Creamy Cheeseburger Soup is the ultimate fusion of comfort food classics, blending juicy beef, creamy cheese, and tender potatoes into a rich, satisfying bowl reminiscent of your favorite burger. In just a little over an hour (with minimal hands-on time), you’ll have a warm, hearty soup that’s perfect for family dinners or cozy nights in. Whether you’re whipping up a quick weeknight dinner or enjoying a relaxed weekend meal, this Cheeseburger Soup delivers cozy, familiar flavors with minimal effort.
Why You’ll Love Cheeseburger Soup
You’ll love Cheeseburger Soup because it tastes like a cozy hug in a bowl—cheesy, savory, and bursting with familiar burger flavors. With tender ground beef, creamy potatoes, and flavorful veggies, every spoonful balances hearty comfort and freshness. Plus, it’s a versatile, one‑pot meal that comes together quickly with pantry staples, making it perfect for busy cooks or anyone craving indulgent ease.
Ingredients
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1 lb ground beef
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¾ cup chopped onion
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¾ cup shredded carrot
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¾ cup diced celery
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1 tsp dried basil
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1 tsp dried parsley flakes
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4 Tbsp butter, divided
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3 cups chicken broth
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4 cups peeled and diced potatoes
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¼ cup all-purpose flour
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2 cups processed cheese (Velveeta) cubes or shredded cheddar cheese
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1½ cups milk
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¾ tsp salt
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¼–½ tsp black pepper, to taste
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¼ cup sour cream
Step‑by‑Step: How to Make Cheeseburger Soup
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In a 3‑quart saucepan or pot, brown the ground beef over medium-high heat until fully cooked. Drain and set aside.
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In the same pot, melt 1 tablespoon of butter and sauté the chopped onion, shredded carrot, basil, parsley, and diced celery until tender.
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Pour in the chicken broth, add the diced potatoes and reserved ground beef, and stir to combine.
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Bring the mixture to a boil, then reduce the heat, cover, and let it simmer for 10–12 minutes until the potatoes are fork-tender.
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In a separate small skillet, melt the remaining 3 tablespoons of butter over medium heat.
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Whisk in the flour and cook, stirring constantly, for 3–5 minutes until it forms a bubbly, golden roux.
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Return the soup to a boil and stir for about 2 minutes, allowing it to thicken to a rich, creamy consistency.
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Stir in the cheese, milk, salt, and pepper, continuing to mix until the cheese fully melts and blends into the soup.
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Remove from heat and stir in the sour cream until smooth and creamy. Serve hot.
Helpful Tips
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Even cooking: Dice potatoes into uniform pieces so they cook evenly.
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Cheese Tip: Velveeta melts into a silky texture, while sharp cheddar adds bold flavor—combine the two for the best of both worlds.
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Roux control: Cook the butter-flour mixture until just bubbly (not browned); too much color can alter flavor.
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Consistency: For thicker soup, add a bit more flour; for thinner, stir in extra milk or broth until desired texture.
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Veggie boost: Stir in chopped spinach or kale at the end for added color and nutrients.
Substitutions And Variations
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Ground meat: Swap with ground turkey or chicken for lighter flavor.
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Dairy-free option: Use a plant‑based milk and dairy‑free cheese; substitute sour cream with coconut cream.
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Spicy kick: Add chopped jalapeños with the veggies, or stir in a dash of hot sauce at the end.
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Veggie‑only version: Replace beef with crumbled tofu or lentils for a vegetarian twist.
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Low‑sodium: Use reduced‑sodium broth and cheese, and keep the salt minimal—adjust to taste.
Storage Instructions
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Refrigerator: Let the soup cool to room temperature, transfer to an airtight container, and refrigerate for up to 3–4 days. Reheat gently on the stovetop over low heat, stirring and adding a splash of milk or broth to restore creaminess.
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Freezing Tip: For extended storage, ladle the soup into freezer-safe containers and freeze for up to two months.
