Cheeseburger Soup

It might sound odd – soup and cheeseburgers together? But truly, the first spoonful told me everything I needed to know. All that warmth rising in tiny curls of steam, the smell of browned beef and faint sharpness of cheddar, the soft comfort of potatoes swirled into it… it reminded me of chilly autumn evenings, elbows on the table, talking slowly over dinner that filled the whole house with its scent. There’s something old-fashioned and sweet about it, in an almost accidental way. Like it never meant to be luxurious – but ended up that way anyhow.

Why You’ll Crave It

• It tastes exactly (really!) like a cheeseburger, but it’s hot, spoonable, and somehow even more comforting.
• Ready in 15 minutes start to finish – and truly filling, especially with some crusty bread on the side.
• The melted cheddar swirls right into the broth, making it that perfect kind of creamy – not heavy, just right.
• The potatoes make it feel like a meal, not just a soup – like a richer version of beef stew, if stew wore a cheese hat.
• You can top it however you want: bacon, green onions, pickles… it’s endlessly fun to dress up.

The first time I made this, my little niece said, “It smells like drive-thru but in Grandma’s kitchen,” which felt like the highest praise.

What You’ll Need

• Ground beef: 1 pound, browned until rich and crumbly – don’t drain off too much fat, it’s flavor
• Onion: 1 medium yellow one, diced – it gets soft and almost sweet in the broth
• Garlic: 2 cloves, minced – just enough to warm the background
• Beef broth: 4 cups, store-bought is fine, but go for low-sodium so you can control saltiness
• Potatoes: 2 medium, peeled and diced smallish so they cook fast – any kind works, but I like Yukon Gold
• Cream cheese: 8 ounces, cubed – stir it in slowly, it melts like velvet
• Cheddar cheese: 1 full cup, shredded – the sharper the better
• Salt and pepper: to taste – don’t be shy with pepper, it makes the cheese sing
• Optional toppings: chopped green onions, crispy bacon bits, or… diced pickles, trust me

Easy How-To

Brown the ground beef

In a big soup pot, cook the beef over medium heat – break it up with your spoon while it sizzles, maybe 5-7 minutes. Let it get a bit brown, not just gray – that’s where the rich flavor builds.

Sauté the onions and garlic

Once the beef’s done, toss in the onion and garlic. They’ll soften and soak up some of the fat – let it all cook together for another 2-3 minutes. The smell here is amazing already.

Add the potatoes and broth

Pour in the beef broth and give it a good stir. Then slide in the diced potatoes. Bring everything up to a boil, then drop the heat a bit and simmer for about 10 minutes. The potatoes should be tender when you poke them.

Melt in the cheeses

Lower the heat a touch more and start stirring in the cream cheese. It’ll look crazy at first – like it doesn’t want to melt – but keep stirring. Once it starts to break down, add the cheddar a little at a time. It all comes together like magic.

Season and taste

Now’s the time to add salt and pepper. Maybe a tiny splash of vinegar or pickle juice if you like tang. Taste, breathe, taste again.

Serve it up warm

Ladle it into bowls and add whatever toppings call to you – crispy bacon, a sprinkle of green onion, shredded lettuce (don’t laugh, it works), or, yes… diced pickles. A cheeseburger’s best friend.

Good to Know

• If the cream cheese clumps a little before melting, don’t worry – just stir patiently, give it time… it’ll smooth out.
• This soup thickens as it sits, but I kind of love it that way the next day – like dip you can eat with a spoon.
• One time I dropped in a spoonful of mustard. It was great. Try it if you’re brave.

Serving Ideas

• Serve with thick slices of buttery toast or biscuit halves – something sturdy to scoop up all that cheesy broth.

Top Tricks

• If you’re short on time, microwave the diced potatoes for 2-3 minutes before adding – helps them cook up faster in the broth.

Frequently Asked Questions

Can I make this cheeseburger soup low-carb?

Yes – swap the potatoes for chopped cauliflower florets. It won’t taste exactly the same, but it’s still warm, cheesy, and rich. Add a little extra seasoning since cauliflower’s milder.

Is it freezer-friendly?

Technically, yes… but because of the dairy, the texture can get a bit grainy when thawed. Better to refrigerate and eat within 3 days, honestly.

Can I use pre-shredded cheese?

You can, but it won’t melt quite as smoothly. Fresh-grated cheddar melts silkier, but in a pinch, bagged works fine too.

What’s the best way to reheat leftovers?

Gentle is key. Use the stove on low, add a splash of broth or milk if needed. Microwave works too, but stir every 30 seconds so the cheese doesn’t separate.

How spicy can I make it?

As much as you like! Stir in a bit of hot sauce at the end, or sauté a diced jalapeño with the onion if you’re feeling bold. Even a pinch of cayenne helps wake it up.