Easy Cheeseburger Soup Recipe
Nothing beats a comforting bowl of cheeseburger soup on a chilly night, and this one pot meal comes together in under an hour.
I swear, take a bite and you will taste everything you love about a loaded burger: seasoned ground beef, tender potatoes, melted cheese, and a creamy broth that coats the spoon.
It is cozy, it is filling, and it is the kind of dinner that makes even picky eaters ask for seconds.
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Cheeseburger Soup
When the weather is too cold for the grill, this soup brings all of those burger flavors indoors. Ground beef, Velveeta, carrots, celery, onion, and potatoes simmer together in a creamy broth, and a spoonful of sour cream at the end gives the pot a rich, silky finish.
Crispy onion rings scattered over the top add the crunch of a toasted bun.
The first time I made this for my family, I set the pot in the middle of the table with a bowl of toppings and let everyone build their own bowl.
My youngest went straight for the bacon, my husband piled on pickles, and the pot was empty before the game ended. That is the beauty of this recipe. It eats like a cheeseburger, but you enjoy it with a spoon.
What makes it work is the balance. The beef brings that savory, lightly browned flavor, the vegetables keep the bowl from feeling heavy, and the cheese ties everything together the way a slice of American does on a patty.
It is rich without going overboard, and a bowl with a slice of buttered bread on the side is a full dinner on a cold night.
It is simple enough for busy weeknights, sturdy enough for a potluck, and it serves eight, so there is usually enough left for lunch the next day. From start to finish you are looking at about 55 minutes, with 30 minutes of prep and 25 minutes of cooking.
Ingredients
Most of this list is probably already in your kitchen. Here is everything you need for eight servings.
| Ingredient | Amount | What it does |
|---|---|---|
| Ground beef | 1/2 pound | The burger base. Regular or lean both work. |
| Butter, divided | 4 tablespoons | Salted butter brings flavor. Use unsalted if you are watching sodium. |
| Carrots, diced | 3/4 cup | A little sweetness and color. |
| Celery, diced | 3/4 cup | The classic soup backbone. |
| Onion, diced | 3/4 cup | Savory depth. |
| Dried basil | 1 teaspoon | A warm, gently sweet herb note. |
| Dried parsley | 1 teaspoon | Keeps the broth tasting fresh. |
| Potatoes, diced | 4 cups | Hearty body and burger style bulk. |
| Chicken broth | 3 cups | The base liquid. Beef broth gives a deeper flavor. |
| All purpose flour | 1/4 cup | Thickens the soup through a roux. |
| Velveeta, cubed | 1 to 2 cups | Melts smoothly. Use more for a cheesier pot. |
| Whole milk | 1 1/2 cups | Turns the broth creamy. |
| Salt | 3/4 teaspoon | Seasoning. |
| Black pepper | 1/4 to 1/2 teaspoon | Adjust to your taste. |
| Sour cream | 1/4 cup | Stirred in at the end for tang and richness. Greek yogurt is a fine substitute. |
| Onion rings, green onions, crumbled bacon | For serving | Optional, but they make the bowl feel like a real burger. |
Two small choices shape the final pot. Velveeta is what gives you that unmistakable cheeseburger melt, and using the full 2 cups makes the soup noticeably richer. Chicken broth keeps things mild and crowd friendly, while beef broth pushes the flavor closer to a grilled patty.
A quick word on the potatoes, because this is the one ingredient that changes the texture the most. Waxy varieties such as red potatoes and Yukon Gold hold their shape in a creamy broth, so you get soft, distinct cubes instead of a cloudy mash.
Russets will work in a pinch, but they break down quickly and thicken the pot in a different way.
Finally, dice the vegetables and potatoes to about the same size so everything finishes cooking at the same time. It sounds like a small thing, and it is, but it is the difference between a bowl where every spoonful tastes balanced and a bowl where the carrots are still firm while the potatoes have disappeared.
How to Make Cheeseburger Soup
The method is straightforward, and it all happens in one pot plus a small pan for the roux. Here is the step by step flow.
- Brown the beef. In a large pot or Dutch oven, add the ground beef. Cook and crumble it for 6 to 8 minutes until it is no longer pink. Drain it and set it aside.
- Soften the vegetables. Melt 1 tablespoon of butter in the same pot. Add the carrots, celery, onions, dried basil, and dried parsley. Stir and saute for about 10 minutes, until the vegetables are tender.
