Creamy Cheesy Hamburger Soup — Full Recipe
Yield: 6 generous servings
Prep: 15 minutes
Cook: 35–40 minutes
Total: about 50–55 minutes
Difficulty: Easy
Ingredients
For the soup
1 lb (450 g) lean ground beef, preferably 85–93% lean
1 tbsp olive oil, only if needed
1 medium yellow onion, finely diced
3 cloves garlic, minced
3 medium potatoes, about 1½ lb / 680 g, peeled and cut into ½-inch cubes
1 medium tomato, diced
1 cup canned diced tomatoes, preferably with juices
4 cups low-sodium beef broth
1 cup whole milk
½ cup heavy cream
1½ cups shredded sharp cheddar cheese
2 oz (60 g) cream cheese, softened
1 tbsp all-purpose flour
1 tsp paprika
½ tsp dried oregano
½ tsp dried thyme
½ tsp black pepper
¾ tsp salt, or to taste
1 tsp Worcestershire sauce
½ tsp mustard powder or 1 tsp Dijon mustard
¼ tsp red-pepper flakes, optional
1 tbsp chopped fresh parsley
1 tbsp chopped fresh cilantro or additional parsley
For the topping
Extra shredded cheddar
Chopped parsley
Chopped green onion
A few diced fresh tomatoes
Freshly cracked black pepper
Optional: crispy bacon or croutons
Step-by-Step Instructions
1. Brown the beef
Heat a large Dutch oven or heavy soup pot over medium-high heat.
Add the ground beef and break it into small pieces as it cooks.
Cook for approximately 6–8 minutes, until completely browned.
If there is a lot of grease, carefully drain most of it. Leave a small amount behind for flavor.
2. Cook the aromatics
Add the onion and cook for 3–4 minutes, until softened.
Add the garlic and cook for another 30–45 seconds.
Don’t let the garlic become dark brown because it can taste bitter.
3. Add seasoning
Stir in:
Paprika
Oregano
Thyme
Black pepper
Mustard
Worcestershire sauce
Red-pepper flakes, if using
Cook for about 30 seconds.
This briefly toasts the spices and gives the soup more depth.
4. Add the flour
Sprinkle the flour over the beef mixture.
Stir continuously for about 1 minute.
The flour will help thicken the soup and give it the creamy consistency visible in your photo.
5. Add the broth
Slowly pour in the beef broth while stirring.
Scrape the bottom of the pot to loosen the browned bits.
Add the potatoes and canned tomatoes.
Bring the soup to a gentle boil.
6. Simmer
Reduce the heat to medium-low.
Cover partially and simmer for approximately 15–20 minutes, or until the potatoes can easily be pierced with a fork.
Don’t aggressively boil the soup once dairy will be added.
7. Make it creamy
Reduce the heat to low.
Add the softened cream cheese.
Stir until completely incorporated.
Then add the milk and heavy cream.
Heat gently for approximately 3–5 minutes.
Do not allow the soup to boil vigorously after adding the dairy. Gentle heating helps prevent the milk/cream from separating.
8. Add cheddar
Gradually add the shredded cheddar, stirring after each addition.
Continue stirring until the cheese has completely melted.
Taste.
Add additional salt, pepper, Worcestershire sauce, or mustard if necessary.
9. Add fresh tomato and herbs
Turn off the heat.
Stir in the diced fresh tomato and about half of the fresh parsley.
This gives the soup the fresh red-and-green appearance shown in your photograph.
10. Serve
Ladle into bowls.
Top with:
Cheddar + parsley + green onion + diced tomato + black pepper
For an especially attractive presentation, drizzle a tiny amount of cream or olive oil over the surface.
How to Make It Look Like the Photo
The photograph appears to have a golden-orange creamy broth with visible beef, tomatoes, herbs, and little pools of orange-colored fat/oil.
For that appearance:
Use sharp cheddar rather than mild cheddar.
Add ½ tsp paprika for the golden color.
Don’t puree the potatoes completely—keep chunks visible.
Use fresh diced tomato near the end.
Add plenty of chopped parsley/cilantro.
Don’t over-stir after adding the tomatoes.
A tiny drizzle of olive oil or chili oil on top gives those orange-red highlights.
Cheese Choices
Best overall
Sharp cheddar
Strong flavor without requiring an enormous amount of cheese.
Extra creamy
Use:
1 cup cheddar
2 oz cream cheese
½ cup Monterey Jack
Very smooth
Processed American-style cheese melts exceptionally smoothly, which is why some traditional cheeseburger soups use it.
Avoid
Pre-shredded cheese if you want the smoothest soup. Freshly shredded cheese generally melts more smoothly.
Best Potatoes
Russet: best for a thicker, starchier soup.
Yukon Gold: excellent for a naturally creamy texture while retaining their shape.
Red potatoes: firmer and less starchy.
For this photograph, I’d use Yukon Gold or Russet.
Flavor Variations
Bacon Cheeseburger Soup
Cook 4–6 slices bacon first. Remove, crumble, and use some of the bacon fat to brown the beef.
Add bacon back just before serving.
