Cheeseburger Soup

I hope that you all had a fantastic holiday!  Mine was great except for the fact me and the hubby came down with really bad head colds!  I had something completely different planned for dinner and the only thing that sounded good was soup.  Plus it was snowing all day.  Perfect soup day.  This soup was so delicious!  It is an award winning soup and it is excellent.  I loved the cheesy flavor and I loved that it was different than other soups that we had tried.  It became an instant favorite and it made a lot so I am excited to have leftovers!
Hamburger Soupfinal1resize

4.8 from 70 reviews
Cheeseburger Soup
Prep time
Cook time
Total time
This soup is insanely delicious! Made with fresh ingredients and topped with shredded cheese, you will make it again and again!
  • ½ pound ground beef (use 1 pound)
  • 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 of Velveeta processed cheese cubed (I used 16 ounce) or- 2 cups shredded cheddar cheese
  • 1½ cups milk
  • ¾ teaspoon salt
  • ¼ to ½ teaspoon pepper
  • ¼ cup sour cream
  1. Brown the ground beef in 3 quart saucepan. Drain and set aside.
  2. In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.
  3. Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
  4. In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
  5. Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.
Recipe Adapted from Taste of Home


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Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. That looks so yummy!! I just pinned it to try very soon!!

    Thanks for sharing!!


    • This soup is so yummy!! My family love it!!

    • Stephanie says:

      I’m fixing to make this as soon as I finish typing this….I’ll let you know how it turns out in a couple of hours, as I am trying this in the crock pot. I’ll give the details then, can’t wait!! Ta ta!!

      • Marlene Wilhelm says:

        I am making this tomorrow for my whole family along with a salad and some French bread. Maybe I missed it, but how many people does this serve?

        • Bette fincher says:

          Exactly my question.. Been making for years similar but always doubled.. No serving on my old paper recipe either.

    • Stephanie says:

      I’m fixing to make this as soon as I am finished typing this. I’m doing it in the crock pot so I will come back with the results in a few hours….

      Oh yeah, did I mention that I always change a recipe by adding a lil’ of this or a lot of that….wish me luck!!….ta ta….!!!!

      • Stephanie says:

        Lord, have mercy this was soooo good!! What I did a little different was when I fried the hamburg, when it was no longer pink I added ketchup and Dijon mustard (two things I like on a cheeseburger). I let this simmer for about 15 min or more until the meat absorbed all the liquid and it was not runny. Second, I like peppers on my burger, so I added a pouch of velveeta cheese sauce w/ jalapenoes. I did put a little bit of processed cheese in and one can of condensed Cheddar Cheese soup along with the sour cream and two cups of shredded cheddar. I didn’t think it was quite thick enough so I melted some butter and flour and added milk and when that was really thick, I added it to the soup.

        That’s it…..tastes just like a cheeseburger!! A cheeseburger that I like, anyway!!


        • Thank you for your thickening suggestion! I always prefer a thicker soup too. Instead of the potatoes, I found the frozen potatoes (by the frozen hash browns) and used those instead. Also, I used canned carrots. I know, I skimped on the full-blown recipe but I think it came out just FAB! Thanks for such a great recipe!

        • Gwendolyn Burton says:

          I totally agree, this is the absolute best soup I’ve had. My husband is always stuck on the same old original chicken soup, and I made a pot of this Friday, and it’s only Monday and I’ve just finished cooking the second pot. Wow I can get use to this, it easy, inexpensive, and very tasty. Neither of use especially Love that it’s not to salty or spicy, because most all recipes now a day is either brimed with salt or cayenne. I added extra green onion, not a celery type person, so it worked for us well. Thank you for sharing.

        • How much ketchup and mustard did you use?

        • I like pickles (dill) on my burger also. So, in addtion to the ketchup &mustard, I also add some chopped dills and/or the pickle juice. Great!

    • this soup is delicious! I’ve been making it for a few years

  2. Oh~!!! This sounds really good.

  3. Yummm! Sharing!

  4. I make this soup at least every other week. It is easy, delicious and an easy way for me to sneak vegetables into my kids.

  5. This does sound yummy…perfect for a cold snowy day!!!

  6. I’ve been looking for a recipe for Cheeseburger soup. This sounds yummy!

  7. I made this today for my kids after a tough day of holiday sledding 🙂 They loved it! I snuck in some chopped fresh spinach, too.

  8. Made this tonight! Yum!

  9. Just saying,I just drizzled ketchup on tastes more like a cheeseburger. All but pickles. 🙂

  10. Darly Gilmore says:

    Could corn starch or rice flour be used instead? What about using colby or cheddar versus Velveeta. I think I’ll experiment.

  11. Do you have a recommendation for doing this in a slow cooker?

    • I am sure that you can! You can just brown the ground beef and cook it with the veggies and potatoes in the chicken broth on low for 4-6 hours. Then I would stir the velveeta, milk and last ingredients in towards end and let it heat through and allow cheese to melt. I am not sure if you could cook the velveeta in the slow cooker the whole time?? I may have to experiment and let you know how it turns out!

    • I made this last week in the crockpot and I waited until about 1/2 hr before serving to add the flour, milk and cheese. I actually forgot to add the sour cream and really didn’t miss it. This soup is even better heated up the next day – YUM. Will absolutely be adding this to my favorites.

  12. Is this healthy you think? Prob. not but anyone have any idea for a substitute for the velveeta processed cheese? A different kind of cheese that would work?

    • Hi Susan! It actually isn’t too bad! Here are the nutrition facts: 1 serving (1 cup) equals 330 calories, 18 g fat (11 g saturated fat), 59 mg cholesterol, 1,027 mg sodium, 26 g carbohydrate, 2 g fiber, 15 g protein.

      But I am making this again for my family on Sunday. I am going to substitute it with Turkey meat and that should reduce the calories a little bit. I was also going to try to substitute with real cheese instead of processed to see how that turns out!

