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This single serving cheeseburger soup is rich, creamy, and packed with satisfying flavors—perfect for when you’re craving a warm, filling meal. Made with ground beef, potatoes, fresh vegetables, and sharp cheddar, it brings all the flavors of a classic cheeseburger into a comforting bowl of soup. Ready in 30 minutes, it’s an easy, flavorful choice for a quick lunch or dinner.
If you’re looking for more single serving soups, you’ll enjoy our hearty Lentil Soup, delightful Chicken Tortellini Soup, rich Tomato Soup, comforting Potato Soup, and flavorful Clam Chowder. Each recipe is created just for you!
Why You’ll Love This Recipe
- Single Serving Size: Perfectly portioned for one, so there’s no need to worry about leftovers or waste.
- Quick to Make: Ready in 30 minutes, making it a great option for busy days or when you’re craving something filling without spending hours in the kitchen.
- Simple Ingredients: Made with everyday ingredients like ground beef, potatoes, cheddar cheese, and fresh vegetables, keeping this recipe simple yet full of flavor.
- Easy Clean-Up: Fewer dishes to wash with this simple one-pot meal.
This single serving cheeseburger soup brings the essence of a cheeseburger into a creamy, comforting soup that’s made just for one person. It’s packed with ground beef, sharp cheddar, and hearty vegetables, giving you a truly satisfying meal with layers of flavor in each bite. The creaminess complements the richness of the beef and cheese, and the potatoes add the perfect texture. This easy recipe is all about convenience without sacrificing flavor – ideal for those days when you want a delicious, filling meal in about 30 minutes.
Ingredients
- Olive Oil: For sautéing the vegetables and beef.
- Ground Beef: Adds classic cheeseburger flavor and heartiness. You can use ground turkey for a lighter version. If you’ve got extra ground beef, consider using it in Italian Wedding Soup, Cottage Pie, or Lasagna Rollups.
- Onion: Brings mild sweetness and depth. Leftover onions can be used in Bangers and Mash, Pot Roast, or Chicken Fried Rice.
- Carrot: Adds a hint of sweetness and texture. If you’ve got a few extra carrots, use them to make a small Carrot Cake or Chicken and Dumplings.
- Celery: Provides a touch of freshness and crunch. Extra celery can be used in Stuffed Fish, Tomato Sauce, or Red Beans and Rice.
- Kosher Salt: Enhances all the flavors.
- Garlic: Adds warm, savory flavor.
- All-Purpose Flour: Thickens the soup for a creamy texture.
- Chicken Broth: Creates a savory base for the soup. Leftover broth can be used in Brunswick Stew or Hashbrown Casserole.
- Yukon Gold Potato: Makes the soup filling and creamy. If you’ve got extra potatoes, you can use them to make a small batch of Mashed Potatoes.
- Heavy Cream: Adds richness and smoothness. Extra cream can be used to make Vanilla Ice Cream, Alfredo Sauce, or a Crustless Spinach Quiche.
- Shredded Sharp Cheddar Cheese: Gives the soup bold, cheesy flavor. Consider using any extra cheese in a Twice Baked Potato Casserole or Chicken Tetrazzini.
- Black Pepper: Adds a slight kick.
Recipe Variations
There are many ways to make this cheeseburger soup recipe your own:
- Bacon Cheeseburger Soup: Add cooked, crumbled bacon for extra flavor.
- Vegetarian Cheeseburger Soup: Substitute ground beef with plant-based crumbles and use vegetable broth.
- Spicy Cheeseburger Soup: Add a pinch of cayenne or red pepper flakes.
- Loaded Cheeseburger Soup: Top with sour cream, green onions, and a few chopped pickles.
- Mushroom Cheeseburger Soup: Sauté sliced mushrooms with the beef for extra heartiness.
How To Make Cheeseburger Soup
These step-by-step photos and instructions are here to help you visualize how to make this single serve Cheeseburger Soup recipe. See the recipe box below for ingredient amounts and full recipe instructions.
- In a 2-quart saucepan, heat olive oil over medium-high heat. Add the ground beef, breaking it up with the edge of a spatula, and cook for about 3 minutes, until browned. Drain and remove the beef from the pan, cover, and set aside to keep warm.
- In the same pan, heat a little more of the olive oil. Add the onions, carrots, celery, and salt. Cook, stirring frequently, for about 2 minutes. Add the garlic and cook for 1 more minute.
- Sprinkle in the flour, stirring constantly for 1 minute to cook the flour.
