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Cheeseburger Soup Recipe
Cheeseburger Soup Recipe photo by Taste of Home

Cheeseburger Soup Recipe

Read Reviews (319)
4.75 319
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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 King Arthur Unbleached 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.

Reviews for Cheeseburger Soup(319)

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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

Reviewed Mar. 12, 2014

Absolutely delicious! The only changes I made is that I didn't add celery (I just don't like celery, so I don't add it to anything.), and I used real shredded cheddar cheese instead of the processed stuff which is much better. It probably also made a difference that my broth was homemade. Yummy!

Reviewed Mar. 5, 2014

What a great soup. Printing up copies for friends. Make it per recipe and tweek to your taste. Easy to work with.

Reviewed Feb. 26, 2014

MMMMGood!!! I did add an extra 1/2 lb. hamburger. I didn't even try it with the sour cream, because it was so" GOOD" already. Also, it just get's tastier as leftovers! Thank you for a very tasty soup during this very long, very cold winter!

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