Hamburger cheese soup is a hearty, comforting one-pot meal that combines seasoned ground beef, tender vegetables, and a rich, creamy cheese broth. It’s a classic American comfort food that’s both satisfying and easy to make, perfect for busy weeknights. This recipe works because it builds flavor in layers, uses simple pantry staples, and comes together in about 40 minutes.
Ingredients
- 1 lb (450 g) ground beef (80/20)
- 1 medium yellow onion, diced (about 1 cup / 150 g)
- 2 celery stalks, diced (about 1/2 cup / 60 g)
- 2 medium carrots, peeled and diced (about 1 cup / 130 g)
- 3 cloves garlic, minced
- 3 tbsp (45 g) unsalted butter
- 1/4 cup (30 g) all-purpose flour
- 3 cups (720 ml) low-sodium chicken broth
- 2 cups (480 ml) whole milk
- 8 oz (225 g) sharp cheddar cheese, shredded (about 2 cups)
- 1 tsp (5 g) Worcestershire sauce
- 1/2 tsp (1 g) smoked paprika
- 1/2 tsp (1 g) garlic powder
- 1/2 tsp (1 g) onion powder
- Salt and freshly ground black pepper, to taste
- Optional garnish: chopped fresh parsley or chives
Instructions
- In a large Dutch oven or heavy-bottomed pot over medium-high heat, cook the ground beef, breaking it up with a spoon, until browned and cooked through, about 6–8 minutes. The beef should reach a safe minimum internal temperature of 160°F (71°C) as measured with a food thermometer. Remove the beef with a slotted spoon and set aside. Drain excess fat, leaving about 1 tablespoon in the pot.
- Reduce heat to medium. Add the diced onion, celery, and carrots to the pot. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 5–6 minutes. Add the minced garlic and cook for 1 minute more, until fragrant.
- Add the butter to the pot and let it melt. Sprinkle the flour over the vegetables and stir constantly for 1–2 minutes to cook out the raw flour taste. This forms a roux that will thicken the soup.
- Slowly pour in the chicken broth while whisking continuously to prevent lumps. Bring the mixture to a gentle simmer, then reduce heat to low and cook, stirring occasionally, until the soup has thickened slightly, about 5 minutes.
- Stir in the milk and return to a gentle simmer, but do not let it boil. Cook for another 5 minutes, stirring frequently, until the soup is hot and slightly thickened.
- Reduce heat to low. Add the shredded cheddar cheese in handfuls, stirring constantly until each addition is fully melted before adding more. Stir in the Worcestershire sauce, smoked paprika, garlic powder, onion powder, and the cooked ground beef. Season with salt and pepper to taste.
- Let the soup simmer gently for 5 minutes to meld the flavors, stirring occasionally. Do not boil. Serve hot, garnished with fresh parsley or chives if desired.
Tips
- Shred your own cheese: Pre-shredded cheese contains anti-caking agents that prevent smooth melting, leading to a grainy soup. Shredding from a block ensures a silky texture.
- Don’t boil after adding milk and cheese: High heat can cause the dairy to curdle or separate. Keep the soup at a gentle simmer, never a rolling boil.
- Adjust thickness: If the soup is too thick, thin it with a splash of broth or milk. If too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in, simmering for 2–3 minutes until thickened.
- Use a leaner beef for less grease: If you prefer a lighter soup, use 90/10 ground beef and skip the fat draining step. The soup will be slightly less rich.
Serving Suggestions
This hearty soup pairs wonderfully with a crusty bread or warm garlic bread for dipping. It also makes a satisfying meal with a simple green salad on the side. For a classic diner-style pairing, serve it with a grilled cheese sandwich or saltine crackers. A sprinkle of extra cheese and a dash of hot sauce on top are also great additions.
Variations
- Bacon Cheeseburger Soup: Cook 4 slices of chopped bacon until crisp before browning the beef. Use the bacon fat to cook the vegetables, and crumble the bacon on top as a garnish.
- Vegetable-Loaded: Add 1 cup of frozen peas and 1 cup of diced potatoes (about 150 g) along with the broth. Simmer until the potatoes are tender, about 15 minutes.
- Spicy Southwest: Add 1 can (15 oz / 425 g) of drained black beans, 1 cup (150 g) of frozen corn, and 1 teaspoon of chili powder. Use pepper jack cheese instead of cheddar for extra heat.
- Low-Carb/Keto: Replace the flour with 1 tablespoon of xanthan gum or use a low-carb thickener like glucomannan. Use heavy cream instead of milk, and serve with cauliflower rice or low-carb crackers.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator within 2 hours of cooking. The soup will keep for 3–4 days. To reheat, warm it gently on the stovetop over low heat, stirring frequently, or in the microwave in 30-second intervals, stirring between each. If the soup has thickened after refrigeration, add a splash of milk or broth to loosen it. This soup can also be frozen for up to 3 months, but note that the dairy may separate slightly upon thawing; whisk it well while reheating to restore a smooth texture.
Frequently Asked Questions
Can I use ground turkey or chicken instead of beef? Yes, ground turkey or chicken works well. Use a higher-fat version (at least 90/10) to keep the soup moist, and cook it to a safe minimum internal temperature of 165°F (74°C). The flavor will be milder, so consider adding a little extra Worcestershire or a beef bouillon cube for depth.
What can I use instead of cheddar cheese? Any good melting cheese works: Colby Jack, Monterey Jack, Gouda, or a processed American cheese for extra creaminess. Avoid aged cheeses like sharp cheddar that can become gritty when melted, or combine them with a smoother cheese.
Can I make this soup in a slow cooker or Instant Pot? Yes, for a slow cooker, brown the beef and vegetables first, then transfer everything except the milk and cheese to the slow cooker. Cook on low for 4–6 hours. Stir in the milk and cheese in the last 30 minutes. For an Instant Pot, use the sauté function for the beef and vegetables, then add broth and cook on high pressure for 10 minutes. Quick release, then stir in the milk and cheese on the sauté setting.
Why is my soup grainy or curdled? Graininess usually comes from pre-shredded cheese or overheating the dairy. Always shred your own cheese, add it off the heat, and never boil the soup after adding milk or cheese. If it does curdle, you can try blending the soup with an immersion blender to smooth it out.
Can I make this soup gluten-free? Absolutely. Substitute the all-purpose flour with an equal amount of cornstarch or a gluten-free all-purpose flour blend. Whisk the cornstarch with a little cold broth before adding to the pot. The rest of the ingredients are naturally gluten-free.
How can I make this soup lower in fat? Use lean ground beef (90/10) and drain all fat after browning. Use reduced-fat cheddar and skim milk, but be aware that the soup will be less creamy and may need a little extra thickener. You can also skip the butter and use olive oil for the roux.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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