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Easy Cheeseburger Soup (Creamy, Cheesy, and Comforting!)

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This Easy Cheeseburger Soup is the ultimate comfort food in a bowl! It's a creamy, cheesy, and incredibly flavorful soup that combines all the delicious elements of a cheeseburger - ground beef, potatoes, onions, carrots, celery, and plenty of cheese - in a warm and satisfying soup. I love how this recipe is both easy to make and a guaranteed crowd-pleaser. It's perfect for a chilly evening, a family dinner, or any time you're craving a taste of pure comfort.

Why You'll Love This Cheeseburger Soup

  • Creamy and Cheesy: Made with Velveeta cheese and milk, this soup is incredibly rich and creamy.
  • Hearty and Flavorful: Packed with ground beef, potatoes, and vegetables, it's a satisfying and flavorful meal.
  • Easy to Make: This recipe uses simple ingredients and straightforward instructions.
  • One-Pot Meal: Everything cooks together in one pot (or Dutch oven), making cleanup a breeze.
  • Comfort Food Classic: It's like a cheeseburger in soup form - pure comfort food!
Ingredients for Easy Cheeseburger Soup, including ground beef, potatoes, cheese, and vegetables.

Ingredients for Easy Cheeseburger Soup

Here's what you'll need to make this delicious soup. The full list with measurements is in the recipe card below.

Main Ingredients

  • Ground beef (Meat)
  • Carrots, diced (Vegetable)
  • Celery, diced (Vegetable)
  • Onion, diced (Vegetable)
  • Potatoes, diced (Vegetable)
  • Chicken broth (Liquid)
  • Velveeta, cubed (Dairy)
  • Whole milk (Dairy)
  • Sour cream (Dairy)

Seasoning and Thickener

  • Butter, divided (Fat)
  • Dried basil (Herb)
  • Dried parsley (Herb)
  • All-purpose flour (Thickener)
  • Salt (Seasoning)
  • Black pepper (Spice)

Optional Toppings

  • Onion rings
  • Green onions
  • Crumbled bacon

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love this Cheeseburger Soup as is, but here are a few ideas for variations:

  • Different Meat: Use ground turkey, chicken, or Italian sausage instead of ground beef.
  • Add More Vegetables: Toss in some corn, peas, or green beans.
  • Make it Spicy: Add a pinch of red pepper flakes or a dash of hot sauce to the soup.
  • Different Cheese: Use a blend of cheeses, such as cheddar, Monterey Jack, or pepper jack.
  • Add pickles
Cooking the ground beef and vegetables in a pot for Easy Cheeseburger Soup.

How to Make Easy Cheeseburger Soup

Let me show you how easy it is to make this Easy Cheeseburger Soup:

Cook the Ground Beef

  1. In a large pot or Dutch oven, I add the ground beef.
  2. I cook and crumble it for 6 to 8 minutes, until no longer pink.
  3. I drain off any excess grease and set the cooked beef aside.

Sauté Vegetables

  1. I melt 1 tablespoon of butter in the same pot.
  2. I add the diced carrots, celery, onions, dried basil, and dried parsley.
  3. I stir and sauté for about 10 minutes. The vegetables should be tender.

Add Potatoes, Beef, and Broth

  1. I add the diced potatoes, cooked ground beef, and chicken broth to the pot.
  2. I bring the soup to a boil, reduce the heat, and cover it with a lid.
  3. I simmer until the potatoes are tender-about 10 to 12 minutes.

Make Roux and Thicken Soup

  1. In a separate small pan, I melt 3 tablespoons of butter over medium-low heat.
  2. I add the flour and stir continuously for about 3 to 5 minutes. The mixture should start to bubble.
  3. I stir the roux into the soup and bring the soup to a boil.
  4. I cook for 2 minutes.

Add Cheese and Finish

  1. I reduce the heat to low.
  2. I stir in the cubed Velveeta cheese, whole milk, salt, and black pepper.
  3. Once the cheese melts, I remove the pot from the heat.
  4. I stir in the sour cream.

serve

Serve with toppings

Tips and Tricks for the BEST Cheeseburger Soup

Here are my secrets for making this soup truly exceptional:

  • Use 80/20 Ground Beef: 80/20 ground beef adds a lot of flavor to the soup.
  • Don't Overcook the Potatoes: Cook the potatoes until they're just tender, but not mushy.
  • Use Velveeta Cheese: Velveeta cheese melts beautifully and creates an incredibly creamy texture.
  • Adjust Seasoning: Taste the soup and adjust the seasonings to your liking.

How to Serve

This Easy Cheeseburger Soup is delicious served with:

  • Onion Rings: A classic cheeseburger topping that works great with this soup!
  • Green Onions: A sprinkle of chopped green onions adds a fresh, oniony flavor.
  • Crumbled Bacon: Crispy bacon adds a smoky and salty element.
  • Crusty Bread: Serve with a side of crusty bread or rolls for dipping.
  • Shredded Cheese: Add more of your favorite cheese.
Easy Cheeseburger Soup served in bowls with various toppings.

