If you're craving all the cozy flavors of a cheeseburger in a warm, comforting bowl, this Cheeseburger Soup Recipe is just what you need. Creamy, cheesy, and full of hearty goodness, it’s a one-pot wonder that’s perfect for chilly nights or anytime you want a hug in a bowl.
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Why You'll Love This Recipe
I remember the first time I made this Cheeseburger Soup Recipe after a long day—instantly, it felt like dinner and comfort had collided in the best way. It’s rich and filling but not fussy, which makes it my go-to on busy weeknights when I want something tasty fast.
- Classic flavors: It captures everything you love about a cheeseburger but in a slurpable, creamy soup form.
- Simple ingredients: You probably have most of what’s needed right in your fridge already—making it super accessible.
- Hearty and satisfying: The combination of ground beef, potatoes, and cheese will keep you full and cozy for hours.
- Super customizable: You can easily tweak ingredients and toppings to suit your taste or what you have on hand.
Ingredients & Why They Work
Every ingredient in this Cheeseburger Soup Recipe pulls its weight and adds layers of flavor and texture. They come together to mimic that perfect cheeseburger bite but in a heartwarming soup. When shopping, pick the freshest veggies and a good quality cheese to really make it shine.
- Ground beef: Brings that hearty, savory base—best to use lean so it’s not too greasy.
- Chopped onion: Adds sweetness and depth when sautéed.
- Shredded carrots: They sneak in a touch of natural sweetness and color without overpowering.
- Diced celery: Gives a subtle freshness and crunch.
- Dried basil and parsley flakes: These herbs brighten the overall flavor without needing fresh herbs.
- Butter: Used twice—once for sautéing, and for the roux (more on that later) to make the soup luxuriously creamy.
- Chicken broth: The flavorful liquid base that ties everything together.
- Diced potatoes: They make the soup filling, adding a tender bite that’s perfect for soaking up cheese.
- All-purpose flour: Works with butter to create a roux that thickens the soup beautifully.
- Velveeta or shredded cheddar cheese: Velveeta melts like a dream for that ultra creamy texture, but sharp cheddar gives a punch of flavor—your choice!
- Milk: Adds creaminess and a lighter richness than heavy cream.
- Salt and pepper: Essential for seasoning and balancing out the richness.
- Sour cream: Stirred in at the end to add a subtle tang and extra smoothness.
Make It Your Way
One of the things I love most about making this Cheeseburger Soup Recipe is how easy it is to tweak. I like to keep the base classic, but adding little twists makes it feel new every time.
- Variation: Try swapping the Velveeta for sharp cheddar or a blend of cheeses for a richer flavor—just mess around with what melts well.
- Healthier version: Use ground turkey or chicken instead of beef, and swap sour cream for Greek yogurt to lighten it up.
- Extra veggies: Add bell peppers or corn for extra sweetness and texture if you want a veggie boost.
- Spicy twist: A dash of cayenne pepper or some diced jalapeño gives it a little kick that wakes up your taste buds.
Step-by-Step: How I Make Cheeseburger Soup Recipe
Step 1: Brown the Beef and Sauté the Veggies
Start by browning the ground beef in a medium saucepan over medium heat. Don’t rush—breaking it apart evenly ensures every bite has good texture. Drain the excess fat and set the beef aside. Using the same pan (saving on dishes here!), add a tablespoon of butter, then toss in your onions, carrots, celery, parsley, and basil. Cook gently until everything’s softened and fragrant—about 5-7 minutes. This base is where all the great flavor builds.
Step 2: Add Broth, Potatoes, and Beef
Pour in the chicken broth, the diced potatoes, and your cooked ground beef. Bring it all to a gentle boil, then reduce the heat, cover the pot, and let it simmer for about 10-12 minutes. You want your potatoes tender but not falling apart. They’re doing double duty here, adding body and comfort.
Step 3: Make the Roux and Thicken
Here’s the trick to that perfectly creamy soup texture: in a small skillet, melt the remaining 3 tablespoons of butter. Sprinkle in the flour and stir constantly for 3-5 minutes. You’re cooking off the raw flour taste and making a roux. When it’s bubbly and golden, whisk it slowly into your soup. Bring it back to a boil and stir for a couple more minutes until it thickens nicely.
Step 4: Melt in Cheese and Finish with Sour Cream
Turn the heat down low and stir in your cheese cubes or shredded cheese, milk, salt, and pepper. Keep stirring gently until the cheese melts completely and the soup is silky smooth. Finally, take it off the heat and swirl in the sour cream for that extra creamy tang that I find irresistible.
Top Tip
After making this Cheeseburger Soup Recipe a bunch of times, I’ve learned a few little things that make a big difference. These tips save time and help your soup taste like it’s from a cozy diner.
- Don’t skip draining the beef: Excess grease makes the soup too oily and can overwhelm the other flavors.
- Cook your roux slowly: Low and slow helps you avoid lumps and gives you that velvety thickness.
- Use Velveeta for super creamy texture: I’ve found it melts better than cheddar, but if you want sharper flavor, mix both.
- Adjust seasonings at the end: Salt and pepper balance out the richness—taste as you go and add gradually.
