If you want dinner that tastes like a juicy burger but eats like a warm hug in a bowl, this is it. Creamy. Cheesy. Beefy. Takes simple pantry stuff and turns it into something you’ll want tomorrow again.
One pot. Weeknight friendly. Kinda addictive.
why you’ll love it
- big burger flavor in a spoon
- easy swaps to fit your diet or what’s in the fridge
- thick and creamy without getting gloopy
- kid approved but not boring for grown ups
what you’ll need at a glance
- ground beef or turkey
- potatoes or cauliflower for low carb
- onion, carrot, celery, garlic
- broth, milk or cream, a little flour or cornstarch to thicken
- cheddar that you grate yourself so it melts smooth
- a tiny squeeze of mustard. trust me, it makes it taste like cheeseburger
pro tips for the best pot
- brown the meat hard so you get flavor bits on the bottom. then scrape those up with broth
- add dairy on low heat. do not boil after cheese goes in or it can split
- shred cheese from a block. bagged shreds sometimes melt grainy
- taste at the end. potatoes drink salt so you probably need a pinch more
choose your path: variations
- keto or low carb
swap potatoes for cauliflower florets. skip the flour. stir in a little cream cheese with the cheddar to thicken - gluten free
use cornstarch slurry instead of flour. same silky texture - vegetarian
plant based crumbles, veggie broth, smoked paprika for that bacon vibe. use your favorite melting cheese or a dairy free swap - spicy
jalapeño in with the onions. pepper jack for part of the cheddar. finish with a teensy hit of hot sauce - extra hearty
add cooked bacon at the end and a handful of diced pickles on top. tastes like a bacon cheeseburger in the best way
slow cooker version
Brown bacon and beef on the stove. Add to crock with potatoes, veggies, broth, seasonings. Cook on low 6 to 8 hours or high 3 to 4 until potatoes are tender.
Stir in cream and cheese during the last 20 to 30 minutes. Keep warm to serve.
instant pot version
Sauté bacon, then beef and onions right in the pot. Add potatoes, broth, seasonings.
Pressure cook 5 minutes. Quick release carefully. Set to sauté low. Stir in slurry if using, then cream and cheese until smooth. Done.
thickeners that work
- classic roux with butter and flour
- cornstarch slurry for quick and gluten free
- mash a few potatoes right in the pot for natural body
toppings that make it wow
crispy bacon crumbs, diced dill pickles, extra cheddar, green onions, tomato, a tiny zigzag of mustard or ketchup, black pepper on top
what to serve with it
buttered toast or garlic bread, side salad with a zippy vinaigrette, simple roasted broccoli, or go wild and do tater tots
storage and reheating
Cool and refrigerate up to 3 to 4 days. It thickens in the fridge. Warm gently on the stove or microwave, add a splash of milk or broth to loosen.
Freezes ok for 2 to 3 months, texture of potatoes gets softer but flavor stays great.
make ahead
This soup is even better the next day. You can cook fully, chill, and reheat before dinner. Or prep pieces ahead. Brown meat. Chop veggies.
Grate cheese. Fast assembly later.
common mistakes to avoid
- boiling after dairy goes in. keep it low
- skipping the drain on beef fat. soup gets oily
- overcooking potatoes. they should be tender, not falling apart
- dumping all cheese at once. add by handfuls and stir until melted
faq quick hits
- can i use turkey?
yes. add a little extra salt and a splash of Worcestershire for depth - no potatoes tonight?
cauliflower or turnips work. cut small so they cook fast - lighter version?
use half and half instead of heavy cream. thicken with a small cornstarch slurry - can i double it?
totally. use a big pot and give it a few extra minutes for potatoes
handy substitutions
- broth
beef broth gives more burger taste. chicken broth is lighter - cheese
cheddar is classic. pepper jack for heat. american or velveeta melts ultra smooth, especially in slow cooker - aromatics
onion powder and garlic powder can tag in when you are low on fresh
timing and sizing
- active time about 20 minutes
- total time about 35 minutes stovetop
- serves 6 to 8 as a hearty bowl. scale down by half for a small family night
chef-y little finishes
splash of pickle juice or lemon at the end to brighten. a pat of butter swirled in right before serving makes it glossy and rich. taste, then pepper again. done.
