Award Winning Cheeseburger Soup

Award Winning Cheeseburger Soup is a thick and hearty soup with lean, tender ground beef, shredded carrots, diced celery and potatoes in a warm and creamy cheese soup. This is an award winning soup and it is excellent! 
This is my most popular soup for good reason! If you love soup as much as I do try more of a classic soup like this Literally the BEST Chicken Noodle Soup, Tomato Basil Soup or The BEST Broccoli Cheese Soup Recipe.
Cheeseburger soup in a bowl with shredded cheese on top.

Cheeseburger Soup

This award winning cheeseburger soup is just what you need this winter season.
It is thick, rich and full of flavor!
You can’t go wrong with something SO good.
I knew I wanted something warm, comforting and just creamy good.
This cheeseburger soup is so delicious!
I am impressed by it and blown away at all the reviews.
It has now become one of my most popular soups and for good reason!
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!
Try this cheeseburger soup recipe and you will soon realize how great it really is!!

What you need to make cheeseburger soup

This soup is insanely delicious!

Made with fresh ingredients and topped with shredded cheese, you will make it again and again!

Each vegetable is coated in the cheesy goodness and tastes SO good.

You will love this cheeseburger soup recipe!

Cheesy, thick chunks of vegetables and delicious buttery soup base.

All of this in one bowl is pure joy and happiness!

Simple to make and there will even be a little left over with how much soup there is!

  • Ground beef: use one pound
  • Onion: chopped
  • Carrots: shredded
  • Celery: diced
  • Basil: dried
  • Parsley flakes: added seasoning and flavor.
  • Butter: used for sautéing and thickening the soup.
  • Chicken broth: adds flavor and volume
  • Potatoes: peeled and diced
  • Flour: thickens the soup up.
  • Velveeta: this a processed cheese that will be cubed or use 2 cups of shredded cheddar cheese.
  • Milk: creamy and smooth.
  • Salt and pepper: just a pinch!
  • Sour cream: thickens and adds flavoring to the soup.
Ground beef being cooked

How to make cheeseburger soup

It is an award winning soup and it is excellent!

This cheeseburger soup comes together quickly and easily.

There are a few steps with simple ingredients ending in the perfect creamy soup with chunks of vegetables and tender beef.

It all comes together so well and blends perfectly.

Cheeseburger soup is ranked one of my top recipes and people cannot get enough of it.

My family included! They ask for this recipe often and I can never say no!

I love it just as much as they do!!

  • Cook the beef: Brown the ground beef in 3 quart saucepan. Drain and set aside.
  • Sauté vegetables: In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.
  • Add in beef and potatoes then simmer: Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
  • Make a roux: In a 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.
  • Add in remaining ingredients and cook: Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.
vegetable being sautéed together in a pot over the stovetop.

Can you make cheeseburger soup in a slow cooker?

The great thing about this cheeseburger soup is I even have a Slow Cooker Cheeseburger Soup recipe that is just as good as this one!

If you are needing to make in the morning and let the slow cooker do the work, then this is the recipe for you!

It tastes just the same as over the stovetop and has just as AMAZING flavoring.

Either recipe will be just that good!

Tips for making cheeseburger soup

This simple to make cheeseburger soup is one of the BEST!

You can’t go wrong with the ingredients as well as how good it tastes overall.

It is delicious from start to finish!

Every bite will leave you wanting more of that creamy soup with thick chunks with every spoonful.

Here are some tips that will help make this cheeseburger soup easier to make.

  • Ground beef: The leaner the ground beef the better. Be sure to drain off any excess of grease before adding it back into the soup.
  • Potatoes: Russet potatoes are thick and strong. They usually don’t go mushy in soups. Yellow and red potatoes will work too but try not to over cook them.
  • Cheese: Velveeta is a favorite for this soup. It will leave it thick and creamy. If you are not a fan of velveeta try shredded cheeses. The texture and thickness will be altered and have a thinner soup base.
  • Thickener: Cream cheese is a great way to substitute the sour cream. It will keep it rich and creamy and still have the thick texture you need.
  • Remove from heat: Before you add in your sour cream, remove the soup from heat. This will help prevent the sour cream from curdling when being stirred in.
  • Make bun croutons: cube a sesame seeded bun and cook them on a baking sheet in the oven for a few minutes. Watching them so they don’t burn. Using the stove top with a skillet will also work until they are golden brown.

