Cheeseburger Soup Recipe
Cheeseburger Soup Recipe photo by Taste of Home
Next Recipe

Cheeseburger Soup Recipe

Read Reviews
5 504 555
Publisher Photo
A local restaurant serves a similar soup but wouldn't share its recipe with me. So I developed my own, modifying a recipe for potato soup. I was really pleased at the way 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
  • 4 tablespoons butter, divided
  • 3/4 cup chopped onion
  • 3/4 cup shredded carrots
  • 3/4 cup diced celery
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley flakes
  • 1-3/4 pounds (about 4 cups) cubed peeled potatoes
  • 3 cups chicken broth
  • 1/4 cup all-purpose flour
  • 1 package (16 ounces) Velveeta process cheese, cubed
  • 1-1/2 cups whole milk
  • 3/4 teaspoon salt
  • 1/4 to 1/2 teaspoon pepper
  • 1/4 cup sour cream

Nutritional Facts

1 cup: 450 calories, 27g fat (15g saturated fat), 100mg cholesterol, 1421mg sodium, 33g carbohydrate (8g sugars, 3g fiber), 19g protein.


  1. In a large saucepan over medium heat, cook and crumble beef until no longer pink; drain and set aside. In same saucepan, melt 1 tablespoon butter over medium heat. Saute onion, carrots, celery, basil and parsley until tender, about 10 minutes. Add potatoes, beef and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes.
  2. Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir until bubbly, 3-5 minutes. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, milk, salt and pepper; cook until cheese melts. Remove from 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

Reviews for Cheeseburger Soup

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
janetrichardson User ID: 3496940 257340
Reviewed Nov. 27, 2016

"I took this to a family soup potluck. It was a real hit. All I took home was the empty crockpot."

JanieDG User ID: 8581779 257304
Reviewed Nov. 26, 2016

"This soup is simply delicious! I served it with homemade rolls and my family loved it. Definitely to be repeated!"

KirstenQ User ID: 8042538 256847
Reviewed Nov. 16, 2016

"I added sliced mushrooms and a zesty red pepper. DELICIOUS!"

gina.kapfhamer User ID: 8717427 255914
Reviewed Oct. 25, 2016

"This recipe is definitely one of my FAVORITE comfort foods! Always a hit for dinner."

Myrna User ID: 8958683 255847
Reviewed Oct. 23, 2016

"I made this on a Sat. for 8 people. 19 yr. old grandson that doesn't eat veggies. ask if it had carrots in it! He went back for seconds and ask on Sun. if there was any left that he could have for supper on Mon. night. I didn't have basil or parsley so left out. Used 8 oz. shredded Mexican chees and 8 oz. shredded co jack instead of Velveeta. will be making this a lot this winter. I used a full pound of hamb. On Mon. I added a pint of home canned potato soup mix, a little more cheese and sour cream so we could have three bowls. Potato soup mix is: in a pint jar put 1/2 pint jar chopped potatoes, 1/4 pint sliced carrots, split the rest of the jar with a layer of chopped celery and chopped onions. Add 1/2 teaspoon salt and fill with water. Pressure can at 10 pounds for 20 minutes. This makes a pretty jar for a gift also. Put the instructions on it.

To use heat soup mix with 1 Tablespoon butter or marg. and add one pint milk, check the salt and add pepper if you like. Heat but don't boil. If you need quarts just use the same proportions in a qt. jar with 1 teaspoon of salt and pressure at 10 lbs. for 25 minutes. You can also can just can potatoes or add onions to the potatoes for the same amount of time. These are handy to fry or add to soup."

JONLZEE User ID: 1439727 255471
Reviewed Oct. 16, 2016

"Very good soup and I will use the whole pound of ground beef and another 1/2 lb of Velvetta or other cheese that I may have on hand the next time around."

bplowman User ID: 6015366 255039
Reviewed Oct. 5, 2016

"This soup is excellent. It's quick and easy and very creamy. Will definitely make this again."

wanda1324 User ID: 2534957 254784
Reviewed Sep. 29, 2016

"This is the best soup I have ever made."

Jwchick User ID: 8464642 254776
Reviewed Sep. 28, 2016

"I don't use the bouillon cubes but something called better than broth. It's a paste that has way more flavor and less sodium. A tablespoon is enough to flavor about 5 cups of water with a real chicken flavor"

JacquelineNelson User ID: 6653667 254768
Reviewed Sep. 28, 2016

"This soup is absolutely delicious and one of our family favorites. I do tweak this recipe to my family's taste. I also made this soup in our church kitchen for Wednesday night dinners and for special occasions serving our visiting ministers and it was definitely a thumbs up. I highly recommend this recipe."

Loading Image