Oh my gosh, you guys – this Award Winning Cheeseburger Soup is the stuff of cozy winter dreams! I still remember the first time I made it on a freezing Tuesday night when the kids were begging for burgers but I wanted something warmer. One bite and we were all hooked – it’s like your favorite cheeseburger transformed into the creamiest, most comforting soup imaginable.
The magic happens when that rich beef broth melds with melty cheddar and just the right amount of potatoes to give it body. My secret? A splash of heavy cream at the end that makes it luxuriously smooth. What started as a desperate pantry raid has now won our family’s “Most Requested Dinner” award three winters running (complete with crayon-drawn certificates from the kids!).
Table of Contents
Table of Contents
Why You’ll Love This Award Winning Cheeseburger Soup
Let me tell you why this soup is about to become your new go-to comfort food. First off, it’s ridiculously creamy – like, spoon-standing-up-straight creamy. But here’s the real magic:
- Total crowd-pleaser: My picky kids gobble it up (and they usually pick out every vegetable!)
- Weeknight lifesaver: Ready in under an hour with simple ingredients
- Meal in a bowl: Packed with protein and veggies so you don’t need sides
- Flavor bomb: Tastes like your favorite cheeseburger in soup form
- Leftover gold: Somehow tastes even better the next day
Trust me, once you try that first cheesy, beefy spoonful, you’ll understand why we call it “award winning” in our house!
Ingredients for Award Winning Cheeseburger Soup
Here’s everything you’ll need to make this soul-warming soup – I promise it’s all simple stuff you probably have already! The key is getting these ingredients prepped just right:
- 1 lb ground beef (80/20 blend gives the best flavor)
- 1 medium onion, finely diced (trust me, small pieces melt into the soup perfectly)
- 2 cloves garlic, minced (fresh is best – that jarred stuff just isn’t the same)
- 4 cups beef broth (I use low-sodium so I can control the salt)
- 3 cups potatoes, peeled and diced into ½-inch cubes (Yukon Golds are my favorite here)
- 2 cups shredded cheddar (shred it yourself – pre-shredded won’t melt as creamy)
- 1 cup heavy cream (this is what makes it luxuriously smooth)
- 1 cup each diced carrots and celery (the classic soup starter trio!)
- 2 tbsp butter + 2 tbsp flour (for that perfect velvety roux)
Ingredient Substitutions & Notes
Don’t stress if you’re missing something! Here are my tried-and-true swaps:
- Ground turkey works if you want leaner meat (but add an extra tbsp butter for richness)
- Gluten-free flour makes a fine roux – just whisk constantly
- Half-and-half can replace heavy cream in a pinch (but it won’t be quite as indulgent)
- Frozen mixed veggies work great if you’re short on time (no need to thaw)
- Sharp white cheddar gives a fun twist if you want to mix it up
One non-negotiable? Freshly shredded cheese – those pre-shredded bags have anti-caking agents that make the texture grainy.
How to Make Award Winning Cheeseburger Soup
Okay, let’s get cooking! This soup comes together in just a few simple steps, but I’ll walk you through each one to make sure it turns out perfect. Grab your favorite soup pot – this is about to get delicious!
- Brown that beef: Crumble your ground beef into a large pot over medium heat. Cook until it’s no longer pink (about 5-7 minutes), breaking it up as you go. Here’s my trick – drain the fat but leave just a teaspoon for extra flavor!
- Sauté the veggies: Add your butter to the same pot, then toss in the onions, carrots, and celery. Cook until they start to soften (about 5 minutes), then stir in the garlic for just 30 seconds until fragrant. Your kitchen should smell amazing by now!
- Make the roux: Sprinkle the flour over the veggies and stir constantly for about 2 minutes. This cooks out the raw flour taste and helps thicken our soup beautifully.
- Bring it together: Slowly pour in the beef broth while whisking to prevent lumps. Add the potatoes and return the cooked beef to the pot. Bring to a gentle boil, then reduce heat and simmer uncovered for 15-20 minutes until the potatoes are fork-tender.
- The cheesy magic: Turn the heat to low and stir in the heavy cream and shredded cheese. Keep stirring until the cheese melts completely – but whatever you do, DON’T let it boil now or the dairy might separate!
- Season to perfection: Taste and add salt and pepper as needed. I usually start with 1/2 tsp salt and go from there.
