Easy Cheeseburger Soup Recipe

There’s something irresistible about cheeseburgers, isn’t there? It’s the savory beef, the melted cheese, the comforting familiarity of all those classic flavors. Now, imagine all that goodness in a warm, creamy soup perfect for chilly days. This easy cheeseburger soup recipe brings together all the elements of a cheeseburger, from the rich beef and gooey cheese to a few fresh toppings, in a bowl that’s cozy, filling, and downright delicious. If you’re looking for a family-friendly meal that feels indulgent but is actually quite simple, this soup is about to become a new favorite!

One winter evening, I whipped this up after a long day, craving something hearty but low-fuss. I’ll be honest—I was initially skeptical about “cheeseburger soup.” But after the first spoonful, I was sold. Each bite had a little of everything: tender potatoes, flavorful beef, and that creamy, cheesy broth that hugs your soul. Plus, it’s topped with onion rings and bacon if you’re feeling extra. My family polished off the pot in record time, and it’s been a regular request ever since!

Easy Cheeseburger Soup Recipe

A quick note on cheeseburger soup’s origins

Cheeseburger soup might sound like a modern mash-up, but it’s been around for decades, mostly popping up in American diners and family cookbooks. It’s a comfort food classic that captures the essence of a cheeseburger without the bun. Many versions use Velveeta cheese for its meltability and rich flavor (and we’re sticking to that tradition here!). Over the years, home cooks have customized it with all sorts of toppings, from crispy bacon to diced pickles. While it’s hard to trace the exact origins, cheeseburger soup embodies that hearty, no-nonsense style of cooking that’s all about taste and warmth.

Let’s talk ingredients: the heart of this soup

Each ingredient in this cheeseburger soup has a job to do, making the whole dish come together beautifully:

  • Ground beef: Provides the savory, meaty base that makes this taste like a cheeseburger in a bowl. You can also use ground turkey if you want a leaner option.
  • Butter: Adds richness and helps create the roux (the thickening base). Don’t skip it; it’s part of what makes the soup creamy and luscious.
  • Carrots, celery, and onion: These veggies add a little sweetness and a lot of flavor to balance out the richness of the cheese and beef. Diced finely, they soften up nicely in the soup.
  • Potatoes: The “filling” element that makes this soup hearty. Russet or Yukon gold potatoes work well here because they hold up during cooking.
  • Chicken broth: Forms the main liquid base and enhances the soup’s flavor. Beef broth could work too if you want a deeper flavor.
  • Velveeta cheese: Gives the soup its classic cheeseburger flavor with that ultra-creamy texture. You can use shredded cheddar if you prefer, but it won’t be quite as smooth.
  • Whole milk: Adds a creamy, silky consistency. You could use half-and-half if you’re in the mood for an even richer soup.
  • Sour cream: Stirred in at the end, it gives the soup a slight tang and makes it wonderfully creamy.
Easy Cheeseburger Soup Recipe

Essential kitchen tools to make it easier

To make this cheeseburger soup, you don’t need a ton of fancy equipment. Here’s what you’ll want:

  • Large pot or Dutch oven: This is where all the magic happens. A heavy-bottomed pot helps distribute heat evenly, so your soup simmers gently without scorching.
  • Small pan: You’ll use this to make the roux (flour and butter mixture). A non-stick skillet works great for this.
  • Sharp knife: There’s a fair bit of chopping involved, so make sure your knife is sharp to make dicing the veggies and potatoes easier.
  • Ladle: For serving up those hearty, cheesy bowls of soup.

Step-by-step: making cheeseburger soup (plus a few handy tips)

Grab your apron, and let’s dive into making this easy, cozy soup.

  1. Brown the ground beef
    Start by cooking the ground beef in a large pot or Dutch oven over medium heat. Use a wooden spoon to break it up as it cooks, letting it brown nicely. After 6 to 8 minutes, it should be fully cooked with no pink remaining. Drain any excess fat and set the beef aside. (Tip: Don’t skip draining the fat—otherwise, the soup can turn greasy.)
  2. Sauté the veggies
    In the same pot, melt 1 tablespoon of butter, then add the diced carrots, celery, and onions along with the dried basil and parsley. Sauté for about 10 minutes, stirring occasionally, until the veggies are tender and fragrant. This step builds a great base flavor for the soup.
  3. Add potatoes, beef, and broth
    Now, toss in the diced potatoes, the cooked beef, and the chicken broth. Bring the mixture to a boil, then reduce the heat, cover with a lid, and let it simmer for about 10 to 12 minutes. You’ll know it’s ready when the potatoes are tender (poke them with a fork to check!).
  4. Make the roux
    In a separate small pan, melt the remaining 3 tablespoons of butter over medium-low heat. Add the flour and whisk continuously for about 3 to 5 minutes. This mixture should start bubbling—it’s your thickening agent! Stir it into the soup, bring it back to a gentle boil, and cook for another 2 minutes until the soup thickens.
  5. Add the cheese and milk
    Reduce the heat to low, and stir in the Velveeta cheese cubes, whole milk, salt, and pepper. Stir gently until the cheese melts completely, making the soup smooth and creamy. If you’re using shredded cheddar, it might take a bit longer to melt fully.
  6. Finish with sour cream
    Remove the pot from the heat and stir in the sour cream for an extra layer of creaminess and a slight tang. Now your soup is ready for toppings!
Easy Cheeseburger Soup Recipe

Fun variations to try

  • Bacon cheeseburger twist: Add crispy bacon bits either directly into the soup or as a topping for a smoky, savory punch.
  • Low-carb version: Swap out the potatoes for cauliflower florets. You’ll get that same hearty feel with fewer carbs.
  • Spicy cheeseburger soup: Add a pinch of cayenne or a few dashes of hot sauce for a kick, or use pepper jack cheese in place of Velveeta.
  • Vegan option: Substitute ground beef with a plant-based ground meat, use vegetable broth, and swap in a non-dairy milk and vegan cheese for a dairy-free take.

