There are few things as universally loved as a good cheeseburger, and this Cheeseburger Soup brilliantly captures all of that iconic flavor in a warm, comforting bowl. I was skeptical the first time I heard of it, but after one spoonful, I was a convert. It’s a rich, hearty, and incredibly satisfying soup that truly tastes like a cheeseburger, complete with all the fixings.
This recipe is destined to become a family favorite because it’s the ultimate comfort food mashup. It combines savory ground beef, tender potatoes, and vegetables in a luxuriously creamy, cheesy broth that is impossible to resist. Finished with a touch of tangy sour cream, it’s a fun, delicious, and surprisingly easy meal that will have everyone asking for the recipe.
The Ingredients for Your Cheeseburger Soup
- 1 pound ground beef
- ¾ cup chopped onion
- ¾ cup shredded carrots
- ¾ cup diced celery
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- 4 tablespoons butter, divided
- 3 cups chicken broth
- 4 cups peeled and diced potatoes
- ¼ cup all-purpose flour
- 2 cups Velveeta processed cheese cubed or 2 cups shredded cheddar cheese
- 1 ½ cups milk
- ¾ teaspoon salt
- ¼ to ½ teaspoon pepper
- ¼ cup sour cream
How to Create Your Cheeseburger Soup
Step 1: Sauté the Beef and Vegetables
In a large Dutch oven or pot, melt one tablespoon of butter over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it’s browned. Drain off any excess grease and set the beef aside. In the same pot, add the chopped onion, shredded carrots, and diced celery. Sauté for about 5-7 minutes, until the vegetables begin to soften. Stir in the dried basil and parsley flakes.
Step 2: Simmer the Soup Base
Return the browned ground beef to the pot with the vegetables. Pour in the chicken broth and add the diced potatoes. Bring the mixture to a boil, then reduce the heat, cover the pot, and let it simmer for 10-12 minutes, or until the potatoes are tender when pierced with a fork.
Step 3: Create the Roux and Thicken
While the soup simmers, prepare the roux. In a separate small skillet, melt the remaining 3 tablespoons of butter over medium heat. Whisk in the all-purpose flour and cook, whisking constantly, for about 1-2 minutes until it’s bubbly and golden. This cooks out the raw flour taste. Pour the roux into the soup pot and stir it in. Bring the soup back to a boil and cook for 2 minutes, stirring, as it thickens.
Step 4: Add the Creamy Finish
Reduce the heat to low. Stir in the cubed Velveeta or shredded cheddar cheese until it’s completely melted and the soup is smooth. Pour in the milk and season with salt and pepper. Continue to cook on low, stirring, until the soup is heated through. Finally, remove the pot from the heat and stir in the sour cream until it’s fully incorporated. Serve hot, with your favorite cheeseburger toppings.
My Best Tips for This Cheeseburger Soup
My Secret for the Creamiest Texture
Using Velveeta processed cheese is the key to an ultra-smooth, creamy soup that will never break or become grainy. It melts beautifully and gives the soup that classic, nostalgic cheeseburger flavor. If you prefer to use real cheddar, be sure to shred it yourself from a block and stir it in over very low heat to ensure it melts smoothly.
The Power of the Roux
Making a separate roux with butter and flour is a classic technique that ensures your soup will thicken beautifully without any lumps. Don’t skip this step! It’s what gives the soup its wonderful, hearty body and prevents it from being too thin.
Don’t Boil the Sour Cream
It’s very important to remove the soup from the heat before you stir in the sour cream. If the soup is boiling, the sour cream can curdle, which will ruin the smooth, creamy texture you’ve worked to create. Stirring it in off the heat ensures it incorporates perfectly and adds a wonderful, tangy finish.
Delicious Variations to Try
This Cheeseburger Soup is a fantastic base for all your favorite burger toppings. For a “bacon cheeseburger” version, cook some chopped bacon in the pot before you brown the beef, then crumble it over the top of the soup when you serve. You can also serve the soup with a side of croutons, chopped pickles, or a drizzle of mustard for that authentic diner-style experience. For a bit of heat, try adding a dash of hot sauce or some diced jalapeños.
