Hearty Cheeseburger Soup Recipe – Easy One-Pot Meal

Cheeseburger soup delivers everything you love about a juicy bacon cheeseburger in a warm, creamy bowl that takes about 45 minutes from start to finish. This hearty soup brings together ground beef, melty cheddar, and tender potatoes into a weeknight dinner that satisfies even the pickiest eaters at your table.

If you have ever wanted burger night without the buns, this recipe will change how you think about comfort food. Let me walk you through exactly how to make it perfectly every single time.

What Makes This Recipe Worth Your Time

This cheeseburger soup outperforms other versions because it builds flavor in layers and finishes with a texture that coats the spoon without feeling heavy or greasy.

• One pot cooking means fewer dishes and faster cleanup on busy weeknights
• Kid approved flavor that even picky eaters request again and again
• Freezer friendly leftovers that reheat beautifully for quick lunches
• Budget stretching protein since one pound of beef feeds six people generously
• Customizable toppings let everyone build their own bowl at the table

A Little Background on This Dish

Cheeseburger soup emerged from American diner culture in the Midwest during the 1980s, where cooks started transforming beloved burger flavors into warming bowls for cold winters. The dish gained mainstream popularity after appearing in community cookbooks and church potluck collections throughout Minnesota and Wisconsin.

What makes this soup distinctly American is how it captures the exact flavor profile of a diner cheeseburger: seasoned beef, tangy pickles, yellow mustard, and plenty of melted cheese. The base borrows technique from classic French velouté but adds a distinctly casual, family friendly twist that made it a staple in home kitchens across the country.

My Experience With This Recipe

I started making cheeseburger soup about eight years ago when my kids went through a phase where they wanted burgers every single night. I figured if I could sneak some vegetables into a soup version, everyone would win.

My first few attempts came out either too thin and watery or so thick it resembled cheese sauce with meat chunks floating in it. The breakthrough came when I learned to build a proper roux and add the cheese off the heat, which finally gave me that smooth, creamy texture I was chasing.

The first time I nailed it, the kitchen smelled exactly like a backyard cookout and my youngest asked if we were having burgers before he even saw the pot. That reaction told me everything I needed to know about whether this recipe was a keeper.

Before You Start: Key Things to Know

This recipe works well for beginner cooks, but the cheese incorporation step requires your full attention to avoid a grainy texture. Get all your ingredients measured and prepped before you turn on the stove.

• Difficulty level: Beginner friendly with one technique that needs care
• Time breakdown: 15 minutes active prep, 30 minutes mostly hands off cooking
• Most important equipment: A heavy bottomed Dutch oven or large pot that holds heat evenly
• Step requiring most attention: Adding the cheese at the end requires low heat and patience

Recipe at a Glance

• Recipe Name: Cheeseburger Soup
• Yield: 6 servings
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Resting Time: 5 minutes before serving
• Difficulty: Easy
• Course: Main Course, Soup
• Cuisine: American
• Calories per Serving: 485

How to Source the Best Ingredients

The quality of your beef and cheese determines at least half of this soup’s flavor, so spend your attention there first. Everything else can come straight from your regular grocery run.

• Ground beef: Choose 80/20 lean to fat ratio for the best flavor and enough rendered fat to build the roux
• Cheddar cheese: Buy a block and shred it yourself since pre shredded cheese contains anti caking agents that prevent smooth melting
• Yukon Gold potatoes: Look for firm potatoes without green spots or sprouts, sized about the same for even cooking
• Chicken broth: Use low sodium so you control the salt level, and choose a brand with actual chicken flavor
• Velveeta or American cheese: This melting cheese gives the soup its signature smooth texture, so do not skip it

Ingredients for Cheeseburger Soup

For the Soup Base

• 1 pound ground beef (80/20)
• 4 tablespoons unsalted butter, divided
• 1 medium yellow onion, diced
• 3 stalks celery, diced
• 2 medium carrots, diced
• 3 cloves garlic, minced
• 3 cups Yukon Gold potatoes, diced into half inch cubes
• 4 cups chicken broth, low sodium
• 1/4 cup all purpose flour

