If you’re looking for a hearty, comforting dinner that’s packed with protein, you NEED to try my High Protein Loaded Cheeseburger Soup! It’s loaded with savory seasoned ground beef, tender Yukon gold potatoes, carrots, celery, and plenty of melted cheddar cheese in a rich, creamy broth. The smoked paprika, garlic, and herbs add so much flavor, while the sour cream gives it just the right amount of tanginess. Every spoonful is thick, cheesy, and loaded with goodness!
And the best part? Each serving packs 32 grams of protein! Everything comes together in one pot with simple, wholesome ingredients, making it perfect for busy weeknights or chilly fall and winter evenings. I love finishing mine with crispy bacon, extra shredded cheddar, and fresh chives for even more flavor!
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Why You’ll Love This High Protein Cheeseburger Soup
- 32 grams of protein per serving: Thanks to the ground beef, cheddar cheese, and other protein-rich ingredients, this soup is a great way to get extra protein into your dinner.
- One-pot recipe: Everything cooks in one Dutch oven or large pot, making cleanup a breeze.
- Rich and creamy: Melted cheddar, heavy cream, and sour cream create the most delicious creamy broth without needing a ton of heavy cream.
- Made with simple ingredients: Nothing fancy here! Just ground beef, fresh vegetables, potatoes, cheese, and pantry staples.
- Easy to customize: Use Greek yogurt instead of sour cream, swap heavy cream for milk, or leave out the flour to make it gluten-free.
- Great for leftovers: This soup reheats beautifully, making it a great option for meal prep or an easy lunch the next day.
What Is Cheeseburger Soup?
Cheeseburger soup is basically everything you love about a classic cheeseburger turned into a creamy, cheesy soup! Traditional cheeseburger soup usually combines ground beef, potatoes, vegetables, cheddar cheese, and a creamy broth.
My version uses grass-fed ground beef, Yukon gold potatoes, fresh vegetables, and plenty of cheddar cheese to create a filling, protein-packed meal. The potatoes make it hearty, while the smoked paprika, garlic, and herbs give the beef and broth tons of flavor.
And don’t skip the toppings! A little crispy bacon, extra cheddar, and chopped chives really give it that loaded cheeseburger flavor.
Ingredients
- 1 lb 85% grass-fed ground beef
- 1 tbsp grass-fed butter
- ½ yellow onion, diced
- 2 medium carrots, diced
- 3 celery stalks, diced
- 5–6 small Yukon gold potatoes, peeled and diced
- 4 tsp minced garlic
- 1 tsp salt, plus more to taste
- 1 tsp black pepper, plus more to taste
- 1 tsp smoked paprika
- 1 tsp dried basil
- 1 tsp dried parsley
- ¼ cup all-purpose flour (optional for gluten-free)
- 4–5 cups chicken broth, depending on preferred consistency
- ½ cup heavy cream (or milk for a lighter option)
- 1½ cups shredded cheddar cheese, plus more for serving
- ¼ cup sour cream (or plain nonfat Greek yogurt)
Optional Garnishes
- Cooked, crumbled bacon
- Extra shredded cheddar cheese
- Chopped fresh chives
Instructions
- Heat a large Dutch oven or pot over medium heat. Add the ground beef and cook, breaking it apart, until browned and cooked through.
- Add the butter, onion, carrots, celery, garlic, salt, pepper, smoked paprika, basil, and parsley. Sauté for 4–5 minutes, stirring occasionally, until the vegetables begin to soften.
- Sprinkle in the flour and cook for 1 minute, stirring frequently.
- Gradually stir in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the diced potatoes and bring to a boil.
- Reduce the heat, cover, and simmer for 20–30 minutes, or until the potatoes are fork-tender, stirring occasionally.
- Reduce the heat to low and stir in the sour cream (or Greek yogurt) and heavy cream (or milk). Add the shredded cheddar cheese a handful at a time, stirring until melted and smooth.
- Taste and adjust the seasonings as needed. Ladle into bowls and garnish with crumbled bacon, extra cheddar, and chopped chives, if desired.
Tips for the Best Cheeseburger Soup
Shred your own cheese. I know pre-shredded cheese is convenient, but freshly shredded cheddar melts much more smoothly. Packaged shredded cheese often contains anti-caking ingredients that can affect the texture of your soup.
Don’t boil the soup after adding the dairy. Once you add the cream, sour cream, and cheddar, keep the heat low. High heat can cause the dairy to separate or make the cheese grainy.
Cut your potatoes into evenly sized pieces. This helps them cook at the same rate so you don’t end up with some pieces falling apart while others are still firm.
Adjust the broth to your preference. I personally love a thick, hearty cheeseburger soup, so I recommend starting with 4 cups of broth. You can always add more if you prefer a thinner soup.
Use sharp cheddar for more flavor. Sharp cheddar gives the soup a stronger, cheesier flavor without needing to add more cheese.
Don’t forget the toppings! Crispy bacon, extra cheddar, and fresh chives take this soup to the next level.
Substitutions and Variations
Make it gluten-free: Simply omit the all-purpose flour or substitute a 1:1 gluten-free flour blend. If you omit the flour, the soup will have a slightly thinner consistency. Make sure your broth and other packaged ingredients are certified gluten-free if needed.
Make it lighter: Substitute milk for the heavy cream and plain nonfat Greek yogurt for the sour cream. I love using Greek yogurt because it adds extra protein while keeping the soup creamy.
Use lean ground beef: You can substitute 90% or 93% lean ground beef for the 85% ground beef. If needed, add a little extra butter or olive oil when sautéing the vegetables.
Add more vegetables: Diced bell peppers, cauliflower, or even some chopped spinach would be great additions.
