Easy Cheeseburger Soup Recipe
This easy cheeseburger soup recipe turns a classic burger into a cozy, spoonable bowl.
It is a one pot dinner built on ground beef, tender vegetables, and melty Velveeta in a creamy broth, finished with sour cream. Picky eaters tend to love it, and the whole pot comes together in under an hour.
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Cheeseburger Soup
When the weather turns cold, or when a busy weeknight leaves no time for the grill, this cheeseburger soup delivers every element of a backyard burger in one pot. Ground beef gives it that familiar savory base.
Carrots, celery, onion, and potatoes add body and make it hearty enough to count as dinner. Velveeta melts into the broth for that unmistakable cheeseburger richness, while dried basil and dried parsley round out the flavor.
A spoonful of sour cream stirred in at the end brings a light tang.
The recipe serves 8, which makes it a reliable choice for potlucks, game days, and family suppers. Crunchy onion rings scattered over the top are the detail that sells the whole idea.
Prep takes about 30 minutes and cooking takes about 25 minutes, so the soup is ready in roughly 55 minutes. The source recipe lists about 450 calories per serving, though that number will shift with the amount of Velveeta you use.
It is also a smart way to stretch a small amount of ground beef into a full meal for a crowd, and the vegetables are forgiving enough that a little extra carrot or celery will not hurt anything.
Leftovers reheat well on the stove, so a batch made on Sunday can carry you through a couple of weeknights. Serve it with crusty bread or a simple side salad and dinner is done.
Ingredients
The ingredient list looks long at first glance, but most of it is already in the kitchen. There is nothing hard to find here, just pantry staples, fresh vegetables, and a block of Velveeta.
| Ingredient | Amount |
|---|---|
| Ground beef | 1/2 pound |
| Butter, divided | 4 tablespoons |
| Carrots, diced | 3/4 cup |
| Celery, diced | 3/4 cup |
| Onion, diced | 3/4 cup |
| Dried basil | 1 teaspoon |
| Dried parsley | 1 teaspoon |
| Potatoes, diced | 4 cups |
| Chicken broth | 3 cups |
| All purpose flour | 1/4 cup |
| Velveeta, cubed | 1 to 2 cups |
| Whole milk | 1 1/2 cups |
| Salt | 3/4 teaspoon |
| Black pepper | 1/4 to 1/2 teaspoon |
| Sour cream | 1/4 cup |
| Onion rings, green onions, crumbled bacon | Optional toppings |
Ground beef: regular or lean both work. Lean beef keeps the pot lighter, while regular beef brings a bit more flavor. Drain the fat after browning either way.
Butter: 4 tablespoons, divided. Salted butter is the usual choice, and unsalted butter is an easy swap if you are watching sodium.
Broth: chicken broth is the base. Beef broth gives the soup a deeper flavor that leans closer to a real burger.
Velveeta: 1 to 2 cups, cubed. Use the smaller amount for a milder pot and the larger amount when you want it extra cheesy. Velveeta melts smoothly and gives the soup its classic cheeseburger texture.
Milk and sour cream: whole milk makes the broth creamier. Sour cream adds tang at the end, and Greek yogurt works as a substitute.
Flour: all purpose flour thickens the soup. It gets cooked into a roux before it goes into the pot.
Salt and pepper: start at the lower end of the pepper range and taste before serving, since Velveeta already brings salt to the pot.
Optional toppings: onion rings, green onions, and crumbled bacon.
How to Make Cheeseburger Soup
Everything happens in one pot, with one small pan set aside for the roux. Work through the steps in order and the soup comes out smooth and creamy.
- 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.
- 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.
- Add the potatoes, ground beef, and chicken broth. Bring the soup to a boil, then reduce the heat and cover with a lid. Simmer until the potatoes are tender, about 10 to 12 minutes.
- In a separate small pan, melt 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 it into the soup, bring the soup back to a boil, and cook for 2 minutes.
- Reduce the heat to low. Stir in the Velveeta, whole milk, salt, and black pepper. Once the cheese melts, take the pot off the heat and stir in the sour cream.
- Top with onion rings, green onions, and bacon if you like. Serve warm.
That last step matters more than it looks. Adding the sour cream off the heat keeps it from curdling and gives you a clean, silky finish.
From start to finish the pot takes about 55 minutes, with roughly 30 minutes of prep and 25 minutes of cooking. Most of that time is hands off while the potatoes simmer.
Keep the heat low once the cheese and milk go in. Dairy can turn grainy when it boils hard.
Tips for the Best Cheeseburger Soup
A few small habits make a noticeable difference in the final bowl.
- Take the pot off the heat before you stir in the sour cream. This is the easiest way to avoid curdling.
- Choose waxy potatoes. Red potatoes and Yukon Gold hold their shape instead of breaking down into mush.