For the Creamy Finish

• 2 cups whole milk
• 8 ounces Velveeta cheese, cubed
• 2 cups sharp cheddar cheese, freshly shredded
• 1/4 cup sour cream
• 1 tablespoon yellow mustard
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste

For Serving

• Cooked bacon bits
• Diced dill pickles
• Chopped fresh chives
• Extra shredded cheddar

Smart Substitutions and Swaps

• Ground beef: This provides the signature burger flavor and fat for the base. Ground turkey works but reduces richness, so add an extra tablespoon of butter to compensate.
• Velveeta: This melting cheese creates the smooth, creamy texture. Cream cheese (4 ounces) plus extra cheddar can substitute, though the soup will be slightly less smooth.
• Yukon Gold potatoes: These hold their shape while adding starch to thicken the soup. Red potatoes work similarly, but russets will break down and make the soup cloudier.
• Whole milk: This adds richness without being too heavy. Half and half makes it richer, while 2% milk keeps it lighter but thinner.
• Chicken broth: This provides the savory liquid base. Beef broth creates a deeper flavor that some people prefer for an even meatier result.
• Sharp cheddar: This gives the signature cheese flavor. Colby jack or a mild cheddar works but delivers less punch, so increase the amount slightly.

Tools and Equipment You Will Need

Having everything ready before you start prevents the scramble that leads to burnt onions or overcooked potatoes. Gather these tools and set them near your cooking area.

• Large Dutch oven or heavy bottomed pot, 5 to 6 quart capacity (heavy bottom prevents scorching the milk)
• Wooden spoon or heat resistant spatula
• Sharp chef’s knife
• Cutting board
• Box grater or food processor with shredding disc (freshly shredded cheese melts far better)
• Measuring cups and spoons
• Ladle for serving
• Small bowl for prepped vegetables

How to Make Cheeseburger Soup

Read through all the steps before you begin, and have your potatoes diced, vegetables chopped, and cheese shredded before you heat the pot. The cooking moves quickly once you start, and having everything ready prevents overcooking at any stage.

Step 1: Brown the Ground Beef

Heat your Dutch oven over medium high heat and add the ground beef, breaking it into small pieces with your wooden spoon. Cook for 6 to 8 minutes, stirring occasionally, until the meat is browned and no pink remains.

Browning the beef creates the Maillard reaction, which develops hundreds of flavor compounds that form the savory backbone of your soup. Skipping this step or crowding the pan produces steamed, gray meat with flat flavor.

Watch for the meat to develop crispy brown edges and for the sizzling sound to quiet slightly as moisture cooks off. Transfer the beef to a plate and drain all but one tablespoon of fat from the pot.

Step 2: Sauté the Aromatics

Add 2 tablespoons of butter to the pot and let it melt over medium heat. Add the diced onion, celery, and carrots, stirring to coat them in the butter, and cook for 5 to 6 minutes until softened.

This trio of aromatics, called mirepoix, builds the flavor foundation that makes the soup taste complete rather than one dimensional. The butter helps draw out the natural sugars in the vegetables as they soften.

Look for the onions to turn translucent and the edges of the vegetables to just begin picking up golden color. The mixture should smell sweet and savory without any harsh raw onion bite.

Step 3: Add the Garlic

Add the minced garlic to the vegetables and cook for exactly 30 to 60 seconds, stirring constantly. The garlic should become fragrant but never brown.

Garlic burns quickly and turns bitter when overcooked, which would add an unpleasant harsh note to your soup. Adding it after the other vegetables gives it less direct heat exposure.

You will know the garlic is ready when you can smell it clearly from arm’s length. If you see any browning, add the broth immediately to stop the cooking.

Step 4: Add Potatoes and Broth

Add the diced potatoes to the pot along with the chicken broth, stirring to combine everything evenly. Bring the mixture to a boil, then reduce heat to medium low and simmer for 12 to 15 minutes.

The potatoes need enough time to become tender and release some of their starch into the broth, which naturally thickens the soup. Cutting them into uniform half inch cubes ensures they all finish cooking at the same time.

Test a potato cube by pressing it against the side of the pot with your spoon. It should yield easily without falling apart completely. A fork should pierce the center with no resistance.