Make it spicy: Add a pinch of cayenne pepper, crushed red pepper flakes, or diced jalapeños for a little kick.
Make it extra loaded: Top each bowl with crispy bacon, shredded cheddar, diced pickles, green onions, or a little extra sour cream for the ultimate cheeseburger-inspired dinner.
What to Serve with Cheeseburger Soup
This High Protein Cheeseburger Soup is honestly filling enough to be a meal on its own! Between the ground beef, potatoes, and cheddar cheese, you’ve already got plenty of protein, carbohydrates, and fats.
If you want something on the side, I love serving it with toasted sourdough bread, a simple green salad, or roasted vegetables. A slice of homemade cornbread would also be delicious for soaking up that creamy, cheesy broth!
How to Store and Reheat
Refrigerator: Allow the soup to cool before transferring it to an airtight container. Store in the refrigerator for up to 3–4 days.
Freezer: Because this soup contains potatoes, cream, and cheese, I don’t recommend freezing it. The dairy can separate and the potatoes may become grainy once thawed.
Reheating: Reheat leftovers in a saucepan over medium-low heat, stirring occasionally until warmed through to 165°F (74°C). The soup will naturally thicken as it sits in the refrigerator, so you may need to add a splash of chicken broth or milk to loosen it up. Avoid bringing it to a rapid boil.
FAQs
Can I make cheeseburger soup without heavy cream?
Absolutely! You can substitute whole milk or 2% milk for the heavy cream. The broth will be a little less rich, but the melted cheddar and sour cream will still give it a creamy consistency.
Can I use Greek yogurt instead of sour cream?
Yes! Plain nonfat Greek yogurt is one of my favorite substitutions for sour cream. It adds extra protein and gives the soup a similar tangy flavor. Just make sure the heat is low when stirring it in so it doesn’t curdle.
Can I make this cheeseburger soup gluten-free?
Yes! The only ingredient that typically contains gluten is the all-purpose flour. You can omit it or use a gluten-free flour blend instead. Double-check your chicken broth and other packaged ingredients as well.
What type of potatoes work best for cheeseburger soup?
I recommend Yukon gold potatoes because they have a naturally buttery flavor and hold their shape well when simmered. Russet potatoes will also work, but they tend to break down more easily and can make the soup thicker.
Can I use ground turkey instead of ground beef?
Yes! Ground turkey is a great substitute if you prefer a leaner protein. However, ground beef will give you a more traditional cheeseburger flavor.
How do I thicken cheeseburger soup?
The flour helps thicken the broth, while the potatoes, cheddar cheese, and cream add richness. If you prefer a thicker consistency, you can mash a few of the cooked potatoes directly into the soup. This naturally thickens the broth without needing additional flour.
Is cheeseburger soup good for meal prep?
Definitely! This soup is great for making ahead because the flavors have more time to develop. Store individual portions in airtight containers in the refrigerator and reheat throughout the week.
Check Me Out On Social Media!
I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
Discount Codes
Truvani Organic Protein, Collagen and The Only Bars
Use the code KATIE10 for 10% off!
Branch Basics Non-Toxic Cleaning Products
Code COOKINGKATIELADY for 15% of all starter kits!
Thrive Market
Get $60 FREE gift + 30% off your first order
Kettle & Fire
Code COOKINGKATIELADY for 20% off Kettle & Fire organic bone broths
Trifecta
Use the code CKL50 for 50% off your first Trifecta meal prep order!
high protein cheeseburger soup, loaded cheeseburger soup, healthy cheeseburger soup, easy cheeseburger soup, creamy cheeseburger soup, one pot cheeseburger soup, ground beef soup recipes, high protein soup recipes, high protein dinner recipes, cheesy potato soup, fall soup recipes, winter soup recipes
Description
If you're looking for a hearty, comforting dinner that's packed with protein, you NEED to try my High Protein Loaded Cheeseburger Soup! It's loaded with savory seasoned ground beef, tender Yukon gold potatoes, carrots, celery, and plenty of melted cheddar cheese in a rich, creamy broth. The smoked paprika, garlic, and herbs add so much flavor, while the sour cream gives it just the right amount of tanginess. Every spoonful is thick, cheesy, and loaded with goodness!
Ingredients
Optional Garnishes
Instructions
-
Heat a large Dutch oven or pot over medium heat. Add the ground beef and cook, breaking it apart, until browned and cooked through.
-
Add the butter, onion, carrots, celery, garlic, salt, pepper, smoked paprika, basil, and parsley. Sauté for 4–5 minutes, stirring occasionally, until the vegetables begin to soften.
-
Sprinkle in the flour and cook for 1 minute, stirring frequently.
-
Gradually stir in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the diced potatoes and bring to a boil.
-
Reduce the heat, cover, and simmer for 20–30 minutes, or until the potatoes are fork-tender, stirring occasionally.
-
Reduce the heat to low and stir in the sour cream (or Greek yogurt) and heavy cream (or milk). Add the shredded cheddar cheese a handful at a time, stirring until melted and smooth.
-
Taste and adjust the seasonings as needed. Ladle into bowls and garnish with crumbled bacon, extra cheddar, and chopped chives, if desired.
Nutrition Facts
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 537kcal
- % Daily Value *
- Total Fat 31.8g49%
- Saturated Fat 17.6g89%
- Cholesterol 128.2mg43%
- Sodium 807.3mg34%
- Total Carbohydrate 51.7g18%
- Dietary Fiber 2.6g11%
- Sugars 3.1g
- Protein 31.5g63%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
For a lighter version, substitute plain nonfat Greek yogurt for sour cream and milk for heavy cream. Start with 4 cups of broth for a thicker consistency, adding more as needed. Freshly shredded cheddar melts best.