      • Looks yummy-but the sodium content is nearing a person’s full requirement for the day (~1700mg)…and too much salt (mainly from processed foods not table salt) is one of the main culprits in our modern diets. It is hidden in everything. So to make the recipe somewhat better for you and kids, I would try some or all of the following:
        1. substitute the broth with a low sodium version
        2. substitute the processed cheese with real cheese. All cheeses are high in sodium but real cheese tends to be lower than processed and even skim varieties sometimes-Some lower sodium cheeses include my fave, swiss cheese, as well as mozza, and goat cheese. I think a mix of swiss and mozza would be good in this recipe!
        3. substitute beef with ground chicken or turkey
        4, substitute sour cream with non fat unflavored greek yogurt (tastes the exact same and is super high in protein!)
        4. add extra veggies (peppers, spinach, tomatoes)-like I see other people have mentioned doing!

      • For lower sodium content I’d try low sodium broth

    • I make this soup at my deli & it’s a favorite! Add 8 oz of cream cheese instead of the Velveeta cheese. You can substitute ham or turkey for the ground beef for a different taste.

    • You’re seriously looking at a cheeseburger soup recipe while being health conscious??? You might want to subscribe to a different site…

  13. If the real cheese works well, please share as this sounds amazing but we don’t eat processed food anymore. Thank you for sharing!!

    • For sure! I am making it again for family on Sunday and trying it with real cheese instead of processed! If it turns out then I will share the measurements that I used! 🙂

      • When using real cheese instead of processed cheese, make sure to use sharp cheddar cheese… it melts better and will have less oily texture.. I use sharp cheddar is just about all my cheese dishes. Will have to share some with you sometime.. I made Crock-pot Cheesy Salsa chicken last night with mashed potatoes & green beans.. it was fantastic. Kind of like the quick spanish version of chicken caccatorie.(sp?).. I cannot wait to try this soup, but think I will double it and use half & half instead of the milk & sour cream.. can’t wait. Thank you Alyssa 😀

    • Hi! Do you know how I can sub real cheese for the velveeta?

      • You can substitute, as stated above, however there is a recipe for a “healthier” version of Velveeta that we use often. Look up Momveeta recipe and see what you think. Maybe that will work for you.

    • Hi Becky! Try using 2 cups of shredded cheddar cheese. Someone also commented and said that they used chopped turkey bacon on top! Yum. Let me know if you make it and how it turns out! 🙂

  14. I’ve been making this soup for years. It is sooooooooooooooooooooooo good!!! My kids love it. I’ve also thrown it in a crock pot and have brought it to work for soup/salad potluck. Co-workers love it!! I usually double the recipe. It freezes well. Also, I don’t peel my potatoes and it is still great!!

    • Thanks for the info about freezing! When I make soups, chilis and sauces, I usually make extra and freeze for busy days, especially with softball season starting soon!! 🙂

    • Do you make it all the way and then freeze? Or do you partially make it and do the whole flour/cheese mixture after you thaw? And when do you add the sour cream?

  15. Any idea what would happen if I used beef broth instead of chicken? My husband is allergic to chicken , but would love this soup ..just not sure how it would affect the taste.

  16. Made this tonight …found it on pinterest. My whole family LOVED it. It has been a long time since my kids have given a meal such a vigorous thumbs up. My 6 year old even said she wants to have it in a thermos for school lunch tomorrow. Thanks!

  17. Would this work well with regular cheese as well? My husband does not like velveta at all

  18. I’ve been making a similar version (cheeseburger chowder) for years. I use cheddar and it works fine. We garnish with chopped tomatoes and chopped dill pickles. Yum!

  19. Accck quick, I am making this right now and I am not sure if I am just reading too quickly and not seeing it, but when do you add the parsley and basil???
    Please help! Melissa D. sC

  20. i will b making this tonight, u could also add ur flour with the veggies n butter after thy r cooked, then add the liq, it will thicken up just fine, without dirtying another skillet, and u can also use veggie stock instead of a meat stock…happy cooking!!!!

  21. OMGoodness…made this for dinner tonight! Absolutely scrumptious. I used jalapeno velveta instead of regular velveta…mmm-mm good. Thank you so much for sharing 😉

  22. Can’t wait to try this out! Yum! 🙂

  23. This is a must try! My kids will be so happy to have a new addition to the dinner repertoire!

  24. kristi@ishouldbemoppingthefloor says:

    Oh yummy…would be perfect on a chilly day like today!! Delish!

  25. I made this tonight and for all you non-velveta cheese lovers…cheese in it works beautifully. I doubled the recipe due to large family I feed. I used 2 lbs lean ground beef. I added garlic powder to the beef as it was browning. I used approx. 1 cup of cheez whizz and then used about 1 cup of cheddar cheese. I also had a bit of cheddar cheese ball left over from holiday parties and cut that up into it. The rest was followed as per recipe of course with doubling amounts. My family enjoyed it.
    This recipe is very similar to a potato soup recipe I’ve made for years. It calls for 1/2 and 1/2 cream and next time I make this I think I’ll use cream instead of milk. Definately a keeper of a recipe

    • I was going to make this for a family at church – family of 9. When you doubled it how many did it feed? Was wondering if doubling it would be enough

  26. Made this tonight. It was fantastic! I used beef broth instead of chicken and it was supper yummy. I also left out the celery (yuck!). My whole family loved it! We took the advice of some of the other commentors and added diced pickles, crumbled bacon, diced tomatoes. my sister-in-law added green chilies. My husband tried it with the ketchup. He loved it! Thanks for this recipe. This will become a regular in our rotation.