Pro Tips for the Best Cheeseburger Soup
Here are my hard-earned secrets for soup success:
- Cut potatoes evenly so they cook at the same rate
- Shred cheese from a block – it melts so much creamier
- Drain beef fat well or your soup will be greasy
- Add cheese off heat to prevent grainy texture
Award Winning Cheeseburger Soup: 35 Minutes to Comfort Bliss
A hearty and creamy cheeseburger soup packed with ground beef, potatoes, and cheddar cheese for a comforting meal.
- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups beef broth
- 3 cups diced potatoes
- 2 cups shredded cheddar cheese
- 1 cup heavy cream
- 1 cup diced carrots
- 1 cup diced celery
- Salt and pepper to taste
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
Instructions
- In a large pot, brown the ground beef over medium heat until fully cooked. Drain excess fat and set beef aside.
- In the same pot, melt butter and sauté onions, carrots, celery, and garlic until tender.
- Sprinkle flour over the vegetables and cook for 2 minutes, stirring constantly to form a roux.
- Gradually whisk in beef broth, stirring to avoid lumps.
- Add diced potatoes and cooked ground beef. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
- Stir in heavy cream and shredded cheddar cheese until cheese is melted and soup is creamy.
- Season with salt and pepper to taste. Heat through but do not boil.
- Serve hot, optionally topped with additional cheese, chopped green onions, or bacon bits.
Notes
- For extra flavor, add crumbled bacon on top before serving.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stove to maintain creamy texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 95mg
Serving Suggestions for Award Winning Cheeseburger Soup
Now for the best part – dressing up your bowl of cozy perfection! I love serving this soup with thick slices of crusty bread for dipping – it soaks up every last bit of that cheesy goodness. For a lighter meal, pair it with a simple green salad tossed in tangy vinaigrette to cut through the richness.
Garnishes make all the difference here – go wild with extra shredded cheese (because can you ever have too much?), chopped green onions for freshness, and crumbled bacon for that authentic burger experience. My kids go nuts when I set up a “soup toppings bar” with pickles, diced tomatoes, and even a drizzle of ketchup for the true burger lovers!
Storing and Reheating Award Winning Cheeseburger Soup
Okay, confession time – this soup rarely lasts long enough to store in our house! But when we do have leftovers (miracle of miracles), here’s how I keep them tasting fresh:
- Airtight is right: Store cooled soup in containers with tight lids for up to 3 days
- Reheat gently: Warm on low heat with a splash of broth to bring back that creamy texture
- Stir often: Cheese soups can separate if heated too fast
- Skip the freezer: Dairy-based soups get grainy when frozen (trust me, I learned the hard way!)
Pro tip: The potatoes will soak up some liquid overnight – just thin it with a bit more broth when reheating!
Award Winning Cheeseburger Soup FAQs
You’ve got questions? I’ve got answers! Here are the most common things people ask me about this soup:
Can I make this in a slow cooker? Absolutely! Brown the beef and sauté the veggies first, then dump everything except the cheese and cream into your crockpot. Cook on low for 6-7 hours or high for 3-4 hours. Stir in the dairy during the last 30 minutes.
How can I spice it up? Oh, I love this one! Add diced jalapeños with the veggies, or stir in a few dashes of hot sauce at the end. My husband swears by a teaspoon of smoked paprika for that “barbecue burger” vibe.
Can I use different cheeses? You bet! Pepper jack gives a nice kick, or try a mix of cheddar and Monterey Jack. Just avoid pre-shredded – it never melts as smoothly.
Why did my soup turn grainy? Usually means the dairy got too hot. Always add cheese off the heat and never let it boil after adding. If it happens, blend briefly with an immersion blender to save it!
Nutritional Information for Award Winning Cheeseburger Soup
Okay, let’s be real – we don’t make cheeseburger soup because it’s “light,” but here’s the nutritional breakdown per serving (because knowledge is power!). These are estimates since ingredients can vary:
- Calories: About 420 per generous bowl
- Fat: 28g (that’s where all the flavor lives!)
- Protein: 22g – thanks to all that beef and cheese
- Carbs: 18g mostly from the potatoes
Want to lighten it up? Use lean ground beef and swap heavy cream for half-and-half – but honestly? Sometimes you just need that full cheeseburger experience! If you want to see more of our family favorites, check out our Facebook page for behind-the-scenes cooking!