Nutritional Information
Approximate per serving (assuming 6 servings):
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Calories: ~580 kcal
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Carbohydrates: ~45 g
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Protein: ~38 g
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Fat: ~28 g (Saturated: ~16 g, Trans: ~1 g, Mono: ~6 g, Poly: ~1 g)
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Cholesterol: ~118 mg
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Sodium: ~2140 mg
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Potassium: ~1350 mg
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Fiber: ~4 g
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Sugar: ~13 g
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Vitamin A: ~3900 IU
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Vitamin C: ~31 mg
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Calcium: ~590 mg
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Iron: ~4 mg
Serving Suggestions
Serve your Cheeseburger Soup with warm, crusty bread or garlic toast to soak up every last drop of the creamy broth. A fresh side salad—such as mixed greens tossed in a zesty vinaigrette—makes a perfect, light pairing for this hearty soup. For extra flair, sprinkle on crispy bacon bits, chopped green onions, extra shredded cheese, or a dollop of sour cream.
Frequently Asked Questions About Creamy Cheeseburger Soup
Can I make this in a slow cooker?
Yes! Brown the ground beef and sauté the vegetables, then transfer everything—including broth, potatoes, and seasonings—to the slow cooker. Cook on Low for 4–6 hours or High for 2–3 hours, until potatoes are tender. About 30 minutes before serving, stir in the butter‑flour mixture, milk, cheese, and sour cream, then cook until melted and smooth.
Can I use fresh herbs instead of dried?
Absolutely! Fresh herbs add a vibrant touch; for best flavor, stir them in at the end to keep their brightness intact. If using fresh parsley and basil, start with about 1 Tbsp of each and adjust to taste.
Is it safe to reheat this soup multiple times?
It’s best to heat only what you plan to eat—repeated cooling and reheating can compromise the texture and increase food‑safety risk. Store leftovers in single‑serve portions and reheat once on the stovetop over low heat, adding a little milk or broth as needed.
Conclusion
Thanks so much for giving this easy Cheeseburger Soup a try—I hope it fills your kitchen with warmth and your heart with comfort, just like it does for me. It’s one of those cozy, satisfying meals that’s ridiculously easy to make and utterly flavorful. Whether you’re curled up on a chilly night or feeding a hungry family, this recipe is a guaranteed win. I’m so glad you’re here—enjoy every spoonful, and happy cooking!
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Easy Cheeseburger Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
Cheeseburger Soup is rich, cheesy, and loaded with hearty ingredients like ground beef, potatoes, and vegetables. It’s everything you love about a cheeseburger—turned into a cozy, creamy soup. Perfect for weeknights or meal prep!
Ingredients
1 lb ground beef
¾ cup chopped onion
¾ cup shredded carrot
¾ cup diced celery
1 tsp dried basil
1 tsp dried parsley flakes
4 Tbsp butter, divided
3 cups chicken broth
4 cups peeled, diced potatoes
¼ cup all-purpose flour
2 cups Velveeta (cubed) or shredded cheddar cheese
1½ cups milk
¾ tsp salt
¼–½ tsp black pepper
¼ cup sour cream
Instructions
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In a 3‑quart saucepan or pot, brown the ground beef over medium-high heat until fully cooked. Drain and set aside.
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In the same pot, melt 1 tablespoon of butter and sauté the chopped onion, shredded carrot, basil, parsley, and diced celery until tender.
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Pour in the chicken broth, add the diced potatoes and reserved ground beef, and stir to combine.
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Bring the mixture to a boil, then reduce the heat, cover, and let it simmer for 10–12 minutes until the potatoes are fork-tender.
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In a separate small skillet, melt the remaining 3 tablespoons of butter over medium heat.
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Whisk in the flour and cook, stirring constantly, for 3–5 minutes until it forms a bubbly, golden roux.
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Return the soup to a boil and stir for about 2 minutes, allowing it to thicken to a rich, creamy consistency.
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Stir in the cheese, milk, salt, and pepper, continuing to mix until the cheese fully melts and blends into the soup.
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Remove from heat and stir in the sour cream until smooth and creamy. Serve hot.
Notes
For extra richness, mix Velveeta with sharp cheddar. Dice potatoes evenly for best results. Freeze leftovers for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 581 kcal
- Sugar: 13g
- Carbohydrates: 45g
- Protein: 38g