  27. Made this tonight. It was amazing! Was a huge hit with the whole family, even my picky 4 year old! 🙂

  28. In your directions, Number 3, you say “Add the broth, potatoes and beef and bring to a boil.” What beef?

  29. oops! I forgot to say Thanks!!! 🙂

  30. I made this yesterday and we all loved it! I used soy crumbles and veggie broth to make it vegetarian. Delicious!

  31. Oh- and I used real cheese, not Velveeta!

  32. Just made this it was easy and great!!
    made just a few changes. used Velveeta and pepper jack 1/2 and 1/2.
    left the sour cream out and then just put a spoon of it in the bowl and topped it with green onion. will make again:)

  33. Will it stay well in the fridge over night? I’m thinking about making it tonight for tomorrow night.

  34. Made this over the weekend and it was fabulous. The only change I made was using ground turkey instead to make it somewhat lighter and also used fresh parsley which I added at the end of the cooking when I stirred in the sour cream. Lots of ideas for tweaking it in the future just for fun, but it is a winner just as written! Thanks so much!!

  35. Is there a way to make a recipe printable on a blog w/out copy and pasting?

  36. I made this tonight. It really hit the spot! It’s definitely going to be a regular in my house now. 🙂

  37. Amber Brady says:

    I altered this version & made it with real pepper-jack cheese & it is amazing! I love the kick it gave this soup. It is one of our favorites! Here is a link if you want to check it out:
    ~Amber @ Dessert Now, Dinner Later!

  38. My husband hates celery, is there anything else I can substitute it with?

  39. my gosh thank you! looks delish 🙂 Can’t wait to try it!

  40. This looks amazing and easy! Good call posting this! Love your blog!


  41. Sounds delicious. I have an illness called Myasthenia Gravis, a neurological disorder. One of its manifestations is an inability to swallow. For a long time, my wife had to puree all solid foods. I had a craving for a cheeseburger. She bought a Wendy Burger and put it in the blender, added some V8 vegetable juice for a thinner and turned on the Waring. It was the best soup I have ever eaten. So good, in fact, that the cafeteria at the Medical University of South Carolina in Charleston has added cheeseburger soup to its offerings. JC

    • I did not know that about Myasthenia, Julian.
      Your wife’s thought to blend up a cheeseburger sounds delish, too!
      Thanks for sharing ~

  42. This was scrumptious! Instead of velveeta I used 2 cups of shredded cheddar, used ground turkey instead of beef, and added chopped turkey bacon at the end. Oh momma, it was tasty. Our local irish pub had this soup on special and I was determined to remake it, just wanted a healthier version, close runner up! Thank you!

  43. Oh and I skipped the sour cream too!

  44. Unknown says:

    This recipe is crazy good. My family loved it.

  45. I used real cheese and it turned out great!

  46. I’ve been making this recipe for years and it’s the family and friends’ favorite.

    One tip: Instead of peeling & dicing all those potatoes, you can use southern style hashbrowns in the freezer section.

  47. This looks incredible. I know my bunch would gobble this right up.

  48. Tuckermomof3, Have u tried highlighting the recipe & then right click & give’s u a coice to print as is or print preview & more, but how i do it when there’s no print button, can do all a little of any page,recipe or a line or 2.. easy this way..

  49. Oooop’s, Forgot to add, when u right click after highlight & print box come’s up, on left in box choose selection…. & will print what’s in blue ..

  50. This is a keeper at our house, Very YUMMY! After reading some of the comments will have to different ingredients next time.

  51. This is a keeper at my house, After reading all the comments will have to try some other ingredients.

  52. Thank you for this recipe, it was so good 🙂
    I made it in my slow cooker, I just cooked the ground beef first and added an extra cup of broth, I also used beef broth instead of chicken broth, I also took advice from other comments & added the milk, sour cream, flour & cheese in the last 1/2hr, turned out awsome, thanks again 🙂

  53. Hi Alyssa, Just stopping in to say thank you for a wonderful soup. I made this yesterday and served tonight. I have it posted on my blog. A keeper for sure Andi

  54. Made this today for dinner….loved it!

  55. We’re having a soup/salad fundraiser at work this Friday for the March of Dimes. I volunteered to bring soup but wanted to make something different. Your recipe for “Cheeseburger Soup” was the first recipe I saw and it looked so good and different that I decided I would make it tonight (Wednesday) to allow it time to cool down. Tomorrow night I will transfer the soup to Ziplock freezer bags and then Friday I plan to take the bags to work and put in the crock pot to warm up and serve. Of course I am the “official” taste tester and I have to say this is the BEST soup I think I’ve ever made. So delicious! Thanks for sharing. I hope it’s as big a hit at work as it is in our home!!!!

  56. Renee Renninger says:

    This was absolutely delicious, followed the recipe exactly, wouldn’t change one ingredient, will be making this again for sure!

  57. I tried tge recipe today with minor changes and it was really delicious ,everyone had 2 servings,,,
    Thank you for sharing it 🙂

  58. Greeneyerish says:

    I have made this for my family twice now and everyone loves it! I used ground turkey instead of ground beef and it was delicious. Thanks for sharing!

  59. Emily St Amand says:

    I made this tonight for dinner and we loved it! I had to substitute a couple of things; I didn’t use carrots, I used a blend of colby and cheddar cheese and I used gluten free flour. My husband and I both had seconds.

  60. I am making this as we speak, and I cannot WAIT to try it!! I made some quick french bread the other night to have with my dinner, and it will go perfectly with this soup. Thanks for sharing the recipe!

  61. This looks amazing – perfect for fall! Wanted to let you know I featured you here:

    Have a great day!

  62. Thanks so much for the recipe! I made this today for dinner tonight. I used regular shredded cheese instead of Velveeta and it turned out great!

  63. I’ve made this soup 3 times, double batches. Everyone love this soup!!! I even sing it a song as I’m bringing everything together at the end…”You are so beautiful to me” Then a chuckle cause I’m so corny, Thanks!!