Variations of cheeseburger soup

I love mixing and matching recipes, especially after I have made a recipe a few times it is fun to experiment and try it in different ways.

This cheeseburger soup is one of those recipes.

This is definitely a family favorite in our home and made often.

I knew I wanted to try somethings a little different. To start with I made this Bacon Cheeseburger Soup recipe.

This is a great variation but also kept with the cheeseburger soup recipe I already had, just added some bacon.

Here are a few other ways to enhance, substitute or simply leave out to make this cheeseburger soup recipe your own.

  • Meat: switch up your meat by using chicken, ground turkey or even Italian sausage.
  • Vegetables: add in more vegetables or substitute the vegetables in the soup. We have tried mushrooms, bell peppers and even canned tomatoes.
  • Seasoning:  your favorite seasonings can always be added. Simply start with a pinch or 1/4 teaspoon and taste as you go. We have added red pepper flakes or paprika for a more spicy soup or add in season salt for a different taste and blend of soup.
  • Cheese: instead of Velveeta try 2 cups of cheddar cheese or Colby jack cheese. For a spicier cheeseburger soup try it with pepper jack cheese.
  • Cream: don’t leave out the cream but use heavy cream or yogurt or whole milk to keep it creamy but also thick.
  • Broth: beef broth or vegetable broth are great substitutes as well.
Potatoes, ground beef and vegetable in a pot with chicken broth being poured over it.

What toppings to add to cheeseburger soup

Topping are the fun part to add to this cheeseburger soup recipe!

There are already so many great ingredients in this recipe that it all blends together.

With every bite you are guaranteed a cheesy spoonful with a vegetable and topping.

These toppings are versatile and can be made quickly.

I love how simple they are and bring this cheeseburger soup even more flavor!

  • Bacon pieces: for a quick way of making bacon, I use the microwaveable bacon and cut into chunks. Left over bacon is great too.
  • Sour cream: a dollop of sour cream on top just adds to the taste with onions and chives.
  • Onion: chopped and added to the top for a more crunchy texture.
  • Pickles: dill is my favorite. This is fun to have chunks of pickles on top. It adds a sweeter taste to the soup.
  • Crackers: you can never go wrong with crackers. Oyster crackers are fun and little to throw on top or just saltine crackers with a salty taste.
  • Croutons: these will soak up all the cheesy broth and add and extra soft, crunch to your bite.
  • Chips: salty chips are fun to use or pita chips. Dip them like salsa or crumble them up.
  • Bun croutons: dice up a sesame seed bun and toast it or sauté it over the oven until they are golden brown and add to the top.
Adding in the roux to the soup.

Storing cheeseburger soup

This cheeseburger soup is known for being delicious and everything good.

I love the simplicity of this cheeseburger recipe and how delicious it is.

It is a tried and true recipe that our family will continue to make over and over again.

Another great thing about this cheeseburger soup recipe is that it makes a large amount of soup.

Perfect for reheating, freezing or even sharing with others.

Again, it is just that good!

When freezing this cheeseburger soup there are a few adjusts that need to be made.

It is best to leave out potatoes because after being frozen they do become mushy.

Also, it does have sour cream, cheese and a milk base.

This kind of soup does not freeze well. It is best to enjoy your cheeseburger soup fresh!

There are ways to freeze this cheeseburger soup recipe though and I am here to help with that.

  • Storing cheeseburger soup: once your cheeseburger soup is completely cooled place your cheeseburger soup in an airtight container or ziplock bag. This will keep in the refrigerator for 3 to 4 days long. When ready to reheat you may need to add a little chicken broth if it is too thick.
  • Can you freeze your cheeseburger soup? Yes, kind of. It is best fresh and made to serve. If you are needing to freeze this soup and are planning it from the beginning, I recommend leaving out the potatoes until you are warming it back up. Potatoes tend to go mushy when they are frozen in a soup. Once your soup is completely cooled, add your soup to a ziplock bag with excess air removed. Lay flat in your freeze. This will last about 1 month. Freezing too long can separate the soup leaving it hard to reheat and combine back together.
  • How to reheat cheeseburger soup: It is best to reheat your soup on the stove top or in a slow cooker. No need to thaw your soup. Simply add the frozen soup to your pot and reheat on low stirring often. They will keep the soup from separating.
Cheeseburger soup

More delicious soup recipes

Cheeseburger soup with a spoon.

