Award Winning Cheeseburger Soup

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.

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 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.
Ground beef being cooked

How to make 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.
vegetable being sautéed together in a pot over the stovetop.

Can you make cheeseburger soup in a 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 making cheeseburger 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 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.
Potatoes, ground beef and vegetable in a pot with chicken broth being poured over it.

What toppings to add to cheeseburger soup

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.
Adding in the roux to the 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

More delicious soup recipes

Cheeseburger soup with a spoon.

Cheeseburger Soup

4.78 from 9 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Author Alyssa Rivers
Servings 12 people

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! 

Course Dinner, Side Dish, Soup
Cuisine American
Keyword cheeseburger soup recipe, slow cooker cheeseburger soup, slow cooker cheeseburger soup recipe


  • 1/2 pound ground beef use 1 pound
  • 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


  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 Notes

Updated on December 3, 2019

Original Post on December 27, 2012

Nutrition Facts
Cheeseburger Soup
Amount Per Serving
Calories 258 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g40%
Cholesterol 46mg15%
Sodium 1067mg44%
Potassium 627mg18%
Carbohydrates 19g6%
Fiber 2g8%
Sugar 6g7%
Protein 15g30%
Vitamin A 1948IU39%
Vitamin C 14mg17%
Calcium 304mg30%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.



Cheeseburger soup photo

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. I just got done with my first bowl. I made this just as you wrote it figuring I could modify it if I felt it needed it. This soup is easy to make, inexpensive, and delicious just the way it is. I may at some point try the bacon or ketchup ideas but wanted you to know how good it is just the way you wrote it, thanks. Now if you’ll excuse me, time for another bowl!

  2. Yummy. We’ve been making this soup since the 90’s. Always a go to on cold fall or winter days. Plan on making it tomorrow. So amazing with some fresh bread too! We used to make it with a recipe called “Dad’s Flat Bread” we also found in the Taste of Home magazine around the time this soup was published. I wish I could find that recipe again, it was the perfect pair for this soup.

      1. A bar that we frequent makes the soup but they use beef broth instead of chicken in it is awesome. I’m going to make this tonight and I’m going to use the beef broth and they use half-and-half instead of milk I’ll let you know how it turns out.

    1. Oh, is this funny to come across this! As soon as you mentioned the “Dad’s Flat Bread” I knew what you were talking about- this is my grandpa’s flat bread recipe. It was shared by my mom when she used to contribute to Taste of Home, back when I was a kid! I’m happy you found it again! It’s the only bread I make for my family. We make it into loaves

  3. Can anyone speak to whether this soup freezes well ? I wasn’t sure of the potatoes and the cheese factor. Please let me know as soon as possible because I am about to make it today.

  4. The soup was perfect! I added some garlic to saute with the veggies and worstshire before I let it simmer just because I love that additional flavor. Loved the recipe!

  5. I’ve made this before and loved it! I’m making it again tonight. Do you think there is a way to convert it to the Crock Pot? Do you think it would taste the same?

  6. I made with half american and half cheddar. I also added minced garlic cloves at end of browning vegetables. Very good, comforting soup. Also i added bacon browned and crisp at the end. Without the changes still an awesome soup

  7. Made it today for lunch. YUMMY! I doubled the broth. Added 1/2 cup of cream and just used 1 cup of milk. Also used the suggested dbl where the writer suggests. The name does not do the soup justice! So good.

  8. I have been making this Cheeseburger Soup from Taste of Home since it first came out in 1996. It has been a family favorite since then and is requested all the time! You can add more or less of anything in it. So easy!

  9. I was wondering if this soup will freeze very well. I like to make soup and freeze it in individual servings so when my kids get home, they can take out what they want and have a quick meal.

  10. I love making this soup, my family loves it! I like serve it with buttered rolls or bread, and some chopped fresh tomato, onion, shredded lettuce and even some chopped pickles to put on top. My biggest problem is making enough of it for our family of five because they devour it! It’s great for football gatherings too. Thanks for a favorite recipe!

  11. Hi ..
    I made this for dinner for the first time tonight and I can officially say this is my new favorite soup. I am wondering if you have ever frozen the leftovers ? There are only 2 of us and it made a ton.. Thanks for the great recipe..

  12. We love this soup so so much. I’ve made it for many friends and it’s always a hit! I never have celery so I just add a bit of celery salt. I also add a little garlic powder to the burger. Thanks for sharing this gem with all of us!!!

  13. I am eager to try this soup on my boys who refuse to eat soup of any kind. I clicked on the 3 quart sauce pan link, and it took me to my favorite website (Amazon), but unfortunately the link led to a jelly roll pan instead of a sauce pan.

  14. This soup is one of our family favorites for a long time now. It’s always in my soup rotation which is at least every 5 to 6 weeks. Our daughters both make this in there homes and LOVE it too. I usually add half velveeta and half extra sharp cheddar cheese. As it stands this is the day and we are making this delicious soup for dinner tonight and also going to make some homemade cheddar bay biscuits I found also to go with this….my mouth is watering just thinking about it…LOVE LOVE LOVE!!! THANK YOU Alyssa for sharing this recipe!!!

  15. I just made this and it is my favorite soup ever. I used heavy cream instead of milk and it is just remarkable. Thanks for sharing.

  16. Made this recipe tonight adding some garlic in as well and it turned out fantastic!! Will definitely be making again. It’s a perfect comfort food on a Thank you

  17. This was a hit! We tried this last night but I did add about 2 1/2 lbs of ground beef a couple more cups of cheese (block of cheddar and shredded cheddar cheese), and I used Weber gourmet hamburger seasoning to add a little more flavor to it. Definitely will save this for later! Thank you for sharing the recipe!

  18. I just made your recipe for cheeseburger soup!
    Success! Thanks you!
    I’m certainly going to try more of your recipes.

    Rothesay, New Brunswick, Canada

    1. Here is what I found when searching:
      Substitute one of the following for each 1 cup of sour cream:
      For baking: 7/8 cup buttermilk or sour milk plus 3 tablespoons butter.
      For baking: 1 cup yogurt plus 1 teaspoon baking soda.
      For baking: 3/4 cup sour milk plus 1/3 cup butter.
      For baking: 3/4 cup buttermilk plus 1/3 cup butter.

    2. It’s not vital to the recipe, just leave it out. I only ever put it in when I happen to have sour cream on hand, if not, no one even notices.

  19. We had made this recipe before with potatoes which we love. But we’ve been trying to do low carb so my boyfriend suggested using jicama. It works and tastes great. A little sweeter but good sub.

  20. These are all ingredients I keep in my house. I doubled the recipe, because I have bottomless pits for children. They are 12 and 8. Both pitched in to help create this soup. We don’t really believe in measuring ingredients and it still turned out wonderful. It was absolutely delicious! I am adding this as a staple recipe in our house. It is filling and easy to make.

  21. Love this cheese burger soup.. I add a can of tomato soup and 3 tbs of mustard and at the end I toss in cherry tomatoes cut in half.. Yum yum yum

  22. This soup is amazing. I am typically not a “find a recipe & make it” kinda person. I followed the directions exactly and it turned out perfect. Thank you!

  23. Are you allowed to make a modified one using the crockpot or can i just make it the same but add it to the crockpot instead of boiling it in the stovetop?

  24. I cooked this tonight and wow! My husband who is not a soup lover gobbled it up. Thank you for sharing this. So glad to have found your site. I can’t wait to look through your other recipes!

  25. Very good soup! I made it just as written using shredded cheddar cheese and will definitely be making again and again. Thank you for the recipe!

  26. 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 ?

  27. 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.

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