Creamy, savory, and impossibly comforting, this Cheeseburger Soup delivers all the joy of a juicy cheeseburger in a warming bowl. Imagine tender potatoes, seasoned ground beef, and rich, Velveeta-melted cheese in a silky broth — it’s the ultimate weeknight hug. Fun fact: many families started calling this soup a “cheeseburger in a bowl” in the 1990s when convenience cheeses and quick skillet cooking became kitchen staples. If you want a reliable, crowd-pleasing meal tonight, this recipe is a winner.
This version stands out for its simplicity and speed — you can have dinner on the table in about 40 minutes, and it’s kid-approved. If you’re curious how this compares to other cozy bowls on the blog, take a peek at our classic cheeseburger soup for another take. Read on — you’ll be excited to try it!
What is Cheeseburger Soup?
Why call it Cheeseburger Soup? Isn’t that just a bowl pretending to be dinner and a burger at the same time? Think savory ground beef, cheese, and the classic burger toppings hiding in soup form — it’s playful, tasty, and a little bit nostalgic. Who wouldn’t smile at the thought that “the way to a man’s heart is through his stomach”? Maybe that’s why this dish shows up at family tables so often. It’s basically everything you love about a cheeseburger minus the bun, and a great excuse to spoon comfort into a bowl. Give it a try and see why it’s such a hit!
Why You’ll Love This:
- Creamy, indulgent main highlight: The Velveeta-based sauce melts into a luxuriously smooth, cheesy broth that coats tender potatoes and beef, delivering that classic burger flavor in every spoonful.
- Cost-saving and practical: Ground beef, pantry spices, and a block of processed cheese make this a budget-friendly meal that stretches to feed a family without a lot of fuss.
- Flavorful toppings and textures: Fresh sour cream and a sprinkle of pepper finish the soup perfectly; add chopped green onions, crispy bacon bits, or crushed crackers for contrast.
If you enjoy rich, crowd-pleasing soups like our cozy squash soup, you’ll find this one equally satisfying but with a more playful, diner-style vibe — check out how it differs from the seasonal flavors in our acorn and butternut squash soup. Ready to make a pot of comfort? Let’s get cooking.
How to Make:
Quick Overview
This Cheeseburger Soup is easy to prepare and perfect for cooks of any level. You’ll brown the beef, sauté a simple mirepoix of onion, carrots, and celery, then add potatoes and broth. A quick flour roux thickens the soup before melted Velveeta and milk create the creamy finish. Total time: about 40 minutes (15 minutes prep, 25 minutes cooking). Standout element: a silky, cheesy sauce that brings every savory bite together.
Ingredients
- 1/2 pound ground beef, cooked and crumbled
- 4 tablespoons butter, divided (1 tbsp for sautéing vegetables, remaining for roux)
- 3/4 cup chopped onion (about 1 small onion), finely chopped
- 3/4 cup shredded carrots (about 1 medium carrot), shredded
- 3/4 cup diced celery (about 2 stalks), diced
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- 1-3/4 pounds (about 4 cups) cubed peeled potatoes, cut into 1-inch pieces
- 3 cups chicken broth, preferably low-sodium
- 1/4 cup all-purpose flour
- 1 package (16 ounces) Velveeta cheese, cubed
- 1-1/2 cups whole milk, room temperature
- 3/4 teaspoon salt, or to taste
- 1/4 to 1/2 teaspoon pepper, freshly ground
- 1/4 cup sour cream, room temperature
Directions
- In a large saucepan over medium heat, cook and crumble the ground beef until no longer pink, about 6–8 minutes. Drain excess fat and set the browned beef aside on a plate.
- In the same saucepan, melt 1 tablespoon of butter over medium heat. Add the chopped onion, shredded carrots, diced celery, dried basil, and dried parsley. Sauté, stirring occasionally, until the vegetables are tender and the onions are translucent, about 10 minutes.
- Add the cubed potatoes, the cooked beef, and the chicken broth to the saucepan. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover, and simmer until the potatoes are fork-tender, about 10–12 minutes.
- While the potatoes cook, make the roux: in a small skillet over medium heat, melt the remaining butter. Add the all-purpose flour and cook, stirring continuously, until the mixture is bubbly and lightly golden, about 3–5 minutes. This removes the raw flour taste and ensures smooth thickening.
- Slowly whisk the flour-butter mixture into the simmering soup until fully incorporated. Bring the soup back to a gentle boil and cook, stirring, for 2 minutes to thicken.
- Reduce heat to low. Stir in the cubed Velveeta cheese and the whole milk a little at a time, stirring until the cheese melts and blends into a smooth, creamy sauce. Add salt and pepper, tasting and adjusting as needed.
- Remove the soup from heat and fold in the sour cream until fully incorporated. Sour cream adds a tangy richness — be sure the soup isn’t boiling when you add it to avoid curdling.
- Ladle the soup into bowls, garnish as desired, and serve hot. Enjoy!
What to Serve With:
- Crisp green salad with vinaigrette to cut through the richness.
- Crusty bread, garlic toast, or soft dinner rolls for dipping.
- Classic burger sides like oven-baked fries or a simple coleslaw.
- For a playful meal pairing, serve with sliders or a bacon cheeseburger recipe like Amazing Hodad’s Bacon Double Cheeseburger for an all-out burger night.
