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Cheeseburger Soup Recipe
Cheeseburger Soup Recipe photo by Taste of Home

Cheeseburger Soup Recipe

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4.5 459
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A local restaurant serves a similar soup but wouldn't share their recipe with me. So I developed my own, modifying a recipe for potato soup. I was really pleased at how good this "all-American" soup turned out. —Joanie Shawhan, Madison, Wisconsin
TOTAL TIME: Prep: 45 min. Cook: 10 min.
MAKES:8 servings
TOTAL TIME: Prep: 45 min. Cook: 10 min.
MAKES: 8 servings


  • 1/2 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 diced peeled potatoes (1-3/4 pounds)
  • 1/4 cup all-purpose flour
  • 2 cups (8 ounces) process cheese (Velveeta), cubed
  • 1-1/2 cups milk
  • 3/4 teaspoon salt
  • 1/4 to 1/2 teaspoon pepper
  • 1/4 cup sour cream

Nutritional 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.


  1. In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute the onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add the broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
  2. Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; 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 the heat; blend in sour cream. Yield: 8 servings (2-1/4 quarts).
Originally published as Cheeseburger Soup in Taste of Home October/November 1996, p29

Nutritional 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.

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Reviewed Mar. 24, 2015

"Prepared with 1 lb. of grd. round. Used half & half instead of milk (thats what I had on hand) used real cheese and did not use the sour cream. Very creamy as is, and full of flavor. Perfect for the 3qt. saucepot."

Reviewed Mar. 12, 2015

"Modified to a slow cooker recipe and this was truly amazing. I will be making this again!!"

Reviewed Mar. 8, 2015

"I had to make this after seeing it in my email recently and reading several of the 476 reviews. There are many items I did change to make it lighter. Such as using 93% lean ground beef, using skim milk, omitting the sour cream. I chose to use real cheese (Colby and pepper jack) vs processed velveeta. I also decided make it in the crockpot 5 hours. We basically saut?ed up the meat, vegetables and made the roux then added everything except the dairy into the slow cooker and a half hour before serving placed the milk and cheeses in the crockpot. It turned out great. It is very creamy, flavorful ,and satisfying on a cold day."

Reviewed Feb. 18, 2015

"Found this recipe a few years ago and since then I've made it every year as a winter tradition meal! My kids would say this is their #1 favorite thing to eat of all time! My son even asks for it in the summer. Any time I ask what they want for dinner, his response for years now has been .. CHEESEBURGER SOUP!!!"

Reviewed Feb. 1, 2015

"I took this to our church's annual Chili Cook-off as an alternative for those who didn't want chili. What a surprise when I won 2nd place! People raved and were disappointed when the crockpot was empty! I had not made it before, but my family says that this needs to be a staple in our meal rotations! I track points with Weight Watchers, and even with the Velveeta, it only comes out to 9PPV. Not bad for a hearty and satisfying soup!"

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