Cheeseburger Soup Recipe
Craving the comforting flavors of a classic cheeseburger, but in a warm, cozy bowl?
This Easy Cheeseburger Soup recipe brings together all the savory elements you love—juicy beef, melty cheese, and hearty vegetables—into a rich and creamy dish that’s sure to please. Ready in under an hour, it’s the perfect meal for busy weeknights or whenever you’re in need of some comfort food.
Key Ingredients for Cheeseburger Bliss
- Ground beef – Provides that classic cheeseburger flavor and adds heartiness to the soup.
- Velveeta cheese – Ensures a creamy, smooth texture, melting effortlessly into the broth for a rich cheese flavor.
- Diced potatoes – Adds substance and a soft, tender bite, soaking up the flavorful broth.
- Carrots, celery, and onion – These aromatic vegetables build a flavorful base, balancing the richness of the cheese and beef.
- Chicken broth – Acts as the soup’s savory backbone, bringing all the ingredients together.
- Whole milk and sour cream – Add creaminess and a slight tang, making the soup ultra-satisfying.
- Butter and flour (for the roux) – Help thicken the soup to a perfect consistency, creating that luscious, velvety finish.
Simple Steps for Cheeseburger Soup Perfection
- Brown the beef: Cook the ground beef until fully browned, then set aside. This creates the base of the soup’s classic cheeseburger flavor.
- Sauté the vegetables: In the same pot, sauté the onions, carrots, and celery with dried herbs until softened and fragrant.
- Simmer the potatoes: Return the beef to the pot and add the diced potatoes and chicken broth. Simmer until the potatoes are tender and ready to absorb all that savory goodness.
- Make the roux: Melt butter in a small pan, whisking in the flour to create a thick roux. This will help thicken the soup for that perfect texture.
- Add the cheese: Stir in Velveeta, milk, and seasonings, and let the cheese melt completely, turning the broth into a creamy, cheesy haven.
- Finish with sour cream: Remove from heat and stir in the sour cream for a silky, slightly tangy finish.
Recipe Tips for Cheeseburger Soup Success
To give your soup an extra layer of flavor, try topping it with crispy crumbled bacon, fresh green onions, or crunchy onion rings. You can also substitute ground turkey or chicken for the beef if you’re looking for a leaner version. For those who enjoy a little heat, a dash of hot sauce or a pinch of red pepper flakes can add a delightful kick.
Feel free to experiment with the cheese too—sharp cheddar or Monterey Jack can make great substitutes for Velveeta, offering different flavor profiles while still giving you that creamy goodness.
Storing Your Cheeseburger Soup
Got leftovers? This soup stores well! Keep it in an airtight container in the refrigerator for up to three days. When reheating, do so gently over low heat, stirring occasionally to maintain its creamy texture. If it thickens too much in the fridge, just add a splash of milk or broth to bring it back to the perfect consistency. You can also freeze the soup for up to three months—just leave out the sour cream until you’re ready to reheat and serve to avoid curdling.
Enjoy this hearty, easy-to-make cheeseburger soup that brings warmth and comfort to any table!
Cheeseburger Soup Recipe
Ingredients
- 4 cups diced potatoes
- 1 to 2 cups Velveeta cubed
- 3 cups chicken broth
- 3/4 teaspoon salt
- 1 1/2 cups whole milk
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 3/4 cup diced celery
- 3/4 cup diced carrots
- 3/4 cup diced onion
- 1/4 to 1/2 teaspoon black pepper
- 1/2 pound ground beef
- 4 tablespoons butter divided
- 1/4 cup sour cream
- 1/4 cup all-purpose flour
- Optional toppings: crumbled bacon green onions, onion rings
Instructions
- Heat a large pot or Dutch oven over medium heat, then add the ground beef. Cook, stirring and breaking it up, for 6 to 8 minutes until browned and no longer pink. Drain the excess fat and set the cooked beef aside.
- In the same pot, melt 1 tablespoon of butter. Add the diced carrots, celery, onions, dried basil, and dried parsley. Saute for about 10 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Return the cooked ground beef to the pot along with the diced potatoes and chicken broth. Bring the mixture to a boil, then lower the heat and cover the pot with a lid. Allow the soup to simmer for 10 to 12 minutes, or until the potatoes are tender.
- While the soup simmers, melt the remaining 3 tablespoons of butter in a small pan over medium-low heat. Stir in the flour and cook for 3 to 5 minutes, whisking constantly until the roux begins to bubble. Gradually incorporate this roux into the soup, stirring as you bring the soup to a boil. Let it cook for 2 minutes to thicken.
- Lower the heat and add the cubed Velveeta, whole milk, salt, and black pepper to the soup. Stir until the cheese has fully melted. Remove from heat and gently stir in the sour cream until well combined.
- Serve the soup warm, garnished with onion rings, green onions, and crumbled bacon if desired. Enjoy!