Step 5: Make the Roux

While the potatoes simmer, melt the remaining 2 tablespoons of butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly, until the mixture turns slightly golden and smells nutty.

This roux will thicken your soup and give it body without making it gluey. Cooking the flour removes the raw taste and activates its thickening power before it hits the liquid.

Watch for the roux to bubble gently and change from pale white to a light tan color. It should smell like pie crust baking, not raw flour.

Step 6: Add the Milk

Slowly pour the milk into the roux while whisking constantly to prevent lumps from forming. Continue whisking over medium heat until the mixture thickens enough to coat the back of a spoon, about 3 to 4 minutes.

Adding the milk gradually allows it to incorporate smoothly into the roux. Dumping it all in at once creates lumps that are nearly impossible to whisk out later.

The mixture is ready when you can draw a line through it on the back of a spoon and the line holds without the sauce running back together immediately.

Step 7: Combine the Milk Mixture with the Soup

Pour the thickened milk mixture into the pot with the potatoes and broth, stirring well to combine completely. Add the browned beef back to the pot and stir everything together.

This step brings together the two components that give the soup both body and substance. The roux based milk mixture provides creaminess while the broth and vegetables provide heartiness.

Stir until you see no streaks of white and the soup has a uniform, creamy appearance throughout. The color should look like a light tan at this stage.

Step 8: Season the Base

Stir in the yellow mustard, Worcestershire sauce, and smoked paprika until evenly distributed. Taste the soup and add salt and pepper as needed, keeping in mind the cheese will add saltiness.

These seasonings recreate the condiment flavors you would find on an actual cheeseburger. The mustard adds tang, the Worcestershire adds umami depth, and the paprika adds subtle smokiness.

The soup should taste savory and slightly tangy at this point, with all the burger flavor elements present but the cheese richness still missing.

Step 9: Add the Velveeta

Reduce heat to low and add the cubed Velveeta to the soup, stirring gently and continuously until it melts completely. This takes about 2 to 3 minutes of patient stirring.

Velveeta contains emulsifiers that help bind the fat and liquid together, creating a smooth base that prevents the soup from breaking or becoming greasy. This step is what separates restaurant quality soup from grainy homemade versions.

Watch for all the white chunks to disappear and the soup to take on a uniform golden color. No streaks or lumps should remain.

Step 10: Add the Cheddar Cheese

Remove the pot from heat entirely before adding the shredded cheddar. Add the cheese in three additions, stirring until each addition melts completely before adding more.

Taking the pot off the heat prevents the cheddar from seizing up and becoming stringy or grainy. Sharp cheddar can break when exposed to direct high heat, but it melts beautifully into already warm liquid.

The soup should become noticeably thicker and take on a rich orange yellow color. It should look glossy and smooth, not oily or separated.

Step 11: Finish with Sour Cream

Stir in the sour cream until completely incorporated, adding extra richness and a subtle tang that balances the cheese. Taste one more time and adjust salt and pepper if needed.

The sour cream adds a layer of complexity that keeps the soup from tasting one note cheesy. It also helps stabilize the emulsion and adds silkiness to the texture.

The finished soup should coat a spoon thickly but still flow when ladled. It should taste like a cheeseburger in liquid form.

Step 12: Rest and Serve

Let the soup rest for 5 minutes off the heat before serving, which allows the flavors to meld and the texture to set slightly. Ladle into bowls and top with bacon bits, diced pickles, chives, and extra cheese.

This brief resting period lets the starches and fats settle into their final texture. Serving immediately often results in a slightly thinner soup that thickens as it cools in the bowl.

The soup should be thick enough to hold the toppings on the surface momentarily before they sink. Steam should rise gently, not vigorously.

Pro Tip: Always shred your own cheese from a block and add it to the soup off the heat. Pre shredded cheese contains potato starch and cellulose that prevent smooth melting and will give your soup a grainy, broken texture no matter how carefully you stir.

The Science Behind the Technique

The key to this soup’s creamy texture lies in building a proper emulsion, which means keeping fat and water based liquids mixed together in a stable way. The roux acts as an emulsifier, with the flour proteins physically trapping fat droplets and preventing them from separating and pooling on top.

