Cheeseburger Soup

Cheeseburger soup is a hearty, comforting soup loaded with ground beef, onions, celery, potatoes, and plenty of cheese in a rich creamy base.

Why this recipe works

It’s all in the name. Cheeseburger soup! This soup gives you all the flavors of a classic cheeseburger in cozy, creamy, soup formation. With the addition of potatoes, because most soups are just better with potatoes, this soup will stick to your ribs and warm your bones.

There’s nothing quite like a big pot of creamy, comforting cold weather soup whether it be cheddar cheese potato soup or a steamy bowl of cheeseburger soup to snuggle up with on a chilly day. 

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

GROUND BEEF – In place of ground beef, you can use ground turkey, chicken, sausage, or pork. 

CHEESE – 16 oz. of Velveeta will yield a thick, hearty soup as seen here. You can use just 8 oz. of Velveeta for a bit of a lighter soup which will make it a little thinner and a bit more brothy. Both options are good, just depends on personal preference. You can substitute two cups of medium or sharp grated cheddar cheese for the Velveeta in this recipe. If doing so, I would recommend grating your cheese fresh from the block instead of using prebagged shredded cheese as those contain anti-caking agents which prevent the cheese from melting as well and can cause your soup to be grainy.

ADDITIONS – Grating the carrots really helps them fade into the background of the soup, adding some color, texture, and nutrition without having a big flavor presence in the soup. You can also simply dice them up if you like. You can also substitute chicken stock for the beef broth if you wish. We chose to use crumbled bacon as a garnish, but you can easily mix it into the pot of finished soup for something more along the lines of a bacon cheeseburger soup.

How to Make Cheeseburger Soup

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. In a large stockpot or Dutch oven, saute the beef until browned. Drain and set aside.
2. Melt the butter in the stockpot. Add onion, celery, and carrots and saute until softened.
3. Sprinkle the flour over the vegetables and saute 1-2 minutes longer until the flour is browning. Stir in the beef broth, adding a little at a time and stirring to make a smooth broth.
4. Add the potatoes to the pot. Bring to a boil. Reduce the heat to a simmer, cover, and cook for 10-15 minutes, until the potatoes are soft and can easily be pierced with a fork.
5. Add the milk, Velveeta, parsley, and cooked ground beef to the soup and stir, heating until the cheese is melted and the soup is smooth. Season with salt and pepper, to taste.
6. Serve with freshly grated cheddar and crumbled bacon.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Optionally top your cheeseburger soup with chopped bacon, green onions, sliced pickles, cheddar cheese, and a dollop of sour cream. Enjoy warm with chunks of bread for dipping or add oyster crackers to the top for a bit of crunch.

More Soup Recipes

• Taco Soup
• Broccoli Cheese Soup
• Chicken Tortilla Soup
• Chicken Noodle Soup
• Crockpot Chicken and Dumplings

I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!

Cheeseburger Soup

This soup gives you all the flavors of a classic cheeseburger in cozy, creamy, soup formation. With the addition of potatoes, because most soups are just better with potatoes, this soup will stick to your ribs and warm your bones.

5 from 3 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

Print It Rate It Save ItSaved!

Cook ModePrevent your screen from going dark

Course: Dinner

Cuisine: American

Servings: 6 servings

40 minutes mins

Calories: 857

Author: Amanda Davis

Ingredients

• ▢ 1 pound ground beef
• ▢ 2 Tablespoons unsalted butter
• ▢ 1 cup diced yellow onion about 1-2 medium or large yellow onions
• ▢ 1 cup celery sliced
• ▢ 1 cup grated carrot
• ▢ 3 Tablespoons all-purpose flour
• ▢ 3 cups beef broth
• ▢ 3 cups Russet potatoes peeled and cubed. About 1 pound of potatoes
• ▢ 2 cups whole milk
• ▢ 16 ounces Velveeta cheese cubed, *see notes below
• ▢ 1 Tablespoon parsley finely minced
• ▢ salt and pepper to taste
• ▢ ½ pound bacon cooked and crumbled. Optional as garnish or mixed in
• ▢ 2 cups grated cheddar cheese for garnish

Things You’ll Need

• ▢
  Large stockpot or Dutch oven
• ▢
  Wooden spoon

Before You Begin

• 16 oz. of Velveeta will yield a thick, hearty soup as seen here. You can use just 8 oz. of Velveeta for a bit of a lighter soup – a little thinner, a bit more brothy. Both options are good, just depends on personal preference.
• Substitute two cups of medium or sharp grated cheddar cheese for the Velveeta in this recipe.
• Substitute chicken stock for the beef broth, if you wish.
• Grating the carrots really helps them fade into the background of the soup, adding some color, texture, and nutrition without having a big flavor presence in the soup. You can also simply dice them up if you like.
• You can either mix the crumbled bacon into the finished soup or use it as garnish. The bacon is not included in the nutrition facts listed below **

Instructions

• In a large stockpot or Dutch oven, saute the beef until browned. Drain and set aside.
• Melt the butter in the stockpot. Add onion, celery, and carrots and saute until softened.
• Sprinkle the flour over the vegetables and saute 1-2 minutes longer until the flour is browning. Stir in the beef broth, adding a little at a time and stirring to make a smooth broth.
• Add the potatoes to the pot. Bring to a boil. Reduce the heat to a simmer, cover, and cook for 10-15 minutes, until the potatoes are soft and can easily be pierced with a fork.
• Add the milk, Velveeta, parsley, and cooked ground beef to the soup and stir, heating until the cheese is melted and the soup is smooth. Season with salt and pepper, to taste.
• Serve with freshly grated cheddar and crumbled bacon.

Nutrition

Serving: 1serving | Calories: 857cal | Carbohydrates: 36g | Protein: 48g | Fat: 58g | Saturated Fat: 28g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 168mg | Sodium: 2257mg | Potassium: 1228mg | Fiber: 2g | Sugar: 13g | Vitamin A: 5079IU | Vitamin C: 9mg | Calcium: 855mg | Iron: 3mg

Tried this Recipe? Pin it for Later!Follow on Pinterest @AmandasCookin or tag #AmandasCookin!