Amazing 1-Pot cheeseburger soup for joy

If you’re anything like me, sometimes only a bowl of pure, unadulterated comfort food will do the trick, especially when you’ve had a long day. Forget fancy techniques; we’re going back to basics today to create something truly satisfying! I’m sharing my absolute **Easy One-Pot Creamy Cheeseburger Soup with Potatoes and Bacon Bits**. Seriously, this cheeseburger soup delivers all the savory, cheesy goodness of your favorite burger but in a warm bowl, and the best part? It’s done on one pan in under an hour.

That’s the core of what we do here at Pure Cooking Joy: incredible food doesn’t need to be complicated. This recipe is proof positive that you can have a deeply flavorful, family-friendly dinner on the table without breaking a sweat or washing a mountain of dishes. Trust me, you’re going to want to save this one. I used to think cooking was always stressful, but moments like making this soup prove me completely wrong.

Why This Easy Cheeseburger Soup Recipe is Your New Weeknight Staple

When I need dinner on the table fast but still want that rich, savory flavor we all crave, this is the recipe I reach for. It hits that sweet spot every single time. If you’re looking for simplicity wrapped in cheesy goodness, look no further than this cheeseburger soup.

• One-Pot Wonder: Minimal Cleanup for Your Cheeseburger Soup

This is truly a one-pot soup recipes dream! We brown the ground beef right in the Dutch oven, sweat the onions in the residual fat, and then build the entire soup base right there. That means less scrubbing later—win-win!

• Ready Fast: Perfect for Quick Weeknight Soup Needs

You can have this soup ready to ladle out in about 50 minutes total. That makes it an amazing quick weeknight soup. It’s faster than flipping burgers on the grill, honestly!

• Ultimate Comfort Food Soup Experience

The texture is everything here. It’s so incredibly creamy thanks to the cheddar and that secret processed cheese spread. Every spoonful is savory beef, tender potatoes, and that warm hug that only a premium comfort food soup can provide.

Gathering Ingredients for the Best Cheeseburger Soup

Okay, let’s talk about what goes into this masterpiece. The list is short, but boy, does it deliver! We’re keeping things classic here, focusing on ground beef, potatoes, broth, and, of course, mounds of cheese. Just look at how simple the ingredients are for the best cheeseburger soup!

Here’s what you’ll need to gather up before we start cooking:

• 1 pound ground beef
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 4 cups beef broth
• 2 medium potatoes, peeled and diced
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dry mustard powder
• 1/4 cup all-purpose flour
• 2 cups milk
• 8 ounces sharp cheddar cheese, shredded
• 1/2 cup processed cheese spread (like Velveeta), cubed
• 4 slices bacon, cooked and crumbled (for topping)
• 1/4 cup sour cream (for topping, optional)

Now, before we move on, I have to give you one of my biggest trust lessons when it comes to cheesy soups. Please, please, please, shred your own cheddar!

Pre-shredded cheeses are coated in things like potato starch so they don’t stick together in the bag. When you try to melt that in a soup, those starches can make your beautiful broth turn grainy or clumpy. If you want that wonderfully smooth, rich texture, shredding the block yourself is key. It takes two extra minutes, but it’s the difference between amazing and just okay!

Ingredient Notes and Substitutions for Your Cheeseburger Potato Soup

I love that we can tweak this cheeseburger potato soup based on what we have or what we’re craving. The notes in the recipe card are there because I’ve tested these little adjustments myself, usually when I’m running low on something!

For instance, if you’re cutting back on carbs but still want that cozy feel, you can absolutely swap those potatoes out for cauliflower florets if you want a keto cheeseburger soup version. It thickens up almost the same way, honestly!

And if you find yourself with extra time on a Sunday instead of a busy Tuesday? You can easily shift this into a slow cooker cheeseburger soup. Just brown the meat first, then toss everything except the cheeses into the cooker. You stir the cheeses in right at the very end, just like the stovetop method, to keep that creaminess perfect. We use a similar cheese technique when I make my homemade nacho cheese, so I know the low and slow method works beautifully!

