Cheeseburger Soup - A thick and comforting soup filled with ground beef, potatoes, carrots, cheese and a dollop of sour cream blended in at the end.
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Soup is just what you need on cold, wintery days, and lately, we've been having lots of those. We all love the classics like Chicken Noodle and Broccoli Soup, but some days, it's fun to step outside of the box a bit with something a little more, well, unique!
This delicious Cheeseburger Soup is thick, rich, hearty and packed with flavor for a fun twist on a weeknight meal.
It's great for feeding a crowd or a large family - and you won’t have to worry about coming up with ideas for sides because it’s packed with protein, potatoes AND fresh veggies - everything you need for a full meal.
If you'd like, you could add a side of biscuits, rolls or butter bread. Ultimately, it’s a quick and easy all-in-one meal that’s perfect for those busy weekday nights.
HOW TO MAKE CHEESEBURGER SOUP
To make this hearty soup, you'll need:
- Ground beef
- Butter
- Onion
- Carrots
- Celery
- Basil
- Parsley flakes
- Potatoes
- Chicken broth
- Flour
- Velveeta cheese
- Milk
- Salt & pepper
- Sour cream
PREPARATION STEPS
- In a large saucepan over medium heat, cook and crumble beef until no longer pink. Drain and set aside.
- In the same saucepan, melt 1 tablespoon butter over medium heat and sauté onion, carrots, celery, basil and parsley until vegetables are tender.
- Add potatoes, ground beef and broth; bring to a boil. Simmer covered, until the potatoes are tender. Add the flour mixture to the soup -cook and stir for 2 minutes.
- Stir in cheese, milk, salt and pepper; cook until cheese melts.
Remove the soup from the stove burner and stir in the sour cream.
So amazing!
WHAT KIND OF POTATOES WORK BEST IN SOUPS?
Russet potatoes are great in soups because they don’t get mushy. You can use yellow or red potatoes, but you'll want to be careful not to overcook them.
DO I HAVE TO USE VELVEETA CHEESE?
Velveeta cheese leaves this soup thick, creamy, and cheesy. But, if you aren’t a fan of it, you can use shredded cheese instead. Cheddar cheese melts the best in soups.
Keep in mind that the thickness and texture will be altered slightly if you use a different cheese.
HOW DO I STORE LEFTOVERS?
Before storing the soup, let it cool completely. Then, place it in an airtight container or ziplock bag. You can store it in your refrigerator for 3-4 days.
WHAT OTHER TOPPINGS CAN YOU ADD TO THIS SOUP?
There are SO many amazing toppings you can add to this soup! Try some crackers, croutons, bacon pieces or onions. If you're feeling a bit more adventurous, try some chopped pickles!
MORE SOUP RECIPES TO TRY
- Beer Brat Cheesy Chowder
- Alphabet Vegetable Soup
- 10-Minute Corn Chowder
- Cheesy Broccoli Soup
- Big Batch Homemade Chili
- Ninja Foodi Cheesy Cauliflower Soup
Cheeseburger Soup
Ingredients
- 1 pound ground beef
- 4 tablespoons butter (divided)
- ¾ cup chopped onion
- 1 cup shredded carrots
- ¾ cup diced celery
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- 4 cups cubed (peeled potatoes)
- 3 cups chicken broth
- ¼ cup all-purpose flour
- 2 cups Velveeta cheese (cubed)
- 1 ½ cups whole milk
- ¾ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup sour cream
Instructions
- In a large saucepan over medium heat, cook and crumble beef until no longer pink, 6-8 minutes; drain and set aside.
- In same saucepan, melt 1 tablespoon butter over medium heat.
- Sauté 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.
Notes
- This is the perfect soup to feed a large family or crowd!
- Russet potatoes are best for this recipe because they don’t get mushy.
- I recommend using Velveeta cheese for this recipe as it melts the best and it keeps the soup the perfect consistency.
Carol
I don't eat processed food, re: Velveeta. Any idea how much shredded cheese I would need?
Sara
I would probably use a similar amount to the Velvet - 2 cups.