Rich, creamy, and savory, this cheeseburger soup bubbles with juicy ground beef, tender potatoes, gooey Velveeta, and buttery vegetables. It smells like your favorite diner met a cozy cabin and had a soup baby.
It’s cozy sweater weather in a bowl—and yes, it tastes like a cheeseburger made a glorious mess in a pot. Picture the aroma of sizzling beef mingling with bubbling cheese, butter-soft carrots, and warm, herby undertones. It’s a one-pot wonder that doesn’t overthink itself. Great for cold nights, casual dinners, or when you’re craving something ultra-comforting and just a little kitschy. Let’s keep it casual and cheesy, shall we?
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Cheeseburger Soup
Nothing fancy here—it’s a cheesy, meaty soup that knows exactly what it’s doing. And frankly, we love it for that.
- Ridiculously simple to make: You just brown, simmer, stir, and eat (okay, cool down first, then eat).
- Weeknight dinner gold: It only asks for pantry basics and a little love from your knife and cutting board.
- Velveeta magic: Embrace the cube. It melts into the gentlest, velvetiest cheese sauce ever.
- One-pot coziness: Fewer dishes, more soup slurping. Your sink thanks you in advance.
- Customizable toppings: Make it extra with crispy bacon, green onions, or a single dramatic onion ring balanced on top like a tiny crown.
- Comfort in five bites: Because your third bite will still be cooling, let’s be honest.
Ingredient Notes
Everything here plays a role: flavor, texture, good vibes. No ingredient left behind.
- Ground beef: Use 80/20 for that blissful balance of juicy and rich. If you’ve got leftover burger patties, crumble those in instead!
- Butter: Divided for double duty—softening veggies and thickening the broth like a dairy-powered magician.
- Carrots, celery, and onion: This trio sneaks in veggies and builds a base that’s savory, slightly sweet, and totally soup-worthy.
- Dried basil and parsley: These folks go in early to mingle with the butter and soften right up. Don’t skip ‘em—they bring floral balance to the richness.
- Potatoes: Use waxy spuds like Yukon Golds so they hold their shape in the hot tub. Nobody wants mealy potatoes in their cheeseburger soup.
- Chicken broth: The liquid trust fund the whole soup inherits. Adds flavor faster than water and makes it taste like you cooked it all day.
- Flour: The thickener that pulls it all together. Stirring it into hot butter before adding keeps things smooth.
- Velveeta: Yes, it’s processed. Also yes, it’s divine here and melts like a dream.
- Whole milk: Keeps everything lush without being heavy. Cream would work, but milk feels lighter on a weeknight.
- Salt and black pepper: Adjust to taste! Always taste. Taste again. Then taste once more to “double-check.”
- Sour cream: Swirled in at the end, it adds a final mellow tang and dreamy finish.
How To Make This Cheeseburger Soup
Got your biggest pot? Grab it. We’re layering flavor here like it’s an edible quilt.
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Brown the ground beef: In a large pot, cook the beef over medium heat until it’s no longer pink, about 6 to 8 minutes. Break it up as you go, so it’s nice and crumbled. Drain off the fat and set the beef aside for its next entrance.
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Sauté the veggies: Melt 1 tablespoon of butter in that same glorious pot. Toss in the carrots, onions, celery, dried basil, and parsley. Stir it all around and let it soften for about 10 minutes. They should smell sweet and look tender but still hold their shape.
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Add potatoes, beef, and broth: Bring the gang back together! Add diced potatoes, the cooked beef, and all the chicken broth. Crank the heat to bring it to a happy boil, then reduce and cover. Simmer for 10 to 12 minutes, or until the potatoes pierce easily with a fork.
Make the thickener and finish it up
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Make a roux: In a small pan, melt the remaining 3 tablespoons of butter. Whisk in the flour and cook, stirring nonstop (yes, nonstop!) for 3 to 5 minutes. It should bubble and smell toasty but not burnt. Stir this into your soup pot gently.
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Bring to a low boil and thicken: Let it all boil for about 2 more minutes, stirring now and then. It should start to thicken up into something spoon-coating and creamy.
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Cheese it up: Lower the heat. Add in your Velveeta cubes, whole milk, salt, and pepper. Stir constantly until the cheese melts into that glorious velvet texture.
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Finish with sour cream: Take the pot off heat and fold in the sour cream. Give it a taste. Add more salt or pepper if needed. Then taste again. Because why not?
Storage Options
This soup puts up with a lot and still tastes amazing the next day. Let’s talk leftovers.
Once it cools, store the cheeseburger soup in an airtight container in the fridge for up to 4 days. It’ll thicken a bit as it sits, thanks to the starch from the potatoes and all that dairy getting cozy. When reheating, just warm it gently on the stove or in the microwave and add a splash of milk or broth if it’s too thick.
Now, about freezing…it’s doable, sort of. The texture might change a little because of the dairy and potatoes (they can get a bit grainy post-freezer nap). If that doesn’t bother you, go for it. Freeze in single portions for easier thawing, and use within 2 months.
To reheat frozen soup, thaw it in the fridge overnight. Then reheat low and slow on the stove, stirring often. Resist the urge to boil—it can curdle that cheese faster than you can say “Velveeta.”
Variations and Substitutions
No need to run to the store if you’re missing one thing. This soup forgives and adapts.
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Ground turkey or chicken: Swap out the beef if that’s what you have on hand or prefer. It’ll still soak up all those cheesy, creamy vibes.
