Homemade Creamy Cheeseburger Soup Without Potatoes Recipe
Browned ground beef, sautéed onions, celery, and carrots simmer in a savory beef broth, creating a deep, rich base. Those are what come together to make the creamy cheeseburger soup, and if you noticed, there was no potato mention on that list. That is simply because this simple cheeseburger soup recipe ditches the use of potatoes. Then comes the creamy, dreamy twist; cream cheese, heavy cream, and sharp cheddar melt together, turning the soup into a velvety, cheesy masterpiece. Every bite is packed with bold, familiar flavors that feel like a warm hug on a cold day.
For me, what really makes this cheeseburger soup shine is how easy it is to modify and customize to taste. Do you want a smoky bacon cheeseburger twist? Sprinkle crispy bacon on top. Craving that signature burger tang? A handful of chopped pickles or a dash of mustard will do the trick. Love a little heat? Stir in some red pepper flakes or a splash of hot sauce. The lsit goes on and on. You can literally make your cheeseburger soup to be whatever you want it to be.
In the following section, I’ll be sharing my special recipes with you. The special homemade recipe that always produces the msot creamy cheeseburger soup without potatoes.
Homemade Creamy Cheeseburger Soup Without Potatoes Recipe
Equipment
- Large pot or Dutch oven
- Cutting board and knife
Ingredients
- 1 lb ground beef
- 1 tbsp olive oil optional
- 1 small onion diced
- 2 cloves garlic minced
- 1 small carrot finely diced
- 2 celery stalks diced
- 4 cups beef broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- ½ cup cream cheese softened
- 2 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp mustard yellow or Dijon
- 1 tsp Italian seasoning
- ½ tsp smoked paprika optional
- ½ tsp salt adjust to taste
- ½ tsp black pepper
- ¼ tsp red pepper flakes optional
- 1 tbsp cornstarch + 2 tbsp water for thickening
Optional Toppings
- Extra shredded cheddar cheese
- Cooked crumbled bacon
- Chopped pickles
- Green onions
Instructions
Brown the Beef:
- In a large pot over medium heat, cook the ground beef until browned. Drain excess grease if necessary and set aside.
Sauté the Vegetables:
- In the same pot, add olive oil (if needed), onion, celery, and carrots. Sauté for 3–4 minutes until softened.
- Add minced garlic and cook for another 30 seconds.
Build the Flavor:
- Stir in tomato paste, Worcestershire sauce, mustard, Italian seasoning, smoked paprika, salt, black pepper, and red pepper flakes. Cook for 1–2 minutes until fragrant.
Simmer the Soup:
- Pour in beef broth and bring to a gentle boil. Reduce heat and let simmer for 10 minutes.
Make It Creamy:
- Stir in heavy cream and cream cheese until melted and smooth.
Thicken the Soup:
- In a small bowl, mix cornstarch with water to create a slurry. Stir into the soup and let simmer until thickened (about 3–5 minutes).
Add the Cheese:
- Lower heat and slowly stir in shredded cheddar cheese until melted.
Serve & Enjoy:
- Ladle the soup into bowls and garnish with extra cheese, bacon, pickles, or green onions if desired.