  64. Abbey Westphal says:

    Made this for my husband and he LOVED it. We use ground turkey instead of ground beef.. Next time I think I will use part ground turkey, part sausage for a bit more flavor. Either that, or I will season the ground turkey while it’s cooking. We also don’t eat processed food, so we sub out the Velveeta cheese for hand-grated block cheese. GREAT recipe to make again and again! Yum!

  65. How many servings does this make?

  66. This soup sounds absolutely incredible! I’m definitely going to put this on my to-do list for the coming week-end! Wish that I’d found this recipe a long time ago so that my mother could have tried it- she loved soup!

  67. Hi! Sounds great! Do you think I could use shredded mild cheddar instead of Velveeta? I’m trying to avoid the grocery! Thanks!!!

    • I saw someone comment and say they used 2 cups and it turned out great. I am making this tomorrow with real cheese and bacon. 🙂

  68. I was just wondering what is the serving size. I am planing on making this today for lunch tomorrow, but wanted to insure that there would be enough to feed my family of 5. We are pretty hardy eaters. 😉
    Thank you and have a blessed day.

    • It does make quite a bit. Definitely would feed 5. I am making it tomorrow to write down the exact measurements. 🙂

  69. Lori Ceresia says:

    Scrumptious!!! This is my go to recipe bi-weekly for soup, it’s delicious !!! 10 stars

  70. Dawn Tompkins says:

    Made this for the first time tonight. It was amazing! My 3 older kids who can’t stand onions or celery LOVED it! My son said his first taste was like heaven! Will definitely be making this many more times as it’s getting colder!! Thank you for sharing!

  71. This recipe sounds wonderful how many ppl does it feed and what if I wanted to double the recipe how would do that?

  72. We’ve been on a bit of a soup kick so we will definitely be making this!

  73. Stephy Harris says:

    I had this soup on my B-day, .for the first time, at a restaurant (Friday) and was immediately smitten. Found this recipe and made it Sunday with a couple of changes. I used sweet potatoes instead of white, added whole wheat egg noodles and crispy bacon. Instead of using Velveeta and milk, I used cheese soup which worked unbelievably. This is definitely a keeper. It is thick, warm, delish and very comforting. I will try a double batch next time and one will be an experiment with the preferred unprocessed cheese. Will keep you posted. I will give 4 stars instead of 5 because of the processed cheese.

  74. Alyssa, I’m a little irritated on your behalf. I was trying to find your recipe through Pinterest and after some clicking, found myself at She’s altered the recipe a little but… SHE’S USING YOUR PICTURE. And I can’t find credit coming back to you anywhere. I didn’t really want to tattle but this is happening more and I think that those who do the work should get the credit!!

    • OH my gosh!! You are amazing for taking the time and letting me know! I will have to message her about it. Blogging would be so easy of you just used others peoples pictures! Lol! So much work and editing goes into the pictures. Thanks again for letting me know! XO

  75. Hi …l making right now…. Where do you put the sour cream ? Thanks…. 🙂

  76. Never mind I found it. 🙂

  77. Great recipe!! I made it with Jimmy Dean sausage instead of ground beef! Yummy!!! Also, I used 2lbs of meat instead of one…. I like lots of protein. 🙂

  78. I made this tonight, it was so good.. Kinda reminded me of a cheesy potato soup! I went to the salad bar at my local grocery store and filled up containers with their precut carrots, onion, and celery. Not even 3 bucks! Very yummy and very affordable

  79. I am making it right now and can’t wait to try it. however 2 cups of stock was not enough, had to add at least 3 more to be able to move the spoon around. So yummy can’t wait to eat it.

  80. I am making it right now and can’t wait to try it. however 3 cups of stock was not enough, had to add at least 1-2 more to be able to move the spoon around. So yummy can’t wait to eat it.

    • Yep I just made it and had the same issue. Although I didn’t add more because you will still add the milk in! 🙂

  81. I made this today and it was yummy
    Great for cold weather. Would be great with warm French bread

  82. Made mine in the crockpot. Instead of dicing potatoes I used 2 cans of the Del Monte diced new potatoes, drained. Didn’t add the milk and cheese until the end and it turned out great!!!

  83. I fixed this last winter and was just thinking about fixing it today ,It is great and so yummy and make you all warm inside, my husband loved it and he doesn’t care for potatoes in a soup, very easy and you can’t have just one bowl, I served it with mexican cornbread, it’s a winner.

  84. I just made this soup tonight and it was amazing. I saved some to freeze in single bowels for that cold night by the fire!! Love it and even my husband thought it was amazing! Thanks for sharing.

  85. Oh my, this was tasty! Perfect cold-weather comfort food. I realize now that I forgot the sour cream, but it was fine without… it would make a nice garnish. Thanks for sharing this delicious recipe! Velveeta rocks old school.

  86. The BEST soup ever!!! My husband works in a restaurant and uses this recipe. It’s their most popular soup.

  87. I always enjoy your recipes, and this looks like it will fill in a page in my personal cook book to make for my friends and family when we get together… which with recipes like this.. they will never forget to invite me to one of their get togethers.. .lol…

  88. Making this right now! It smells and looks delicious! 🙂

  89. How many 1 cup servings using your amounts? 1 lb. beef. Thanks.

  90. This was excellent! I used shredded cheddar instead of Velvetta.

  91. WOW, this was so good! Made it last night for my family and my husband and older son loved it. My husband who never takes leftovers actually took this for lunch today. He even sent me a text with a picture of him eating it and said I can make this as often as I’d like.

    I used half and half and shredded cheese versus velvetta and it all worked nicely.

    Thanks for the recipe, it’s a keeper!