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Cheddar instead of Velveeta: If you’re on Team Real Cheese, go for a sharp cheddar. Just grate it yourself so it melts right.
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Add pickles: I know, sounds weird. But a spoonful of finely chopped dill pickles stirred into each bowl adds burger-shop pizzazz.
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Skip the flour with a gluten-free thickener: Cornstarch slurry works well. Mix 2 tablespoons of cornstarch with cold milk, then stir it in during the boiling step.
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Toss in bacon: Stir in cooked crumbled bacon for extra richness. Or just throw it on top with wild abandon.
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Spice it up: Add diced jalapeño when you sauté the veggies, or finish with a dash of hot sauce in your bowl.
What to Serve with Cheeseburger Soup
Honestly, you don’t need much. It’s a full meal in a bowl. But if you’re feeling enthusiastic (or feeding someone with a bottomless appetite), here’s what I love:
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Bacon basil cornbread muffins: Sounds fancy, right? But they’re pure comfort. These soft little muffins pair nicely with all the creamy-cheesy richness, and the sweet corn flavor balances the soup.
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Extra crispy tater tots: Hear me out. It’s soup and hash browns. Bake ’em until golden brown and dunk ’em straight into your bowl. Completely appropriate and weirdly wonderful.
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Simple green salad with tangy vinaigrette: This brings brightness and crunch. Use whatever greens you have, but toss in something tart like pickled onions or fresh cherry tomatoes.
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Dill pickle spears or relish tray: They sound like a joke but honestly they make the whole thing feel like cheeseburger night, not soup night.
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For dessert, why not homemade vanilla pudding? It’s creamy, nostalgic, and breezy to whip up after dinner.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make this cheeseburger soup ahead of time?
Totally. In fact, the flavors get even cozier after a night in the fridge. Just cook it all the way through, then cool and store it in the fridge for up to 4 days. When you reheat it, do so gently on the stovetop and stir often. Add a splash of broth or milk if it thickens too much.
What kind of potatoes work best for this soup?
Yukon Golds or red potatoes are my go-tos. They hold their shape beautifully and don’t fall apart into mush. Russets are okay if that’s what you’ve got, but they tend to get softer and soak up more liquid.
Is Velveeta the only cheese option?
Not at all. Velveeta makes it extra smooth and nostalgic, but sharp cheddar, Monterey Jack, or even a smoked Gouda can work too. Just be sure to melt them slowly and stir constantly so they don’t separate.
Can I freeze this cheeseburger soup?
You can, with a little caution. Because it has cheese and potatoes, the texture might change slightly when frozen and thawed. It’s still tasty, just not quite as silky. I recommend freezing it in individual portions and reheating low and slow for the best results.
Cheeseburger Soup
Ingredients
Soup Base
- 1 lb (450 g) ground beef (80/20)
- 1/4 cup (56 g) unsalted butter, divided (1 tbsp for veggies, 3 tbsp for roux)
- 3/4 cup (90 g) carrots, peeled and diced about 2–3 medium carrots
- 1/2 cup (55 g) celery, diced about 2 stalks
- 3/4 cup (105 g) yellow onion, diced about 1 medium onion
- 1 tsp dried basil
- 1 tsp dried parsley
- 3 cups (400 g) Yukon Gold potatoes, peeled and diced about 3–4 medium potatoes
- 3 cups (720 ml) chicken broth low sodium preferred
Thickener & Finish
- 1/4 cup (32 g) all-purpose flour
- 8 oz (227 g) Velveeta cheese, cubed
- 1 1/2 cups (360 ml) whole milk
- 1 tsp salt or to taste
- 1/2 tsp black pepper
- 1/2 cup (120 ml) sour cream
Optional Toppings
- Cooked bacon, crumbled
- Green onions, sliced
- Dill pickles, finely chopped
- Extra shredded cheddar cheese
Equipment
- Large pot or Dutch oven
- Small Saucepan
Instructions
- Brown the ground beef: In a large pot over medium heat, cook the beef until no longer pink, 6–8 minutes, breaking it up as you go. Drain fat and set beef aside.
- Sauté the veggies: In the same pot, melt 1 tablespoon of butter. Add carrots, celery, onion, dried basil, and parsley. Stir and cook until veggies are softened, about 10 minutes.
- Add potatoes, beef, and broth: Return beef to the pot, then add potatoes and chicken broth. Increase heat to bring to a boil, then cover and reduce to a simmer. Cook for 10–12 minutes, until potatoes are fork-tender.
- Make a roux: In a small saucepan, melt remaining 3 tablespoons butter. Whisk in flour and cook, stirring constantly, for 3–5 minutes until bubbly and golden (not browned).
- Thicken the soup: Slowly stir the roux into the soup pot. Increase heat and let it gently boil for 2 minutes, stirring occasionally, until slightly thickened.
- Cheese it up: Reduce heat to low. Add Velveeta, milk, salt, and pepper. Stir constantly until the cheese melts and soup is creamy.
- Finish with sour cream: Remove soup from heat and fold in the sour cream. Taste and adjust seasoning if needed.
- Ladle into bowls and garnish with desired toppings like bacon, green onions, or pickles. Serve hot and enjoy!
Notes
Variations: Replace ground beef with turkey or chicken, swap Velveeta for sharp cheddar, or add cooked bacon and pickles for extra pizzazz.
Gluten-free option: Omit the flour and thicken with a cornstarch slurry (2 tablespoons cornstarch mixed with cold milk, stirred in while boiling).
