There’s something incredibly comforting about a warm, cheesy soup that hits all the right notes of a classic burger in every spoonful. This Cheeseburger Soup Recipe is one of those cozy meals that wraps you in flavor — creamy, hearty, and packed with tasty ground beef and melty cheese. It’s great for a quick family dinner or to warm up on a chilly day.
Why You’ll Love This Recipe
- Rich, Classic Flavor: It perfectly captures the essence of a cheeseburger in a warm, spoonable form that everyone enjoys.
- Simple, Accessible Ingredients: Made with pantry staples and easy-to-find foods, no complicated cooking required.
- Family-Friendly Comfort: My kids and guests always ask for seconds — it’s a great crowd pleaser.
- Adaptable and Customizable: You can easily tweak the veggies, cheese, or spices to make it your own.
Ingredients You’ll Need
Every ingredient plays a part in creating that luscious cheesy, savory base with plenty of texture from the veggies and potatoes. I love that you don’t have to hunt for any specialty items — most of it might already be in your fridge or pantry.
- Ground beef: I always go for a lean 85% mix for rich flavor without too much grease.
- Chopped onion: Adds a sweet, savory base when softened.
- Shredded carrots: They bring a bit of natural sweetness and texture — don’t skip them!
- Diced celery: For a mild crunch and freshness.
- Dried basil and parsley flakes: These herbs give a subtle earthiness and depth.
- Butter: Used in two stages: for cooking veggies and making the roux.
- Chicken broth: Provides a tasty, light soup base; you can substitute beef broth if you want a stronger flavor.
- Peeled and diced potatoes: Essential for that hearty, filling texture.
- All-purpose flour: Works as the thickening agent for the soup.
- Velveeta processed cheese or shredded cheddar: Velveeta melts so smoothly, but good sharp cheddar gives a more rustic flavor if you prefer.
- Milk: Adds creaminess without heaviness.
- Salt and pepper: Essential for seasoning to taste — go easy and adjust as needed.
- Sour cream: Stirred in last for richness and a slight tang that brightens all the flavors.
Variations
I love switching things up depending on what I have on hand or my mood. You’ll find that this soup is super forgiving and makes a great base for adding your favorite ingredients or accommodating dietary needs.
- Cheese Swap: I’ve tried this with pepper jack for a spicy kick, and it never disappoints — your choice can totally change the soup’s personality.
- Veggie Boost: Adding corn or peas stirred in near the end gives a sweet crunch that my family goes crazy for.
- Low Carb: Skip the potatoes and add more celery and cauliflower rice for a lighter version.
- Beef Alternatives: Ground turkey or chicken work too, but the flavor is a bit different — I recommend seasoning a tad extra with herbs.
How to Make Cheeseburger Soup Recipe
Step 1: Brown the Beef and Prep Your Veggies
Start by browning the ground beef in a medium saucepan over medium heat. It’s important to cook it until nicely browned but not overcooked — about 6-8 minutes. Drain the grease so your soup won’t be too oily, then set the beef aside. Then, in the same pot, melt 1 tablespoon of butter and toss in the onion, carrots, celery, basil, and parsley. Cook gently until the veggies soften, around 5-7 minutes, stirring often so nothing sticks or burns. This step builds a great flavor base, so don’t rush it!
Step 2: Add Broth, Potatoes, and Beef, Then Simmer
Pour in the chicken broth, add the diced potatoes and the cooked ground beef back into the saucepan. Bring everything to a rolling boil, then lower the heat to a simmer and cover. Let it cook for 10-12 minutes until the potatoes are tender — test with a fork! This is where your soup starts to thicken and the flavors marry beautifully.
Step 3: Make the Roux and Thicken the Soup
While the potatoes are cooking, melt the remaining 3 tablespoons of butter in a small skillet over medium heat. Stir in the flour and cook, stirring constantly for 3-5 minutes, until it looks bubbly and golden – this cooks out the raw flour taste. Pour this roux into the simmering soup and whisk well. Bring the soup back up to a boil and cook for 2 more minutes to thicken — you’ll see it getting luscious and creamy.
Step 4: Stir in Cheese, Milk, and Final Seasoning
Reduce the heat to low and slowly add your cubed Velveeta or shredded cheddar cheese along with the milk, stirring gently until the cheese melts completely. This part is so satisfying! Taste the soup and add salt and pepper to your liking — I usually start with ¾ teaspoon salt and adjust from there. Finally, stir in the sour cream off the heat for a silky texture and a subtle tang that brightens the rich soup perfectly.
Pro Tips for Making Cheeseburger Soup Recipe
- Drain the Beef Well: This keeps the soup from getting greasy and helps the flavors shine.
- Cook the Roux Properly: Taking time to cook the flour and butter mixture removes that raw flour taste and ensures silky smooth thickness.
- Use Velveeta for Extra Creaminess: I discovered this trick and love how Velveeta melts perfectly, but cheddar gives a sharper, more authentic taste.
- Add Sour Cream Last: Stir it in off-heat so it blends beautifully without curdling or breaking.
How to Serve Cheeseburger Soup Recipe
Garnishes
I love topping my cheeseburger soup with crispy bacon bits and a sprinkle of chopped green onions — it adds that fresh bite and salty crunch. Sometimes I add a dollop of extra sour cream or shredded cheddar on top for an indulgent finish. If you have some pickles around, chopped pickles on top add a surprisingly delicious tang!
