This award-winning cheeseburger soup is the ultimate comfort food, packed with savory ground beef, creamy cheese, and hearty vegetables. It’s a one-pot wonder that’s perfect for busy weeknights or a cozy weekend meal.
The first time I made this soup, it reminded me of everything I love about a classic cheeseburger but in a warm, comforting bowl. My family couldn’t get enough, and it has since become a regular in our dinner rotation.
Whether you’re looking for hearty soups for the crockpot, budget-friendly meals, or simply a new way to enjoy ground beef, this recipe checks all the boxes.
What’s Inside This Recipe?
Ingredients for Cheeseburger Soup
Let’s take a look at what you’ll need to whip up this creamy, comforting soup. Don’t worry—the ingredients are simple and easy to find at any grocery store.
- 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
- 4 tablespoons butter, divided
- 3 cups chicken broth
- 4 cups peeled and diced potatoes
- ¼ cup all-purpose flour
- 2 cups Velveeta cheese, cubed (or 2 cups shredded cheddar cheese)
- 1 ½ cups milk
- ¾ teaspoon salt
- ¼ to ½ teaspoon pepper
- ¼ cup sour cream
Optional tools:
- A 3-quart saucepan and a small skillet will make cooking this soup a breeze.
How to Make Award-Winning Cheeseburger Soup
This recipe is straightforward and beginner-friendly. Follow these simple steps to create your new favorite soup.
1. Brown the ground beef
Start by browning the ground beef in a 3-quart saucepan. Once fully cooked, drain any excess grease and set the beef aside.
2. Cook the vegetables
In the same saucepan, melt 1 tablespoon of butter over medium heat. Add the chopped onion, shredded carrots, celery, basil, and parsley flakes. Cook, stirring occasionally, until the vegetables are tender and fragrant.
3. Add the broth and potatoes
Pour in the chicken broth and add the diced potatoes and cooked ground beef. Bring the mixture to a boil, then reduce the heat, cover, and let it simmer for 10-12 minutes or until the potatoes are fork-tender.
4. Make the roux
In a small skillet, melt the remaining 3 tablespoons of butter over medium heat. Stir in the flour and cook for 3-5 minutes, whisking constantly, until the mixture is bubbly and golden. This is your roux and will help thicken the soup.
5. Thicken the soup
Add the roux to the soup and bring everything to a boil. Cook and stir for 2 minutes, then reduce the heat to low.
6. Add the cheese and milk
Stir in the Velveeta or cheddar cheese, milk, salt, and pepper. Cook over low heat, stirring frequently, until the cheese is fully melted and the soup is smooth and creamy.
7. Finish with sour cream
Remove the soup from the heat and gently stir in the sour cream. This step adds a rich, tangy flavor that takes the soup to the next level.
How to Serve Your Cheeseburger Soup
- This cheeseburger soup is a meal on its own, but you can elevate it with a few simple additions.
- Serve it in individual bowls topped with crispy beef bacon bits, a sprinkle of shredded cheddar, or some chopped green onions for a pop of color.
- Pair it with a side of crusty bread, homemade dinner rolls, or even some sliders for a fun twist. A crisp green salad also makes a great accompaniment.
Storing and Enjoying Leftovers
- Got leftovers? No problem! Store your cheeseburger soup in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm it gently on the stove over low heat, stirring occasionally, or microwave it in short intervals, stirring in between.
- If you’d like to freeze the soup, skip adding the sour cream before freezing. Sour cream can separate when frozen, so stir it in after reheating for the best texture.
Top Tips for Customizing Your Cheeseburger Soup
- For a healthier twist, use ground turkey or chicken instead of ground beef.
- Swap out Velveeta for shredded sharp cheddar or a mix of your favorite cheeses for a different flavor profile.
- Want to sneak in extra veggies? Add chopped zucchini, bell peppers, or mushrooms during the sautéing step.
- To make this in a crockpot, brown the beef first, then add all ingredients except the roux, cheese, milk, and sour cream. Cook on low for 6-8 hours or high for 3-4 hours, then stir in the remaining ingredients at the end.
Your Questions About Cheeseburger Soup Answered
Can I make this soup gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend or cornstarch. If using cornstarch, mix it with cold water to create a slurry before adding it to the soup.
What’s the best cheese for cheeseburger soup?
Velveeta melts beautifully and gives the soup a creamy, smooth texture. However, shredded cheddar, Colby-Jack, or even a mix of cheeses work well too.
Can I make this soup ahead of time?
Absolutely. You can prepare the soup up to the point of adding sour cream, then refrigerate it. Reheat gently and stir in the sour cream just before serving for the best flavor and texture.
Can I double this recipe for a crowd?
Yes! This recipe doubles easily. Just use a larger pot and adjust the cooking times slightly as needed.
Warm, hearty, and irresistible—this is a must-save soup!
This award-winning cheeseburger soup is everything you want in a hearty, comforting meal. It’s rich, creamy, and packed with the familiar flavors of a classic burger. Whether you’re making it for a family dinner, a potluck, or just to warm up on a chilly evening, it’s sure to be a hit.
I’d love to hear how this recipe turns out for you! Leave a comment below or tag me on social media with your photos. And if you’re looking for more delicious soup ideas, check out my other hearty soup recipes.
Let’s keep cooking and sharing together!
Cheeseburger 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
- 4 tablespoons butter divided
- 3 cups chicken broth
- 4 cups peeled and diced potatoes
- ¼ cup all-purpose flour
- 2 cups Velveeta 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 ground beef
- Start by browning the ground beef in a 3-quart saucepan. Once fully cooked, drain any excess grease and set the beef aside.
Cook the vegetables
- In the same saucepan, melt 1 tablespoon of butter over medium heat. Add the chopped onion, shredded carrots, celery, basil, and parsley flakes. Cook, stirring occasionally, until the vegetables are tender and fragrant.
Add the broth and potatoes
- Pour in the chicken broth and add the diced potatoes and cooked ground beef. Bring the mixture to a boil, then reduce the heat, cover, and let it simmer for 10-12 minutes or until the potatoes are fork-tender.
Make the roux
- In a small skillet, melt the remaining 3 tablespoons of butter over medium heat. Stir in the flour and cook for 3-5 minutes, whisking constantly, until the mixture is bubbly and golden. This is your roux and will help thicken the soup.
Thicken the soup
- Add the roux to the soup and bring everything to a boil. Cook and stir for 2 minutes, then reduce the heat to low.
Add the cheese and milk
- Stir in the Velveeta or cheddar cheese, milk, salt, and pepper. Cook over low heat, stirring frequently, until the cheese is fully melted and the soup is smooth and creamy.
Finish with sour cream
- Remove the soup from the heat and gently stir in the sour cream. This step adds a rich, tangy flavor that takes the soup to the next level.
Notes
Swap out Velveeta for shredded sharp cheddar or a mix of your favorite cheeses for a different flavor profile.
Want to sneak in extra veggies? Add chopped zucchini, bell peppers, or mushrooms during the sautéing step.
To make this in a crockpot, brown the beef first, then add all ingredients except the roux, cheese, milk, and sour cream. Cook on low for 6-8 hours or high for 3-4 hours, then stir in the remaining ingredients at the end.
