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Cheeseburger Soup

A local restaurant serves a similar cheeseburger soup but wouldn't share its recipe with me. So I developed my own, modifying a recipe for potato soup. I was really pleased with the way this all-American treat turned out. —Joanie Shawhan, Madison, Wisconsin
  • Total Time
    Prep: 45 min. Cook: 10 min.
  • Makes
    8 servings (2 quarts)

Ingredients

  • 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
  • 2 to 4 cups shredded Velveeta
  • 1-1/2 cups whole milk
  • 3/4 teaspoon salt
  • 1/4 to 1/2 teaspoon pepper
  • 1/4 cup sour cream

Directions

  • 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 vegetables are tender, about 10 minutes. Add potatoes, ground beef and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes.
  • 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.

Cheeseburger Soup Tips

What can I substitute for the Velveeta and ground beef?

Any low melting-point cheeses, such as Swiss and cheddar, can be substituted for the Velveeta. Or for a kick, use pepper jack. If you’re looking to cut some fat from this soup, replace the ground beef with ground sirloin, round or turkey.

How do you store cheeseburger soup? Can I freeze it?

You can store soup by letting it cool completely and placing it in a tightly covered container in the refrigerator for up to 4 days. Soups with starches and dairy (like cheeseburger soup) are not ideal for freezing. But these soups are!

Can I add bacon?

Yes, you can always add bacon. Top bowls with crumbled cooked bacon for a bacon-cheeseburger twist. Be sure to check out these other cheeseburger-inspired recipes.
Nutrition Facts
1 cup: 450 calories, 27g fat (15g saturated fat), 100mg cholesterol, 1421mg sodium, 33g carbohydrate (8g sugars, 3g fiber), 19g protein.

Reviews

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Average Rating:
  • Edward
    Feb 25, 2021

    No comment left

  • Wade
    Feb 16, 2021

    It's delicious, but as written this is more like a cheesy potato soup that happens to have a liiiiiittle bit of beef in it, too little for me to call it a cheeseburger soup. Next time I'll use a full pound of beef and maybe cut back on the potatoes some.

  • Fancy312
    Feb 15, 2021

    My daughter, who is a very picky eater, loves this soup! I’ve made it 3x the last 10 days. I use 1# of hamburger and 3 cups of Velveeta cheese. My husband likes this as well and commented that it tastes like soup from a good restaurant.

  • susfri
    Feb 11, 2021

    Very good! I'd seen the recipe many times, but always thought it sounded gross, judging by the name. After actually reading it I decided to give it a try. So glad I did. I added 32oz of chicken broth, we like our soup more brothy. I used 1lb of Velveeta, about 2 cups grated. It was plenty of cheese. I think more would have been too much. I also threw in a couple diced jalepenos. I'll add a couple more next time. My only complaint is the name of the recipe!

  • jsk68
    Feb 4, 2021

    OUTSTANDING SOUP. REALLY GOOD! Made 2/3/21 with following modifications: Used combination of no sodium/low sodium chicken broth and 93% lean ground beef and extra sharp cheddar cheese. Also sauteed diced potatoes in separate pan before adding to soup. The consistency of this soup is perfect: somewhat thick and taste is superb. If you haven't tried it I highly recommend.

  • Anne
    Feb 3, 2021

    This is my family's all time favorite soup recipe and they request it multiple times each winter. I use leftover meatloaf to make it instead of ground beef.

  • Judie
    Feb 2, 2021

    I made half recipe for lunch today for 2 and all is gone. I forgot the sour cream and used fresh parsley and used the lesser amount of Velveeta. My non-soup loving husband liked this soup. I can see why it appeals to most people, but I like spicier soups. I also think the soup is thick enough with the potatoes that the flour slurry is not needed. A sharp Cheddar in lieu of the Velveeta might be an improvement.

  • K
    Feb 2, 2021

    Just once I'd like to see one of these recipes serve fewer than an army. Maybe have one that serves two or three once and awhile.

  • syl47er
    Jan 31, 2021

    Totally delicious!! This is our "go to" soup any time of year. I've shared this recipe with many family members. I do no change any of the ingredients. Obviously a family favorite!

  • Marguerite
    Jan 26, 2021

    Delicious and perfect for a cold winter afternoon! I heeded the comments...used 2x more beef, half as much potatoes, and shredded cheddar instead of Velveeta. Hubby bragged at work and I shared the recipe. Definitely making again!