how to adjust nutrition for your “Best” recipe
Want to tweak the numbers a bit? Easy. This soup is flexible and you can lighten it up or pump up the protein depending on what you need.
lighter version
swap heavy cream for whole milk or even half-and-half. cut the butter in half. use 1 cup of cheddar instead of 2. those changes trim about 150–200 calories from each serving but still keep it creamy and cozy.
higher protein
use leaner beef (90/10 instead of 80/20), toss in an extra half pound of meat, or stir in ½ cup plain greek yogurt at the end. the yogurt makes it tangy, thick, and sneaks in a nice protein boost.
pro tip: taste after swapping things around. less cheese or fat can dull the flavor a little, so season with an extra pinch of salt or splash of lemon to keep it bright.
Best Cheeseburger Soup
Equipment
- Large Dutch oven or heavy soup pot
- Wooden spoon or spatula
- Ladle for serving
- Box grater (for shredding cheese)
Ingredients
- 5 strips bacon chopped
- 1 lb ground beef lean, 85/15 or 90/10
- 4 Tbsp butter divided
- ½ medium onion chopped
- 2 ribs celery chopped
- 2 medium carrots chopped
- 3 cloves garlic minced
- ⅓ cup all-purpose flour for roux
- 4 cups chicken broth or beef broth for deeper flavor
- 1 lb Russet potatoes peeled and diced small
- 1 Tbsp yellow mustard
- 1 cup heavy cream or whole milk
- 2 cups shredded cheddar cheese about 8 oz, freshly grated
- 1 Tbsp lemon juice
- Salt and black pepper to taste
Instructions
- Cook the Bacon: In a large Dutch oven, cook chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving about 1 Tbsp bacon fat in the pot.
- Brown the Beef: Add ground beef and cook until browned, 4–5 minutes. Drain excess fat. Remove beef and set aside.
- Sauté Vegetables: Add 1 Tbsp butter to the pot. Sauté onion, celery, and carrots for about 5 minutes. Stir in garlic and cook 30 seconds more.
- Make the Roux: Melt remaining butter with the veggies. Stir in flour and cook for 2–3 minutes until bubbly.
- Simmer with Broth & Potatoes: Gradually whisk in broth. Add diced potatoes, mustard, and cooked beef. Bring to a boil, then reduce to medium-low. Simmer partially covered for 12–15 minutes until potatoes are fork-tender.
- Finish Creamy Base: Lower heat to very low. Stir in cream, then add cheese by handfuls, stirring until smooth after each addition. Do not boil.
- Final Touch: Stir in lemon juice. Season generously with salt and pepper. Serve hot, topped with crispy bacon and extra cheese if desired.
Notes
- Keto / Low-Carb: Replace potatoes with cauliflower florets or diced turnips. Skip the flour and use 4 oz cream cheese to thicken.
- Vegetarian: Use plant-based crumbles, veggie broth, and smoked paprika in place of bacon. Cheese can stay, or use vegan shreds/nutritional yeast.
- Gluten-Free: Swap flour for 2 Tbsp cornstarch mixed into cold milk or broth, then stir in near the end.
- Spicy: Add a diced jalapeño with the onion and substitute half the cheddar with Pepper Jack cheese.
- Slow Cooker: Brown beef and bacon first, then add everything (except dairy and cheese) to the crockpot. Cook 6–8 hours on low or 3–4 hours on high. Stir in cream and cheese during last 30 minutes.
- Instant Pot: Use sauté mode for beef/veggies, then add broth and potatoes. Pressure cook 5 minutes. Quick release, stir in slurry if using, then cream and cheese on warm.
- Storage: Refrigerate up to 4 days. Reheat gently with a splash of milk/broth. Freezes up to 3 months (potatoes soften but flavor stays great).
Nutrition
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.