Cheeseburger Soup
Rich, creamy, and savory, this cheeseburger soup bubbles with juicy ground beef, tender potatoes, gooey Velveeta, and buttery vegetables. It’s a one-pot winter comfort classic that tastes just like your favorite diner cheeseburger—messy, cheesy, and totally nostalgic.
6
bowls
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
Storage: Store cooled soup in an airtight container in the fridge for up to 4 days. Reheat gently; add a splash of milk or broth if needed. Freezing is possible, but the texture may change due to dairy and potatoes.
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).
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).
Nutrition
Calories: 470kcal | Carbohydrates: 25g | Protein: 22g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 110mg | Sodium: 970mg | Potassium: 786mg | Fiber: 2g | Sugar: 7g | Vitamin A: 4300IU | Vitamin C: 12mg | Calcium: 380mg | Iron: 2.1mg