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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.
Love this soup. It’s my go to!!
I have shared the recipe with many friends!!
Just recently made this recipe….omgoodness…the best!!! Thank you
So yummy made it tonight. But your calories count should be 12 servings not 6. Thank you for the great recipe.
I substituted heavy cream I needed to use up instead of milk and 1 cup beef stock (also needed used) with 2 cups chicken broth. I left the skins on my yellow potatoes and used 2 cups shredded velveeta. Amazing!
First please know that I’ve never left a comment for anything ever! But this soup was incredible and will be made again and again!
I used half ground beef and half sausage. Excellent!!!
I tripled the recipe and put both velveeta and shredded cheese.
Amazing, creamy, cheesy and delicious!
Hey Melissa! I’m so happy you liked it! 🥰
It’s good. I’ve made it twice. The second time with cheddar cheese. I do not recommend cheddar cheese although it says you can use it. Velveeta is much better.
There are so many ads on trying to just read the recipe forget about trying to print it. But I’m taking notes and it looks like a great recipe….
Hi Jacquelyn! If you click on ‘jump to recipe’ at the top of the post, it will take you straight to the recipe card and there’s a button to print it as well. 😊 Hope you enjoy it! This cheeseburger soup is one of my favorites.
Interested in knowing how you determined the nutrition information. When entered into My Fitness Pal, it is a lot different! They say 569 calories vs. your 258. They say 39g carbs vs. your 19g. They say 30g fat vs. your 14g. They say 13g sugar vs. your 6g.
The soup was quite tasty though.
I think this depends on the type of cheese/milk/ sour cream you use. I made it and it was 322 calories per serving
First time making cheeseburger soup and I have to say, I’m afraid to try any other recipes. The soup was absolutely delicious, flavorful and very hearty. Just what we needed as winter settled in early.
My family loves this soup! It’s full of flavor as well as hearty. Even my soup-hating son loves this and goes back for seconds.
Marvelous! This is a keeper recipe and one you won’t be saying anything bad about! You’ll just wonder why it took so long to find. This is the first recipe I’ve ever rated or left a comment for. I just had to tell about it’s goodness! So good!
This is a great recipe and my family really likes it. I made it in my Instant Pot. Did all the steps in the pot, then cooked on manual for 10 minutes, made the roux separately added the milk to the roux before adding it all in to the pot, let it simmer for a couple of minutes to thicken then added in the cheese (I used an 8 oz. block of cheddar), seasonings and sour cream. I stirred in a teasppon of apple cider vinegar to balance things out. Was extra delicious with dill pickles on top!
My family’s most favorite meal hands down! I change nothing (if anything I add a lil extra broth just to justify adding bread in some form pf a side lol) I’ve made this LOADS of times throughout the years! It always hits a spot!!
I made this Cheeseburger Soup and it was the bomb, I changed up just a tad, for the milk I added 1/2 mile other 1/2 Heavy whipping cream, added bag of mixed vegs, also unpeeled red potato’s. The soup got eaten all up. Will make again. 5 star
Great recipe, i like to add a few additions too, personally we love to add a bit of pre- made burger sauce or something with a pickle or mustard taste, we don’t use celery just to reduce the cost, but its a great way to load in veggies and the kids don’t notice but we don’t think it needs it but is great with or with out, we also just make a corn flour slurry with the liquid from the soup instead of flour and butter mix and lastly we add a good squirt of sriracha sauce which doesn’t make it hot it just does something magical to the cheese flavorful intensity
Yuuummm!!!