Cheeseburger Soup in Under 1 Hour (No Grill Needed!)
Founder / Chef / Everyone’s Best Friend
Andy Hay
Welcome to my kitchen. I hope to inspire you to grow as a home cook!
Alright, friends—we are deep into soup season, and this one right here? It’s a full-on crowd-pleaser. This cheeseburger soup recipe is beefy, cheesy, rich, and full of all the comfort food flavors you love in a good ol’ fashioned burger—but spoonable. You’re not going to want to miss this one.
Think: seasoned ground beef, tender potatoes, sweet sautéed onion and carrots, creamy cheddar cheese, fresh dill pickles, and just enough pickle juice to make your taste buds go, “Whoa, what’s in that?!” Served hot from the pot and loaded into a big cozy bowl, this cheeseburger soup recipe delivers that nostalgic, burger-joint-in-a-pot vibe. And best of all? It’s done in under an hour. No grill required.
Ingredients:
- 1 lb ground beef
- 6 cloves garlic
- 2 russet potatoes, peeled and diced
- 2 carrots, diced
- 1 yellow onion, diced
- 2 tbsp olive oil
- 4 tbsp flour
- 1 tbsp garlic powder
- 1 litre chicken stock
- 1 cup water
- 1/2 cup pickle juice
- 1 1/2 cups dill pickles, diced
- 1/2 cup fresh dill, plus more for garnish
- 1 cup shredded cheddar
- 1/2 cup sour cream
- salt and pepper, to taste
Instructions:
- In a large pot, heat 1 tbsp of olive oil over medium-high heat. Add ground beef, brown it thoroughly, then remove from the pot and set aside.
- In the same pot, add 1 tsp olive oil followed by the potatoes, carrots, onion, and garlic. Sauté for 5 minutes.
- Stir in the remaining olive oil and flour. Season with salt, pepper, and garlic powder to form a roux.
- Pour in the chicken stock, water, and pickle juice. Bring to a boil, then reduce heat and simmer until potatoes are soft.
- Add in the cooked ground beef, diced pickles, fresh dill, shredded cheddar, and sour cream. Stir to combine, and simmer for a few more minutes until the cheese melts and everything is heated through.
- Garnish with more fresh dill and serve hot.
Why You’ll Love This Easy Cheeseburger Soup Recipe
This easy cheeseburger soup recipe is exactly what you need when the temps start to drop and your body starts asking for something hearty—but still fun. It’s cozy, yes, but it also tastes incredible. This one hits that magic middle ground between soup and stew—a hearty soup that’s rich, savoury, and totally satisfying.
It’s also one of those recipes that wins over everyone at the table. Adults love the richness, kids love the cheeseburger flavours, and cooks love that it comes together in one large pot on the stove in under an hour.
Let’s Talk Ingredients
This cheeseburger soup is built with simple, classic ingredients that come together to create something truly special. Here’s the breakdown of what’s going in the pot:
- Lean ground beef: We’re using 1 lb of ground beef, browned until it’s golden and full of flavour. Want to switch it up? Ground turkey or Italian sausage also work well here.
- Yellow onion, garlic, and carrots: These aromatics give a great base to build flavour. Cook them until softened—about 3–5 minutes on medium heat.
- Russet potatoes: They break down slightly into the soup, giving it that thick, satisfying body. You can also try red potatoes if that’s what you have on hand.
- Flour + olive oil = a simple roux to thicken things up without adding heaviness. Don’t skip this step—it gives the soup that creamy texture we’re after. Feel free to add a touch of butter with the olive oil for extra richness.
- Chicken broth + cup of water + pickle juice: This is the triple-threat liquid base. You could also sub vegetable broth or beef broth depending on your pantry.
- Dill pickles + fresh dill: These give the soup that burger vibe. Don’t knock it ‘til you try it—this is what makes this soup unique.
- Cheddar cheese: Shredded and stirred in so it melts and blends smoothly. Pro tip: use an aged cheddar for bigger flavour.
- Sour Cream: That final stir of sour cream at the end brings the whole thing together into a velvety finish.
- Seasoning: A good pinch of salt, pepper, and garlic powder make everything in this cheeseburger soup pop.
Tips and Tricks from My Kitchen
Build the flavour early
Start by browning your lean ground beef in a skillet or directly in your large Dutch oven or saucepan until it’s golden brown. Be sure to drain any excess fat if you’re using regular beef. That browning step adds richness to the whole dish.
Use what you’ve got
No russet potatoes? Try red potatoes or even leftover roasted ones. No chicken stock? Use vegetable broth or beef broth instead. Don’t have sour cream? A splash of milk or heavy cream added in at the end does the trick too. Just give everything a good stir, let it simmer and you’re in business.
Add extras if you want
Want to take this cheeseburger soup vibe even further? Crumble in some crispy bacon or sauté a few diced mushrooms for depth. A handful of chopped celery, tomatoes and bell peppers would also be delicious added with the aromatics. And if you’re a cheese lover (same), try a combo of cheddar cheese and pepper jack cheese for a bit of heat—or melt in a little velveeta if you want ultra-creamy vibes. Just make sure to blend everything together for that perfect finish.
Spice it up
Add a sprinkle of paprika or chili flakes if you want to bring some heat to the pot. Even a dash of Italian seasoning, parsley flakes or dried basil can give it a little lift.
How to Store & Reheat Cheeseburger Soup
Got leftovers? Lucky you.
- Storage: Let the soup cool completely, then transfer to an airtight container and store in the refrigerator for up to 4 days.
- Reheating: Reheat on the stove over medium-low heat, stirring occasionally until warmed through. You can also microwave it in bursts, stirring in between.
- Freezing tip: This burger soup can be frozen, but because of the dairy, the texture may change slightly. If you plan to freeze, do it before adding the cheese and cream. Add those when reheating for best results.
Slow cooker or Instant Pot?
This cheeseburger soup works great in a slow cooker—just brown the beef and aromatics first, then add everything else and cook on low for 6–8 hours. You can also adapt it for the Instant Pot by using the sauté function, then pressure cooking for 10 minutes.
Final Thoughts
This cheeseburger soup has everything I love in a comfort food dish—rich flavours, familiar ingredients, and a few unexpected twists that take it to the next level. It’s the kind of recipe that makes people stop mid-bite and go, “Wait, what is this?!” in the best possible way.
So as the days get chillier and you’re craving something warm, cheesy, and cozy, add this cheeseburger soup recipe to your weekly rotation. It’s simple enough for a weeknight but packed with enough flavor to impress.
Big soup energy, friends—make it happen.
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Andy Hay
Andy is the founder of ECK, Chef, and let’s admit it… the reason you’re here. He taught himself to cook, and it all paid off when he secured his spot in the season 5 Finale of Master Chef Canada. Now, Andy uses his big energy to showcase recipes that actually make people want to cook. His brand was built on butter and East Coast charm, and Andy’s kept that same energy ever since. Off-camera, you’ll find him doing what started it all: cooking for his two daughters, wife and the people he loves.
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Wow!!! So much flavour!!! My family loves this soup and asks for it often.
So happy to hear it, Marie! It’s easy and delicious…a true win-win!
This soup is so delicious! I made a pot for my family, and then I made another pot three days later just for me lol. I love all your recipes. Keep them coming!
Best compliment ever— a whole pot of soup just for yourself! Love it, Nancy! Thanks for sharing!