Step-by-Step Instructions for Your Creamy Cheeseburger Soup

Alright, let’s get this **creamy cheeseburger soup** on the stove! Since this is a one-pot meal, the beauty is in the layering of flavors. We’re not just throwing stuff in; we’re building that deep, savory base that makes this taste like you slaved over it all afternoon.

Browning Beef and Sautéing Aromatics

First things first: we need to get that ground beef ready. Heat up your Dutch oven over medium heat and break up the pound of beef. Season it right away with that salt and pepper—flavor starts now! Once it’s beautifully browned, you absolutely have to drain off every bit of excess grease you can. Nobody wants a greasy soup, right? We want clean beef flavor.

Now, toss in that chopped onion right into the pot with whatever fat is left coating the bottom—that’s flavor gold! Let those onions soften up about five minutes, stirring occasionally. When they start looking translucent, add your minced garlic. Quick warning here: garlic burns fast! Let it cook for just one minute until you can really smell that amazing aroma, then move on immediately.

Simmering the Hearty Beef Soup Base

Time to add the liquids and the star veggie—the potatoes! Pour in the beef broth, toss in your diced potatoes, Worcestershire sauce, and that little secret weapon, dry mustard powder. Bring everything up to a good boil. Once it’s bubbling, turn the heat down, put a lid on it, and let it simmer for about 15 minutes. We need those potatoes nice and tender before we thicken this up, so test one with a fork—it should give way easily. This simmering step is crucial for developing that deep, satisfying flavor you expect in a really good hearty beef soup.

Achieving the Perfect Creamy Texture

This next part prevents lumps, so pay close attention! In a separate small bowl, whisk that flour into your milk until it’s totally smooth—we’re making a slurry. Once it’s completely lump-free, slowly pour that milk mixture into the simmering soup while stirring constantly. Keep stirring! You’ll notice the whole pot thickening up pretty quickly. This is your signal to drop the heat down to low.

Now for the best part: the cheese! Stir in your shredded cheddar and that cubed processed spread until everything is melted smooth. I cannot stress this enough: once that cheese is melting, do not let the soup boil! If it boils, those proteins will tighten up and your soup will get grainy or separate. We want luxurious creaminess, not cottage cheese! Just keep it on low heat until it’s velvety smooth before ladling it out.

If you want to see my method for making soup bases that come out perfectly smooth every time, check out my tips for this ground beef soup recipe; the thickening technique is almost identical!

Building Flavor: Tips for the Ultimate Cheeseburger Soup

We’ve got the soup cooked, but to make this the absolute best cheeseburger soup you’ve ever made, we need to talk about *why* we combine these specific cheeses. It’s a little trick I picked up from years of trying to perfectly recreate my favorite fast-food dips!

Selecting the Right Cheddar Cheese Soup Components

You noticed we used two different types of cheese, right? That’s intentional magic! The sharp cheddar is there for that beautiful, slightly tangy *flavor*—it gives you that classic sharp bite we know and love. But if we only used cheddar, the soup would get oily and separate when heated because the blocks don’t melt perfectly evenly.

That’s where the processed cheese spread comes in. It’s usually loaded with emulsifiers, which means it melts into the broth like a dream, creating that luscious, unbreakable creaminess. It’s the glue that holds the sharp cheddar flavor in suspension. Trust me, combining the two gives you the best of both worlds!

Incorporating Classic Burger Toppings

A cheeseburger isn’t quite right without the fresh toppings, and neither is this soup without them! Don’t just serve it plain. The bacon bits and sour cream are non-negotiable for me.

If you’re using bacon (and I hope you are!), try toasting those crumbles slightly in a dry pan for just a minute before you toss them on. It deepens the flavor and gives you a really satisfying crunch against the creamy soup. A dollop of sour cream on top right before serving adds a necessary little zip of acidity, just like adding ketchup or mustard to a real burger. If you’re interested in other sauces that bring that savory punch, check out my Big Mac style sauce recipe—it would be amazing drizzled on this!

