If you’re looking for the ultimate Cheeseburger Soup recipe, this is it—thick, creamy, loaded with flavor, and basically a hug in a bowl. It’s like your favorite juicy cheeseburger took a cozy dip in a rich, cheesy broth (yes, there’s even a little pickle juice for that classic burger bite!).

overhead view of bowl filled with cheeseburger soup

Trust me, once you make this, your family will be begging for “cheeseburger night” to always include soup!

Why you’ll love this recipe

I first came across the idea of Cheeseburger Soup years ago, and while I loved the concept (even though it’s a little weird, haha!), most recipes I tried were either too bland, too thin, or just didn’t deliver that actual cheeseburger flavor.

So, after plenty of trial and error (and some very honest feedback from my kids), I perfected my recipe:

Thick, creamy, and ultra-flavorful – No thin or watery soup here! This one is perfectly rich and velvety, thanks to a combo of half-and-half, cornstarch, and plenty of melty cheddar.
The secret ingredients make all the difference – A splash of pickle juice, a touch of Worcestershire sauce, and a little mustard and ketchup bring that true cheeseburger magic without overpowering the soup. All the flavors of a classic cheeseburger in every spoonful – yes, even the pickles because they are my favorite part of a burger!
Kid-approved and weeknight-friendly – My kids (who can be suspicious of soup) devour this, and it comes together in about 30 minutes with easy, everyday ingredients.

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

overhead view of ingredients to make cheeseburger soup with text labels — Ingredients to make Cheeseburger Soup: 1 lb ground beef, 2 tbsp butter, ¾ c. onion, ¾ c. celery, 2 cloves garlic, ½ tsp paprika, ½ tsp parsley, salt, pepper, 4 c. chicken broth, 4 c. frozen hashbrowns or diced potatoes, ¾ c. shredded carrots, 1 tsp Worcestershire sauce, 1 tsp mustard, 1 tsp ketchup, 1 tsp pickle juice, 1 c. half-and-half, 4 tbsp cornstarch, 8 oz cheddar cheese.

Ingredient notes

Ground beef – I use 80/20 ground beef for the best balance of flavor and richness. If you prefer leaner meat, 90/10 works too, but you may need a little extra butter to keep it from drying out. Want a lighter option? Ground turkey or even ground chicken can work, but the flavor will be a little different.
Potatoes – Frozen diced hashbrowns are my go-to for ease, but you can also use peeled and diced Russet potatoes. Just keep in mind that fresh potatoes take a few minutes longer to cook than frozen hashbrowns.
Cheddar cheese – Sharp cheddar is non-negotiable in my book – it adds the most flavor! Avoid pre-shredded cheese if you can; it doesn’t melt as smoothly because of anti-caking agents. Mild cheddar, Colby Jack, or even Pepper Jack can be swapped in for a twist.
Half-and-half – This keeps the soup creamy without being too heavy. If you want it extra rich, use heavy cream. If you need a lighter option, whole milk works, but the soup won’t be quite as thick.
Cornstarch – This thickens the soup without making it gluey. If you prefer, flour can be used instead – just whisk ¼ cup flour into the melted butter before adding the broth to make a quick roux. I do want to add that cornstarch helps stabilize melted cheese in a way flour doesn’t, so I do highly recommend sticking to cornstarch if you can.
Pickle juice, mustard & ketchup – These might sound strange in soup, but trust me, they’re key! They add a little tangy, slightly sweet, super-savory depth that gives this soup that real cheeseburger taste. If you’re out of pickle juice, a splash of vinegar (white or apple cider) can do the trick. Or skip it if you’re too sceptic!

How to make cheeseburger soup

Let’s make some soup! Grab a big 5-quart pot (trust me, you don’t want an overfilled pot bubbling over) and let’s get cooking.

1. Brown the beef

Start by heating your pot over medium-high heat and adding 1 pound of ground beef. Break it up with a wooden spoon or spatula as it cooks, making sure to get it into crumbles rather than big chunks (unless you like your soup extra meaty!).

