Cheeseburger Soup Creamy
Highlighted under: Classic Comfort Cooking
We were craving something comforting and filling on a chilly day, so I put this cheeseburger soup together. The whole thing runs about $7 to make, which is a nice bonus for a meal that feels so rich. My partner tried it and said it beats any takeout burger! It's creamy, hearty, and comes together in under 30 minutes, so it's a win in my book.
This cheeseburger soup has become a go-to in our house, especially when the weather turns cold. I love how you can use whatever ground meat you have on hand and it still tastes great. Honestly, the first time I tried making it too watery, but I figured out that letting it simmer a bit helps thicken it up. It’s a simple recipe that makes everyone happy.
One time, I was rushing and didn’t let the onion sauté long enough, which made the soup a bit harsh. Now I always give the onion a nice golden color before adding the other ingredients. Those little browning bits really add something special to the soup's taste.
What Makes This Stand Out
- Leftovers are even better the next day
- Super easy to customize with different toppings
- Comfort food that doesn't take all day to make
The Secret to This Cheeseburger Soup Creamy
What makes this cheeseburger soup so special is how comforting and hearty it feels, especially on a chilly day. The combination of the creamy cheese, tender potatoes, and juicy meat really hits the spot. And honestly, the fact that it can be made in under 30 minutes is a total lifesaver when you're craving something warm and filling.
The beauty of this soup lies in its versatility. You can top it with whatever you like—diced pickles add a nice crunch, while bacon bits give a smoky depth. Sometimes I sprinkle fresh parsley on top for a bit of color, or even add a swirl of ketchup if I'm feeling nostalgic about classic burgers.
Ingredients
Gather these ingredients to get started:
For the Soup
- 1 lb ground beef or turkey
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup milk
- 2 cups shredded cheddar cheese, plus extra for topping
- 1 medium potato, peeled and diced
- 1 tsp Dijon mustard
- Salt and pepper, to taste
- Optional toppings: diced pickles, bacon bits, fresh parsley
Instructions
Follow these steps to make your soup:
Cook the meat
In a large pot over medium heat, cook the ground meat until it's browned, about 5-7 minutes. Drain any excess fat if you’re using beef. If you have turkey, there might not be much to drain. You want that nice browned flavor here, so don’t rush this part.
Add the veggies
Throw in the onions and garlic now. Sauté them for about 3-4 minutes until the onions are translucent. This really brings out the sweetness in the onion, which balances everything.
Pour in the broth
Pour in the beef broth and add the diced potatoes. Bring everything to a boil, then lower the heat and let it simmer for about 10 minutes until the potatoes are tender. Keep an eye on it so it doesn’t boil over.
Make it creamy
Stir in the milk, cheddar cheese, and Dijon mustard. Let it cook on low heat until the cheese melts, which should take about 3-5 minutes. If it looks too thin, you can let it simmer a bit longer to thicken it up.
Final touches
Season with salt and pepper to taste. I usually give it a couple of good pinches of both. Serve hot and let everyone add their favorite toppings like pickles or bacon for that cheeseburger flair!
Cheeseburger Soup Creamy Leftovers Plan
If you're lucky enough to have leftovers, you're in for a treat. This soup actually gets better overnight, as the flavors meld together beautifully in the fridge. Just store it in an airtight container, and reheat it slowly on the stove over medium heat, stirring occasionally. If it seems a little thick, add a splash of milk or broth to loosen it up.
Sometimes I find the soup thickens too much after a day. If that happens, don't worry—just give it a good stir and add a bit of liquid. It still tastes fantastic, and the cheese keeps it creamy. My partner and I often have this for lunch the next day, and it's a great way to save time while still enjoying a warm meal.
Dietary Swaps
This recipe is pretty flexible, so if you're looking for some substitutions, I've got you covered. If you want to make it lighter, you can use ground turkey or chicken instead of beef. It's still satisfying and works just as well in the soup. I've even tried it with a meat substitute for a vegetarian option, and it turned out great!
For milk, feel free to use any plant-based milk you like, just keep an eye on the flavor. Almond or oat milk usually works well, but I’d avoid something super sweet. If you're dairy-free, you can skip the cheese or try a dairy-free cheese alternative, though I have to admit I enjoy the cheddar's richness a lot. No matter the swaps, the recipe still keeps that comforting essence.
Questions About Recipes
→ Can I use low-fat milk instead?
You can, but I wouldn't recommend it unless you're okay with a slightly less creamy texture. Full-fat milk really makes the soup so rich.
→ What if I don't have beef broth?
No problem! Chicken broth works too. It will change the taste a bit, but it'll still be delicious.
→ How do I store the leftovers?
Just put it in an airtight container and keep it in the fridge. It'll be good for about 3-4 days, but trust me, it won’t last that long!
→ Is there a way to make this vegetarian?
You could use veggie crumbles and vegetable broth instead of meat and beef broth. It’ll still be hearty and satisfying, but honestly, I haven’t tried it myself.
Cheeseburger Soup Creamy
Created by: The Meals By Sophia Team
Recipe Type: Classic Comfort Cooking
Skill Level: Easy
Final Quantity: 4.0
What You'll Need
For the Soup
- 1 lb ground beef or turkey
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup milk
- 2 cups shredded cheddar cheese, plus extra for topping
- 1 medium potato, peeled and diced
- 1 tsp Dijon mustard
- Salt and pepper, to taste
- Optional toppings: diced pickles, bacon bits, fresh parsley
How-To Steps
In a large pot over medium heat, cook the ground meat until it's browned, about 5-7 minutes. Drain any excess fat if you’re using beef. If you have turkey, there might not be much to drain. You want that nice browned flavor here, so don’t rush this part.
Throw in the onions and garlic now. Sauté them for about 3-4 minutes until the onions are translucent. This really brings out the sweetness in the onion, which balances everything.
Pour in the beef broth and add the diced potatoes. Bring everything to a boil, then lower the heat and let it simmer for about 10 minutes until the potatoes are tender. Keep an eye on it so it doesn’t boil over.
Stir in the milk, cheddar cheese, and Dijon mustard. Let it cook on low heat until the cheese melts, which should take about 3-5 minutes. If it looks too thin, you can let it simmer a bit longer to thicken it up.
Season with salt and pepper to taste. I usually give it a couple of good pinches of both. Serve hot and let everyone add their favorite toppings like pickles or bacon for that cheeseburger flair!
Nutritional Breakdown (Per Serving)
- Calories (kcal): 392
- Total Fat (g): 24.5
- Saturated Fat (g): 12.5
- Cholesterol (mg): 66
- Sodium (mg): 857
- Total Carbohydrates (g): 18.3
- Dietary Fiber (g): 1.8
- Sugars (g): 2.5
- Protein (g): 24