Homemade cheeseburger soup recipe is the ultimate comfort food that brings together all the flavors of a juicy cheeseburger in a warm, creamy bowl. This hearty dish is a crowd-pleaser, perfect for family dinners, game day gatherings, or chilly nights when you crave something satisfying and delicious. Packed with ground beef, melted cheese, and a medley of tender vegetables, this soup offers a nostalgic taste of your favorite burger joint, but with a homestyle twist. Whether you’re cooking for a group or meal prepping for the week, this recipe is sure to be a staple in your kitchen.
Why You’ll Love This Homemade Cheeseburger Soup Recipe
There are countless reasons to fall in love with this homemade cheeseburger soup. It’s rich, velvety, and exploding with savory goodness in every bite. The savory ground beef pairs perfectly with the melty Velveeta cheese, while the carrots, celery, and onions add a delightful crunch and sweetness. Plus, it’s incredibly filling and can be made in under an hour. Even the pickiest eaters will be won over by its cheesy, hearty appeal. And with simple ingredients and minimal prep, it’s an ideal go-to for busy weeknights.
Ingredients
- 1/2 pound lean ground beef
- 4 tablespoons unsalted butter, divided
- 3/4 cup finely chopped onion
- 3/4 cup shredded carrots
- 3/4 cup diced celery
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- 1-3/4 pounds (about 4 cups) peeled and cubed potatoes
- 3 cups low-sodium chicken broth
- 1/4 cup all-purpose flour
- 8 to 16 ounces cubed Velveeta cheese
- 1-1/2 cups whole milk
- 3/4 teaspoon salt
- 1/4 to 1/2 teaspoon ground black pepper
- 1/4 cup sour cream
- Optional toppings: crispy onion rings, chopped green onions
Step-by-Step: How to Make Homemade Cheeseburger Soup
- In a large saucepan over medium heat, cook and crumble the ground beef until browned and no longer pink, about 6-8 minutes. Drain and set aside.
- Using the same saucepan, add 1 tablespoon of butter and let it melt. Add onions, carrots, celery, basil, and parsley. Cook for 10 minutes, stirring occasionally, until vegetables are tender.
- Mix in the potatoes, chicken broth, and the cooked beef. Increase the heat to bring to a boil, then lower to a simmer. Cover and cook for 10-12 minutes or until the potatoes are fork-tender.
- In a small skillet, melt the remaining 3 tablespoons of butter. Gradually whisk in the flour and stir continuously for 3-5 minutes, until the mixture becomes bubbly and thickened.
- Slowly incorporate the flour mixture into the soup. Return to a boil and stir for another 2 minutes to allow it to thicken.
- Lower the heat and stir in the Velveeta, milk, salt, and pepper. Continue stirring until the cheese has fully melted.
- Remove from heat and gently mix in the sour cream until smooth and creamy.
- If desired, top with crispy onion rings and a sprinkle of green onions before serving.
Helpful Tips
- Shred your own carrots for the best texture and enhanced flavor.
- Adjust soup consistency with extra broth or milk based on preference.
- Use half-and-half for a richer, creamier base.
- Constant stirring helps avoid lumps when adding the flour mixture.
- Add depth with a dash of hot sauce or Worcestershire sauce.
Substitutions And Variations
- Meat: Substitute ground beef with ground turkey or chicken for a leaner option.
- Cheese: Try shredded cheddar, Monterey Jack, or a blend instead of Velveeta.
- Vegetables: Add bell peppers, corn, or mushrooms for extra nutrients.
- Low-carb: Replace potatoes with cauliflower florets.
- Gluten-free: Use a gluten-free flour blend in place of all-purpose flour.
Storage Instructions
Let the soup cool completely before storing. Pour into airtight containers and refrigerate for up to four days. For extended storage, freeze for as long as two months. Thaw overnight in the refrigerator and warm gently on the stovetop, stirring to preserve the creamy texture. Add extra milk or broth if the consistency is too thick.
Nutritional Information
Each 1-cup serving contains approximately:
- Calories: 354
- Fat: 20g (Saturated Fat: 11g)
- Cholesterol: 70mg
- Sodium: 1012mg
- Carbohydrates: 31g (Sugars: 7g, Fiber: 3g)
- Protein: 14g
Serving Suggestions
- Pair with crusty bread or garlic toast for a satisfying meal.