Serving Suggestions for This Family Friendly Soup

Since this soup is so rich and savory, you need something simple alongside it to complete the meal. I always lean toward textural contrast. Crusty sourdough bread or French baguette slices are my first choice—they are perfect for soaking up every last bit of that cheesy broth. If you prefer something softer, maybe a few crackers!

For balance, I sometimes serve it with a simple, crisp side salad dressed with a very light vinaigrette. That little bit of acid cuts through the richness beautifully. If you want an appetizer that dips well, try making my homemade French Onion Dip and serve it with raw veggies for a fresh bite!

Storage and Reheating Instructions

Listen, this **cheeseburger soup** is so good, you’ll definitely have leftovers if you’re making a full batch! That’s great news because, honestly, it tastes even better the next day once all those beefy, oniony flavors have had a chance to really marry together overnight.

For storing, let the soup cool down completely on the counter first—don’t put a huge pot of hot food straight into the fridge, that’s a bad idea for safety. Once it’s cool, transfer your rich soup base into airtight containers. It keeps really nicely in the fridge for about three to four days. I usually divide mine into single-serving containers so I can just grab one for lunch!

Now, here’s the critical part about reheating those creamy soups: you have to be gentle with the cheese! If you blast it on high heat, you risk breaking the emulsion—that means it goes grainy, and we worked too hard for grainy soup!

When you’re reheating, do it slowly over medium-low heat on the stovetop. Stir it frequently until it’s warmed through. If it seems a little too thick after sitting in the fridge (which happens because of the starch in the flour and potatoes), just whisk in a splash of milk or extra broth until you get that perfect, luxurious consistency back. Do not microwave large batches, as it tends to heat unevenly and can scorch the bottom layer.

If you happen to freeze it (which it does freeze well!), add the cheese *after* you thaw and reheat the soup base. Thaw it overnight in the fridge, then heat slowly and stir in your cheddar and processed cheese right at the very end, just like you did when making it fresh!

Troubleshooting Common Issues with Homemade Soup

Look, even the best of us have kitchen oopsies, right? That’s why I never want you to be scared off if things don’t look exactly like they did in the picture right away. This cheeseburger soup recipe is pretty straightforward, but sometimes ingredients have moods. Don’t panic if something feels a little off!

If you run into any snags making your soup recipes for dinner, here are the few things I’ve seen happen over the years and how I quickly fix them. Dealing with these little bumps makes you a more confident cook, trust me!

My Soup is Too Thin—What Happened?

This is super common, especially if you didn’t let the soup boil long enough before you added the thickener, or if your potatoes weren’t quite the right size. If you’ve already added the milk/flour slurry and it’s still looking runny, don’t worry! We can easily fix this.

Your best bet is to make a second, small batch of the flour and milk slurry—a couple of tablespoons of each, whisked well. Then, bring the soup back to a gentle simmer (remember, low heat!) and slowly whisk in that new slurry, a teaspoon at a time, until it hits that perfect thick consistency. You might need to let it simmer for an extra 3-5 minutes after adding the thickener to cook out any raw flour taste.

My Delicious Soup is Grainy or Separated!

Ugh, this is the worst feeling, especially when you’ve done all that work for that gorgeous cheddar cheese soup texture! If you see that separation, it almost always means the heat got too high after the final cheese addition. When you boil milk/cheese mixtures, the proteins contract and push the fat out—hello, graininess.

Unfortunately, if it’s really broken, it’s hard to fully save the texture using that method. Next time, triple-check that heat is on LOW before adding the cheese. For immediate fix attempts, take the pot off the heat entirely and whisk in a tablespoon of cold milk or even a small spoonful of sour cream (if you have it ready). Sometimes that small bit of cold fat and liquid can shock the proteins back into emulsifying. If that doesn’t work, don’t waste it! It will still taste like a cheeseburger, so just call it a rustic stew and serve it with extra bread or crackers for scooping.

