before adding any extra salt or pepper. Serve hot with your choice of optional garnishes.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

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Creamy Cheddar Cheeseburger Soup

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Ground beef, potatoes and vegetables in a rich cheddar broth, finished with sour cream and your choice of burger-inspired toppings.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Soup
Cuisine: American
Ingredients Instructions Notes

Ingredients
  

  • 1 lb Ground beef
  • 1 Yellow Onion yellow, chopped
  • 2 cloves Garlic minced
  • 1 Red Bell Pepper chopped
  •  
    2 Celery stalks chopped
  • 1 tsp Dried Basil dried
  • 1 tsp Parsley dried
  • ½ tsp Oregano dried
  • 4 tbsp Butter divided
  •  
    4 cups low-sodium chicken or beef broth
  •  
    4 cups Potatoes peeled and cut into 1/2-inch cubes
  • ¼ cup All-Purpose Flour
  • 1 lb Cheddar cheese freshly grated from a block
  •  
    1 ½ cups Cream heavy
  • ¼ cup Sour cream
GARNISHES
  •  
    Shredded cheddar optional, to taste
  • Green onions diced; optional, to taste
  •  
    Sesame seeds optional, to taste
  •  
    Pickles optional, to taste
  •  
    Jalapenos optional, to taste

Instructions
 

  1. Melt 1 tablespoon butter in a large soup pot or Dutch oven over medium heat. Add the ground beef and cook, breaking it into small pieces, for 6–8 minutes. Cook ground beef to 160°F (71°C), using a food thermometer rather than color alone. Spoon off excess rendered fat if necessary.
  2. Add the onion, bell pepper and celery. Cook for 5–7 minutes, stirring, until beginning to soften. Add the garlic, basil, parsley and oregano and stir for 30 seconds.
  3. Stir in the potatoes and broth. Bring to a simmer, partially cover and cook for 12–18 minutes, or until the potato cubes are fork-tender. Stir occasionally and adjust the heat to maintain a gentle simmer.
  4. Meanwhile, melt the remaining 3 tablespoons butter in a small saucepan over medium-low heat. Whisk in the flour and cook for 1–2 minutes, stirring continuously. Gradually whisk in about 1 cup of hot broth from the soup until smooth, then stir this mixture back into the soup. Simmer for 3–5 minutes, stirring, until lightly thickened.
  5. Reduce the heat to low and stir in the cream. Warm gently, then remove the pot from the heat. Add the grated cheddar a handful at a time, stirring until each addition melts. If needed, return briefly to very low heat; do not boil after adding the cheese.
  6. Stir a little warm soup into the sour cream in a small bowl, then stir it back into the pot. Taste before adding any extra salt or pepper. Serve hot with your choice of optional garnishes.

Notes

Use a 6-quart pot. Freshly grated mild or medium cheddar melts more smoothly than pre-shredded cheese; keep the soup below a boil once cheese and sour cream are added. This is a rich soup; garnish lightly if desired.
Refrigerate promptly in shallow containers within 2 hours and use within 3 days. Reheat gently, stirring, to 165°F (74°C). Add broth to loosen as needed; dairy sauces may separate after freezing.
Adapted from Katie Hale at Scrambled Chefs, with clarified potato preparation, roux and cheese-melting steps.

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