- Ladle into a hollowed-out bread bowl for a creative and fun twist.
- Serve alongside a crisp green salad for balance.
- Add a sprinkle of shredded cheese or a handful of crumbled bacon for indulgence.
- Great as a starter or a hearty main course.
Frequently Asked Questions About Homemade Cheeseburger Soup
Can I make cheeseburger soup ahead of time?
Certainly! It tastes even better the next day. Prepare in advance, store it in the fridge, and reheat gently before serving.
Is this recipe kid-friendly?
Yes! The cheesy, creamy flavor is loved by kids. Try serving it with breadsticks or crackers to make it extra appealing.
Can I freeze cheeseburger soup?
Definitely. Let it cool, then store in airtight containers and freeze for up to two months. Reheat on the stove over low heat.
Can I use a slow cooker?
Yes! Sear the beef and sauté the vegetables beforehand, then transfer everything except the flour, milk, cheese, and sour cream to a slow cooker. Cook on low for 6-8 hours, adding the remaining ingredients in the last 30 minutes.
What can I use instead of Velveeta?
Shredded cheddar or a cheese blend works well as a substitute. It might result in a slightly different texture but still tastes amazing.
Conclusion
Thank you so much for stopping by and checking out this homemade cheeseburger soup recipe. It’s a cozy, flavor-packed meal that brings warmth and happiness to the table. From the gooey cheese to the satisfying blend of beef and veggies, each bite is pure comfort. It’s quick enough for a weeknight dinner yet impressive enough to share with guests. I hope you enjoy making and savoring this dish as much as I do. Happy cooking, and thank you for being part of our delicious journey!
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Homemade Cheeseburger Soup Recipe
- Total Time: 55 minutes
- Yield: 8 servings (about 2 quarts) 1x
Description
Homemade Cheeseburger Soup is a creamy, cheesy, and hearty one-pot meal that’s perfect for family dinners or cozy weeknights. Packed with ground beef, potatoes, and melty cheese, this comforting soup delivers all the flavors of your favorite burger in a bowl. Try it today for a delicious, satisfying meal!
Ingredients
1/2 pound lean ground beef
4 tablespoons unsalted butter, divided
3/4 cup finely chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1–3/4 pounds (about 4 cups) peeled and cubed potatoes
3 cups low-sodium chicken broth
1/4 cup all-purpose flour
8 to 16 ounces cubed Velveeta cheese
1–1/2 cups whole milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon ground black pepper
1/4 cup sour cream
Optional toppings: crispy onion rings, chopped green onions
Instructions
- In a large saucepan over medium heat, cook and crumble the ground beef until browned and no longer pink, about 6-8 minutes. Drain and set aside.
- Using the same saucepan, add 1 tablespoon of butter and let it melt. Add onions, carrots, celery, basil, and parsley. Cook for 10 minutes, stirring occasionally, until vegetables are tender.
- Mix in the potatoes, chicken broth, and the cooked beef. Increase the heat to bring to a boil, then lower to a simmer. Cover and cook for 10-12 minutes or until the potatoes are fork-tender.
- In a small skillet, melt the remaining 3 tablespoons of butter. Gradually whisk in the flour and stir continuously for 3-5 minutes, until the mixture becomes bubbly and thickened.
- Slowly incorporate the flour mixture into the soup. Return to a boil and stir for another 2 minutes to allow it to thicken.
- Lower the heat and stir in the Velveeta, milk, salt, and pepper. Continue stirring until the cheese has fully melted.
- Remove from heat and gently mix in the sour cream until smooth and creamy.
- If desired, top with crispy onion rings and a sprinkle of green onions before serving.
Notes
For best results, use freshly grated carrots.
Add a splash of hot sauce or Worcestershire for a flavor boost.
Replace Velveeta with shredded cheddar if preferred, but expect a slightly different texture.
Adjust thickness with extra broth or milk as needed.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 354
- Sugar: 7g
- Carbohydrates: 31g
- Protein: 14g