The Velveeta plays a critical role because it contains sodium citrate, a salt that binds to the calcium in cheese proteins and prevents them from clumping together. This is why adding Velveeta first creates a stable base that the cheddar can melt into smoothly without breaking.

Chef Note: If your soup ever breaks and looks greasy or grainy, blend a small portion with an immersion blender and stir it back in, which can often rescue the emulsion.

Tips for Getting It Right Every Time

• Shred cheese fresh from a block immediately before using it for the smoothest possible melt and best flavor.
• Keep heat low when adding any cheese, since high heat causes proteins to seize and creates a grainy, stringy texture.
• Dice vegetables uniformly so everything cooks at the same rate and you avoid mushy carrots alongside raw potatoes.
• Taste before adding cheese and season the base slightly under what you think it needs, since the cheese adds significant salt.
• Add cheese in batches rather than all at once, which gives each addition time to melt fully before more goes in.
• Do not boil after adding dairy since high heat can cause milk proteins to curdle and cheese to break.

Mistakes That Will Ruin Your Dish

• Using pre shredded cheese results in a grainy soup because the anti caking agents prevent smooth melting.
• Adding cheese to boiling soup causes the proteins to seize up, creating stringy clumps and an oily surface.
• Skipping the roux step leaves you with thin, watery soup that lacks body and proper texture.
• Overcooking the garlic adds bitter, burnt notes that overpower the other flavors in the finished soup.
• Not browning the beef properly produces flat, one dimensional flavor without the savory depth that makes this soup satisfying.

Make Ahead and Meal Prep Tips

This soup holds well and actually improves overnight as the flavors meld together. It makes an excellent meal prep option for busy weeks when you want something hearty ready to reheat.

• Complete soup: Make fully and refrigerate for up to 4 days; reheat gently over low heat with a splash of milk to restore creaminess.
• Beef and vegetables: Brown the beef and sauté the aromatics up to 2 days ahead; refrigerate separately and add to the broth when ready to finish.
• Shredded cheese: Shred up to 3 days ahead and store in an airtight container in the refrigerator; do not add until ready to serve.
• Toppings: Cook bacon and chop all garnishes up to 5 days ahead; store separately and add at serving time for best texture.

What to Serve With Cheeseburger Soup

This soup works as a complete meal in a bowl for casual weeknight dinners or as part of a larger spread for game day gatherings. The rich, cheesy flavor pairs best with something crisp or tangy to cut through the richness.

• Crusty bread: A warm baguette or sourdough roll gives you something to dip and soak up every drop of the creamy broth.
• Simple green salad: Crisp lettuce with a tangy vinaigrette provides freshness that balances the heavy, cheesy soup perfectly.
• Pickle spears: The acidic crunch of dill pickles cuts through the richness and reinforces the cheeseburger flavor profile.
• Soft pretzel bites: The salty, chewy bread echoes burger bun flavors and gives kids something fun to dip.
• Coleslaw: Creamy or vinegar based slaw adds crunch and acidity that keeps each bite of soup tasting fresh.

Drink Pairings

A cold lager or pilsner is my top choice because the carbonation and clean finish cut through the richness while complementing the savory beef flavor.

• Wine: A light bodied red like Beaujolais or a crisp Chardonnay matches the cheesy richness without overwhelming the flavors.
• Beer: American lager, pilsner, or amber ale provides refreshing contrast and echoes the casual burger shop vibe.
• Non alcoholic: Sparkling water with lemon or a tart lemonade cleanses the palate between rich, cheesy spoonfuls.
• Hot drink: Not ideal with this dish, but a simple black tea can work for those who prefer something warm alongside their meal.

Flavour Variations Worth Trying

• Bacon cheeseburger: Add 6 strips of cooked, crumbled bacon directly to the soup before serving and top with extra bacon bits. The smokiness adds another layer of classic burger flavor.
• Jalapeño popper: Stir in 4 ounces of cream cheese and add diced pickled jalapeños to the toppings. This version brings heat and tangy creaminess for spice lovers.
• Mushroom Swiss: Sauté 8 ounces of sliced mushrooms with the aromatics and swap half the cheddar for Swiss cheese. The earthy mushrooms create a more sophisticated flavor profile.
• BBQ bacon: Stir 2 tablespoons of your favorite BBQ sauce into the finished soup and top with crispy onion strings. The sweetness and tang add a backyard cookout twist.
• Big Mac style: Add extra yellow mustard, a splash of pickle juice, and top with shredded lettuce, minced onion, and sesame seeds. This version tastes exactly like the famous fast food burger.