  92. heather deremer says:

    It 🙂

  93. Oh my goodness, this was wonderfu! A pretty easy dinner on a busy weeknight – I chopped up all the veggies ahead of time. I had a little more meat than called for, so I just increased the broth as needed and the flavor was still absolutely wonderful. Even my husband, not usually a soup fan, loved it. Thank you for the recipe!

  94. Kelly Thompson says:

    Yumm-O!!! I made this for dinner last night and wow!! Delicious! And the hubs and kiddos loved it as well!! So glad you shared!! Thanks!!

  95. I just made this yesterday and it was AMAZING!! It took me an hour and a half though!!!

  96. I made this soup last night for dinner. I used ground turkey in stead of beef. It was fantastic. I’m adding this to my rotating menu list. I hoped for leftovers so I wouldn’t have to cook tonight. Sadly, not a drop was left!

  97. Amit Cohen says:

    So I made this last night and it was so good!! Toasted up some crusty bread to go with it!! It was so easy to make! The longest part was getting all the ingredients cut, chopped and shredded!! Very easy to make!! If u love cheese you’ll love this soup!!

  98. Just made this soup for the first time, as well as a pot of chicken noodle soup that I knew my family would eat. 🙂 The cheeseburger soup was a hit, and I will make it again. Now we have an entire pot of chicken noodle soup left over for dinner tomorrow!! Yippee. One thing though….it wasn’t really quick to make. Took well over an hour from start to finish. The chicken noodle soup was ready at least 30 minutes prior to the cheeseburger soup. Not a soup I would want to start making after a long day at work. So this will likely be a weekend recipe, or at least all the prep done in advance of the actual cooking.

  99. We love this but we use sharp cheddar cheese and beef broth .. Very yummy ..

  100. made this last night for supper yummy yummy. I dont care for Velveeta so I used two cups of shredded cheddar it was amazing. I also didnt have Celery so that was out. One thing I will do differenlty next time in more hamburger and less potatos.. It was really good though and I made it after work. I get off at 5 so it is a good meal to put together after work too

  101. Tina Hamilton says:

    I made this tonight….I added a few things…minced onion and minced garlic, a bit of paprika. I used all ingredients asked for but did my flour with my onions, celery, carrot and spice mixture. Instead of fresh potatoes I used O’Briens Hashbrown (frozen) which added some peppers and sprinkle of color… It was delicious! My family was head over heels for it, I will make it again and again. I love one pot wonders and this one is just wonderful…thank you!! My family thanks you! 🙂

    • Tina Hamilton says:

      Oh I almost forgot I also used Sharp Cheddar along with the Velveeta…I nneded a bigger pot, every one had two bowls, thankfully I got my second one too 😉

  102. you can make this lower calories by using 2 percent velveeta, nonfat milk and fatfree sour cream. i will be trying it!!

  103. Instead of making a rue, you can used mashed potato flakes as a thickener. Add them at the last minute a little at a time until you reach desired thickness.

  104. Allergic to milk, What can be used instead to still get the same results

  105. This soup is awesome! I made it at Christmas and everyone loved it!

  106. Made this tonight and it was very yummy! However, no mention of when to add the tomatoes. I only had canned diced tomatoes on hand, so I added them at the end to just warm them without boiling them. Taking a bowl of it to work tomorrow for lunch 🙂

  107. Violet Turner says:

    Is it 1/2 lb. or a whole lb. of ground beef? don’t understand….

  108. I made this tonight and it was delish!
    I made it exactly as you listed the recipe. 1lb ground beef, and 16 oz Velveeta.

  109. Friday night is my night to prepare a meal. Came across this and gave it a try tonight.
    My son gave it the thumbs up and wifely liked it too.
    I think I’ll use beef broth next time.

  110. Sheryl Schlosser says:

    How many servings does this recipe make? Making for dinner tonight!

  111. Marjory Betchkal says:

    I want to make this but must sub out the Velveeta. I cannot handle that stuff since a couple years ago when I made a dip, it was late when we got home and I didn’t clean it out of the crock pot, the next day it was one solid mass, that just freaked me out and I will not use it.

  112. Irma Traverse says:

    I found this soup to be a bit bland so I modified a bit…more salt, only 1/2 the velveeta (as my daughter HATES processed cheese), a GOOD handful of shredded 4 year old white cheddar, and 1/2 beef broth and 1/2 chicken broth. I did not understand why chicken broth with a beef based dish. We also omitted the milk and sour cream and only used half the roux. With the modifications, it was truly fabulous. Tasted a lot like Hamburger Helper Cheeseburger Dinner without the ‘fake’ flavor. Will try it with some milk next time, we only had skim type milk and I did not think it would do this soup justice. It cries for a whole milk to add richness.

  113. Absolutely delicious!! I always make a super huge pot of soup to have as leftovers for another day….there were no leftovers : ) The only change I made was substituted Beef Stock (not bouillon) instead of Chicken stock. Yummm!

  114. Loved this. We topped it with crispy bacon and crispy onions (the kind used in green bean casserole).

  115. This soup looks so incredible Alyssa!

  116. Am I supposed to use half a pound

  117. Am I supposed to use a whole or half pound of meat?

  118. Made this a few nights ago. We are trying to stay away from potatoes so I substituted with cauliflower. It was delicious. I also added a few chopped mushrooms. I will for sure be making this again very soon.

    • I have made this soup for years, and its always a FAVORITE in my house. We’re cutting out carbs though, so I was thinking about using cauliflower as well. How much did you use Nicol? Thanks!

  119. My children are all grown, when they come home for the Holidays they spend several days at my house. They always want Cheeseburger soup for one of the meals..I always add cayenne pepper for a little spice!

  120. I loved it! Taste even better with ground turkey and red skin potatoes.

  121. Marilyn Donner says:

    I’ve been using this recipe for years! Last night I substituted in white sweet potatoes and added some chopped green peppers. I also used shredded Montery Jack cheese along with some slices of Kraft american cheese. The white sweet potatoes actually have so much more flavor than regular potatoes…and they are sweet! This is an amazingly versatile recipe. Easy to throw in some extras to increase number of servings. Fun to experiment with changing up some of the ingredients!

