Award Winning 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 110 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!
Author:
Ingredients
  • 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
Instructions
  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.
Notes
Recipe Adapted from Taste of Home

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

Save

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.

Read More Posts by Alyssa

facebook twitter pinterest instagram

Categories
BeefCheeseVegetables

Comments

Leave a reply
  1. 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!

  2. 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).

    1. 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.

      1. 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.

    2. 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.

  3. 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.

  4. 5 stars
    Delicious….I wouldn’t change a thing!! Thank you for another tasty recipe. I have tried many and they are all family favorites now!!!

  5. I have made this recipe many times and LOVE it. Do you have recommendations on how I could make ahead and freeze it??

  6. If you freeze it, does the milk separate when it thaws? I made a different soup that I froze and added the half and half later when heating up. Does milk separate like half and half or cream? So many questions. Trying to make up soups and freeze in individual servings so hubs won’t get sick of the same thing meal after meal when he’s post op.

    1. If you slowly warm up the soup it will separate a little but by stirring it, it will blend back together. You will just want to keep it on low heat when reheating. You can also leave out the half and half and add it later to make sure it does not separate. Hope that helps! Enjoy!

  7. I loved it just the way it was written and also added a few cloves of garlic! Awesome! The sour cream is such a great tangy addition!

  8. I don’t really like velveeta cheese. I see it says we can use shredded cheeddar. I’m just wondering if it changes the consistency or taste or anything ?

  9. I have made this exact soup for about 13 years now. Our family absolutely loves it. I am actually making it today for a family/friend soup get together.Mine was prepped last night and I threw it into a slow cooker, I’ll be cooking it on low for 6-7 hours. Only thing I do differently is I add shredded hash browns versus the potatoes. I found shredded cheddar/bacon cheese at the store that we will top it with. We don’t mix the sour cream into our soup we dollop it on top. We also top with cooked, crumbled bacon bits. Thank you for coming up with such a delicious, hearty, yummy recipe!

  10. This recipe is a staple in our house. We use ground moose sausage in ours. Any ground sausage would work, I find that it really
    adds to it more but we’ve done it with ground moose and it’s great as well.

  11. This soup was amazing!!!! The only change I made was adding a can of rotel tomato’s with jalepanos at the very end to add a little spice/acid to the soup! It was a hit with the family!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: