This One-Pot Cheeseburger Soup Is Comfort Food at Its Best

Name: Cheeseburger Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 pound lean ground beef; Kosher salt and pepper (to taste); 1 sweet onion (diced); 2 carrots (diced); 3 celery sticks (diced); 1-3 garlic cloves (minced); 1 teaspoon Worcestershire sauce; 1 tablespoon hot sauce; 2 tablespoons Dijon mustard; 1 cup sugar-free ketchup; 1 cup homemade mayo; 2 cups diced potatoes (like Yukon gold, russet, or red); 6 cups low-sodium beef broth; 1 cup freshly shredded red cheddar cheese

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This Cheeseburger Soup has all the classic flavors of a cheeseburger in soup form! Lean ground beef is sautéed with carrots, celery, and onion, then simmered in beef broth to form the flavorful base.

A white bowl of cheeseburger soup topped with cheese.

While cheeseburgers are usually something I make on the grill in the summer, sometimes I want those same delicious flavors in the winter. When soup season is here, this cheeseburger soup recipe is just the thing for a comforting and delicious meal I know my kids will love. It’s also a fun one to make as everyone can add different toppings, just like you would with a burger! This soup is gluten-free and freezes well, so it’s great for meal prep, too.

For more cheeseburger-inspired mains, try my easy Cheeseburger Pasta or my hearty Cheeseburger Casserole.

Recipe Overview

Skill Level

Beginner

Prep Time

10 mins

Cook Time

40 mins

Ingredients Needed

Below are the ingredients you’ll need to make Cheeseburger Soup. The full quantities are listed on the recipe card further down the post.

Ground beef: I like to use lean ground beef so that the soup isn’t too rich. You can also use ground turkey or ground chicken for a different flavor.
Kosher salt and pepper
Sweet onion: This mild onion pairs well with the soup’s flavors. If you like a stronger onion flavour, use a yellow onion or a few shallots instead.
Carrots and celery sticks: Add some sweetness and form part of the soup’s flavorful base.
Garlic cloves: I use fresh garlic here for the best flavor. You can use pre-chopped garlic for ease, or substitute it with 1-2 teaspoons of garlic powder (add it along with the ketchup if using powder).
Worcestershire sauce: Has a complex, savory flavor that enhances the meaty taste of the beef. If you don’t have any, you can leave it out or use soy sauce instead.
Hot sauce: For a bit of acidity and heat, use your favorite hot sauce. Adjust to taste depending on spice preference.
Dijon mustard: A vital part of any cheeseburger is the mustard, so this really helps bring that ‘burger’ flavor to the soup. You can use wholegrain or American yellow mustard if you like.
Sugar-free ketchup: For a bit of sweetness and tang, the ketchup brings everything together.
Homemade mayo: Adds a lovely creamy texture to the soup. Homemade mayonnaise has the best flavor and is free from additives.
Potatoes: I like a slightly waxy potato, or an all-rounder like Yukon Gold, russet, or red potatoes, as they hold up well in the soup.
Beef broth: Go for a low-sodium beef broth, as you can control the salt level in the soup more easily.
Cheddar cheese: It’s best to shred the cheese yourself for this recipe. Pre-shredded cheeses tend not to melt as nicely.

How to Make Cheeseburger Soup

Step 1: Cook the beef in a soup pot over medium heat, mincing the meat with the spoon.
Step 2: Once the meat is no longer pink, stir in the onion, carrots, celery and garlic. Cook until the veggies soften, around 6-8 minutes.

process shot to cook the beef and adding chopped veggies in the beef.

Step 3: Add the Worcestershire sauce, hot sauce, mustard, ketchup and mayo and stir to combine.
Step 4: Add the potatoes and pour in the broth. Bring the soup to a boil, then reduce to a simmer. Cook for 25-30 minutes, or until veggies are tender.

Adding potatoes and broth to the pot of soup with the seared ground beef.

Step 5: Serve with shredded cheddar cheese and enjoy!

Variations & Tips

When cooking the beef, let it brown nicely in the pan as this helps to build more flavor into the soup. When you add the veggies after, use your cooking spoon to scrape up the ‘fond’ (the caramelised bits on the bottom of the pot) so that they mix into the soup.
Replace the potatoes with cooked, short pasta noodles (e.g., penne) for a cheeseburger pasta soup! You can use gluten-free noodles, if needed.
For a vegetarian version, replace the ground beef with finely chopped cremini mushrooms. Use vegetable stock instead of the beef broth, and use soy sauce instead of the Worcestershire sauce.
Use a smoked hot sauce to give the soup that ‘char-grilled’ flavor.
Top the soup with some diced pickles, shredded lettuce, or even cubed avocado for even more flavor.
Sprinkle toasted croutons over the soup for a nice crunch.

Common Questions

How do I store it?

Let cool completely, then transfer to an airtight container. Store in the fridge for up to 3 days or in the freezer for up to 3 months. If frozen, thaw overnight in the refrigerator before reheating.

How do I reheat it?

Warm the soup in a pot on the stove over a medium-low heat, stirring occasionally, until piping hot. Alternatively, reheat individual portions in a microwave-safe bowl until piping hot throughout.

What type of cheese is best?

I like to use a sharp cheddar here as it has a lot of flavor but still melts well. For a milder, creamier finish, you can try other cheeses, such as Swiss or Colby Jack.

Is Cheeseburger Soup gluten Free?

Yes! This recipe is gluten-free (as long as the Worcestershire sauce you’re using is GF), so it’s suitable for celiacs.