Loaded Cheeseburger Soup

The moment it gets cold outside you will never stop craving this loaded cheeseburger soup. It is everything you love about your favorite backyard burgers, but in a warm and delicious bowl. Each spoonful is filled with perfectly seasoned beef, tender potatoes and creamy cheese soup.

I began making this delicious dish during busy weeknights when we wanted take-out but I felt like making something homemade. There isn’t much prep required other than chopping a few veggies and browning the meat. The soup cooks quickly in the pot while it fills your kitchen with an amazing aroma.

Don’t let the rich appearance fool you; this dinner is actually very easy to put together using common ingredients. And since the leftovers reheat so well, there won’t be any arguments over who gets the last bite. Grab a spoon and some bread, because this is serious comfort food.

Why You Will Love This Recipe

This recipe is perfect for those nights when you really want a hearty dinner but don’t have time to wash a bunch of pots and pans. It is cooked entirely in one big dutch oven which means you only have to do a quick rinse after dinner. As the potatoes begin to fall apart, the soup gets nice and thick so there’s no need to add a roux to make it creamy.

The real reason why this recipe stays in my weekly rotation is because it appeals to everyone in my family. You get all of that ooey-gooey cheddar cheese and all of that perfectly cooked ground beef. Say goodbye to whining and groaning about dinner each night, and hello to a summer barbeque inside your kitchen.

What You Need

To create this amazing meal you will need ground beef, Russet potatoes, sharp cheddar cheese, chicken broth, yellow onion, shredded carrots and heavy cream.

Ground Beef

My favorite thing about using lean ground beef is that it cooks nicely without making your soup greasy. You should brown it along with the onions until it is nice and caramelized, because these little crispy pieces will be what gives the soup its flavor. If you prefer something less fatty, you can use ground turkey instead and it still tastes amazing.

Russet Potatoes

The starchy texture of these russet potatoes are the key to getting that thick and creamy chowder-like consistency that we all love. They’ll cook down and soften a little in the hot broth, thickening the soup from the inside out. If all you have are waxy Yukon golds, they’ll work too, but the broth will be a little bit thinner.

Sharp Cheddar Cheese

A good quality block of sharp cheddar cheese gives the soup its signature tangy burger taste and adds a lovely golden hue to the soup. Take the extra 2 minutes to shred the cheese yourself; pre-shredded cheese has starches in it that will make your broth slightly grainy. For a creamier melt, adding a handful of freshly grated Monterey Jack is also a great idea.

How to Make Loaded Cheeseburger Soup

Grab your favorite heavy-bottomed soup pot and let’s get started on this comforting dinner.

Brown the Beef

Heat the large pot over medium-high heat and add the ground beef and diced onions. Cook and stir, breaking up the meat with a wooden spoon, until the beef is completely browned and onions are tender. Drain off any excess grease from the pot.

Sauté the Veggies

Add the shredded carrots and minced garlic to the pot with the beef and cook for 2 minutes, or until fragrant.

Simmer the Base

Add the chicken broth to the pot and scrape up any browned bits from the bottom of the pan. Add in the diced potatoes and bring to a gentle simmer. Cover and cook for 15 minutes, or until the potatoes are completely fork-tender.

Thicken the Broth

Whisk the heavy cream with the cornstarch and add it to the soup, stirring for about 3 minutes or until the soup thickens.

Melt the Cheese

Remove the pot from the heat and gradually stir in the grated cheddar cheese until it melts into the soup. Serve immediately in large bowls and top with additional toppings.

My Top Recipe Tips

Don’t add the cheddar while the soup is still cooking! For the best smooth cheese soup, you always want to take the pot off the heat before adding the cheddar. The cheese will break down nicely using the residual heat of the soup without becoming stringy.

Make sure you dice the potatoes evenly. If the chunks vary wildly in size, you’ll get a mouthful of mushy potatoes in one bite and crunchy raw potato in another. Taking an extra minute to dice with your knife means a perfectly soft spoonful of soup every time.

For a truly over-the-top loaded burger experience, create a topping bar with crumbled bacon, diced dill pickles, croutons, and green onions. A splash of pickle juice adds a tangy contrast to the richness of the cheese.

Storage and Reheating

• Store: Refrigerate leftovers in an airtight container for up to 4 days.
• Freeze: I don’t recommend freezing this soup. The dairy and potatoes will separate and become grainy when thawed.
• Reheat: Gently reheat individual portions in the microwave, or a large portion in a pot over medium-low heat on the stovetop, stirring often.

Serving Suggestions

• Top with crispy, crumbled bacon.
• Serve in sourdough bread bowls.
• Pair with a cold wedge salad.
• Add homemade garlic croutons.

Frequently Asked Questions

Can I make this completely vegetarian?

Absolutely! Just replace the beef with your favourite plant-based meat alternative and use a hearty vegetable stock in place of chicken stock.

Why is my soup texture slightly grainy?

Gritty soup is usually caused by using pre-grated cheese from a bag, or if the soup was boiling when the cheese was added.