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Award Winning Cheeseburger Soup
What you Need to Make the Ultimate 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.
How to Make The Best 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.
Cooking in the 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 The Best 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 Warm 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.
Add Your Toppings!
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.
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.
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Cheeseburger Soup
Equipment
- Alyssa Also Recommends:
- Want to make this even easier? Here are a few products that I LOVE:
- Calphalon Cookware Set
- Staub Cast Iron Skillet
- The Recipe Critic Measuring Cups
Ingredients
- 1 pound ground beef
- 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
Instructions
- Brown the ground beef in 3 quart saucepan. Drain and set aside.
- In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.
- Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
- 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.
- Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
My kids were the same way. My daughter who is 7, is the pickiest eater and she asked for seconds! Thank you!
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.
I am sure it would be just fine if you used beef broth! Actually that may turn out delicious with more of a beef taste to it! Will you let me know how it turns out??
Beef broth is fine. A cheeseburger is beef, not chicken. ?
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?
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…
Amen! Changing up the recipe to her “healthy” suggestions would throw off the taste. When is the last time you had goat cheese on a burger?
BWAHAHAHAH! This… just made my day! <3
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 can you send me the chicken recipe
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! 🙂
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.
Hi! How long do you cook this on the crockpot, and at what setting? Thank you!
Could corn starch or rice flour be used instead? What about using colby or cheddar versus Velveeta. I think I’ll experiment.
I am sure that those would work just fine! It just it to help thicken it up a bit. I was also thinking of trying it with some real cheese in it! Let me know how it turns out!! 🙂
Use potato starch to thicken and it will be gluten free. Thickens creamy soups better!
Is Velveeta Cheese gluten free? Thank You, Ann
you can use regular cheddar instead of velveta.
I found for any milk base soup if you use a can of table cream it makes it thicker and creamy
I just made it with rice flour my son loves it.
Just saying,I just drizzled ketchup on top..mmmm.it tastes more like a cheeseburger. All but pickles. 🙂
Holy yummy!! I need to try that! That would add a little zest to it too! I was also thinking of topping it with bacon?? Bacon cheeseburger soup! YUM
oh yum that sounds so good! I bet there are all kind of interesting things people could add
I made it last night with 2 cups sharp cheddar, half cooked bacon and half ground beef. It was great!
I watched on Diners Drive Ins and Dives where a lady actually puts in lettuce and tomatoes at the end of the cooking time….
Made this tonight! Yum!
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.
I’ve been looking for a recipe for Cheeseburger soup. This sounds yummy!
This does sound yummy…perfect for a cold snowy day!!!
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.
Yummm! Sharing!
Oh~!!! This sounds really good.
That looks so yummy!! I just pinned it to try very soon!!
Thanks for sharing!!
Nonny
http://www.notionsfromnonny.blogspot.com
This soup is so yummy!! My family love it!!
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!!
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?
Exactly my question.. Been making for years similar but always doubled.. No serving on my old paper recipe either.
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….!!!!
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!!
Ta-ta!!
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!
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