It Tastes Kind of Flat—Where’s the Beefy Flavor?

Sometimes, especially depending on the brand of beef broth you use, the overall flavor just falls a little flat. This is where we boost those savory, umami notes! You definitely leaned into the Worcestershire sauce when you added it, but if it’s still lacking depth, try a tiny splash more—maybe another half teaspoon—of Worcestershire sauce off the heat. It adds tang and depth.

Another trick for a richer, more savory base for your ground beef soup dinner is a dash of soy sauce or even a little mushroom powder if you keep that in your pantry. Those ingredients add that deep, meaty backbone that makes the soup taste like it simmered for hours. I often follow these flavor-boosting tips when I make my copycat minestrone, too; it’s all about layering savory complexity!

Frequently Asked Questions About Cheeseburger Soup Recipe

I know you might have a few tweaks in mind or you’re wondering about leftovers, so here are some of the most common questions I get about making this delicious cheeseburger soup recipe. I’ve tried to cover my bases!

Can I prepare this soup ahead of time?

Yes, you absolutely can! This is one of those great soup recipes for dinner that actually tastes better the next day. The only thing I highly recommend is if you are making it ahead by more than 24 hours, store the soup base (everything up until the cheese is melted) in the fridge. When you’re ready to eat, reheat the base slowly, and then whisk in your shredded cheddar and processed cheese spread right at the end. This ensures that beautiful, velvety texture!

How do I turn this into a bacon cheeseburger soup?

This is a fun request! If you want that bacon flavor woven throughout the entire soup, not just crunch on top, you can cook a little extra bacon—say, 6 to 8 slices instead of 4. After you brown your beef and drain the fat, toss half of those cooked bacon crumbles right into the pot when you add the broth and potatoes. That allows that savory smokiness to infuse the entire broth as it simmers. Then, use the rest as the crisp topping. It makes for an amazingly hearty bacon cheeseburger soup!

Is this recipe suitable for a slow cooker cheeseburger soup adaptation?

Oh yes, it’s perfect for the slow cooker, especially if you want an easy hands-off meal! It becomes a fantastic slow cooker cheeseburger soup. Just remember the key steps: brown the beef and sauté the onions on the stovetop first so you don’t end up with watery soup or raw onion flavor. Then, transfer it all to the crockpot with the broth and potatoes and cook on low for 6 to 8 hours. Add the cheese during the last 30 minutes of cooking time, just until melted and smooth. This base recipe works great for slow cooking, kind of like my chili recipes!

Nutritional Estimates for Your Comfort Food Soup

I always get asked about the nutrition when I post a recipe this rich and cheesy! I want to be upfront: this comfort food soup is hearty and definitely counts as an indulgent meal, but it packs in a solid amount of protein thanks to all that beef and cheese. Keep in mind these numbers are just estimates based on the ingredients list for 6 standard servings, so your mileage might vary depending on how much you ladle into your bowl!

Here is a quick overview of what you can expect from a standard 1.5-cup serving of this Easy One-Pot Creamy Cheeseburger Soup:

• Serving Size: 1.5 cups
• Calories: 450
• Protein: 30 grams
• Fat: 28 grams (14g Saturated Fat)
• Carbohydrates: 20 grams (2g Fiber)
• Sugar: 5 grams
• Sodium: 750 mg

It’s a pretty balanced meal, packing in a ton of flavor along with that protein to keep you satisfied! If you’re looking to adjust carbs, remember that swapping potatoes for cauliflower (as mentioned earlier) can really bring that carbohydrate count down. I put together a similar breakdown for my keto chili recipe if you ever want more low-carb inspiration!

If you end up trying this soup, please snap a picture and tag me on Facebook! I love seeing what you all are cooking up in your own kitchens. You can follow along for more easy recipes right here: My Facebook page!

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