Cheeseburger Soup

4.84 from 12 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Author Alyssa Rivers
Servings 12 people

Award Winning Cheeseburger Soup is a thick and hearty soup with lean, tender ground beef, shredded carrots, diced celery and potatoes in a warm and creamy cheese soup. This is an award winning soup and it is excellent! 

Course Dinner, Side Dish, Soup
Cuisine American
Keyword cheeseburger soup recipe, slow cooker cheeseburger soup, slow cooker cheeseburger soup recipe


  • 1/2 pound ground beef use 1 pound
  • 3/4 cup chopped onion
  • 3/4 cup shredded carrots
  • 3/4 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
  • 1/4 cup all purpose flour
  • 2 cups of Velveeta processed cheese cubed I used 16 ounce or- 2 cups shredded cheddar cheese
  • 1 1/2 cups milk
  • 3/4 teaspoon salt
  • 1/4 to 1/2 teaspoon pepper
  • 1/4 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 Notes

Updated on December 3, 2019

Original Post on December 27, 2012

Nutrition Facts
Cheeseburger Soup
Amount Per Serving
Calories 258 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g40%
Cholesterol 46mg15%
Sodium 1067mg44%
Potassium 627mg18%
Carbohydrates 19g6%
Fiber 2g8%
Sugar 6g7%
Protein 15g30%
Vitamin A 1948IU39%
Vitamin C 14mg17%
Calcium 304mg30%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.



Cheeseburger soup photo

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.

Read More Posts by Alyssa

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  1. This was a huge hit with hubby-and me too! Like eating a liquid bacon cheeseburger. So, so yummy! . . . and so so easy! Best of both worlds!
    I did decide to make it Bacon Cheeseburger Soup. I cooked the bacon 1st. Then cooked the ground meat [venison-hubby is a hunter] in the bacon fat. Substituted 1 cup of the chicken broth [Better Than Bullion] with 1 cup of beef broth [Better Than Bullion] – so 2 cups chicken broth, 1 cup beef broth.
    Added 1/2 the cooked bacon, crumbled, at the end with the cheese & milk. Served each bowl with 1 additional piece of bacon crumbled as garnish along with some finely shredded cheddar cheese.
    Absolutely used the 1 lb of velveeta (which I think makes this soup – but I am such a huge fan of this product almost all my days ?! – so might be a bit biased ?) Should have read all the reviews before adding the sour cream because planning on freezing the leftover. Will get back to you all to let you know how freezing with sour cream in went!

  2. So good! I left out the carrots and celery (kids) I think next time I may omit the potatoes and add elbow noodles (request from the kids).

    1. So was it good without the carrots and celery? I’ve made it many times by the recipe but I don’t have carrots and celery on hand so I was wondering if it would be good without them.

      1. Thus soup is so delicious! It was a chilly day and I wanted some soup and this recipe was perfect. My husband really enjoyed it too and the best part was that I had all the ingredients already. I used 2 cups of shredded mont Colby cheese and it tasted great. Thank you for this recipe, I will be making this often.

    2. A good way to sneak in the carrots and celery is put in blender and blend up with broth…barley see a trace, kids may never know.

  3. The recipe states to use 1/2 lb ground beef then says (use 1 pound). Do I use the whole pound? Or half a pound? This looks good.

      1. Hi, if you could change the “1/2 pound ground beef use 1 pound,” in the ingredients list, that would be helpful. Just saying “1 pound of ground beef” is so much clearer and will avoid confusion (because I doubt many home cooks weigh their cooked ground beef). Thank you for the great recipes, and I’m looking forward to making this soup right away.

  4. 5 stars
    Delicious….I wouldn’t change a thing!! Thank you for another tasty recipe. I have tried many and they are all family favorites now!!!

  5. I have made this recipe many times and LOVE it. Do you have recommendations on how I could make ahead and freeze it??

  6. If you freeze it, does the milk separate when it thaws? I made a different soup that I froze and added the half and half later when heating up. Does milk separate like half and half or cream? So many questions. Trying to make up soups and freeze in individual servings so hubs won’t get sick of the same thing meal after meal when he’s post op.

    1. If you slowly warm up the soup it will separate a little but by stirring it, it will blend back together. You will just want to keep it on low heat when reheating. You can also leave out the half and half and add it later to make sure it does not separate. Hope that helps! Enjoy!

  7. I loved it just the way it was written and also added a few cloves of garlic! Awesome! The sour cream is such a great tangy addition!

  8. I don’t really like velveeta cheese. I see it says we can use shredded cheeddar. I’m just wondering if it changes the consistency or taste or anything ?

