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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.

Award Winning 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 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 sautรฉing 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.
  • Sautรฉ 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.
Ground beef being cooked

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!

vegetable being sautรฉed together in a pot over the stovetop.

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.
Potatoes, ground beef and vegetable in a pot with chicken broth being poured over it.

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.
Adding in the roux to the soup.

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 sautรฉ it over the oven until they are golden brown and add to the top.
Cheeseburger 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 with a spoon.

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Cheeseburger Soup

4.91 from 120 votes
By: Alyssa Rivers
Award Winning Cheeseburger Soup is a thick and hearty soup with lean, tender ground beef, shredded carrots,ย dicedย celery and potatoes in a warm and creamy cheese soup. This is an award winning soup and it is excellent!ย 
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 people

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 

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

Updated on December 3, 2019
Original Post on December 27, 2012

Nutrition

Calories: 258kcalCarbohydrates: 19gProtein: 15gFat: 14gSaturated Fat: 8gCholesterol: 46mgSodium: 1067mgPotassium: 627mgFiber: 2gSugar: 6gVitamin A: 1948IUVitamin C: 14mgCalcium: 304mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner, Side Dish, Soup
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

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Cheeseburger soup photo

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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595 Comments

  1. We LOVE this recipe! The only think I did differently was add the milk to the butter/flour before adding to the soup.

  2. 5 stars
    Oh my goodness, this was thick, full of flavor and sooooooo delicious! Definitely the best comfort food for a cold day. My picky 2.5 year old approved! I followed the recipe as written bur did add cooked bacon at the end. Thank you for this delicious recipe!!๐Ÿ˜‹

  3. 5 stars
    Holy moly this was delicious! I didnโ€™t have the right potatoes so ended up putting in tater tots insteadโ€ฆ I didnโ€™t have high hopes but it turned out so well. This is going in the regular rotation, for sure!

  4. 5 stars
    This is delicious & has quickly become a repeat in my kitchen. I am making it again tonight and decided to add it to my hand written cookbook reserved for only the best and favorites I’ve made! Love your recipes & thank you for this go to comfort food meal!

  5. 5 stars
    Stunning recipe. So silky smooth. I left out the sour cream and it was lovely – I wonโ€™t add it next time either. Garnished the top with pickle slices which brought it to the next level.

  6. Advertising has made your website unusable. I go the recipe, start to scroll and it jumps to the bottom. Return to top, try again, same thing. Scroll up from the bottom, start to read, BOOM, back to the bottom.

  7. 5 stars
    Absolutely fantastic soup! Perfect for winter and warming your tummy –
    Thank you, Alyssa ๐Ÿ˜Š

  8. 4 stars
    I followed the recipe to a tee. Although very good, it came out too cheesy. I think more beef and less cheese would have been better. I felt like I was eating queso.

  9. 4 stars
    Very good as written. The second time I made it, I used ground venison instead of hamburger, then added corn, diced poblano peppers, cilantro and substituted macaroni for the potatoes. We liked the altered version better than the original. *Velvetta cheese product works best. I tried substituting real cheddar but found it adversely affected the smooth cheesy broth

  10. My husbands favorite soup. He asks me to make it all the time. I am on low carb so I cut the potato to just one. It is delicious.

  11. 5 stars
    I made this last night, and it was SO good!! Thank you so much!! I shredded colby jack cheese (which is much softer than cheddar) and it melted VERY nicely into the soup. I also added some frozen peas at the end to add some color. For my teenager who can do cheese but not milk, I used a cup of extra creamy (unflavored) oat milk in place of the cow milk, and you could not tell the difference. Very versatile recipe that I will be making again and again!

  12. 5 stars
    One of our family favorites! I extend cooking time and add more veggies and stock and use fresh grated cheddar! My high school son asked me to send him this recipe so they can make it in foods class at school!

  13. 5 stars
    I love this soup, so much and I will make the other soups that you have recipes for.
    Thank you for publishing this recipe!!