Spicy Version
Add:
½ tsp cayenne
½ tsp smoked paprika
1 diced jalapeño
Pepper Jack instead of some cheddar
Bacon Ranch
Add:
1 tsp ranch seasoning
Crispy bacon
Cheddar
Green onions
Mushroom Cheeseburger
Add 8 oz sliced mushrooms after cooking the onions.
Lower-Carb
Replace some or all of the potatoes with:
Cauliflower
Broccoli
Zucchini
You can also reduce the flour and thicken with additional cream cheese.
Nutrition Information
Approximate per serving, assuming 6 servings:
Nutrient Approx. amount
Calories 500–550 kcal
Protein 30–35 g
Carbohydrates 30–35 g
Fat 28–32 g
Saturated fat 14–17 g
Fiber 3–4 g
Sugar 5–7 g
Sodium 700–950 mg
Calcium 250–350 mg
These are estimates, not laboratory values. The exact numbers change substantially with the fat percentage of the beef, type of cheese, broth, milk, and serving size. For context, raw 85%-lean ground beef contains about 215 kcal, 18.6 g protein, and 15 g fat per 100 g.
To reduce calories
Use 93% lean beef.
Use 2% milk instead of whole milk.
Reduce heavy cream to ¼ cup.
Use 1 cup cheddar instead of 1½ cups.
To increase protein
Use 1¼ lb lean ground beef.
Reduce the cream slightly.
Add extra Greek yogurt after removing the soup from high heat.
Allergy & Dietary Information
Contains:
Milk/dairy
Wheat, because of the flour
Beef
Potential hidden allergens:
Check the labels on beef broth, Worcestershire sauce, mustard, processed cheese, and seasoning blends.
Gluten-free
Use 1 tbsp cornstarch instead of flour, and verify that your broth and Worcestershire sauce are gluten-free.
Vegetarian
Replace beef with mushrooms, lentils, or plant-based ground meat and use vegetable broth.
Dairy-free
Use unsweetened dairy-free milk, dairy-free cream, and a suitable dairy-free cheese. The result will taste somewhat different because dairy cheese provides much of the characteristic cheeseburger flavor.
Nut-free
The basic recipe contains no nuts. However, if you use plant-based dairy products, check their labels because some may contain or be manufactured with nuts.
Recipe Q&A
Why did my soup become grainy?
Usually the cheese was overheated or added too quickly. Keep the heat low and add freshly shredded cheese gradually.
Why did my milk curdle?
The soup was probably boiled after dairy was added. Keep it at a gentle simmer or lower. Similar hamburger soup recipes specifically recommend gentle cooking after adding milk to reduce separation.
How do I make it thicker?
You can:
Mash some of the potatoes directly in the pot.
Add another ½ oz–1 oz cream cheese.
Make a slurry with 1 tbsp cornstarch + 2 tbsp cold water and stir it in.
Simmer uncovered for several minutes.
Potato starch itself can help create a creamy consistency.
How do I make it thinner?
Add warm beef broth or milk, ¼ cup at a time.
Can I use ground turkey?
Yes. Ground turkey or chicken works well as a substitute for beef, although you’ll lose some of the classic cheeseburger flavor.
Can I make it in a slow cooker?
Yes. Brown the beef first, then combine it with the potatoes, broth and vegetables. Cook approximately 6–8 hours on LOW or 3–4 hours on HIGH. Add the dairy and cheese toward the end rather than cooking them for the entire time.
Can I freeze it?
It’s not ideal for freezing because cream and cheese can separate during thawing and reheating.
If you want to freeze it, make the beef/potato/broth portion without the dairy, freeze that, and add fresh milk/cream/cheese when reheating.
How long does it last in the refrigerator?
For best quality, refrigerate promptly in shallow airtight containers and use within 3–4 days.
Can I make it ahead?
Absolutely. The flavor often improves after sitting overnight. When reheating, use low to medium-low heat and stir frequently. Add a splash of broth or milk if it becomes too thick.
What should I serve with it?
Excellent choices are:
Garlic bread
Crusty French bread
Dinner rolls
Simple green salad
Coleslaw
Roasted vegetables
Pickles or dill pickle spears
My favorite combination: soup + toasted garlic bread + dill pickle on the side.
Can I make it less rich?
Yes. Use 93% lean beef + whole milk + 1 cup cheddar, and omit the heavy cream and cream cheese. You’ll still get a creamy soup from the potatoes and cheese. A lighter hamburger-potato soup can also be made with low-fat milk and cheddar.
What is the secret to the best flavor?
Brown the beef well, season it before adding the liquid, scrape up the browned bits, use sharp cheddar, and add the dairy at the end. Those steps make a much bigger difference than simply adding more cheese.
Is this exactly the recipe in the photograph?
Not necessarily. A photograph doesn’t provide the original recipe or exact ingredient quantities. This is a close, tested-style reconstruction based on the visible ingredients and the characteristics of creamy cheeseburger/hamburger soups, rather than a claim that this is the photographer’s original recipe. Similar published versions use combinations of ground beef, potatoes, broth, cheddar/processed cheese, milk or cream, onion, and seasonings.
Best match to your photo: use 85–90% lean ground beef, Yukon Gold potatoes, sharp cheddar + 2 oz cream cheese, diced tomatoes, paprika, fresh parsley, and a small amount of cream. That will give you the rich golden-orange, chunky, creamy appearance shown in the image.