Side Dishes
Crusty bread or buttery garlic toast are my go-to sides to soak up every last drop, plus a simple side salad brightens the meal perfectly. For a real treat, I sometimes serve with classic French fries or oven-baked potato wedges to keep the cheeseburger vibe going.
Creative Ways to Present
For special occasions, I like to serve this soup in hollowed-out bread bowls — it feels extra cozy and delicious to eat. You can also set up a “build your own garnish” bar with shredded cheese, diced tomatoes, pickles, and crispy onions for a fun, interactive family meal.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge and they stay great for up to 4 days. The soup thickens as it cools, so give it a good stir with a splash of milk when reheating to bring back the creamy texture.
Freezing
I’ve frozen cheeseburger soup a few times with good results. Freeze in individual portions or a large container for up to 3 months. Just be aware that the potatoes might soften slightly after thawing, but the flavor stays wonderful. I usually thaw overnight in the fridge before reheating gently.
Reheating
To reheat, warm the soup slowly on the stove over low heat, stirring often. If it’s too thick, add a splash of milk or broth to loosen it up. Avoid microwaving too long at once to keep the cheese from separating and the texture nice and smooth.
FAQs
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Can I use regular cheddar instead of Velveeta in this Cheeseburger Soup Recipe?
Absolutely! Using regular shredded cheddar will give the soup a sharper and more natural cheese flavor, while Velveeta melts smoother and makes the soup creamier. I’ve made it both ways, and you can choose based on your preference.
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Is this soup freezer-friendly?
Yes, this cheeseburger soup freezes well. Just keep in mind that potatoes can sometimes become a bit softer after freezing and thawing, but the overall taste remains delicious. Freeze in sealed containers or heavy-duty freezer bags for up to 3 months.
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Can I make a vegetarian version of the Cheeseburger Soup Recipe?
Definitely! Swap out the ground beef for plant-based crumbles or extra vegetables like mushrooms and lentils for a hearty texture. Use vegetable broth instead of chicken broth and keep the cheese if you eat dairy, or use vegan cheese for a fully plant-based option.
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How thick should the soup be?
The soup should be creamy but not too thick — think of a rich chowder consistency. If it’s too thin, try simmering a bit longer uncovered, and if too thick, thin it with a little more milk or broth while reheating.
Final Thoughts
I absolutely love how this Cheeseburger Soup Recipe brings the nostalgic flavors of everyone’s favorite burger into a cozy, bowl-ready meal. It’s one of those recipes I keep coming back to because it’s simple, satisfying, and easy to make ahead. I hope you enjoy making and sharing this one as much as I do — it’s the perfect hug-in-a-bowl when you want something comforting and delicious without fuss. Give it a try, and I bet your family will be asking for seconds, just like mine!
Print
Cheeseburger Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
Cheeseburger Soup is a hearty, comforting dish packed with ground beef, vegetables, potatoes, and melted cheese in a creamy broth. This easy stovetop recipe is perfect for a cozy dinner and delivers all the flavors of a classic cheeseburger in a warm, satisfying soup.
Ingredients
Soup Ingredients
- 1 pound ground beef
- ¾ cup chopped onion
- ¾ cup shredded carrots
- ¾ cup diced celery
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- 3 cups chicken broth
- 4 cups peeled and diced potatoes
- ¾ teaspoon salt
- ¼ to ½ teaspoon pepper
Thickener and Dairy
- 4 tablespoons butter divided
- ¼ cup all-purpose flour
- 2 cups Velveeta processed cheese cubed or 2 cups shredded cheddar cheese
- 1 ½ cups milk
- ¼ cup sour cream
Instructions
- Brown the beef: In a 3-quart saucepan, brown the ground beef over medium heat until fully cooked. Drain excess fat and set beef aside.
- Sauté vegetables: In the same saucepan, melt 1 tablespoon of butter. Add chopped onion, shredded carrots, dried parsley flakes, dried basil, and diced celery. Cook, stirring occasionally, until vegetables are tender, about 5 minutes.
- Simmer soup base: Add chicken broth, diced potatoes, and the cooked ground beef back into the saucepan. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 12 minutes or until potatoes are tender.
- Make the roux: In a small skillet, melt the remaining 3 tablespoons of butter over medium heat. Stir in the flour and cook, stirring constantly, for 3 to 5 minutes until the mixture is bubbly and golden.
- Thicken the soup: Gradually stir the butter-flour mixture (roux) into the simmering soup. Bring the soup back to a boil and continue cooking for 2 minutes, stirring frequently until thickened.
- Add cheese and milk: Reduce heat to low. Stir in the Velveeta or shredded cheddar cheese, milk, salt, and pepper. Cook, stirring continuously, until the cheese has fully melted and the soup is smooth.
- Finish with sour cream: Remove the soup from heat and gently stir in the sour cream until incorporated for extra creaminess.
Notes
- For a lower fat version, use low-fat cheese and milk.
- If you prefer a thicker soup, add a bit more flour when making the roux.
- Velveeta gives a smoother, creamier texture while cheddar adds a sharper flavor.
- Potatoes can be swapped for sweet potatoes for a slightly different taste and nutrition boost.
- Use fresh herbs if available instead of dried for brighter flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 60 mg
