Cheeseburger Soup
This creamy, cheesy Cheeseburger Soup is like a cozy hug in a bowl - packed with all the flavors of a classic cheeseburger (yes, even a little pickle juice magic!). Quick, easy, and ridiculously delicious!
Servings: 6 servings
Ingredients
- 1 pound ground beef
- 2 tablespoons butter
- ¾ cup chopped onion about 1 small; or use frozen
- ¾ cup diced celery about 2 medium sticks
- 2 cloves garlic minced
- ½ teaspoon dried parsley
- ½ teaspoon ground paprika
- salt & ground black pepper to taste
- 4 cups chicken broth
- 4 cups frozen diced hashbrowns OR 4 cups peeled and small diced Russet potatoes
- ¾ cup shredded carrots
- 1 teaspoon Worcestershire sauce
- 1 teaspoon yellow mustard
- 1 teaspoon ketchup
- 1 teaspoon pickle juice
- 1 cup half-and-half or more as needed
- 4 tablespoons cornstarch or more as needed
- 1 (8-oz) block sharp cheddar cheese shredded
- toppings like green onion, crispy bacon, croutons, extra cheese, diced pickles…
Instructions
- Brown beef: Heat a ~5-quart pot over medium-high heat. Add 1 pound ground beef and cook until browned, breaking it up as it cooks. Drain excess fat if needed.
- Cook vegetables: Reduce heat to medium. Add 2 tablespoons butter and allow to melt. Add ¾ cup chopped onion, ¾ cup diced celery, 2 cloves garlic, ½ teaspoon dried parsley, ½ teaspoon ground paprika, salt & ground black pepper. Sauté until vegetables soften, about 5-6 minutes.
- Simmer soup: Add 4 cups chicken broth, 4 cups frozen diced hashbrowns (or fresh potatoes if using), and ¾ cup shredded carrots. Stir in 1 teaspoon Worcestershire sauce, 1 teaspoon yellow mustard, 1 teaspoon ketchup and 1 teaspoon pickle juice. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 10-12 minutes or until potatoes are tender (frozen hashbrowns will cook slightly faster than fresh potatoes).
- Thicken soup: In a measuring jug, whisk together 1 cup half-and-half and 4 tablespoons cornstarch until smooth. Gradually stir mixture into the soup, whisking constantly. Simmer on low heat for 1-2 minutes until thickened. If soup needs further thickening, add one more tablespoon of cornstarch into 2 tablespoons half-and-half and add to soup (keep in mind, soup thickens further when adding cheese!).
- Add cheese: Stir in 1 (8-oz) block sharp cheddar cheese (shredded) until fully melted and smooth. Do not boil after adding cheese! Remove from heat. Taste and adjust seasoning if necessary.
- Serve: Ladle soup into bowls and garnish with desired toppings. Serve immediately.
Notes
Ingredient notes
- Ground beef – 80/20 has the best flavor, but 90/10 works too (just add a little extra butter).
- Potatoes – Frozen hashbrowns cook faster, but fresh diced Russet potatoes work too - just give them a few extra minutes.
- Cheddar cheese – Sharp cheddar melts best. Avoid pre-shredded cheese; it won’t melt as smoothly.
- Half-and-half – Makes it creamy without being too heavy. Swap for heavy cream for richness or whole milk for a lighter option.
- Pickle juice, mustard & ketchup – The secret to real cheeseburger flavor! Don’t skip them if you can - they add the perfect balance.
Recipe tips
- Whisk cornstarch into half-and-half before adding to the soup to prevent lumps.
- Keep the heat low when stirring in cheese - boiling can make it grainy.
- Taste before adding extra salt since cheese and broth are already salty.
- Adjust thickness as needed – Add more cornstarch slurry to thicken or a splash of broth to thin it out.
Storage & reheating
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat gently over low heat, stirring often - avoid boiling to keep it creamy.
- Freezing is not recommended (dairy and potatoes don’t freeze well).