Make Ahead and Storage

This soup tastes even better the next day! You can store leftovers in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.

FAQs about Easy Cheeseburger Soup

  • Can I use a different type of cheese?
    • Yes, you can use cheddar, Monterey Jack, or a blend of cheeses instead of Velveeta. However, Velveeta melts very smoothly and creates a classic cheeseburger flavor.
  • Can I make this without the sour cream?
    • Yes, you can omit the sour cream, but it adds a nice tang and creaminess to the soup.
  • Can I freeze this soup?
    • Yes

Enjoy this creamy, cheesy, and incredibly comforting Easy Cheeseburger Soup! It's a perfect meal for a chilly evening.

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Ingredients for Easy Cheeseburger Soup, including ground beef, potatoes, cheese, and vegetables.

Easy Cheeseburger Soup

  • Author: Caoimhe Byrne
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 6-8 1x
  • Category: Soup, Main Course
  • Cuisine: American
Print Recipe

Description

This Easy Cheeseburger Soup is a hearty and flavorful soup that combines all the classic flavors of a cheeseburger in a warm and comforting bowl. Ground beef, potatoes, carrots, celery, and onion are simmered in a creamy, cheesy broth made with Velveeta and milk.

Ingredients

Scale
  • ½ pound ground beef (80/20 or 85/15 recommended)
  • 4 tablespoons unsalted butter, divided
  • ¾ cup carrots, diced
  • ¾ cup celery, diced
  • ¾ cup yellow onion, diced
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 4 cups peeled and diced potatoes (about ½-inch cubes, see notes)
  • 3 cups low-sodium chicken broth
  • ¼ cup all-purpose flour
  • 1 to 2 cups Velveeta cheese, cubed
  • 1 ½ cups whole milk
  • ¾ teaspoon salt, or to taste
  • ¼ to ½ teaspoon black pepper, or to taste
  • ¼ cup sour cream

Optional Toppings:

  • Crispy fried onion rings
  • Chopped green onions (scallions)
  • Crumbled cooked bacon
  • Shredded cheddar cheese
  • Diced tomatoes
  • Pickle slices

Instructions

  • Brown Ground Beef: In a large pot or Dutch oven over medium-high heat, cook the ground beef, breaking it up with a spoon or spatula, until it's fully browned and no longer pink (about 6-8 minutes). Drain off any excess grease and set the cooked beef aside on a plate.
  • Sauté Vegetables: Melt 1 tablespoon of the butter in the same pot (no need to clean it) over medium heat. Add the diced carrots, diced celery, diced onion, dried basil, and dried parsley. Cook, stirring occasionally, for about 10 minutes, or until the vegetables are tender.
  • Add Potatoes, Beef, and Broth: Add the diced potatoes, cooked ground beef, and chicken broth to the pot with the vegetables. Stir to combine.
  • Simmer: Bring the soup to a boil over medium-high heat. Then, reduce the heat to low, cover the pot, and simmer for 10-12 minutes, or until the potatoes are tender when pierced with a fork.
  • Make Roux: While the soup is simmering, prepare the roux. In a separate small saucepan, melt the remaining 3 tablespoons of butter over medium-low heat.
  • Add Flour: Whisk in the flour and cook, stirring constantly, for 3-5 minutes, or until the mixture is smooth and begins to turn a light golden color. This creates a roux, which will thicken the soup.
  • Thicken Soup: Stir the roux into the simmering soup. Bring the soup back to a boil over medium-high heat, stirring constantly. Cook for 2 minutes, or until the soup has thickened slightly.
  • Add Cheese and Milk: Reduce the heat to low. Stir in the cubed Velveeta cheese, whole milk, salt, and black pepper. Stir continuously until the cheese is completely melted and the soup is smooth and creamy.
  • Stir in Sour Cream: Remove the pot from the heat. Stir in the sour cream until well combined.
  • Serve: Ladle the soup into bowls and top with your desired toppings, such as crispy fried onion rings, chopped green onions, crumbled bacon, shredded cheddar cheese, or diced tomatoes. Serve warm.

Notes

  • Ground Beef: 80/20 or 85/15 ground beef is recommended for flavor, but you can use leaner ground beef if you prefer.
  • Potatoes: Russet, Yukon Gold, or red potatoes all work well in this soup. Peel and dice the potatoes into roughly ½-inch cubes for even cooking.
  • Velveeta Cheese: Velveeta cheese melts very smoothly and creates a creamy texture. You can substitute other cheeses, but the texture and flavor may be different. If using other cheeses, make sure they are shredded and add them gradually, stirring until melted.
  • Milk: Whole milk is recommended for the richest flavor, but you can use 2% or skim milk for a lighter option.
  • Spice Level: This soup is mildly seasoned. You can add a pinch of red pepper flakes for a touch of heat.
  • Serving Suggestions: Serve this cheeseburger soup with crusty bread, a side salad, or your favorite toppings.
  • Storage Leftovers can be stored.

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