This creamy cheeseburger soup is loaded with hearty chunks of vegetables and beef, finished with a touch of pepper jack for a subtle kick. Comforting and perfect for chilly days.
I first shared this recipe in June 2012 and recently updated the photos and post. This cheeseburger soup has become a winter favorite in our house—rich, satisfying, and easy to make. If you enjoy hearty soups with bold flavors, this one belongs on your menu this season.
The soup’s thickness depends on the roux (butter + flour) you make. You can leave it lighter or make it very creamy by adjusting the flour. I used frozen vegetables for these photos, which can release extra moisture—so I used a bit more flour than usual. If you use fresh vegetables, the soup may be a touch thinner. Either way, it’s delicious.
This recipe combines classic soup vegetables with ground beef, diced potatoes, and melted cheese for a comforting, unique dish. The pepper jack adds a complementary heat that brightens the creamy base without overpowering it. Serve with crusty bread or crackers for a complete meal.
I hope you try this cheeseburger soup this season. Leave a comment if you make it—I’d love to hear how you liked it. Happy soup season!
Cheeseburger Soup
Ingredients
- 1 lb ground beef
- 3 Tbsp butter
- 1/2 red onion, chopped
- 4 small carrots, peeled & diced
- 3 ribs celery, diced
- 1 tsp dried basil
- 1 tsp dried parsley flakes
- 3/4 tsp kosher salt
- 1/2 tsp pepper
- 1/4 cup all-purpose flour
- 3 cups beef broth (or au jus)
- 1 1/2 cups milk
- 4 medium red potatoes, small diced (peeled or unpeeled)
- 8 oz pepper jack cheese, shredded
- 1/4 cup sour cream
Instructions
- In a large stockpot, brown the ground beef. Drain excess fat and set the beef aside.
- In the same pot, melt the butter. Sauté the onion, carrots, celery, basil, parsley, salt, and pepper until the vegetables are tender, about 7–10 minutes.
- Stir in the flour to form a roux with the vegetables. Cook 1–2 minutes until fragrant and slightly nutty.
- Add the beef broth, milk, diced potatoes, and the browned beef. Bring to a boil, then reduce heat, cover, and simmer 10–12 minutes or until potatoes are tender. The soup will thicken as it simmers.
- Remove the soup from heat. Stir in the shredded pepper jack and sour cream until melted and smooth. Taste and adjust seasoning if needed. Serve hot.
Notes
Adjust the amount of flour to control thickness. Swap pepper jack for cheddar for a milder flavor. Leftovers refrigerate well and often taste better the next day.
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Recipe adapted from Taste of Home
Photos updated and post republished 9/25/16. Original post published June 24, 2012.