Let it cook until it’s no longer pink, then drain any excess grease if needed – especially if you’re using an 80/20 blend. You want just a little fat left for flavor, but not so much that your soup ends up greasy.

2. Sauté the veggies

Reduce the heat to medium, then drop in 2 tablespoons of butter and let it melt. Once it’s melted, stir in ¾ cup chopped onion, ¾ cup diced celery, and 2 cloves minced garlic. These veggies add a great depth of flavor, so don’t rush this step!

overhead view of browned ground beef in soup pot with diced onion and celery — add in aromatic vegetables

Sprinkle in ½ teaspoon ground paprika, ½ teaspoon dried parsley, salt, and pepper. Stir it all together and let everything cook for about 5-6 minutes, until the onions turn soft and translucent. If your garlic starts to brown too quickly, lower the heat – burnt garlic can make your soup taste bitter.

overhead view of browned ground beef in soup pot with cooked diced onion and celery — season and cook until softened

3. Simmer the soup

Now it’s time to add the heart of the soup – the broth and potatoes! Pour in 4 cups of chicken broth, then stir in 4 cups of frozen diced hashbrowns (or peeled and diced Russet potatoes if using fresh) along with ¾ cup shredded carrots. If you’re using fresh potatoes, just know they’ll take a few extra minutes to cook.

Here’s where the magic happens: add 1 teaspoon Worcestershire sauce, 1 teaspoon yellow mustard, 1 teaspoon ketchup, and 1 teaspoon pickle juice.

overhead view of diced hash browns and carrot in pot — add carrots, potatoes and burger condiments

These ingredients might not seem like soup staples, but trust me – they make it taste like an actual cheeseburger. The mustard gives it a little tang, the ketchup adds a tiny bit of sweetness, the Worcestershire sauce deepens the flavor, and the pickle juice brings that slight burger-like acidity that takes this soup to the next level.

Give everything a good stir, bring it to a gentle boil, then reduce the heat to medium-low. Cover the pot with a lid and let it simmer for 10-12 minutes, until the potatoes are tender. If you’re using frozen hashbrowns, they’ll cook a little faster than fresh diced potatoes. You’ll know they’re done when you can easily pierce them with a fork.

overhead view of cooked soup in pot — simmer

4. Thicken the soup

Now let’s make it thick and creamy! In a measuring jug, whisk together 1 cup of half-and-half and 4 tablespoons of cornstarch until smooth. This is an easy way to thicken the soup without lumps – if you just dump the cornstarch straight into the soup, you’ll end up with clumps that won’t dissolve.

overhead view of cornstarch slurry in glass measuring cup — make cornstarch slurry

Slowly stir the cornstarch mixture into the soup, whisking constantly. This is important – if you don’t keep stirring, the cornstarch might settle at the bottom and get gloopy instead of evenly thickening the broth.

overhead view of cornstarch slurry pouring into pot with soup — stir into soup

Let it simmer on low heat for 1-2 minutes until the soup starts to thicken. If it’s still a little thin, mix another 1 tablespoon cornstarch with 2 tablespoons half-and-half and stir that in.

overhead view of creamy soup in pot — simmer to thicken

5. Add the cheese (and don’t mess this part up!)

Now for the best part—cheese! Stir in 8 ounces of shredded sharp cheddar cheese, one handful at a time, until it melts completely (yep, that’s a big handful in the photo below ;-).

overhead view of cheddar on top of soup in pot — add cheese

DO NOT boil the soup once the cheese is added, or it might separate and turn grainy. Just keep the heat low and stir gently until it’s all smooth and creamy.

overhead view of cheeseburger soup in pot — stir over low heat until creamy

6. Serve and enjoy!

Taste the soup and adjust the seasoning if needed – maybe a little extra salt, a pinch more pepper, or even a splash more pickle juice if you love that tangy burger flavor.

frontal view of ladle filled with cheeseburger soup — serve and enjoy!

Ladle the soup into bowls and go crazy with toppings – crispy bacon, diced pickles, croutons, extra shredded cheese, green onions… whatever makes your heart happy. Serve it up with some crusty bread or even better – toast up some burger buns on the side for dipping.

