Pioneer Woman Cheeseburger Soup Recipe

Pioneer Woman Cheeseburger Soup is a hearty American dinner featuring ground beef and shredded carrots in a velvety potato base. Sharp cheddar cheese and a splash of sour cream give this bowl its signature tang.

I’ve tried a few versions of cheeseburger soup and this one from Ree Drummond is the one I keep going back to because it actually tastes like a burger instead of just being a bowl of thin liquid. The first time I made this, I rushed the vegetable prep and ended up with crunchy bits that didn’t match the smooth texture of the broth. Now I always make sure the carrots and celery are diced tiny so they melt into the background while the beef stays front and center.

The shredded carrots are doing more work than you’d think here. Without them, you lose that subtle sweetness that balances out the heavy salt from the cheese and bouillon. If you need a solid weeknight meal that fills everyone up without needing a side of bread, this is the one. It feels like a project because of the chopping, but once everything is in the pot, it’s just a matter of waiting for the potatoes to get soft.

Pioneer Woman Cheeseburger Soup Ingredients

For the Soup Base

• 1 pound (450g) lean ground beef
• 3/4 cup (115g) onion, finely chopped
• 3/4 cup (90g) carrots, shredded
• 3/4 cup (75g) celery, diced
• 1 teaspoon (1g) dried basil
• 1 teaspoon (1g) dried parsley flakes
• 4 cups (950ml) chicken broth
• 4 cups (600g) potatoes, peeled and cubed into half-inch pieces

For the Roux and Finish

• 4 tablespoons (55g) butter
• 1/4 cup (30g) all-purpose flour
• 2 cups (475ml) whole milk
• 2 cups (225g) sharp cheddar cheese, shredded
• 1/2 cup (120g) sour cream
• 1 teaspoon (6g) salt
• 1/2 teaspoon (1g) black pepper

How To Make Pioneer Woman Cheeseburger Soup

• 1. Brown the beef: Place the ground beef in a large pot over medium heat and cook until no pink remains. Use a wooden spoon to break the meat into very small crumbles so it spreads evenly through the finished broth.
• 2. Drain the fat: Tilt the pot and spoon out the excess grease, leaving about a tablespoon behind for flavor. If you leave all the fat in, the cheese won’t stay mixed and you’ll end up with an oily orange layer on top.
• 3. Sauté the vegetables: Add the onion, shredded carrots, celery, dried basil, and parsley to the pot with the beef. Cook these for about 10 minutes until the onions look clear and the carrots have softened enough to bend.
• 4. Simmer the potatoes: Pour in the chicken broth and add the cubed potatoes. Bring the liquid to a boil, then turn the heat down to low and cover the pot to let it simmer for 15 minutes.
• Check the potatoes with a fork to see if they’re tender before moving on. If they’re still firm in the middle, the soup will feel gritty later because they won’t soak up the dairy properly.
• 5. Make the roux: Melt the butter in a separate small skillet over medium heat and whisk in the flour until it forms a paste. Cook this for two minutes to get rid of the raw flour taste, then slowly pour in the milk while whisking constantly.
• 6. Thicken the base: Pour the white sauce into the main soup pot and stir it through. Let it cook for another five minutes on low heat so the flour can do its job and turn the thin broth into a heavy, creamy sauce.
• 7. Add the cheese: Turn the heat to the lowest setting and stir in the shredded cheddar until it’s completely melted. Keep the spoon moving so the cheese doesn’t stick to the bottom of the pot and scorch.
• 8. Finish with sour cream: Take the pot off the heat entirely before stirring in the sour cream, salt, and pepper. Adding the sour cream while the soup is still boiling will make it curdle and look grainy.

Recipe Tips

• Stick to small potato cubes. If you cut the pieces larger than half an inch, they’ll take much longer to cook and won’t fit comfortably on a spoon with the beef. Small cubes also release more starch which helps the liquid thicken naturally.
• Use a block of cheese. Pre-shredded bags are coated in potato starch to keep the strands from sticking together in the package. That coating prevents the cheese from melting smoothly into the broth and can leave you with a waxy texture.
• Don’t boil the dairy. High heat is the enemy once the milk and sour cream are in the pot. If the temperature gets too high, the proteins will separate and the soup will lose its silky look.
• Shred the carrots finely. Using the smallest holes on your grater makes the carrots almost disappear into the soup. This gives you the flavor and vitamins without having large orange chunks floating around in your bowl.
• Rinse your potatoes. After cubing them, give the potatoes a quick wash in cold water to remove the excess surface starch. This stops them from turning into a gummy paste while they simmer in the chicken broth.
• Taste before final salting. Chicken broth and cheddar cheese both have a lot of salt already. Always try a spoonful of the finished base before you add the extra teaspoon of salt mentioned in the ingredients.

What To Serve With Cheeseburger Soup

A handful of salty oyster crackers or some crunchy croutons on top adds a nice texture. The soup is quite heavy, so having that bit of crunch makes each bite more interesting.

If you want something on the side, a simple green salad with a sharp vinaigrette helps cut through the richness. Sliced dill pickles or a piece of crusty bread are also great for soaking up the leftover broth.

How To Store Cheeseburger Soup

• Fridge: Put the cooled soup into an airtight glass container. It stays fresh for up to four days and the flavors actually get better after a night in the cold.
• Reheat: The best way is to use a small saucepan on the stove over medium-low heat. Add a splash of milk or water if it thickened up too much in the fridge so it returns to the right consistency.
• Freeze: This dish doesn’t freeze well because the potatoes turn mushy and the dairy sauce often separates when it thaws. It’s much better to eat it within a few days of making it.

Pioneer Woman Cheeseburger Soup Nutrition Facts

Per serving (1 of 6):

• Calories: 480 kcal
• Protein: 22g
• Fat: 31g
• Carbohydrates: 28g
• Sugar: 6g
• Sodium: 1150mg

FAQs

Can I use ground turkey for Pioneer Woman Cheeseburger Soup?

Yes, you can swap the beef for ground turkey or chicken if you want a leaner meal. Just make sure to add a little extra oil to the pan when sautéing the vegetables since turkey doesn’t have as much natural fat.

Why did my cheeseburger soup turn out grainy?

The most common reason for a grainy texture is adding the sour cream or cheese while the liquid is boiling. Always turn the heat down or take the pot off the burner before mixing in the dairy to keep it smooth.

Can I make this in a slow cooker?

You can brown the beef and veggies first, then throw everything except the milk, flour, and cheese into a crockpot for six hours on low. You’ll still need to make the roux on the stove at the end to get the right thickness.

What are the best potatoes to use for this recipe?

Russet potatoes are the traditional choice because they break down slightly and help thicken the soup. If you want the pieces to hold their shape better, go with Yukon Gold potatoes instead.

How do I fix soup that is too thin?

If the broth isn’t thick enough after adding the roux, let it simmer uncovered for an extra ten minutes. This allows some of the water to evaporate and concentrates the starches from the potatoes.

Try More Pioneer Woman Recipes:

• Pioneer Woman Cheeseburger Sliders Recipe
• Pioneer Woman Cheeseburger Pie
• Pioneer Woman Cheeseburger Tater Tot Casserole Recipe