  122. It sounds delicious but that’s an awful lot of sodium. If I make it I will use low sodium chicken broth, perhaps swiss cheese and no added salt.

  123. I rarely comment on food blogs, but I felt very strongly about this recipe! It was amazing! My family loved it and so did I. Thank you so much for sharing! I have made it twice in the past two weeks! My picky eater just had three helpings! 🙂

  124. I just made this for dinner tonight… I made bow-tie pasta with it, so I used 1/4 the amount of potatoes. I also used extra Velveeta and made extra roux. I didnt need the sour cream at the end either, so I didnt use that.

    AMAZING recipe, we’ve had seconds and wishing we could go on for thirds but we are both stuffed!! Everything the recipe calls for – the spices, etc…were spot on. It was absolutely delicious, a winner, and I shared it on facebook with a raving review.


  125. pamela wetzel says:

    we loved this ,i let some kale wilt in it , so good!

  126. Trina Williams says:

    Made this soup but it seems a little thin. What did I do wrong? The kids tasted it and liked it.

  127. Could you use cream cheese instead of sour cream by chance?

    • Hmmm I love cream cheese. You probably could the cream cheese has a different consistency and there may be more chunks instead of smooth like sour cream.

  128. I made this for dinner last night and the whole family loved it! I added mushrooms that I sautéed with the onions, it was sooooo good. I will be making it again this weekend for our superbowl party. Thank you.

  129. Yum. This was great. The only thing I did different was use cream rather than milk. I also used regular cheese. Mainly because that is what I had. I’m in Texas and we frequently make SOS (hamburger meat w/white gravy). The soup reminds me a lot of SOS…in soup form! It is a great combination of hamburger and potato soup..which is what I was looking for. 🙂 I tried to give it 5 stars but it would not let me.

  130. Rita Higley says:

    Awesome soup and very adaptable to include veggies and other meats. Love it!

  131. This dish is a TOTAL STAPLE in our home now. In just 1 1/2 months we’ve made it about 10 times! EVEN MY PICKY DAUGHTER LOVES IT! I am here again tonight preparing the recipe because she specifically asked for me to make this tonight. THANK YOU!!!

  132. Ellen Temple says:

    Sound delicious. would like to know the nutritional contents so that I could figure out weight watcher points.

    • Michael says:

      From a comment early last year:

      1 serving (1 cup) equals 330 calories, 18 g fat (11 g saturated fat), 59 mg cholesterol, 1,027 mg sodium, 26 g carbohydrate, 2 g fiber, 15 g protein.

  133. Made this soup tonight. Had no chicken broth so I used beef instead. Used the cheddar cheese as well. I also added a can of chopped green chilies for a little kick. Loved it and my kids couldn’t get enough!!!

  134. Cindy Stutts says:

    My husband is an extremely difficult food critic and he LOVED this and said, and I quote, “A KEEPER!”

  135. cathy simmons says:

    Had this for supper one cold night.Our new favorite soup!

  136. Breanna says:

    Its the middle of June and I just HAD to make this soup! lol It’s sooo delicious
    Im about to kick back in front of my AC and enjoy this!

  137. Brittany J says:

    Absolutely love this soup! I have made it several times & it’s always a hit! Perfect for a cold night! The only substitution I make is ground turkey instead of beef & I shred cheese from the block & it’s just phenomenal! Thanks for sharing!!

  138. Why would you use chicken broth with beef??? I created a cheeseburger chowder and used beef broth…it is SOOOOOO good…won a ribbon at the state fair!

  139. I love this soup! Made it last night, and it was fantastic. I used shredded cheddar cheese. Eating the leftovers for lunch today and CAN’T WAIT! 🙂 Great post.

  140. What’s your recommendation on freezing? I’m having a baby soon and getting prepped. What I’m looking for is a way to do as much of the work now so I don’t have to do much of any later, but I also don’t want it to lose all it’s flavor in the freeze process. How would you go about that?

  141. OM goodness. Not only is this a recipe that my WHOLE FAMILY will eat, we have made it so many times since I found this recipe (last winter) that I ended up growing an entire potato patch (and onions) to make this all winter long!

    In addition, I homeschool my daughter (she is a sophomore this year) and for “home ec” I am teaching her to cook various recipes. She needs to go price out and buy the ingredients (getting some money economics in there too!), do all the prep work and make the meal.

    Here’s the cool thing that I wanted to share with you. When I asked her what dinners she wanted to learn to make, her very first and QUITE PASSIONATE reply was YOUR RECIPE for this soup!!!

    And as I type this, she has gone to the store and brought home the ingredients and we are about to put it together and make it.


    So thank you for posting this recipe and for being a part of my daughter’s cooking class lessons! 🙂

  142. I wonder if you could sub cottage cheese for the sour cream without any issues? I puree it (sometimes) and sub it when I can. Awesome with baked potatoes. Packed with protein and you can’t tell the difference!

  143. I made this tonight. It was delicious. But I expected a soup with a thinner consistency. It had a consistency of baked potato soup. It was very good. Did I do something incorrectly? Used Russet potatoes possibly to starchy?

  144. Made this tonight! Turned out great. Used cheddar cheese. Hubby loved it, will make again!

  145. Making this tonight – looks great! I notice that the photo shows shredded cheese on top, and the intro paragraph even says “topped with shredded cheese”, but it’s nowhere in the recipe or instructions (it just says to cook and stir until melted, nothing about adding it on top). No biggie, we can totally add it if we want, just thought I’d mention it. 🙂

  146. I just made this soup and it is absolutely delicious!!! So easy to make and with ingredients that you most likely have at home anyway. Will definitely make this again!