  9. I have made this exact soup for about 13 years now. Our family absolutely loves it. I am actually making it today for a family/friend soup get together.Mine was prepped last night and I threw it into a slow cooker, I’ll be cooking it on low for 6-7 hours. Only thing I do differently is I add shredded hash browns versus the potatoes. I found shredded cheddar/bacon cheese at the store that we will top it with. We don’t mix the sour cream into our soup we dollop it on top. We also top with cooked, crumbled bacon bits. Thank you for coming up with such a delicious, hearty, yummy recipe!

  10. This recipe is a staple in our house. We use ground moose sausage in ours. Any ground sausage would work, I find that it really
    adds to it more but we’ve done it with ground moose and it’s great as well.

  11. This soup was amazing!!!! The only change I made was adding a can of rotel tomato’s with jalepanos at the very end to add a little spice/acid to the soup! It was a hit with the family!

  12. 4 stars
    I’m picking with my soups and this is a good one! I will make this one again.

    * I did add a little extra chicken broth than what was called for.

  13. 5 stars
    Yummy !! I added a little more cheese and doubled the meat. My husband & son, who never want any kind of soup, really enjoyed it. Will be adding bacon next time !!

  14. 5 stars
    Delicious! I don’t keep chicken broth on hand, so I used Better Than Bouillon chicken. I did the combination of Velveeta and sharp cheddar. The family loved it. So hearty and filling. Real comfort food!

  15. 4 stars
    I just finished making this soup, exactly as written, for a family gathering tomorrow (I made it today thinking like most soups, it will taste even better the next day giving the flavors of the ingredients time to meld). So, my first taste test impression was…it needs a little “something” but I wasn’t quite sure what to be honest. Then I read a few more reviews (I didn’t really spend much time reading them prior to making the recipe). And, then I read a few reviews stating the addition of bacon! Well, we all know bacon makes everything better, yes it does, and this recipe is no exception. Bacon truly was the “something” that was missing. I will most certainly make it an additional ingredient in the future, either starting the recipe by browning the beef in it, or simply having crumbled bacon on the table to sprinkle on the top of the served soup as folks see fit.
    Another side note, I used 1/2 Velveeta for the amount of cheese the recipe called for & 1/2 sharp cheddar. My “people” are not huge Velveeta fans, but I like the creaminess Velveeta brings to a dish. I may get a few comments on the “Velveeta flavor” so next time I may just use all cheddar or a combination of colby & cheddar. I am looking forward to serving this tomorrow. I may stop back to add to this review….

    1. 5 stars
      Just wanted to add to my original review… I would like to say that by the next day the Velveeta flavor wasn’t noticeable. Not a single comment, and multiple requests for the recipe. Success!

  16. Used whole milk and heavy cream. Also 8 oz. Of Velvetta and 12 oz of very sharp cheddar. This was for 3 lb. of burger. Love more meat Kind of doubled the recipe. Wonderful. Doubled the veggies too. Not low calorie but oh well. Highly recommend!

  17. I am just wondering it doesn’t specify how how much stock to use for the recipe can anyone tell me this by chance please.

  18. 5 stars
    I almost never comment on recipes, but since I am here making this for the gazillionth time…this soup is a hit! I have served it at parties, for teacher appreciation lunch, and it’s my son’s absolute favorite. I mix up the spices a bit to taste and usually add Trader Joe’s 21 seasoning salute & bacon bits, of course.

  19. In the video, what are you putting in AFTER the flour and BEFORE the Velveeta? It is a white blob you dump out of the sauce pan.. thanks

  20. Really enjoyed making this. I followed the recipe exactly as is and we are very happy with how well it turned out. We will be making this again . thank you for sharing your recipeeally enjoyed making this. I followed the recipe exactly as is and we are very happy with how well it turned out. We will be making this again . thank you for sharing your recipe

  21. 5 stars
    You’re right. This is the best soup I’ve ever tasted – wanted to eat half the pot in one sitting. I grated cheddar cheese and added chopped red pepper, which I think added a lot of flavor and depth. THANK YOU!

  22. I have made the cheeseburger soup over and over again since finding it. It is a huge hit around my homestead. The recipe is so easy and can be made easily in one pan except for the flour/butter roux. and It is perfect for the breezy fall days and elevates the words “comfort food” to a new level. This recipe obviously lends itself to a host of variations. Thamks so much. A batch is almost ready as I speak !

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