Give burger night a twist with this Easy Cheeseburger Soup Recipe. The dish features the classics like beef, cheese, and onion, but with a few extra items and a whole lot of coziness!
The most delicious and creamy hamburger soup
Have you ever found yourself craving a burger but wanting to switch it up a bit? Enter: this delicious, easy cheeseburger soup recipe. It uses all of the classic burger ingredients — beef, cheese, onion — but turns it all into a warm, cozy soup. The recipe is complete with the addition of potatoes, chicken broth, celery, carrots, and some pickle juice!
I love to make this on cool fall nights. It helps to preserve the taste of summer (grilled burger nights, anyone?), but with an added cozy feel.
Ingredients in this easy cheeseburger soup recipe
To create this soup, you’ll need the classics along with some heartier ingredients. These include potatoes, cauliflower, and chicken stock, all of which help to thicken up the dish and make it a true soup.
- Potatoes: First, start with 1.5 lbs of yukon gold potatoes. That should amount to about 3 medium potatoes. They will need to be peeled and diced.
- Cauliflower: Next, break 1 large head of cauliflower into florets.
- Chicken stock: 6 cups of chicken stock will be used as the broth. Divide it for using at two points throughout the recipe.
- Olive oil: Use 2 tbsp of olive oil to sauté the veggies.
- Onion: First up for veggies, we have 1 small yellow onion. Dice it into small pieces.
- Celery: Do the same with 4 stalks of celery. Like the stock, divide it for using at two parts.
- Carrots: Next, dice up 4 long carrot sticks.
- Beef: For the meat, you will need 1 lb of ground beef. You can use turkey if preferred.
- Dill: Add flavor with 3 tbsp of fresh dill.
- Salt & pepper: Salt and pepper things up with 1 tsp of salt and 1/2 tsp of pepper.
- Cheese: You can’t have cheeseburger soup without cheese! Use 1 cup of shredded cheddar.
- Pickle juice: Last but not least, include 1/4 cup of pickle juice from the bottom of a pickle jar.
Tools needed to create this easy soup
You don’t need much for burger soup — just a pot, a second large pot or dutch oven, an immersion or regular blender, a stirring utensil, and a few measuring cups! To be exact, grab the following: 1/2 tsp, 1 tsp, 1 tbsp, 1/4 cup, and 1 cup.
How to make this easy cheeseburger soup recipe
This recipe begins with a bit of potato and cauliflower simmering. From there we’ll sauté the veggies and then combine everything together!
Begin by adding the cauliflower and potatoes to a large pot. Add 2 cups of chicken stock and turn the heat to medium-high.
Allow the cauliflower and potatoes to cook for 25-30 minutes, or until fork tender.
Using an immersion or regular blender, blend until the veggies they reach your desired consistency. Set aside.
In a large soup pot or dutch oven, heat the olive oil over medium-high heat. Add the onions, carrots, and celery and sauté for 7-8 minutes, or until the vegetables have softened.
Add the ground beef and garlic and sauté until the beef is no longer pink.
Throw in the dill, salt, and pepper and stir until everything is combined.
Add the remaining chicken stock to the soup pot. Pour in the pureed cauliflower and potato mixture and reduce the heat to medium.
Stir in the cheddar cheese and pickle juice. Let the soup simmer for 10-15 minutes, stirring occasionally.
Serve with more cheese, fresh dill, pickles, and bacon.
Want to mix things up a bit? Here are some ways that you can add to or switch up the soup to your liking.
First, go with my go-to — bacon! This always makes a recipe better, especially when it’s in the form of bacon cheeseburger soup.
Switch the meat
Next, you can easily switch the meat by replacing the ground beef with sausage, turkey, or chicken. Whatever you prefer!
Swap the cheddar
Not feeling the cheddar? You can swap it out for any flavor you’d like. Some other options that I recommend are pepper jack or good ol’ Velveeta.
Extra veggies? Yes, please! Feel free to add tomatoes, red onion, mushrooms, peppers, or anything else you’d put on a burger.
Storing cheeseburger soup
Leftover soup can be placed in the refrigerator and enjoyed for up to 3 days. Additionally, be sure to let it cook before refrigerating and keep it in a tightly sealed container!
If you liked this recipe, you’ll want to try these!
Switch up burger night each week with these tasty recipes. There are even some fun fall favorites included, like fall turkey burgers made with apples!
- Easy Pineapple Turkey Burgers
- Healthy Greek Turkey Burgers with Tzatziki
- Best Black Bean Veggie Burgers
- Fall Apple Turkey Burgers
Recipe by Erin Morrissey and Photos by Quarter Soul Crisis
- 1.5 lbs yukon gold potatoes, peeled & diced (about 3 medium potatoes)
- 1 large head cauliflower, broken into florets
- 6 cups chicken stock (divided)
- 2 tbsp olive oil
- 1 small yellow onion, diced
- 4 stalks celery, diced
- 4 long carrots, diced
- 1 lb ground beef
- 3 cloves garlic, minced
- 3 tbsp fresh dill
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup shredded cheddar cheese
- 1/4 cup pickle juice (from bottom of pickle jar)
- In a large pot, add cauliflower and potatoes. Cover with 2 cups of chicken stock and turn heat to medium-high.
- Allow cauliflower and potatoes to cook for 25-30 minutes or until fork tender.
- Using an immersion blender or regular blender, blend until small chunks or totally smooth, depending on preference. Set aside.
- In a large soup pot or dutch oven, heat olive oil over medium-high heat. Add onion, carrots, and celery and saute 7-8 minutes or until veggies have softened.
- Add in ground beef and garlic and saute until beef is no longer pink.
- Throw in dill, salt, and pepper and stir until all combined.
- Add the remaining chicken stock to the soup pot. Then pour in the pureed cauliflower and potato mixture. Turn heat down to medium.
- Stir in the cheddar cheese and the pickle juice. Let soup simmer for 10-15 minutes, stirring occasionally.
- Serve with more cheese, fresh dill, pickles, and bacon.
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