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Our Cheeseburger Soup recipe 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?
I’ve really got this parenting thing down.
Let’s do this!
Ingredient Notes:
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Ground Beef – This cheeseburger soup starts with ground beef. You can use a lean ground beef or a fattier blend. You’ll drain the grease either way.
Veggies –We’ll need peeled and diced potatoes, canned corn, diced sweet onion, and minced garlic.
Chicken Stock – This will make up the base of the soup and add plenty of flavor. Beef stock would also work, but I like chicken broth.
Flour & Milk – You’ll melt some butter and then whisk in some flour and milk to make a roux that will help thicken up the soup and add flavor!
Sharp Cheddar – I’d recommend starting with a block of good quality sharp cheddar and dicing it into small cubes or shredding it.
Seasoned Salt – You’ll add this to the ground beef while it cooks for some extra flavor. We like Lawry’s but you can use any brand you want!
What We Love About This Recipe:
- With lots of ground beef, potatoes, corn, and cheese you can make this soup into a whole meal!
- This cheeseburger soup is just as good, if not better, when serving leftovers. It’ll thicken up even more in the fridge, but can be thinned out with milk while reheating, if desired.
- One of our favorite meals is cheeseburgers, corn on the cob, and french fries – this has all the components in one pot!
How to Make Cheeseburger Soup Recipe:
Ground Beef: To start, you’ll want to brown some beef and onions in a stock pot until the meat is cooked through.
Potatoes & Corn: 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. 😉
Chicken Broth: Add in your broth and let your cheeseburger soup simmer away until the potatoes are nice and tender.
Flour & Milk: 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.
Cheese: Mix in the shredded or cubed cheddar cheese. Stir well and let the cheese melt and the soup thicken a bit.
Serve: 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.
Cheeseburger Soup Toppings:
A bowl of soup is great and all, but it’s the toppings that really make soup special, in my opinions!
For our cheeseburger soup recipe, we recommend adding the following toppings to your bowl of soup:
- Air Fryer Croutons (so simple!)
- Diced Tomato
- Chopped Pickles
- Green or Yellow Onions
- Shredded Cheddar
- Crumbled Bacon
Serving Suggestions:
We love to serve this cheeseburger soup with a side salad topped with our Greek dressing or this keto ranch dressing!
If you’d like a bread on the side, our beer bread is so simple to whip up!
Of course, we also love our quick dinner rolls, sweet cornbead recipe, and my dad’s famous homemade biscuits.
FAQs:
You can keep any leftover soup stored in an airtight container in the fridge for 4-5 days.
Yes! You can freeze leftover soup in a freezer safe container or ziplock bag for up to a few months.
Those aren’t normal cheeseburger ingredients, but you’ve probably enjoyed burgers served up with fries and corn on the cob. It all comes together in this cheesy soup!
MORE HOMEMADE SOUP RECIPES TO TRY:
- Crockpot Potato Soup: This is a family favorite and I love how easy it is to make!
- Homemade Tomato Soup: This recipe makes an appearance on our table about once a week.
- Instant Pot Bean Soup: If you have an Instant Pot, you’ll want to try this classic soup recipe!
- Instant Pot Broccoli Cheese Soup: This one is a favorite and a classic!
- Keto Taco Soup: Nobody will even know they’re eating low carb!
Don’t forget to use my Cream of Chicken Soup in the next casserole that calls for the canned stuff!
Cheeseburger Soup
Ingredients
- 1 pound ground beef
- 1 teaspoon seasoning salt
- 5 tablespoons butter divided
- 15 ounces canned corn drained
- 1 medium sweet onion diced
- 1 tablespoon dried parsley flakes
- 4 cloves garlic minced
- 4 cups chicken stock
- 4 medium russet 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 or shredded
Instructions
- 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.
Tips & Notes:
Nutrition Information:
This recipe was originally published in October 2013. It’s been updated with new photos in January 2023.
Lisa says
I’ve been making this soup for years. It had been a while, but I made it last night with the updated recipe, and it was better than ever.
Our whole family loves it and savors every bite!
Quick, easy, and absolutely delicious.
Karly Campbell says
Oh wow, love to hear that! Thanks, Lisa!
Rick Reed says
No corn for me . I will try however . I like American cheese on my burgers . I will let you know how it turns out .
edward says
I make this today and it taste so good we never has it before so I will make it more often cause I love soup I try to find the right broccoli soup not sure too many
Teresa says
I don’t see any mention of “Poppy things “, or frozen herbs, etc. How did I miss that? I made the soup tonight, and it turned out really well. Thank you.
Karly says
The post was updated awhile ago, so the comments might not make so much sense. Haha! Glad you gave the soup a try and enjoyed it!
Teresa says
Yes. Thank you! We will definitely have it again. (But you’re not going to enlighten me on the herb question??? I’m so curious!!) ?
Karly says
We were talking about the frozen herbs that come in little mini ice cube tray looking things. You can just pop them into whatever you’re cooking when you don’t have fresh herbs on hand.
Carla and Robert Skidmore says
Delicious, my husband and I enjoyed that hearty soup. I made one change and that was to omit the corn as we both have severe diverticulosis, and corn creates problems that we wish to avoid. I fully realize that I will receive comments that will tell me that if we have diverticulosis you “can eat anything, just drink plenty of water and be sure to consume plenty of roughage in your diet.” OK for some folks, but everyone’s body is different. That being said, that soup minus the corn is delicious.
Tina Scott says
I made this today. I used beef stock, used a little more season salt, and pepper. After adding the white sauce and cheese, I coowed on low for another 30 minutes. Was good. It made 7 good size bowls.
Heather says
I made this tonight and the family liked it! Do you know if it freezes well?
Karly says
I don’t really freeze recipes, unfortunately, so I don’t have much advice. I do believe it would freeze like most other soup though. Should be fine!
Jennifer says
I’m wondering if I use beef broth will it make that much of a difference ?
Karly says
Nope, beef broth will be fine.
Lynn T says
I just made it but I melted the cheese in the white sauce then added it to the soup. I made another hamburger soup that called for chopped dill pickles. It was yummy. I’m sure this will be good too. I added carrots too
Karly says
Chopped pickles on top would be great!
Eleanor Tinney says
I put the chopped pickles on top. It was delicious.
Chrissie says
I just saw these herbs at Walmart and I’m super excited to try them out! What kind of potatoes did you use?
Kimi says
Love this recipe idea. Trying this tonight and blogging about it tomorrow. Thank you for this. Your website and recipes are fab <3
Jennifer N. says
I just made this recipe and it taste great! I was worried when I mixed the butter and flour because it was just a bunch of lumps but once I added it to the soup it melted and was fine. I also used minced garlic because I didn’t have any garlic cloves. I will be making this again for sure! Next time I think I will add carrots!
Karly says
Glad you enjoyed it!
Melanie says
This is so good. Thanks for the great recipe!
Kathy Cicora says
i missed seeing when do you add the cooked hamburg back into the soup. Do you remember at what point you added the cooked hamburg back into the pot? I def want to try this. it sounds awesome! what about adding a can of chopped tomatoes?
Karly says
Sorry about that! Add it in at the end and just continue cooking long enough to heat it up. 🙂
I think diced tomatoes would be great! I’d drain them first, though.
Joanne says
Truth time. Sometimes I just leave out the garlic in recipes because I don’t feel like chopping it! Shame on me. I need to stock up on some of those cubes!
Karly says
Yes! Or I’ll use garlic powder instead. That happens more than I care to admit.
Jenn says
This is currently simmering on my stove. Dinner is going to be SO good. Thank you for this recipe!