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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 at 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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    Reviewed Oct. 17, 2017

    "Absolutely love this recipe. So quick and easy to make. YUMMMMMMMYYYYY"

    Reviewed Oct. 10, 2017

    "My kids loved this soup! I have to admit though, I did take a shortcut to make this a meal I could whip up after work. I substituted the prep work and cooking veggies with two cans of Veg-All. It was really good!"

    Reviewed Oct. 9, 2017

    "Family loved the recipe and I served it in the bread bowls from this site. Thank you for sharing. We used reall cheese instead of the Velveeta."

    Reviewed Oct. 8, 2017

    "I read Williams review which suggested, "his was better." What is wrong with him to be so childish and mean spirited? . Made the soup for my husband last night and he loved it. Not exactly the healthiest soup, but definitely a crowd pleaser for kids and grown men!!"

    Reviewed Oct. 6, 2017

    "Love this soup and do share the recipe with everyone I serve it to. I find it's a great way to use up leftover pot roast."

    Reviewed Oct. 5, 2017

    "We loved this. I added a few dashes of Texas Pete hot sauce to give it a little more pizazze, but otherwise made as directed. Will save and make again."

    Reviewed Oct. 1, 2017

    "I followed the recipe as written. It was delicious ! A new family favorite."

    Reviewed Sep. 29, 2017

    "I've been making this soup for over 10 years. It's delicious! But my original recipe I printed from this website calls for 8 oz of Velveeta. I think when it's made with more Velveeta it tastes grainy. I also always use 1-1 1/2 lb of ground beef. Usually I'm cooking for a large crowd so it goes farther."

    Reviewed Sep. 19, 2017

    "I have been making this for years and have received many compliments and requests for the recipe!!"

    Reviewed Aug. 28, 2017

    "Just made this tonight.

    I'm writing this between bites of my second bowl.
    The empty bowls from the kids says it all. Delicious. Period."

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