FAQs
Can I make this soup in a slow cooker?
Yes, absolutely! To adapt this for a slow cooker, first brown the ground beef and sauté the onions, carrots, and celery on the stovetop. Transfer them to the slow cooker along with the broth, potatoes, and seasonings. Cook on low for 4-6 hours. About 30 minutes before serving, prepare the roux on the stovetop, thicken a portion of the soup liquid with it, then stir that mixture back into the slow cooker along with the cheese, milk, and sour cream.
What kind of potatoes should I use?
A waxy potato like Yukon Gold or red potatoes are great choices because they hold their shape well in the soup. However, a starchy potato like a Russet will also work; it will just break down a bit more and help to naturally thicken the soup.
How do I store and reheat leftovers?
Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days. The soup will thicken considerably as it cools. To reheat, warm it gently in a pot on the stovetop over low heat, adding a splash of milk or broth to help loosen it up and return it to its original creamy consistency.
Cheeseburger Soup
- Total Time: 45
- Yield: 6-8 servings 1x
Description
This Cheeseburger Soup brilliantly captures all the iconic flavor of a cheeseburger in a warm, comforting bowl. This ultimate comfort food mashup combines savory ground beef, tender potatoes, and vegetables in a luxuriously creamy, cheesy broth that is impossible to resist. It’s a fun, delicious, and surprisingly easy meal for the whole family.
Ingredients
1 pound ground beef
¾ cup chopped onion
¾ cup shredded carrots
¾ cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups peeled and diced potatoes
¼ cup all-purpose flour
2 cups Velveeta processed cheese cubed or 2 cups shredded cheddar cheese
1 ½ cups milk
¾ teaspoon salt
¼ to ½ teaspoon pepper
¼ cup sour cream
Instructions
Sauté the Beef and Vegetables:
In a large Dutch oven, melt 1 tablespoon of butter. Brown the ground beef, then drain and set aside. In the same pot, sauté the onion, carrots, and celery for 5-7 minutes until softened. Stir in the basil and parsley.
Simmer the Soup Base:
Return the beef to the pot with the vegetables. Add the chicken broth and diced potatoes. Bring to a boil, then reduce the heat, cover, and simmer for 10-12 minutes, or until the potatoes are tender.
Create the Roux and Thicken:
In a separate small skillet, melt the remaining 3 tablespoons of butter. Whisk in the flour and cook for 1-2 minutes until bubbly. Stir the roux into the soup pot and bring to a boil for 2 minutes, stirring as it thickens.
Add the Creamy Finish:
Reduce the heat to low. Stir in the cheese until completely melted. Pour in the milk, salt, and pepper, and heat through. Remove from the heat and stir in the sour cream until incorporated. Serve hot.
Notes
Slow Cooker Method:
Brown the beef and sauté the vegetables on the stovetop first. Transfer everything except the roux, cheese, milk, and sour cream to a slow cooker. Cook on low for 4-6 hours. In the last 30 minutes, prepare the roux on the stovetop, whisk it in, and then stir in the remaining dairy ingredients.
Bacon Cheeseburger Variation:
For a smoky twist, cook chopped bacon in the pot before browning the beef. Use the bacon grease to sauté the vegetables and crumble the cooked bacon over the soup as a garnish when serving.
Creamy Texture Tip:
For an ultra-smooth, creamy soup, Velveeta is recommended as it melts perfectly. If using real cheddar, shred it yourself from a block and stir it into the soup over very low heat to prevent the sauce from becoming grainy.
- Prep Time: 15
- Cook Time: 30
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 480
- Sugar: 8g
- Sodium: 1100mg
- Fat: undefined
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg
Keywords: cheeseburger soup, comfort food, hearty soup, ground beef recipe, cheesy soup, Velveeta soup, weeknight dinner