  147. could this be made in a crock pot if so for how long on high or low

  148. How many does this recipe feed? I have a large family and wasn’t sure if I should double the amounts. Thanks!

  149. Just curious…has anyone tried making this in the crockpot?

  150. Anastasia says:

    How much would you said this recipe makes? How many adults would it feed?

  151. love this soup! I changed a few things. Added 2 Cloves garlic, 1/2 block cream cheese, 1 tbsp Dijon mustard and for the cheese did 1 cup shredded cheddar and 1 Cup velvetta. I omitted the potatoes, carrots and dried basil. I also garnished it with chopped up pickles. 🙂

  152. This recipe is SO GOOD! I used frozen hash browns instead of chopping potatoes, and I added a cup of chicken broth to make it go a little further. I will definitely be making this again!

  153. this is fantastic ! Thanks. And this is first time I have thickened with flour this way without adding milk to the flour. This worked SO much better!!!!! Thanks!!!

  154. I doubled the hamburger and seasoned it with a blend of spices and simmered it in mustard after browning, added bacon, used real sharp cheddar cheese instead of velveeta and used 2 parts heavy cream 1 part milk. My family loved it and everyone had seconds. I also added Sriracha to my personal servings for some extra kick and it was great!

  155. I want to make this tonight for dinner how would I make it in the slow cooker???

  156. I have made this several times in the last few months and always get rave reviews. It is super yummy. Made for school and doubled and that filled my crockpot to the top. Thanks!

  157. Made this tonight for supper, and all I can say is…YUM! Loved it.

  158. i made it & it was awesome. I had 2 double it because I cook 4 a lot of people & I took some 2 work & they loved it as well!!!!

  159. as soon as the store opens, I will go get a few things I need and dinner will be served…..drool…

  160. this is a family favorite! I sub ground chuck and add bacon…yes, not healthy, but delicious! Thank you for sharing!

  161. Found this on Pinterest, and can I just say…thanks so much sharing for this recipe…it was incredibly delicious (I used the 2 cups of shredded cheddar). Will be making it again for sure!!

  162. Made this for my family last night and everyone (right down to my picky 2 year-old) loved it! I used 2 cups of shredded pepper jack cheese instead of Velveeta – Delish! Thanks for a great recipe!

  163. Made this for dinner on a ridiculously cold night. My picky eater loved it. And so did everyone else. Very comforting and healthy, too. Loved using the shredded Cheddar.

  164. This soup is AMAZING!!!! My husband and daughter request it every week and it makes enough for two dinners so that’s saying something! I have shared this recipe with several friends and they all absolutely loved it too. If you haven’t made it yet, DO IT! Thank you so much for the recipe.

  165. Patti Wissore says:

    I was in charge of finding a soup for a competition at my child’s high school and came across this one. We were looking for something different than the 5 recipes others would all use. We were told to make enough for 100 people to have small samples and instructed not to even go that high, there was a lot left over last year. I tweaked the recipe here and there ( I can’t seem to help myself!) and passed it out to 4 others so we could all make the exact same thing as per the instructions. People at the event looked as us weirdly and at first avoided our table because of the name. There were some kids who hadn’t bought tickets to the event but were there, so I gave them samples anyway. They were quick to pass the word to their friends who in turned passed the word to their parents. We suddenly had people swarming the table saying they’d heard about our soup and had to try it! We had started out with 5 full crock pots and ended up with everything empty and winning the competition. 🙂 Awesome recipe!

  166. Michelle says:

    Delicious soup… my hubby and I loved it! I did 1/2 Velveeta and 1/2 sharp cheddar cheese.

  167. I should not have read this before breakfast – stomach is officially growling.

  168. Was wondering if this would freeze well? There are only two of us!

  169. Very good soup. I added salt a few times while cooking to help with taste. We also used deer meat, if using that only 1/2 pound.

  170. If this is your idea of insanely delicious, you need to get out more! This soup is just ok. Lacks seasoning / taste. My family expected better from the reviews, definitely sounds better than it is.

    • Even if this is your opinion… why on earth would you write such a negative comment like this? Is this supposed to make me feel good? Try writing a positive comment and making the world a better place. And read all of the comments, I am not the only one that thinks this soup is the best… and its the most popular soup on my site for a reason.

      • Sorry if my opinion made you feel bad, but it’s just an opinion. My comment that this soup lacks seasoning / taste is not making the world a bad place…’s informing other people that it may need adjusting according to my family’s taste. I did read all the reviews, which is why we decided to try it. It’s not horrible, nor did my family think it was insanely delicious, we just expected it to more than just ok.

  171. I was looking forward to this dinner! I just wish it tasted as good as it looks, unfortunately it doesn’t! I did everything the instructions called for, but it tasted TERRIBLE! The ingredients contain too much salt, so it consisted of a dog food taste. Very disappointing!

    • Oh my goodness I am so sorry you didn’t like it! This is one of our favorites and most popular raved about soup recipe on the blog.

  172. How many people does this recipe feed?

  173. Made this soup tonight for my husband & son. Just a few things… I found that the butter/flour ratio for the roux was off. Traditionally, a roux is equal parts fat & flour. I had to add an additional tbsp of butter to even out the ratio & undo the ball of flour that formed in the pan. Also, I’d definitely recommend using a much bigger pan. The 3 qt. saucepan was ok until the cheese & milk were to be added. Fortunately, I’m fairly messy & I anticipated overflow & transferred to a stock pot. Added about 2 tbsp. garlic salt & some extra ground pepper for our taste. Also, I saw other comments mention the cheese on the top & no mention of reserving a bit for the end. Fortunately, being a cheese-loving Wisconsinite, I had plenty on hand. Overall, a really tasty soup & will make it again.

  174. Wanda Akin says:

    I am preparing this soup to be served later tomorrow. Is it ok to go ahead and add the sour cream a day before seving??

