Cheeseburger Soup


If you think soups have to simmer all day or spend hours in the slow cooker for rich flavor, let this 30-minute cheeseburger soup recipe prove you wrong. Kid-friendly, fun, and oh-so-easy, cheeseburger soup is going to become a weeknight staple at your house. "Leave the grill off when you crave a cheeseburger in cold months and whip up this soup!" said one Test Kitchen Professional. This silky-smooth soup has all the flavor you love from your favorite cheeseburger recipe, and it couldn't be simpler to make. Sesame Seed Bun Croutons are the perfect topping, especially when paired with chopped tomatoes and Southern-favorite dill pickle chips. Ground beef has always been a weeknight favorite because it's crowd-pleasing and affordable, and this cheeseburger soup recipe gives us one more reason to love it. Warm up on a chilly winter night with your favorite flavors from the summer cookout and make your kids' new favorite soup recipe.

Cheeseburger Soup
Photo: Photographer Victor Protasio, Food Stylist Rishon Hanners, Prop Stylist Sarah Elizabeth Cleveland
Active Time:
15 mins
Total Time:
30 mins
Serves 6 (serving size: about 2 cups)


  • 1 tablespoon olive oil

  • 1 pound (85/15) lean ground beef

  • 1 ¾ cups finely chopped yellow onion (from 1 large onion)

  • ¾ cup finely chopped celery (from 3 medium stalks)

  • 2 large garlic cloves, minced (about 1 Tbsp.)

  • 6 cups chicken broth

  • 1 pound baby red new potatoes, cut into 3/4-inch pieces

  • 3 tablespoons salted butter

  • ¼ cup all-purpose flour

  • 8 ounces sharp Cheddar cheese, shredded (about 2 cups)

  • 1 ½ cups whole milk

  • 2 tablespoons Dijon mustard

  • 1 ½ teaspoons kosher salt

  • ½ teaspoon black pepper

  • Sesame Seed Bun Croutons

  • Chopped tomatoes

  • Chopped dill pickle chips


  1. Heat olive oil in a large Dutch oven over medium-high. Add ground beef, and cook, stirring often, until meat crumbles, about 3 minutes. Stir in onion, celery, and garlic, and cook, stirring often, until beef is no longer pink and vegetables are tender, about 4 minutes. Drain mixture well, and return to Dutch oven.

  2. Stir in chicken broth and potatoes, and bring to boil over medium-high. Cover, reduce to medium-low, and simmer until potatoes are tender, 8 to 10 minutes.

  3. Melt butter in a nonstick skillet over medium-heat. Whisk in flour, and cook, whisking constantly, until flour is lightly browned, about 2 minutes. Stir flour mixture into beef mixture; bring to a boil over medium. Reduce heat to low, and simmer, stirring occasionally, until thickened, about 6 minutes. Stir in cheese, milk, Dijon, salt, and pepper; stir until cheese melts, about 1 minute. Serve soup topped with Sesame Seed Bun Croutons, chopped tomatoes, and chopped pickles.

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