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Cheeseburger Soup Recipe
Cheeseburger Soup Recipe photo by Taste of Home

Cheeseburger Soup Recipe

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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 turkey or beef
    With Johnsonville Italian Sausage.

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  • 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 Jul. 8, 2014

This was just as delicious as it was easy... I substituted plain Greek yogurt for the sour cream. I will definitely make it again. A little goes a long way, very filling!

Reviewed Jun. 15, 2014

pretty good very thick

Reviewed May. 28, 2014

This was fantastic. Like the others, I did make a few changes: Used a full pound+ of hamburger. Used Beef Broth (nearly 4 cups), not chicken broth. Used the pre-cooked frozen hash brown potatoes to save time. Added probably another cup of velveeta, plus a big handful of shredded chedder. CONS: Took at least an hour to cook with constant attention, it's not a quick meal. Even with the added beef, it barely served six of us (and that was with a homemade loaf of bread as a side for dipping.)

Reviewed Apr. 6, 2014

This was delicious! I did make a few changes. I used 1/2 lb. ground beef, 1/2 pound ground Italian sausage, and I also threw in 1/2 jar of real bacon bits. I used 3 cups of NY sharp cheddar instead of Velveeta. I also used garden vegetable broth instead of chicken broth since someone I was cooking for is allergic to chicken. Very flavorful. Will definitely make again!

Reviewed Mar. 14, 2014

This is one of our favorites. I use beef stock instead of chicken for a meatier flavor, but other than that, no real changes!! And as a bonus, it freezes well, so I can make a double batch and freeze it in single serve containers for lunches or quick dinners

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