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

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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

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Heather User ID: 9042213 259827
Reviewed Jan. 17, 2017

"Just okay. Too much cheese, and I even added plenty of extra broth."

ejshellabarger User ID: 3870843 259557
Reviewed Jan. 12, 2017

"We aren't super fans of Velveeta so it wasn't our favorite recipe. Fun to try though"

Lelande User ID: 9025744 259426
Reviewed Jan. 8, 2017

"Very delicious and rich and creamy did a few changes just because worked with what i had but still a very awesome succulent soup 4 stars ??"

food1964 User ID: 8168868 259415
Reviewed Jan. 8, 2017

"Excellent!! The only change I made was substituted 8oz. Sharp cheddar cheese with 8oz Velveeta instead of all 16oz Velveeta. This one is a keeper."

NancyHanks User ID: 250004 259178
Reviewed Jan. 4, 2017

"Delicious! I upped the broth since some thought it was too cheesy."

NH-rescue User ID: 4255840 259166
Reviewed Jan. 3, 2017

"Really loved this soup! Definitely appeals to our meat-and-potato eaters.

I substituted cheddar and other cheeses we had on hand for the Velveeta and added it a bit at a time. Adding a bit of cream in with the milk gave it a nice, rich feel."

grandmascooking22 User ID: 5357761 258845
Reviewed Dec. 30, 2016

"We loved this soup. Great soup for kids cuz what kid doesn't love a cheeseburger? This is just a cheeseburger in a soup! I did cut the cheese in half!"

sgronholz User ID: 1473861 258180
Reviewed Dec. 15, 2016

"This soup is absolutely delicious! My husband can't wait for me to make it again!"

Cis User ID: 8984582 258032
Reviewed Dec. 12, 2016

"I didn't like this at all. Way to much cheese. I wish I would have followed my first thought of only adding half the cheese. I gave some to my neighbors and they too felt the same way."

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."

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