Make family dinners a breeze with this comforting cheeseburger soup. It is a fun food mashup that is cozy, creamy, and incredibly satisfying for the whole family. Even the pickiest eaters at the table will love how this dish captures the classic flavors of a burger in a warm, soul-soothing bowl.
Why You Will Love This Recipe
This easy cheeseburger soup recipe is the ultimate fusion of a backyard grill favorite and a chilly-weather staple. You will love it because it is a one-pot wonder that minimizes cleanup while maximizing flavor. The combination of savory ground beef, gooey Velveeta, and a rich, creamy broth creates a hearty meal that is perfect for busy weeknights. Plus, it is highly customizable with your favorite burger toppings, making it a fun and interactive dinner for kids and adults alike.
Ingredients
- 1/2 pound ground beef (regular or lean)
- 4 tablespoons butter, divided
- 3/4 cup carrots, diced or shredded
- 3/4 cup celery, diced
- 3/4 cup onion, diced
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 4 cups potatoes, diced (Yukon Gold or Red potatoes work best)
- 3 cups chicken broth (or beef broth for a deeper flavor)
- 1/4 cup all-purpose flour
- 1 to 2 cups Velveeta cheese, cubed
- 1 1/2 cups whole milk
- 3/4 teaspoon salt
- 1/4 to 1/2 teaspoon black pepper
- 1/4 cup sour cream
- Optional toppings: onion rings, green onions, and crumbled bacon
Step-by-Step Instructions
- Cook the ground beef: In a large pot or Dutch oven, cook and crumble the ground beef over medium heat for 6 to 8 minutes until it is no longer pink. Drain the excess grease and set the meat aside.
- Sauté the vegetables: In the same pot, melt 1 tablespoon of butter. Add the diced carrots, celery, onions, dried basil, and dried parsley. Sauté the mixture for about 10 minutes or until the vegetables are tender.
- Simmer the base: Add the diced potatoes, the cooked ground beef, and the chicken broth to the pot. Bring the liquid to a boil, then reduce the heat to low. Cover the pot and simmer for 10 to 12 minutes until the potatoes are fork-tender.
- Thicken with a roux: In a separate small skillet, melt the remaining 3 tablespoons of butter over medium-low heat. Whisk in the flour and stir continuously for 3 to 5 minutes until the mixture begins to bubble. Slowly whisk this roux into the soup. Bring the soup back to a boil and cook for 2 minutes to thicken.
- Add the dairy: Reduce the heat to low. Stir in the cubed Velveeta, whole milk, salt, and pepper. Once the cheese has completely melted, remove the pot from the heat and stir in the sour cream.
- Garnish and serve: Ladle the soup into bowls and top with onion rings, green onions, and crispy bacon if desired.
Expert Tips / Pro Tips
To ensure the best texture, always remove the soup from the heat before stirring in the sour cream. This prevents the dairy from curdling and keeps the broth silky smooth. When preparing your vegetables, try to cut the potatoes and carrots into uniform sizes so they cook at the same rate. If you are in a rush, you can even use the Instant Pot by browning the meat on the sauté setting, adding the broth and veggies, and pressure cooking on high for 5 minutes followed by a 10-minute natural release.
Variations & Substitutions
For a low-carb version of this easy cheeseburger soup recipe, replace the potatoes with cauliflower florets and omit the flour, allowing the soup to thicken by simmering with the lid off. If you prefer a different cheese, you can use a mix of sharp cheddar and Velveeta, though using only shredded cheddar may result in a thinner consistency. For a leaner protein option, ground turkey or ground chicken works beautifully. You can also make this vegetarian by using plant-based ground “meat” and vegetable broth.
Serving Suggestions
The best part of a cheeseburger is the toppings, and this soup is no different. Serve your bowl with a side of steamed broccoli or a crisp green salad to balance the richness. For extra crunch, top the soup with crushed crackers or homemade croutons made from leftover burger buns. If you like a bit of tang, a few chopped dill pickles on top add an authentic burger experience that is surprisingly delicious.
Storage, Freezing & Reheating
Storage: Allow the soup to cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for 3 to 4 days.
Reheating: The best way to reheat this soup is on the stovetop over low heat. Stir occasionally to maintain the creamy texture. If the soup has thickened too much in the fridge, add a splash of milk or broth to thin it out.
Freezing: Because this recipe contains both potatoes and a high amount of dairy, freezing is not recommended. The potatoes can become grainy and the dairy may separate upon thawing.
Nutrition Information
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 450 kcal |
| Servings | 8 |
| Prep Time | 30 minutes |
| Cook Time | 25 minutes |
FAQ
Can I use real cheddar cheese instead of Velveeta?
Yes, you can substitute shredded sharp cheddar for Velveeta. However, Velveeta is specifically used for its superior melting qualities which create a very smooth broth. If using cheddar, stir it in slowly on very low heat to prevent the cheese from becoming oily or clumpy.
What are the best potatoes for this soup?
Waxy potatoes like Yukon Gold or Red potatoes are the best choice. They hold their shape well during the simmering process, whereas Russet potatoes tend to break down and become mushy in creamy soups.
How can I make the soup thicker?
If you prefer an even thicker consistency, you can mash a few of the cooked potatoes against the side of the pot before adding the dairy. Alternatively, you can increase the amount of flour used in the roux step.
Is this soup gluten-free?
As written, this recipe contains all-purpose flour. To make it gluten-free, use a 1:1 gluten-free flour blend for the roux or thicken the soup with a cornstarch slurry instead.
Cheeseburger Soup
Ingredients
Method
- Cook the ground beef: In a large pot or Dutch oven, cook and crumble the ground beef over medium heat for 6 to 8 minutes until it is no longer pink. Drain the excess grease and set the meat aside.1/2 pound ground beef
- Sauté the vegetables: In the same pot, melt 1 tablespoon of butter. Add the diced carrots, celery, onions, dried basil, and dried parsley. Sauté the mixture for about 10 minutes or until the vegetables are tender.4 tablespoons butter, 3/4 cup carrots, 3/4 cup celery, 3/4 cup onion, 1 teaspoon dried basil, 1 teaspoon dried parsley
- Simmer the base: Add the diced potatoes, the cooked ground beef, and the chicken broth to the pot. Bring the liquid to a boil, then reduce the heat to low. Cover the pot and simmer for 10 to 12 minutes until the potatoes are fork-tender.4 cups potatoes, 1/2 pound ground beef, 3 cups chicken broth
- Thicken with a roux: In a separate small skillet, melt the remaining 3 tablespoons of butter over medium-low heat. Whisk in the flour and stir continuously for 3 to 5 minutes until the mixture begins to bubble. Slowly whisk this roux into the soup. Bring the soup back to a boil and cook for 2 minutes to thicken.4 tablespoons butter, 1/4 cup all-purpose flour
- Add the dairy: Reduce the heat to low. Stir in the cubed Velveeta, whole milk, salt, and pepper. Once the cheese has completely melted, remove the pot from the heat and stir in the sour cream.1-2 cups Velveeta cheese, 1 1/2 cups whole milk, 3/4 teaspoon salt, 1/4-1/2 teaspoon black pepper, 1/4 cup sour cream
- Garnish and serve: Ladle the soup into bowls and top with onion rings, green onions, and crispy bacon if desired.onion rings, green onions, crumbled bacon