Cheeseburger Soup

I hope that you all had a fantastic holiday!  Mine was great except for the fact me and the hubby came down with really bad head colds!  I had something completely different planned for dinner and the only thing that sounded good was soup.  Plus it was snowing all day.  Perfect soup day.  This soup was so delicious!  It is an award winning soup and it is excellent.  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!
Hamburger Soupfinal1resize

4.8 from 106 reviews
Cheeseburger Soup
Prep time
Cook time
Total time
This soup is insanely delicious! Made with fresh ingredients and topped with shredded cheese, you will make it again and again!
  • ½ pound ground beef (use 1 pound)
  • ¾ cup chopped onion
  • ¾ cup shredded carrots
  • ¾ 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
  • ¼ cup all purpose flour
  • 2 cups of Velveeta processed cheese cubed (I used 16 ounce) or- 2 cups shredded cheddar cheese
  • 1½ cups milk
  • ¾ teaspoon salt
  • ¼ to ½ teaspoon pepper
  • ¼ 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 Adapted from Taste of Home

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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.

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  1. love this soup! I changed a few things. Added 2 Cloves garlic, 1/2 block cream cheese, 1 tbsp Dijon mustard and for the cheese did 1 cup shredded cheddar and 1 Cup velvetta. I omitted the potatoes, carrots and dried basil. I also garnished it with chopped up pickles. 🙂

  2. This recipe is SO GOOD! I used frozen hash browns instead of chopping potatoes, and I added a cup of chicken broth to make it go a little further. I will definitely be making this again!

  3. this is fantastic ! Thanks. And this is first time I have thickened with flour this way without adding milk to the flour. This worked SO much better!!!!! Thanks!!!

  4. I doubled the hamburger and seasoned it with a blend of spices and simmered it in mustard after browning, added bacon, used real sharp cheddar cheese instead of velveeta and used 2 parts heavy cream 1 part milk. My family loved it and everyone had seconds. I also added Sriracha to my personal servings for some extra kick and it was great!

  5. I have made this several times in the last few months and always get rave reviews. It is super yummy. Made for school and doubled and that filled my crockpot to the top. Thanks!

  6. i made it & it was awesome. I had 2 double it because I cook 4 a lot of people & I took some 2 work & they loved it as well!!!!

  7. Found this on Pinterest, and can I just say…thanks so much sharing for this recipe…it was incredibly delicious (I used the 2 cups of shredded cheddar). Will be making it again for sure!!

  8. Made this for my family last night and everyone (right down to my picky 2 year-old) loved it! I used 2 cups of shredded pepper jack cheese instead of Velveeta – Delish! Thanks for a great recipe!

  9. Made this for dinner on a ridiculously cold night. My picky eater loved it. And so did everyone else. Very comforting and healthy, too. Loved using the shredded Cheddar.

  10. This soup is AMAZING!!!! My husband and daughter request it every week and it makes enough for two dinners so that’s saying something! I have shared this recipe with several friends and they all absolutely loved it too. If you haven’t made it yet, DO IT! Thank you so much for the recipe.

  11. I was in charge of finding a soup for a competition at my child’s high school and came across this one. We were looking for something different than the 5 recipes others would all use. We were told to make enough for 100 people to have small samples and instructed not to even go that high, there was a lot left over last year. I tweaked the recipe here and there ( I can’t seem to help myself!) and passed it out to 4 others so we could all make the exact same thing as per the instructions. People at the event looked as us weirdly and at first avoided our table because of the name. There were some kids who hadn’t bought tickets to the event but were there, so I gave them samples anyway. They were quick to pass the word to their friends who in turned passed the word to their parents. We suddenly had people swarming the table saying they’d heard about our soup and had to try it! We had started out with 5 full crock pots and ended up with everything empty and winning the competition. 🙂 Awesome recipe!

  12. Very good soup. I added salt a few times while cooking to help with taste. We also used deer meat, if using that only 1/2 pound.

  13. If this is your idea of insanely delicious, you need to get out more! This soup is just ok. Lacks seasoning / taste. My family expected better from the reviews, definitely sounds better than it is.

    1. Even if this is your opinion… why on earth would you write such a negative comment like this? Is this supposed to make me feel good? Try writing a positive comment and making the world a better place. And read all of the comments, I am not the only one that thinks this soup is the best… and its the most popular soup on my site for a reason.

      1. Sorry if my opinion made you feel bad, but it’s just an opinion. My comment that this soup lacks seasoning / taste is not making the world a bad place…’s informing other people that it may need adjusting according to my family’s taste. I did read all the reviews, which is why we decided to try it. It’s not horrible, nor did my family think it was insanely delicious, we just expected it to more than just ok.

  14. I was looking forward to this dinner! I just wish it tasted as good as it looks, unfortunately it doesn’t! I did everything the instructions called for, but it tasted TERRIBLE! The ingredients contain too much salt, so it consisted of a dog food taste. Very disappointing!

    1. Oh my goodness I am so sorry you didn’t like it! This is one of our favorites and most popular raved about soup recipe on the blog.

