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This creamy cheeseburger soup brings all the cozy flavors of a classic burger into a warm bowl. With hearty potatoes, tender beef, veggies, and plenty of melty cheese, it is the kind of comfort food everyone craves on blustery days.
I first tried this recipe when my kids wanted cheeseburgers during a snowstorm, and it quickly became our family’s most requested soup for winter weekends.
Ingredients
- Ground beef: brings in hearty savory depth
- Butter: gives creaminess and a rich mouthfeel choose a good quality unsalted kind
- Carrots: add gentle sweetness and color go for fresh crisp ones
- Celery: lends subtle flavor look for firm stalks with no browning
- Onion: creates a classic soup base sweet yellow onions work well
- Dried basil: brings gentle herbal notes opt for a fresh looking dried blend
- Dried parsley: adds brightness choose one that is deep green
- Potatoes: keep things hearty russet or Yukon Gold work best as they hold up texture
- Chicken broth: infuses everything with savory background choose low sodium for control
- All purpose flour: thickens the soup silky smoothness fresh flour works best
- Velveeta cheese: delivers that signature cheeseburger creaminess cubed for easy melting
- Whole milk: creates richness and extra creaminess fresh and full fat is ideal
- Salt: balances flavors use fine sea salt for best dispersion
- Black pepper: adds gentle heat and complexity use fresh ground for best results
- Sour cream: stirs in right at the end for tang and silkiness
- Onion rings green onions and bacon: for optional toppings with a tasty crunch and color
Step-by-Step Instructions
- Cook the Beef:
- Add the ground beef to a large pot or Dutch oven and cook over medium heat. Break it up with a spoon and let it brown and crumble for about six to eight minutes. Once it is no longer pink, drain off any excess fat and set the beef aside so the soup stays light not greasy.
- Sauté the Vegetables:
- In the same pot melt one tablespoon of butter over medium heat. Add diced carrots, celery, and onion along with basil and parsley. Stir everything then let these aromatics cook for about ten minutes. Slow sautéing like this builds a deeply flavorful base for the soup.
- Simmer the Potatoes and Beef:
- Add diced potatoes, the cooked beef, and chicken broth to the pot. Stir then bring it up to a boil. Once it is bubbling reduce heat to low and cover with a lid. Let it simmer gently for ten to twelve minutes, just until the potatoes are fork tender and soaking up flavor.
- Make the Roux:
- In a small pan melt the remaining three tablespoons of butter on medium low heat. Add flour and stir constantly for three to five minutes until the mixture bubbles but does not brown. This step thickens the soup and gives it a silkier body without lumps.
- Thicken the Soup:
- Slowly stir the warm flour butter mixture into the simmering soup. Increase the heat and let the entire pot bubble for two minutes. You will see the liquid tighten and get creamy.
- Add Cheese and Finish:
- Lower the heat and fold in the cubed Velveeta, whole milk, salt, and black pepper. Gently stir until the cheese is fully melted and soup looks smooth and luscious. Remove from heat and swirl in the sour cream for silky tanginess.
- Serve and Garnish:
- Ladle the soup into bowls. Top with crispy onion rings, chopped green onions, or bacon bits if you want extra crunch and color. Serve warm for ultimate comfort.
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My favorite part is the gooey melted cheese, but my kids love adding salty bacon on top. One snowy night we even set up a toppings bar and everyone made their own cheeseburger soup creation.
Storage Tips
Store leftovers in an airtight container in the fridge for up to four days. When reheating add a splash of milk to restore the creamy texture since potatoes can soak up moisture. For freezing let the soup cool and place in freezer safe containers. Thaw in the fridge before gently reheating on the stovetop.
Ingredient Substitutions
You can swap out ground turkey or chicken for the beef if needed. Shredded cheddar or a blend of cheeses works if you prefer not to use Velveeta. Try Greek yogurt in place of sour cream for a little more tang and less fat. Vegetable broth also works if you want to skip the chicken.
Serving Suggestions
This soup is delicious with toasted buns for dipping or a crispy green salad on the side. Sometimes I serve it in bread bowls for a fun twist or top it with extra pickles or sliced tomatoes to echo all your favorite burger condiments.
Cultural and Historical Context
Cheeseburger soup is a comforting American Midwest classic that likely sprang from the love of diner style cheeseburgers and the need for cozy winter meals. Each family tweaks it a little but the core is always hearty vegetables beef and plenty of cheese.
Recipe Questions
- → Can I substitute Velveeta with another cheese?
Yes, cheddar or Colby-Jack can be used for a sharper flavor, though Velveeta melts more smoothly and creates a creamier texture.
- → How can I make the soup thicker?
To thicken the soup, add a little more flour to the butter mixture or simmer uncovered for a few extra minutes to reduce the liquid.
- → Is it possible to make this soup ahead?
Absolutely! Prepare as directed, cool it, and refrigerate. Gently reheat on the stove, adding a bit more milk if necessary to adjust consistency.
- → Can I add extra vegetables?
Definitely. Try adding corn, peas, or diced bell peppers for extra color and sweetness without overpowering the classic flavors.
- → What toppings pair well with this soup?
Crispy bacon, green onions, and onion rings add both flavor and texture. Try croutons or a sprinkle of chopped dill pickles as well.