When it’s too chilly to fire up the grill, bring all the flavors of a classic cheeseburger to your dinner table in a warm, creamy bowl of soup. This Cheeseburger Soup is the perfect family-friendly comfort food, packed with savory ground beef, tender vegetables, gooey cheese, and a rich, creamy broth. It’s hearty, satisfying, and even the pickiest eaters will be asking for seconds.
Why You’ll Love This Cheeseburger Soup
- All the flavors of a cheeseburger in a warm, spoonable form.
- Kid-approved and picky-eater friendly.
- One-pot recipe for easy cleanup.
- Great for busy weeknights, meal prepping, or potlucks.
- Freezer-friendly and reheats well.
Ingredients
- ½ pound ground beef
- 4 tablespoons butter, divided
- ¾ cup carrots, diced
- ¾ cup celery, diced
- ¾ cup onion, diced
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 4 cups potatoes, diced
- 3 cups chicken broth (or beef broth for deeper flavor)
- ¼ cup all-purpose flour
- 1 to 2 cups Velveeta, cubed (or use shredded cheddar for a thinner consistency)
- 1½ cups whole milk
- ¾ teaspoon salt
- ¼ to ½ teaspoon black pepper
- ¼ cup sour cream (or Greek yogurt)
- Optional toppings: onion rings, green onions, bacon crumbles
How to Make Cheeseburger Soup
- Cook the Ground Beef: In a large pot or Dutch oven, cook the ground beef over medium heat until browned, about 6-8 minutes. Drain the fat and set aside.
- Sauté the Veggies: In the same pot, melt 1 tablespoon of butter. Add diced carrots, celery, onions, dried basil, and parsley. Cook for about 10 minutes, or until the vegetables are soft.
- Simmer the Soup: Add the cooked ground beef back into the pot along with diced potatoes and chicken broth. Bring to a boil, reduce the heat, and cover. Simmer for 10-12 minutes, or until potatoes are fork-tender.
- Make the Roux: In a small pan, melt the remaining 3 tablespoons of butter over medium-low heat. Stir in the flour and cook for 3-5 minutes, or until bubbly. Stir the roux into the soup and bring everything to a boil. Cook for another 2 minutes to thicken.
- Finish the Soup: Lower the heat and stir in Velveeta, milk, salt, and pepper. Once the cheese is fully melted and incorporated, remove from heat and stir in sour cream.
- Serve: Ladle into bowls and top with your favorite burger fixings like onion rings, green onions, and crispy bacon. Enjoy!
Tips for Success
- Use waxy potatoes like red or Yukon Gold to keep their shape.
- Cut veggies evenly for consistent cooking.
- Add sour cream off heat to avoid curdling.
- Try the Instant Pot for quicker cooking.
Fun Variations
- Low-Carb Version: Swap potatoes for cauliflower.
- Different Proteins: Try ground turkey, chicken, or plant-based meat.
- Extra Cheese: Use half Velveeta and half cheddar, or all cheddar.
- Topping Bar: Let everyone customize with cheese, pickles, bacon, onion rings, or croutons made from burger buns.
How to Store & Reheat
- Store: Cool and refrigerate in an airtight container for 3-4 days.
- Reheat: Gently warm on the stove over low heat, stirring occasionally.
- Note: Not ideal for freezing due to the dairy and potatoes.
Final Thoughts
This cheeseburger soup is the ultimate cold-weather comfort food mashup. It’s everything you love about a cheeseburger—savory beef, melty cheese, and tasty toppings—in a creamy, cozy bowl. Easy to prepare and full of flavor, it’s sure to be a hit with the whole family.