And that’s it! A rich, creamy, cheeseburger-in-a-bowl that’s guaranteed to be a family favorite.

overhead close up view of cheeseburger soup garnished with pickles

Top tips for recipe success

Don’t skip the pickle juice! – I know it sounds odd in a soup, but trust me – it adds just the right amount of tang to balance out all the richness. If you’re skeptical, start with half the amount and adjust to taste.
Use freshly shredded cheese – Pre-shredded cheese has anti-caking agents that keep it from melting smoothly. For the best, creamiest soup, take a few extra minutes to shred a block of sharp cheddar yourself.
Thicken properly – Always mix cornstarch with half-and-half before adding it to the soup. If you dump cornstarch straight into the pot, you’ll end up with clumps that refuse to dissolve.
Keep the heat low when adding cheese – If the soup is too hot or boiling, the cheese can separate and turn grainy. Remove the pot from heat if needed and stir in the cheese gently until smooth.
Adjust the thickness to your liking – If you prefer a thicker soup, add another tablespoon of cornstarch mixed with a little more half-and-half. If it’s too thick, just stir in a splash of extra broth or half-and-half until it reaches your preferred consistency.
Season to taste at the end – Cheese and broth both add salt, so always give the soup a final taste before adding extra salt. Sometimes just a pinch of extra paprika, black pepper, or even a tiny splash of Worcestershire sauce can make all the difference.

Helpful recipe hints

Recipe variations

Sometimes I like to switch things up, and these variations have all been big hits in my house! Here are a few ways you can tweak this recipe while keeping all that cozy, cheesy goodness:

Bacon Cheeseburger Soup – Stir in ½ cup of cooked, crumbled bacon at the end for extra smoky, savory flavor. Because let’s be honest – everything is better with bacon!
Spicy Cheeseburger Soup – Swap the cheddar for Pepper Jack cheese, add a dash of hot sauce (or a pinch of cayenne), and top with sliced jalapeños for a spicy twist that warms you up even more.
Low-Carb Cheeseburger Soup – Skip the potatoes and use diced cauliflower instead! It gives you the same comforting texture but cuts down on the carbs without sacrificing flavor.

overhead view of ladle with cheeseburger soup

Storage tips

This soup stores and reheats like a dream, making it perfect for meal prep or leftovers! Here’s how to keep it fresh:

Make Ahead – You can prep the veggies (chop the onion, celery, and garlic) and shred the cheese ahead of time to speed things up when you’re ready to cook. Just a heads up: Cut up onion does have an odor, so be prepared for that and lock it down as much as you can to keep your fridge from smelling funky. You can also brown the beef and store it in the fridge for up to 2 days before making the soup.

Storing Leftovers – Let the soup cool, then store it in an airtight container in the fridge for up to 3 days. It does thicken as it sits, so when reheating, just add a splash of broth or half-and-half to loosen it up.

Reheating – Warm leftovers over low heat on the stove, stirring occasionally, until heated through. Avoid boiling, it can make the soup separate. If reheating in the microwave, heat in 30-second intervals, stirring in between.

Unfortunately, this soup doesn’t freeze well due to the dairy and potatoes – they tend to separate and get grainy when thawed.

Serving ideas

This soup is already a meal on its own, but if you’re like me and love a good side situation, here are a few perfect pairings to round it out:

Homemade Dinner Rolls – If you’re feeling fancy (or just want extra bread options), these soft and fluffy dinner rolls are amazing with a smear of butter. Plus, they make great mini soup sandwiches when dunked.
Simple Side Salad – If you feel like you should add something green to the meal (balance, right?), an easy side salad comes together fast and adds a fresh crunch next to all that cheesy goodness – bonus points if you serve it with homemade ranch dressing!
Veggie sides – If you’re looking for a veggie side that’s actually delicious, try sautéed green beans, roasted broccoli or air fryer broccoli!

frontal view of cheeseburger soup on a spoon

More soup recipes to try

PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.

Cheeseburger Soup

Why you’ll love this recipe