How to Serve Cheeseburger Soup Recipe
Garnishes
I love topping mine with crisp shredded cheddar, a sprinkling of green onions, and just a few dashes of hot sauce to bring a little zing. Sometimes a dollop of sour cream on top adds a nice contrast. These simple garnishes turn the soup from casual to a little something special.
Side Dishes
Some crusty bread or buttery toasted buns are my top picks—because, well, it’s a cheeseburger soup! A side salad with a tangy vinaigrette also brightens up the richness perfectly. Or if it’s a chillier night, garlic bread never disappoints.
Creative Ways to Present
For a fun dinner party, I’ve served this soup in mini bread bowls—so fun and totally on theme! You can also sprinkle crushed potato chips on top for that authentic burger crunch or even serve alongside mini slider sandwiches to double down on cheeseburger vibes.
Make Ahead and Storage
Storing Leftovers
I usually let the soup cool to room temperature, then store it in an airtight container in the fridge. It keeps well for up to 3 days. Just give it a good stir before reheating—it tends to thicken as it chills.
Freezing
I've tried freezing this soup a couple of times. It freezes okay but the texture of potatoes can get a little grainy after thawing. If you plan to freeze, consider cooking fresh potatoes when reheating for best texture or skip the sour cream until serving.
Reheating
The stove works best for reheating since you can stir continuously and keep that smooth texture. Heat gently on medium-low and add a splash of milk or broth if it’s too thick. Avoid high heat to prevent the cheese from separating.
Frequently Asked Questions:
Absolutely! While Velveeta melts smoothly and creates that ultra creamy texture, you can substitute it with shredded cheddar, Colby Jack, or a mix. Just make sure to add cheese slowly and stir until fully melted for the best results.
The key is draining the browned ground beef well before adding it back into the soup. Also, avoid cooking the beef with excessive oil. Using lean ground beef helps reduce grease. If you find the soup still has excess fat, skim it off the top before serving.
To make a vegetarian version, replace the ground beef with hearty mushrooms or lentils to maintain texture. Use vegetable broth instead of chicken broth and consider plant-based cheese alternatives. The vegetables and seasonings will keep the flavor delicious.
Reheat leftover soup slowly over medium-low heat on the stovetop, stirring frequently to prevent cheese from separating. If the soup thickens too much, add a splash of milk or broth to loosen it up. Avoid the microwave for best texture.
Final Thoughts
This Cheeseburger Soup Recipe is one of those comforting dishes that always brings smiles around my kitchen table. It’s easy enough for weeknights but special enough to share with friends. I hope when you make it, you enjoy that perfect cheesy, meaty warmth that feels like home in a bowl. Give it a try—you might find it’s your next favorite comfort food too!
Print
Cheeseburger Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
A comforting and creamy Cheeseburger Soup packed with ground beef, vegetables, and cheesy goodness, perfect for a hearty lunch or dinner.
Ingredients
Meat and Vegetables
- 1 pound ground beef
- ¾ cup chopped onion
- ¾ cup shredded carrots
- ¾ cup diced celery
Seasoning and Dairy
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- 4 tablespoons butter divided
- 3 cups chicken broth
- 4 cups peeled and diced potatoes
- ¼ cup all-purpose flour
- 2 cups Velveeta processed cheese cubed or 2 cups shredded cheddar cheese
- 1 ½ cups milk
- ¾ teaspoon salt
- ¼ to ½ teaspoon pepper
- ¼ cup sour cream
Instructions
- Brown the beef: In a 3-quart saucepan, brown 1 pound of ground beef over medium heat. Drain excess fat and set the beef aside.
- Sauté the vegetables: In the same saucepan, add 1 tablespoon of butter. Then add ¾ cup chopped onion, ¾ cup shredded carrots, ¾ cup diced celery, 1 teaspoon dried parsley flakes, and 1 teaspoon dried basil. Cook over medium heat until the vegetables are tender.
- Add broth and simmer: Pour in 3 cups chicken broth, add 4 cups peeled and diced potatoes, and the cooked ground beef. Bring to a boil, then reduce heat to low, cover, and simmer for 12 minutes or until potatoes are tender.
- Prepare the roux: In a small skillet, melt the remaining 3 tablespoons of butter over medium heat. Stir in ¼ cup all-purpose flour and cook, stirring constantly, for 3 to 5 minutes until bubbly and lightly golden.
- Thicken the soup: Slowly whisk the roux into the simmering soup. Bring to a boil and cook for 2 minutes while stirring continually. Reduce heat to low.
- Add cheese and milk: Stir in 2 cups of cubed Velveeta or shredded cheddar cheese, 1 ½ cups milk, ¾ teaspoon salt, and ¼ to ½ teaspoon pepper. Cook and stir until the cheese is fully melted and the soup is creamy.
- Finish with sour cream: Remove the soup from heat and stir in ¼ cup sour cream until well incorporated. Serve hot.
Notes
- For a richer flavor, you can use half-and-half instead of milk.
- Adjust the pepper to taste, depending on your preference for mild or slightly spicy soup.
- Shredded cheddar cheese can be substituted for Velveeta for a more natural cheese flavor.
- Use low-sodium chicken broth to control the salt content if desired.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 55 mg
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