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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.
Approximately how many does this serve, please? Even how many cups would be helpful.
Thank you
This will serve about 6 to 8 people.
This soup is delicious! Super rich and filling. It was a great dinner with a side of sourdough bread!
Where can I find the nutritional information?
I like to use skinny taste.com or myfitnesspal.com for any nutritional information. Hope that helps you find what you are looking for.
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.
You will want to cook 1 pound and that will shrink down to about 1/2 a pound in the end. Hope that helps!
If using 93/7 ground meat, there is less shrinkage and less fat.
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.
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).
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.
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.
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.
Was it good with out the celery I don’t have it that’s why I was wondering
Yes, this will work well without celery.
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!
Did freezing it without sour cream work?
Made this tonight for my crew, and everyone loved it. I did sub low sodium beef broth because I didn’t have any chicken stock on hand, and it was delicious.
Have made this several times. We love it! How many servings should it make?
Made the soup just this afternoon and used sharp cheddar cheese that we grated . My family will not eat Velveeta cheese. It turned out great thanks for the recipe ?
Hey!!
Thanks for the suggestion and other ingredient idea! I love it. I am happy that you liked it. Thanks for following along with me!!
Has anyone ever substituted the potatoes for sweet potatoes? Wondering if that might be okay.
Delicious recipe! Does anyone know the calories per serving? Thanks so much!
Thanks for this recipe!! I made it for a company (https://rcre.com/) soup cook off and WON!! It is a delicious soup!! I did add a splash of Frank’s Hot Sauce and a sprinkle of Chili Powder — thanks for your delicious recipe!
Turned out very well but we may substitute some pasta for the potatoes next time.
Making this soup tonight! Can anyone recommend whether to use the Velveeta processed cheese or the shredded cheddar cheese?
This soup is really good. I have made it for years. I got the recipe from Taste of Home.
This has become my new go to!!! Thanks