How to Adapt This Recipe for Your Diet

• Gluten free: Replace the all purpose flour with an equal amount of cornstarch mixed with cold milk before adding to the pot. The soup thickens similarly with slightly glossier results.
• Dairy free: Use vegan butter, unsweetened oat milk, and dairy free cheddar shreds; skip the Velveeta and add 4 ounces of dairy free cream cheese for body.
• Vegetarian: Replace ground beef with plant based crumbles and use vegetable broth; the cooking method stays exactly the same.
• Low carb or keto: Omit the potatoes and flour, using 1 cup of cauliflower florets and xanthan gum (1/4 teaspoon) as thickener. Carbs drop significantly while texture stays creamy.
• High protein: Double the ground beef to 2 pounds and add 1/2 cup of cottage cheese blended smooth to the milk mixture. Protein nearly doubles per serving.

How to Store and Reheat

In the Refrigerator

Transfer cooled soup to an airtight container and refrigerate for up to 4 days. The soup thickens considerably when cold, which is normal.

• Store in glass containers to prevent staining from the orange color
• Press plastic wrap directly onto the surface to prevent a skin from forming

In the Freezer

This soup freezes reasonably well for up to 2 months, though the texture may be slightly less smooth after thawing. The potatoes can become slightly grainy when frozen.

• Cool completely before freezing and leave 1 inch headspace for expansion
• Freeze in individual portions for quick single serving lunches

Reheating

Gentle reheating over low heat with a splash of milk restores the creamy texture best. Never boil reheated soup or the dairy will break.

• Oven reheating: Transfer to an oven safe dish, cover with foil, and heat at 300°F for 20 to 25 minutes, stirring halfway through
• Stovetop reheating: Heat over low in a saucepan with 2 tablespoons of milk per serving, stirring frequently until warmed through
• Microwave reheating: Heat at 50% power in 1 minute intervals, stirring between each; this method works in a pinch but risks uneven heating

Cost Breakdown

Making this soup at home costs a fraction of what you would pay for a similar quality dish at a restaurant, and it feeds a crowd. One batch provides six generous servings for about the price of two fast food combo meals.

Nutrition Information

Nutrition values are estimates based on standard ingredients and serving sizes. Actual values may vary based on specific brands, ingredient substitutions, and portion sizes used.

Frequently Asked Questions

Can I use a different type of cheese instead of Velveeta?

You can substitute 4 ounces of cream cheese plus an extra cup of cheddar, though the soup will not be quite as smooth. The sodium citrate in Velveeta is what makes the cheese melt perfectly, so consider adding a pinch of sodium citrate if you can find it.

Can I make this soup ahead of time?

Yes, this soup actually tastes better the next day after the flavors meld overnight. Make it up to 4 days ahead and reheat gently with a splash of milk to restore the creamy texture.

How long does cheeseburger soup last in the refrigerator?

Properly stored in an airtight container, this soup lasts 4 to 5 days in the refrigerator. The texture may thicken as it sits, which is normal and easily fixed by adding a little milk when reheating.

Why did my soup turn out grainy instead of smooth?

Grainy soup usually results from adding cheese to liquid that is too hot or using pre shredded cheese with anti caking agents. Always remove the pot from heat before adding cheddar and shred cheese fresh from a block.

Can I double this recipe for a crowd?

Yes, this recipe doubles perfectly. Use a larger pot (at least 8 quarts) and add an extra 5 minutes to the potato simmering time since the larger volume takes longer to cook evenly.

Why do I need to make a separate roux instead of just adding flour to the pot?

Making the roux separately ensures the flour cooks fully before meeting the liquid, which prevents a raw flour taste and lumpy texture. Sprinkling flour directly into the broth creates clumps that never fully dissolve.

Can I add other toppings beyond what is listed?

Absolutely. Popular additions include diced tomatoes, sliced green onions, crispy fried onions, hot sauce, and even crumbled hamburger bun croutons for the full burger experience.