Serving suggestions and presentation ideas

When it comes to serving this cheeseburger soup, a few thoughtful garnishes can make it feel extra special. Top each bowl with crispy onion rings, chopped green onions, or a sprinkle of crumbled bacon. I also love adding a handful of shredded cheddar or even a few diced pickles if I’m in a true cheeseburger mood. Serve it with crusty bread or soft dinner rolls for dipping. A side salad with a tangy vinaigrette also pairs nicely to balance the richness of the soup.

Perfect drink pairings

With the rich, cheesy flavors in this soup, you’ll want something to cleanse your palate in between bites. A light lager or a pale ale complements the cheeseburger theme, bringing in a refreshing contrast. If you prefer wine, go for a chilled glass of unoaked Chardonnay or even a light Pinot Noir. For non-drinkers or kids, a sparkling lemonade or iced tea makes a refreshing choice.

Storing and reheating leftovers

Cheeseburger soup keeps well in the fridge for up to 3 days. Just store it in an airtight container. When reheating, do so gently on the stove over low heat or in the microwave at 50% power. Stir occasionally to keep the cheese from separating. If the soup has thickened too much, add a splash of milk or broth to bring it back to the right consistency.

Freezing is also an option, but keep in mind that dairy-based soups can change texture when thawed. If you do freeze it, let it thaw in the fridge overnight before reheating.

Adjusting for different serving sizes

This recipe makes about 4 hearty servings, but it’s easy to double or even halve. Just keep an eye on the cooking times for the potatoes if you’re scaling up or down. If you’re making a large batch, consider adding the cheese in batches to ensure it melts evenly.

Easy Cheeseburger Soup Recipe

Common questions about cheeseburger soup

1. Can I use regular cheddar instead of Velveeta?
Absolutely! Just know that regular cheddar won’t melt as smoothly, so the soup may be a bit chunkier.

2. Can I make this in a slow cooker?
Yes! Brown the beef first, then add all ingredients except the cheese, milk, and sour cream. Cook on low for 4-5 hours, then stir in the cheese, milk, and sour cream before serving.

3. How can I make this gluten-free?
Use gluten-free flour for the roux or skip the flour and use cornstarch to thicken the soup instead.

4. Is there a way to make this lighter?
You can use lean ground beef, swap whole milk for 2%, and reduce the cheese slightly.

5. What other toppings work well with this soup?
Try diced tomatoes, pickles, shredded lettuce (just like a burger!), or even a drizzle of ketchup and mustard.

Give this cheeseburger soup a try the next time you’re craving a cozy, comforting meal. It’s easy to make, endlessly customizable, and brings a little taste of the classic cheeseburger to your soup bowl. Enjoy!

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Easy Cheeseburger Soup Recipe

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Enjoy this cozy, easy cheeseburger soup recipe filled with ground beef, creamy cheese, and hearty potatoes. Perfect for a family meal!

  • Total Time: 45 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 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, and crumbled bacon for toppings (optional)

Instructions

  • Brown the ground beef
    Start by cooking the ground beef in a large pot or Dutch oven over medium heat. Use a wooden spoon to break it up as it cooks, letting it brown nicely. After 6 to 8 minutes, it should be fully cooked with no pink remaining. Drain any excess fat and set the beef aside. (Tip: Don’t skip draining the fat—otherwise, the soup can turn greasy.)
  • Sauté the veggies
    In the same pot, melt 1 tablespoon of butter, then add the diced carrots, celery, and onions along with the dried basil and parsley. Sauté for about 10 minutes, stirring occasionally, until the veggies are tender and fragrant. This step builds a great base flavor for the soup.
  • Add potatoes, beef, and broth
    Now, toss in the diced potatoes, the cooked beef, and the chicken broth. Bring the mixture to a boil, then reduce the heat, cover with a lid, and let it simmer for about 10 to 12 minutes. You’ll know it’s ready when the potatoes are tender (poke them with a fork to check!).
  • Make the roux
    In a separate small pan, melt the remaining 3 tablespoons of butter over medium-low heat. Add the flour and whisk continuously for about 3 to 5 minutes. This mixture should start bubbling—it’s your thickening agent! Stir it into the soup, bring it back to a gentle boil, and cook for another 2 minutes until the soup thickens.
  • Add the cheese and milk
    Reduce the heat to low, and stir in the Velveeta cheese cubes, whole milk, salt, and pepper. Stir gently until the cheese melts completely, making the soup smooth and creamy. If you’re using shredded cheddar, it might take a bit longer to melt fully.
  • Finish with sour cream
    Remove the pot from the heat and stir in the sour cream for an extra layer of creaminess and a slight tang. Now your soup is ready for toppings!

Notes

Serving suggestions and presentation ideas

When it comes to serving this cheeseburger soup, a few thoughtful garnishes can make it feel extra special. Top each bowl with crispy onion rings, chopped green onions, or a sprinkle of crumbled bacon. I also love adding a handful of shredded cheddar or even a few diced pickles if I’m in a true cheeseburger mood. Serve it with crusty bread or soft dinner rolls for dipping. A side salad with a tangy vinaigrette also pairs nicely to balance the richness of the soup.

  • Author: Soraya
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dinner

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