- Simmer the base. Add the potatoes, the cooked ground beef, and the chicken broth. Bring the soup to a boil, reduce the heat, and cover the pot with a lid. Simmer until the potatoes are tender, about 10 to 12 minutes.
- Make the roux. In a separate small pan, melt the remaining 3 tablespoons of butter over medium low heat. Add the flour and stir continuously for about 3 to 5 minutes, until the mixture starts to bubble. Stir the roux into the soup and bring it back to a boil. Cook for 2 minutes.
- Add the cheese and dairy. Reduce the heat to low. Stir in the Velveeta, whole milk, salt, and black pepper. Once the cheese has melted, take the pot off the heat and stir in the sour cream.
- Top and serve. Ladle the soup into bowls and finish with onion rings, green onions, and crumbled bacon if you like. Serve warm.
| Detail | Time |
|---|---|
| Prep | 30 minutes |
| Cook | 25 minutes |
| Total | 55 minutes |
| Servings | 8 |
Tips for the Best Cheeseburger Soup
A few small habits make a big difference in the finished bowl.
- Pull the pot off the heat before the sour cream. Dairy curdles in a hard boil, so stir it in once the burner is off.
- Choose waxy potatoes. Red potatoes and Yukon Gold hold their shape in a creamy soup far better than russets, which tend to fall apart.
- Cut everything the same size. Uniform pieces of carrot, celery, onion, and potato cook evenly, so nothing turns to mush while something else stays firm.
- Taste before serving. The cheese and the broth both carry salt, so check the seasoning after the Velveeta melts and adjust from there.
- Keep the heat gentle at the end. Once the milk and cheese go in, low heat protects the creamy texture you worked for.
- Double the batch. This recipe scales easily and reheats well, which makes it a smart choice for meal planning.
If your soup looks thinner than you expected, give it a few extra minutes on low heat. The roux and the cheese keep thickening as it sits.
There is also a pressure cooker route. Brown the meat in large crumbles, then cook the onions, seasoning, and vegetables for a couple of minutes. Add the potatoes and broth, cook on HIGH for 5 minutes, and let the pressure release naturally for 10 minutes.
Finish by stirring in the cheese and dairy on SAUTE until the soup is thick and creamy.
Variations
Once you have the basic pot down, there is plenty of room to make it your own.
- Low carb. Swap the potatoes for cauliflower and leave out the flour. To thicken the soup without a roux, simmer it uncovered for a few extra minutes or blend a cup or two of the cooked vegetables and stir them back in.
- Different cheese. Use half cheddar and half Velveeta for a sharper, more grown up flavor, or go all in with shredded cheddar. Just know that an all cheddar pot turns out a little thinner than the original.
- Meatless. Plant based ground beef and vegetable broth turn this into a vegetarian friendly dinner without losing the burger feel. Brown the crumbles the same way you would the beef.
- Hidden vegetables. Shred the carrots instead of dicing them. They melt into the broth, which is a neat trick when you are feeding picky eaters.
- Lighter finish. Greek yogurt or cream cheese can stand in for the sour cream. Cream cheese gives you a noticeably thicker pot, while yogurt keeps the tang with less richness.
- Leaner protein. Ground turkey or ground chicken work well when you want something a bit lighter than beef, and the seasonings cover the swap nicely.
- More heat. A dash of hot sauce or a pinch of cayenne wakes the whole bowl up and pairs beautifully with the cheese.
- Flexible toppings. Cheese, bacon, and hot sauce are all fair game, so build the bowl you actually want.
Topping Ideas
The topping bar is where this soup gets fun, because you can mix and match whatever you love on a burger.
- Bacon crumbles. Smoky, salty, and crunchy, this is the topping that comes closest to a bacon cheeseburger.
- Chopped dill pickles. A bright, tangy bite that cuts right through the cream.
- Caramelized onions. Sweet and deep, they add a layer of flavor that raw onion cannot match.
- Shredded cheese. Sprinkle it over a hot bowl and let it melt into the surface.
- Crumbled crackers. A quick way to add texture without turning on the oven.
- Homemade croutons. Cube a couple of burger buns, toast them, and use them the way you would use croutons on any creamy soup.
Set the toppings out in small bowls and let everyone finish their own. It keeps the pot simple and turns dinner into something a little more playful.
How to Store
This recipe serves eight, so leftovers are almost guaranteed. Once the soup has cooled, transfer it to an airtight container and refrigerate for 3 to 4 days.