Top Tips for Perfecting:
- Ingredient substitutions: Swap Velveeta for a mix of sharp cheddar and cream cheese if you want a less processed option, but melt slowly to avoid graininess.
- Timing adjustments: If potatoes cook unevenly, cut them into uniform pieces and simmer until tender; parboiling potatoes separately can speed things up.
- Flavor enhancements: Stir in a teaspoon of Dijon mustard or a splash of Worcestershire sauce for a deeper, savory profile. Fresh chives or green onions brightens each bowl.
- Common mistakes to avoid: Don’t add sour cream while the soup is boiling to prevent curdling; always temper dairy into low heat. Also, be careful not to over-salt — Velveeta and broth can be salty.
- Texture control: If the soup gets too thick after refrigeration, loosen it with a splash of milk or broth when reheating.
Storing and Reheating Tips:
- Refrigeration: Cool the soup to room temperature, then store in an airtight container in the refrigerator for up to 3–4 days.
- Freezing: This soup doesn’t freeze well because dairy can separate. If you must freeze, omit the sour cream and milk; freeze the base (potatoes and beef in broth) for up to 2 months. Thaw overnight and finish with fresh milk, cheese, and sour cream.
- Reheating: Reheat gently on the stovetop over low heat, stirring often. Add a splash of milk or broth to restore creaminess. Avoid high heat to prevent curdling of the dairy.
FAQs
Can I use ground turkey instead of ground beef?
Yes. Ground turkey works well for a lighter version. Brown it the same way, but you may want to add a touch more seasoning since turkey is milder.
Is there a vegetarian version of cheeseburger soup?
You can make it vegetarian by using plant-based ground crumbles and vegetable broth, and switching Velveeta for a dairy or vegan cheese that melts well.
Can I make this in a slow cooker?
Yes. Brown the beef and sauté the vegetables first, then add everything except the Velveeta and sour cream to the slow cooker. Cook on low for 4–6 hours. Stir in cheese and sour cream at the end on low heat until melted.
How can I make the soup thicker or thinner?
Thicken by simmering uncovered to reduce liquid or add a touch more roux (butter + flour). Thin with extra milk or broth, a little at a time, until you reach the desired consistency.
What toppings work best?
Crumbled bacon, sliced green onions, shredded extra cheddar, crushed crackers, or pickles for a cheeseburger vibe are all excellent choices.
Conclusion
This Cheeseburger Soup is an easy, comforting crowd-pleaser that combines budget-friendly ingredients with big, familiar flavors — perfect for busy weeknights and family dinners. The creamy Velveeta sauce, tender potatoes, and seasoned beef make each spoonful feel like a cheesy hug. If you want more inspiration or another tried-and-true version, check out the Award Winning Cheeseburger Soup Recipe | The Recipe Critic for a delicious comparison and extra tips. Give this recipe a try, share it with friends, and savor the smiles at the table.
Cheeseburger Soup
Equipment
- Large saucepan
- Small skillet
Ingredients
Ingredients
- 1/2 pound Ground beef Cooked and crumbled
- 4 tablespoons Butter Divided (1 tbsp for sautéing vegetables, remaining for roux)
- 3/4 cup Chopped onion About 1 small onion, finely chopped
- 3/4 cup Shredded carrots About 1 medium carrot, shredded
- 3/4 cup Diced celery About 2 stalks, diced
- 1 teaspoon Dried basil
- 1 teaspoon Dried parsley flakes
- 1-3/4 pounds Cubed peeled potatoes Cut into 1-inch pieces, about 4 cups
- 3 cups Chicken broth Preferably low-sodium
- 1/4 cup All-purpose flour
- 16 ounces Velveeta cheese Cubed
- 1-1/2 cups Whole milk Room temperature
- 3/4 teaspoon Salt Or to taste
- 1/4 to 1/2 teaspoon Pepper Freshly ground
- 1/4 cup Sour cream Room temperature
Instructions
- In a large saucepan over medium heat, cook and crumble the ground beef until no longer pink, about 6–8 minutes. Drain excess fat and set the browned beef aside on a plate.
- In the same saucepan, melt 1 tablespoon of butter over medium heat. Add the chopped onion, shredded carrots, diced celery, dried basil, and dried parsley. Sauté, stirring occasionally, until the vegetables are tender and the onions are translucent, about 10 minutes.
- Add the cubed potatoes, the cooked beef, and the chicken broth to the saucepan. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover, and simmer until the potatoes are fork-tender, about 10–12 minutes.
- While the potatoes cook, make the roux: in a small skillet over medium heat, melt the remaining butter. Add the all-purpose flour and cook, stirring continuously, until the mixture is bubbly and lightly golden, about 3–5 minutes.
- Slowly whisk the flour-butter mixture into the simmering soup until fully incorporated. Bring the soup back to a gentle boil and cook, stirring, for 2 minutes to thicken.
- Reduce heat to low. Stir in the cubed Velveeta cheese and the whole milk a little at a time, stirring until the cheese melts and blends into a smooth, creamy sauce. Add salt and pepper, tasting and adjusting as needed.
- Remove the soup from heat and fold in the sour cream until fully incorporated. Sour cream adds a tangy richness — be sure the soup isn’t boiling when you add it to avoid curdling.
- Ladle the soup into bowls, garnish as desired, and serve hot. Enjoy!