  175. I saw this recipe posted on Facebook today and decided to give it a whirl, and two of the main questions I saw in the comments were the same questions I had, so hopefully my comment can help answer them, it they haven’t already been answered…. YES, it is great with shredded cheese instead of Velveeta, and YES, it is super in the crockpot. I could not help but notice the very negative comment a bit above mine in the string (and you are correct- there is a big difference between a difference of opinion and rudeness!), and let me say, I get out plenty, and cook a wide variety of foods, and my whole family LOVED this.To do it in the crockpot I used ground beef I had already cooked, and I used chopped Yukon gold potatoes I had on hand- didn’t bother skinning them. I put veggies, potatoes, seasonings, and beef in the crockpot with homemade chicken broth I had on hand, cooked no high for one hour (mostly because my broth was frozen in chunks), and then switched to low for 5 hours. I stirred in the milk and 2 cups of a shredded blend of sharp cheddar, colby, and monterey jack about 30 minutes before serving, along with the roux made from the flour and butter, and took the lid off to help it thicken up a bit. It came out great that way. I also did add a splash of Worcestershire sauce and some garlic to bring out the flavors, and then topped it with bacon and scallions when serving. Super yummy!! My pickiest eater was the one who saw me looking at the recipe this morning and encouraged me to make it, and she adored it, so it will be back on our table again… probably tomorrow, because I can tell it will be even better the second day! 🙂

  176. I made this soup tonight for our pre-Super Bowl meal. It was absolutely AMAZING!! I have very picky eaters and everyone had at least two bowls each!! Award-winning recipe, no doubt!! Thank you for sharing!! Delish!

  177. Wonderful recipe!! OMG this was delicious! Thanks for sharing!

  178. Wendy Allen says:

    To replace beef, I use lentils and chickpeas minced up for a vegetarian version

  179. The third time was a charm for me with this recipe. This time I used frozen carrots, and 4 cups of frozen Southern Style Hashbrowns. I’m pretty messy in the kitchen, and using frozen pre-cut ingredients cut my prep time in half, and clean up a lot easier. Thank you for a great recipe!

  180. This is way good! Made it tonight for dinner and it was just amazing! Added some ketchup and mustard and it really made it better! Next time I’ll add some bacon bits!

  181. This looks delicious. I’m definitely going to make it. Thank you for the recipe. I’ll make it as posted first. Then, when I go to visit my daughters, who are mostly vegan, I will want a vegan option. Do you, or does anyone, have any suggestions? I can use veggie broth and veggie crumbles. Use almond milk, unless someone has a better suggestion. Then, I just need to figure out what veggie cheese would be good. My only other problem is that the weather is not cooperating, It’s the end of September and is in the 90s today. Over a 100 last week. Ugh. Come on cooler weather. =) Thanks again. I’ll to come back to rate it.

  182. Melodie Stickrath says:

    Been making this one for my husband, friends & family for years. Got the recipe from Taste of Home. Usually make a double batch and there isn’t a bite left!

  183. Kimberly Strickland says:

    I am going to make this tonight and reading all the comments, which cheese is best the velveeta or the shredded cheddar cheese?

  184. I added a teaspoon of chopped garlic for more flavor

  185. Didn’t have any carrots or celery or sour cream, but wow, I love the taste!

  186. I have made this twice now cuz my family loves it. Thank you for this recipe!

  187. Libba Gray says:

    Can I use red potatoes? It’s all I have on hand today!

  188. We love this soup. I’m pregnant and due soon, so I want to make a double batch and freeze. Does any body have recommendations for freezing. Can I make it all, and then freeze and warm in a crock pot when the time comes? Or do I need to leave the last part out until I thaw and reheat?? Thanks

  189. Alyssa Rivers says:
    January 3, 2013 at 4:22 am

    Hi Susan! It actually isn’t too bad! Here are the nutrition facts: 1 serving (1 cup) equals 330 calories, 18 g fat (11 g saturated fat), 59 mg cholesterol, 1,027 mg sodium, 26 g carbohydrate, 2 g fiber, 15 g protein.

    So, I’m thinking, who only eats 1 cup of soup? Little kids? I would eat at least 2.5 cups, which is a whopping 2.5 grams of salt, and 45 grams of fat. You might as well eat a sirloin steak, you’d have less fat and less salt, and none of the chemicals from the Velveeta. This recipe, I’m sorry, is junk food. Apparently no one cares what they put into their bodies anymore. Crack cocaine is probably at least as popular as this soup, but neither are good for you. Thumbs down.

  190. Peggy davis says:

    Has anyone tried making this with elbow macaroni rather than potatoes

  191. How many servings?

  192. Top each serving with a handful of chopped lettuce and tomato!! It makes it and adds freshness. I also add some banana peppers on top!

  193. Just wanted to let you know I just found this recipe and made it tonight for dinner! Great hit with the Husband! Love it!!!

  194. Lynette Lucas says:

    Loved this! And been asked to make it again…Sooo tasty 😋

  195. Samantha Diem says:

    How many servings does this make?

  196. Caroline J Hoover says:

    I made this for our bingo crowd and everyone loved it

  197. Jennifer says:

    I’ve made cheeseburger soup before that my family said was “just okay”. I decided to try again and found your recipe which we all loved! I used about 2 1/2 cups sharp cheddar, grated (measured loosely packed in cup) which worked out great. I had leftover potatoes and carrots from a sheet pan meal that were already seasoned with dry ranch dressing and some Italian seasoning as well as salt, pepper and parsley so I did not use the basil and parsley listed in the recipe. I used Better Than Boullion for the chicken broth and made a cheese sauce to add in at the end which I found to be easier. The only thing I will do is to use mashed potato flakes to make it a little thicker to suit our tastes next time. Thanks for a great recipe!


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