My Final Word

This cheeseburger soup delivers exactly what it promises: every satisfying flavor of a loaded bacon cheeseburger in a warm, creamy bowl that makes a cold evening feel a little more like home. The combination of properly browned beef, smooth melted cheese, and those familiar condiment notes creates something genuinely crave worthy.

I have made this recipe more times than I can count over the years, and the version you have here represents all those lessons learned the hard way. Trust the process, keep the heat low when adding the cheese, and you will nail it on your first try.

Once you try it, I would love to hear how it turned out for you. Drop a comment below with your rating or tag us on social media with your creation. Seeing your bowls of cheesy goodness is the best part of sharing these recipes.

Cheeseburger Soup

Cheeseburger soup delivers everything you love about a juicy bacon cheeseburger in a warm, creamy bowl. This hearty soup brings together ground beef, melty cheddar, and tender potatoes into a satisfying weeknight dinner that pleases even the pickiest eaters.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Main Course, Soups and Stews

Cuisine: American

Calories: 485

Ingredients Equipment Method Notes

Ingredients

  

Soup Base

• 1 pound ground beef 80/20
• 4 tablespoons unsalted butter divided
• 1 medium yellow onion diced
• 3 stalks celery diced
• 2 medium carrots diced
• 3 cloves garlic minced
• 3 cups Yukon Gold potatoes diced into half inch cubes
• 4 cups chicken broth low sodium
• 1/4 cup all purpose flour

Creamy Finish

• 2 cups whole milk
• 8 ounces Velveeta cheese cubed
• 2 cups sharp cheddar cheese freshly shredded
• 1/4 cup sour cream
• 1 tablespoon yellow mustard
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste

For Serving

• Cooked bacon bits
• Diced dill pickles
• Chopped fresh chives
• Extra shredded cheddar

Equipment

• Large Dutch oven or heavy-bottomed pot (5 to 6 quart capacity)
• Wooden spoon or heat-resistant spatula
• Sharp chef's knife
• Cutting board
• Box grater or food processor with shredding disc
• Measuring cups and spoons
• Small saucepan
• Whisk
• Ladle

Method

 

1. Heat your Dutch oven over medium-high heat and add the ground beef, breaking it into small pieces with your wooden spoon. Cook for 6 to 8 minutes, stirring occasionally, until the meat is browned and no pink remains. Transfer the beef to a plate and drain all but one tablespoon of fat from the pot.
2. Add 2 tablespoons of butter to the pot and let it melt over medium heat. Add the diced onion, celery, and carrots, stirring to coat them in the butter, and cook for 5 to 6 minutes until softened.
3. Add the minced garlic to the vegetables and cook for exactly 30 to 60 seconds, stirring constantly. The garlic should become fragrant but never brown.
4. Add the diced potatoes to the pot along with the chicken broth, stirring to combine everything evenly. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 12 to 15 minutes until potatoes are tender.
5. While the potatoes simmer, melt the remaining 2 tablespoons of butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly, until the mixture turns slightly golden and smells nutty.
6. Slowly pour the milk into the roux while whisking constantly to prevent lumps from forming. Continue whisking over medium heat until the mixture thickens enough to coat the back of a spoon, about 3 to 4 minutes.
7. Pour the thickened milk mixture into the pot with the potatoes and broth, stirring well to combine completely. Add the browned beef back to the pot and stir everything together.
8. Stir in the yellow mustard, Worcestershire sauce, and smoked paprika until evenly distributed. Taste the soup and add salt and pepper as needed.
9. Reduce heat to low and add the cubed Velveeta to the soup, stirring gently and continuously until it melts completely, about 2 to 3 minutes.
10. Remove the pot from heat entirely before adding the shredded cheddar. Add the cheese in three additions, stirring until each addition melts completely before adding more.
11. Stir in the sour cream until completely incorporated. Taste one more time and adjust salt and pepper if needed.
12. Let the soup rest for 5 minutes off the heat before serving. Ladle into bowls and top with bacon bits, diced pickles, chives, and extra cheese.

Notes

Always shred your own cheese from a block and add it to the soup off the heat. Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat with a splash of milk to restore creaminess.