Reheating is easiest on the stove. Put the soup in a pot and warm it over low heat, stirring occasionally, until it is heated all the way through. Low and slow is the way to go here, because high heat can make the dairy separate and the potatoes break down.
One note on the freezer. Because this soup is built on potatoes and dairy, freezing is not recommended. The potatoes turn grainy and the creamy base can split once it thaws, so plan to enjoy it fresh from the refrigerator instead.
That said, it is one of those soups that tastes just as good on day two, which is exactly why I make the full batch even when there are only four of us at the table. Warm a bowl on the stove, add a fresh handful of toppings, and it is just as comforting as the first night.
FAQs
What cheese works best for cheeseburger soup?
Velveeta is the best cheese for achieving a smooth and creamy cheeseburger soup because it melts evenly without separating. For a stronger cheese flavor, you can use a combination of half Velveeta and half sharp cheddar, but be sure to grate the cheddar yourself from a block to prevent a grainy texture.
Can you make cheeseburger soup in a slow cooker or crockpot?
Cheeseburger soup can be adapted for a slow cooker. First, brown the ground beef and sauté the vegetables on the stovetop as usual. Transfer them to the slow cooker with the potatoes and broth, and cook on low for 6 to 8 hours until the potatoes are tender. For the best texture, make the butter and flour roux on the stovetop, then stir it into the slow cooker along with the milk, cheese, and sour cream at the very end.
How do you thicken cheeseburger soup?
This cheeseburger soup is thickened by making a roux from melted butter and all-purpose flour, which is cooked together for 3 to 5 minutes before being stirred into the soup base. The simmering potatoes also naturally release starch that helps thicken the soup. If you want an even thicker consistency, you can mash some of the potatoes against the side of the pot before adding the dairy ingredients.
Can you freeze cheeseburger soup for later?
Freezing cheeseburger soup is not recommended because the dairy and potatoes will develop a grainy and watery texture upon thawing. For the best quality, store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat the soup gently on the stovetop over low heat, stirring occasionally.
Easy Cheeseburger Soup Recipe
Easy Cheeseburger Soup Recipe Nothing beats a comforting bowl of cheeseburger soup on a chilly night, and this one pot meal comes together in under an hour. I swear, take a bite and you will taste everything you love about a loaded burger: seasoned ground beef, tender potatoes, melted cheese, and a creamy broth that coats the spoon.
- Total Time: 55 min
- Yield: 8 1x
Ingredients
1/2 pound ground beef
4 tablespoons butter, divided
3/4 cup carrots, diced
3/4 cup celery, diced
3/4 cup onion, diced
1 teaspoon dried basil
1 teaspoon dried parsley
4 cups potatoes, diced
3 cups chicken broth
1/4 cup all-purpose flour
1 to 2 cups Velveeta, cubed
1 1/2 cups whole milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon black pepper
1/4 cup sour cream
onion rings
green onions
crumbled bacon
Instructions
1-In a large pot or Dutch oven,: In a large pot or Dutch oven, add the ground beef. Cook and crumble it for 6 to 8 minutes until no longer pink. Drain and set it aside.
2-Melt 1 tablespoon of butter in the: Melt 1 tablespoon of butter in the same pot. Add the carrots, celery, onions, dried basil, and dried parsley. Stir and saute for about 10 minutes. The vegetables should be tender.
3-Add the potatoes, ground beef, and chicken: Add the potatoes, ground beef, and chicken broth to the pot. Bring the soup to a boil, reduce the heat, and cover it with a lid. Simmer until the potatoes are tender-about 10 to 12 minutes.
4-In a separate small pan, melt 3: In a separate small pan, melt 3 tablespoons of butter on medium-low heat. Add the flour and stir continuously for about 3 to 5 minutes. The mixture should start to bubble. Stir it into the soup and bring the soup to a boil. Cook for 2 minutes.
5-Reduce the heat to low: Reduce the heat to low. Stir in the Velveeta cheese, whole milk, salt, and black pepper. Once the cheese melts, remove the pot from the heat. Stir in the sour cream.
6-Top the soup with onion rings, green: Top the soup with onion rings, green onions, and bacon if desired. Serve warm and enjoy!
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.- Prep Time: 30 min
- Cook Time: 25 min
- Method: stovetop
Nutrition
- Calories: 450 cal
