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Cheeseburger Soup Recipe

Cheeseburger Soup Recipe

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 with the way this all-American soup turned out. —Joanie Shawhan, Madison, Wisconsin
TOTAL TIME: Prep: 45 min. Cook: 10 min. YIELD: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


  • 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).

Recipe Note

Test Kitchen Tips

  • Save on prep time by using frozen cubed hash brown potatoes in place of fresh.
  • To prevent soup from curdling, remove from the heat before adding sour cream.
  • Go all out! Serve in bread bowls with condiment skewers: Try cocktail onions and mini pickles.
  • Nutritional Facts

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

    Reviews for Cheeseburger Soup

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    Average Rating
    Reviewed Mar. 5, 2018

    "Adding the given 3/4 t of salt is crazy!!!! In just the Velveeta & 3 cups of the lowest sodium chicken broth, there is at least 7500 mg. of sodium. *smh*"

    Reviewed Feb. 26, 2018

    "Absolutely delicious!!! Perfect snow day recipe."

    Reviewed Feb. 23, 2018

    "This is one of our favorite soups. So delicious! And if there are any leftovers, they are just as good if not better than the first time around!"

    Reviewed Feb. 20, 2018

    "This soup is one of our favorites! I make it often in the winter. If there are any leftovers, which is rare, I put it in individual servings in the freezer for a quick lunch. The only change I make is that I add a full pound of hamburger. The carrots, onions, and celery give the soup a great flavor. I thought the basil was different, but it is excellent in the soup. The amount of cheese is just right, as it is not overly cheesy. I will definitely keep making this soup!"

    Reviewed Feb. 11, 2018

    "This was a terrific dish. My entire family LOVED it. I used full pound of hamburger instead of 1/2 pound. "

    Reviewed Feb. 5, 2018

    "I loved it. Only used half the cheese and 2% milk."

    Reviewed Feb. 4, 2018

    "I have been making this soup since it was first published in 1996. The only changes I make are to use a full pound of ground beef, and American cheese rather than Velveeta. I also sometimes add more chicken broth to thin it out a bit. Definite winner for my husband."

    Reviewed Feb. 3, 2018

    "I used a full pound of ground beef and no Velvetta...cheddar cheese and 1/4 c. cream cheese instead. It seemed to lack flavor until I added a pinch of red pepper flakes, some Worcestershire sauce and a good teaspoon of bacon grease. I know, I know...but it needed something. After those were added, it tasted great. The next time I'll saute the vegetables in a bit of bacon grease and/or crumble some cooked bacon on the top. Who doesn't love a bacon cheeseburger?"

    Reviewed Feb. 2, 2018

    "Excellent! Both my guys (hubby and Dad) liked it !!

    I used almond milk and added a bit of shedded cheddar as I was a bit short on Velveeta.
    Will definitely make again."

    Lisa J.
    Reviewed Feb. 1, 2018

    "The soup went over well with the family. The only changes I would make would be to use the full pound of hamburger and change the ratio of butter to flour to make the roux. The recipe's directions made a thick dry paste. I could actually taste the flour in the soup. So, when I make this again I will use 4 Tbsp of butter to 1/4 cup flour. I may need to tweek it a little so the roux is pourable instead of a lumpy paste."

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