CHEESEBURGER SOUP is thick, creamy, and loaded with the flavors of our favorite dinner: cheeseburgers with corn on the cob and potatoes! This is a family favorite that we make anytime the weather gets a bit cool.
“Mom, what’s for dinner?”
Seriously. How many times have I heard that in my life? Many times. Too many times, some might say.
Well, we were wandering through the grocery store this afternoon when my daughter asked that very question.“Cheeseburger Soup,” I replied.
Oh, you guys. She was not amused. Cheeseburgers. In soup. This kind of crazytalk must be dealt with swiftly and severely. Off with my head.
After answering at least 673 questions about how exactly I was going to turn cheeseburgers into soup, I gave up and shouted “Just wait! Just you wait! It’s going to be fabulous soup and you’re going to love it!” Then I stomped off. Like a child. Because, why not?
You know you guys have parenting moments like that, too. Don’t lie. 😉
Let’s do this!
How to make this cheeseburger soup recipe:
To start, you’ll want to brown some beef and onions in a stock pot until the meat is cooked through.
Then you’ll want to toss in some diced potatoes and frozen corn. I know what you’re thinking – I’ve never had corn or potatoes in a cheeseburger and you’re right! But, I’ll bet you’ve served corn on the cob alongside some french fries with cheeseburgers many times. That’s the vibe I’m going for here. 😉
Add in your broth and let your soup simmer away until the potatoes are nice and tender.
Add some butter to a small pot and melt. Whisk in some flour and then add in some milk. Let that cook until thickened a bit and then add it to your soup along with some grated cheddar.
Stir well and let the cheese melt and the soup thicken a bit.
That’s all there is to it…this cheeseburger soup recipe is super easy and ready in about 40 minutes! Total win in my house.
More soup recipes to try:
This crockpot potato soup is a family favorite and I love how easy it is to make!
My tomato soup recipe makes an appearance on our table about once a week.
Don’t forget to use my cream of chicken soup in the next casserole that calls for the canned stuff!
- 1 pound ground beef
- 1 teaspoon seasoning salt
- 5 tablespoons butter divided
- 15 ounces canned corn drained
- 1 sweet onion diced
- 1 tablespoon dried parsley flakes
- 1 teaspoon minced garlic
- 4 cups chicken stock
- 4 potatoes peeled and diced into bite sized chunks
- 1/3 cup all-purpose flour
- 2 cups milk
- 8 ounces sharp cheddar diced into small cubes
- In a large stock pot, brown the ground beef over medium heat until cooked through. Drain the fat, stir in the seasoning salt to coat the beef, and set the beef aside.
- Add 1 tablespoon of butter to the bottom of the stock pot set over medium heat. Once melted, add the onions and cook for 5 minutes or until translucent.
- Stir in the garlic and parsley and cook 1 more minute.
- Add the corn, potatoes, cooked ground beef, and chicken stock to the pan.
- Bring to a boil, reduce heat to medium-low, and cover. Cook for 10-15 minutes or until the potatoes are tender.
- In a small saucepan, melt the remaining 4 tablespoons of butter.
- Whisk in the flour and cook for 2 minutes, whisking constantly.
- Whisk in the milk and cook until thickened to consistency of a thin gravy.
- Add the flour mixture to the pot of soup, along with the cheddar.
- Stir to combine and continue cooking over medium-low heat until the cheese has melted and the soup has thickened, stirring occasionally.
- Serve with croutons, diced tomatoes, and green onions, as desired.
This recipe was originally published in October 2013. It’s been updated with new photos in August 2019.