- Cut the vegetables to the same size so they cook evenly and finish at the same time.
- Brown the beef in large crumbles rather than fine bits. Bigger pieces stay juicy and give each spoonful more texture.
- Keep the Velveeta in small cubes so it melts quickly and evenly once it hits the hot broth.
- Doubling the recipe is simple and helps with meal planning. The pot handles it without any changes to the method.
If you own an Instant Pot, the soup can also be made under pressure. Brown the meat in large crumbles first, cook the onions, seasonings, and vegetables for a couple of minutes, then add the potatoes and broth and cook on HIGH for 5 minutes with a 10 minute natural release.
Finish the cheese and dairy on SAUTE, stirring until the soup is thick and creamy.
Variations
The basic recipe is forgiving, and there is plenty of room to adjust it to what you have on hand.
- Low carb version: swap the potatoes for cauliflower and skip the flour. Thicken the soup by simmering it uncovered, or blend a portion of the vegetables and stir it back in.
- Extra cheesy: use half cheddar and half Velveeta, or all shredded cheddar. Shredded cheddar alone gives a thinner soup, so keep that in mind.
- Vegetarian: use plant based ground beef and vegetable broth in place of the beef and chicken broth.
- Picky eaters: shred the carrots instead of dicing them. They disappear into the broth.
- Tangy and thick: replace the sour cream with Greek yogurt, or use cream cheese for a thicker, richer body.
- Lighter protein: ground turkey or ground chicken can stand in for the ground beef.
- Deeper flavor: beef broth instead of chicken broth pushes the taste closer to a grilled burger.
Seasoning is worth tasting as you go. A pinch more salt, a crack of black pepper, or a dash of hot sauce can shift the whole pot in a direction your family likes.
Topping Ideas
Toppings are where a bowl of cheeseburger soup becomes fun. Anything you would pile on a burger works here, so mix and match based on what is in the fridge.
- Crumbled bacon for smoke and salt.
- Chopped dill pickles for a bright, briny bite.
- Caramelized onions for deep sweetness.
- Shredded cheese melted over the top.
- Crumbled crackers for a quick crunch.
- Homemade croutons made from burger buns, which is a smart way to use the rest of the package.
Onion rings, green onions, and bacon are the three listed in the recipe, and they cover the classic burger experience nicely.
How to Store
The recipe serves 8, so leftovers are likely. Once the soup has cooled, transfer it to an airtight container and refrigerate for 3 to 4 days.
Reheating on the stove works best. Put the soup in a pot over low heat and stir occasionally until it is hot all the way through. A slow warm up keeps the dairy smooth instead of grainy.
Freezing is not recommended for this soup. The potatoes change texture after thawing, and the dairy can separate, so the bowl you thaw will not taste like the one you made.
If you want to plan ahead, make the soup through the vegetable and broth stage, cool it, and refrigerate. Finish the roux, cheese, milk, and sour cream the day you plan to serve it. That keeps the texture fresh and still saves you time on a busy night.
FAQs
What is cheeseburger soup made of?
Cheeseburger soup is made with ground beef, diced carrots, celery, onion, and potatoes in a creamy, cheesy broth. The soup is thickened with a butter and flour roux and gets its signature smooth texture from Velveeta cheese, whole milk, and a touch of sour cream. Optional toppings include crumbled bacon, green onions, and onion rings.
Can I freeze cheeseburger soup?
Freezing cheeseburger soup is not recommended because the potatoes and dairy ingredients, such as milk and sour cream, can become grainy or separate upon thawing and reheating. For best results, store the soup in an airtight container in the refrigerator for 3 to 4 days. Reheat it gently on the stovetop over low heat, stirring occasionally, to preserve the creamy texture.
What is a good substitute for Velveeta in cheeseburger soup?
A good substitute for Velveeta is a blend of shredded sharp cheddar cheese and a small amount of processed American cheese, which helps maintain a smooth melt. For a creamier alternative, you can use all shredded cheddar, though the soup will be slightly thinner. Adding a pinch of sodium citrate to the cheese can also help prevent it from becoming grainy.
Can you make cheeseburger soup in a slow cooker?
Yes, cheeseburger soup can be adapted for a slow cooker. Brown the ground beef and sauté the vegetables on the stovetop first, then transfer them to the slow cooker with the potatoes and broth. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Stir in the roux, cheese, milk, and sour cream during the last 30 minutes of cooking until thickened and melted.
Easy Cheeseburger Soup Recipe
Easy Cheeseburger Soup Recipe This easy cheeseburger soup recipe turns a classic burger into a cozy, spoonable bowl. It is a one pot dinner built on ground beef, tender vegetables, and melty Velveeta in a creamy broth, finished with sour cream.
- Total Time: 55 min
- Yield: 8 servings 1x
Ingredients
Main 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
bacon, crumbled
Instructions
Main 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