- Pour in the broth, add the potatoes and the cooked ground beef. Bring the mixture to a boil, then reduce the heat to medium-low. Cover and simmer for 20-25 minutes, until the potatoes are tender, stirring once or twice during cooking.
- Stir in the cream, cheese, and pepper. Bring the soup to a gentle boil, stirring frequently, then reduce the heat to low and simmer for 5 minutes, stirring occasionally, until the soup thickens to your liking.
- Pour the soup into a bowl, top with extra shredded cheese and chopped green onions if desired, and enjoy!
Expert Tips
- Sauté the vegetables before adding the broth to bring out their natural flavors.
- Use sharp cheddar cheese for the best flavor; mild cheese can get lost in the soup.
- Cut the potato into small, even cubes to ensure they cook through quickly.
- For a thicker soup, simmer a bit longer or use a touch more flour.
Serving Suggestions
Serve this single serving cheeseburger soup with a delicious side for an even more satisfying meal:
- Cheddar Biscuits: Add an extra cheesy touch that pairs perfectly with the creamy soup.
- French Bread: Crusty bread is great for dipping and soaking up the soup.
- Irish Soda Bread: For a hearty, slightly dense bread that complements the soup.
- Side Salad: A fresh salad with a tangy vinaigrette can help balance the richness of the soup.
- Cornbread: A slice of sweet cornbread goes perfectly with the flavors in this soup.
Frequently Asked Questions
Yes, ground turkey or chicken can be used for a lighter version, but the flavor will be slightly different.
Yes, you can use milk, but whole milk is preferred over lower-fat options. The soup will be less rich, less creamy, and thinner than if made with heavy cream.
This recipe makes a single serving, but if you double it, store leftovers in an airtight container in the refrigerator for up to 2 days.
Add a splash of broth or water to thin it to your liking.
Absolutely! Just double the ingredient amounts.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small batch cheeseburger soup or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Cheeseburger Soup For One
Equipment
Ingredients
- 2 teaspoons olive oil -divided
- 4 ounces lean ground beef
- ½ cup chopped onions
- 1 small carrot -chopped (about ½ cup chopped carrots)
- 1 celery rib -chopped
- ¼ teaspoon kosher salt
- 1 clove garlic -minced
- ½ tablespoon all-purpose flour
- ¾ cup chicken broth
- 1 medium Yukon gold potato -peeled and diced (about ⅔ cup diced potatoes/3 oz)
- ¼ cup heavy cream
- ¾ cup shredded sharp cheddar cheese (about 1.5 oz)
- ⅛ teaspoon black pepper
Instructions
- In a 2-quart saucepan, heat 1 teaspoon of olive oil over medium-high heat. Add the ground beef, breaking it up with the edge of a spatula, and cook for about 3 minutes, until browned. Drain and remove the beef from the pan, cover, and set aside to keep warm.
- In the same pan, heat 1 teaspoon of olive oil. Add the onions, carrots, celery, and salt. Cook, stirring frequently, for about 2 minutes. Add the garlic and cook for 1 more minute.
- Sprinkle in the flour, stirring constantly for 1 minute to cook the flour.
- Pour in the broth, add the potatoes and the cooked ground beef. Bring the mixture to a boil, then reduce the heat to medium-low. Cover and simmer for 20-25 minutes, until the potatoes are tender, stirring once or twice during cooking.
- Stir in the cream, cheese, and pepper. Bring the soup to a gentle boil, stirring frequently, then reduce the heat to low and simmer for 5 minutes, stirring occasionally, until the soup thickens to your liking.
- Taste the soup, add additional salt if needed. Pour the soup into a bowl, top with extra shredded cheese and chopped green onions if desired, and enjoy!
Notes
- Sauté the vegetables before adding the broth to bring out their natural flavors.
- Use sharp cheddar cheese for the best flavor; mild cheese can get lost in the soup.
- Cut the potato into small, even cubes to ensure they cook through quickly.
- For a thicker soup, simmer a bit longer or use a touch more flour.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Errands can wait a bit, the original version of this soup is a linger-over-every-bite bowl of yumminess. I’m looking forward to trying the variations, too. Thank you for taking everyday cooking up another notch!
I made this exactly according to the recipe–this time. I can’t wait to try it with crisp bacon and fresh mushrooms. I used extra sharp cheddar and it was perfect. Thank you Joanie
I’m so happy you enjoyed the soup! Thank you so much for your feedback.
Excellent recipe.
Thank you!