  15. Made this soup tonight for my husband & son. Just a few things… I found that the butter/flour ratio for the roux was off. Traditionally, a roux is equal parts fat & flour. I had to add an additional tbsp of butter to even out the ratio & undo the ball of flour that formed in the pan. Also, I’d definitely recommend using a much bigger pan. The 3 qt. saucepan was ok until the cheese & milk were to be added. Fortunately, I’m fairly messy & I anticipated overflow & transferred to a stock pot. Added about 2 tbsp. garlic salt & some extra ground pepper for our taste. Also, I saw other comments mention the cheese on the top & no mention of reserving a bit for the end. Fortunately, being a cheese-loving Wisconsinite, I had plenty on hand. Overall, a really tasty soup & will make it again.

  16. I am preparing this soup to be served later tomorrow. Is it ok to go ahead and add the sour cream a day before seving??

  17. I saw this recipe posted on Facebook today and decided to give it a whirl, and two of the main questions I saw in the comments were the same questions I had, so hopefully my comment can help answer them, it they haven’t already been answered…. YES, it is great with shredded cheese instead of Velveeta, and YES, it is super in the crockpot. I could not help but notice the very negative comment a bit above mine in the string (and you are correct- there is a big difference between a difference of opinion and rudeness!), and let me say, I get out plenty, and cook a wide variety of foods, and my whole family LOVED this.To do it in the crockpot I used ground beef I had already cooked, and I used chopped Yukon gold potatoes I had on hand- didn’t bother skinning them. I put veggies, potatoes, seasonings, and beef in the crockpot with homemade chicken broth I had on hand, cooked no high for one hour (mostly because my broth was frozen in chunks), and then switched to low for 5 hours. I stirred in the milk and 2 cups of a shredded blend of sharp cheddar, colby, and monterey jack about 30 minutes before serving, along with the roux made from the flour and butter, and took the lid off to help it thicken up a bit. It came out great that way. I also did add a splash of Worcestershire sauce and some garlic to bring out the flavors, and then topped it with bacon and scallions when serving. Super yummy!! My pickiest eater was the one who saw me looking at the recipe this morning and encouraged me to make it, and she adored it, so it will be back on our table again… probably tomorrow, because I can tell it will be even better the second day! 🙂

  18. I made this soup tonight for our pre-Super Bowl meal. It was absolutely AMAZING!! I have very picky eaters and everyone had at least two bowls each!! Award-winning recipe, no doubt!! Thank you for sharing!! Delish!

  19. The third time was a charm for me with this recipe. This time I used frozen carrots, and 4 cups of frozen Southern Style Hashbrowns. I’m pretty messy in the kitchen, and using frozen pre-cut ingredients cut my prep time in half, and clean up a lot easier. Thank you for a great recipe!

  20. This is way good! Made it tonight for dinner and it was just amazing! Added some ketchup and mustard and it really made it better! Next time I’ll add some bacon bits!

  21. This looks delicious. I’m definitely going to make it. Thank you for the recipe. I’ll make it as posted first. Then, when I go to visit my daughters, who are mostly vegan, I will want a vegan option. Do you, or does anyone, have any suggestions? I can use veggie broth and veggie crumbles. Use almond milk, unless someone has a better suggestion. Then, I just need to figure out what veggie cheese would be good. My only other problem is that the weather is not cooperating, It’s the end of September and is in the 90s today. Over a 100 last week. Ugh. Come on cooler weather. =) Thanks again. I’ll to come back to rate it.

  22. Been making this one for my husband, friends & family for years. Got the recipe from Taste of Home. Usually make a double batch and there isn’t a bite left!

  23. I am going to make this tonight and reading all the comments, which cheese is best the velveeta or the shredded cheddar cheese?

  24. We love this soup. I’m pregnant and due soon, so I want to make a double batch and freeze. Does any body have recommendations for freezing. Can I make it all, and then freeze and warm in a crock pot when the time comes? Or do I need to leave the last part out until I thaw and reheat?? Thanks

  25. Alyssa Rivers says:
    January 3, 2013 at 4:22 am

    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.

    So, I’m thinking, who only eats 1 cup of soup? Little kids? I would eat at least 2.5 cups, which is a whopping 2.5 grams of salt, and 45 grams of fat. You might as well eat a sirloin steak, you’d have less fat and less salt, and none of the chemicals from the Velveeta. This recipe, I’m sorry, is junk food. Apparently no one cares what they put into their bodies anymore. Crack cocaine is probably at least as popular as this soup, but neither are good for you. Thumbs down.

  26. Top each serving with a handful of chopped lettuce and tomato!! It makes it and adds freshness. I also add some banana peppers on top!

  27. I’ve made cheeseburger soup before that my family said was “just okay”. I decided to try again and found your recipe which we all loved! I used about 2 1/2 cups sharp cheddar, grated (measured loosely packed in cup) which worked out great. I had leftover potatoes and carrots from a sheet pan meal that were already seasoned with dry ranch dressing and some Italian seasoning as well as salt, pepper and parsley so I did not use the basil and parsley listed in the recipe. I used Better Than Boullion for the chicken broth and made a cheese sauce to add in at the end which I found to be easier. The only thing I will do is to use mashed potato flakes to make it a little thicker to suit our tastes next time. Thanks for a great recipe!

  28. I’ve seen variations of this soup circulate around Pinterest for some time and I finally decided it was time to make it… and it was delicious! Nothing in this soup screamed cheeseburger to me except for the fact that it did have cheese and ground beef in it, but I’m not complaining! It’s super easy and made with ingredients I usually have around the house!

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