Easy Cheeseburger Soup Recipe

If you love a good cheeseburger but wish it could be, well, a little cozier, this cheeseburger soup might just be your next obsession. It’s got all the classic burger flavors—savory ground beef, creamy cheese, and hearty potatoes—all blended together in a rich, comforting broth. This isn’t just soup; it’s like a warm, cheesy hug that’s perfect for chilly days or anytime you need a little bit of comfort food in a bowl.

This recipe is one of those that became a family favorite almost instantly. The first time I made it, my kids practically cleaned out the pot before I even got a second helping! I usually serve it with some crunchy toppings, like crispy bacon bits or a handful of green onions, which really make each spoonful a delight.

this RECIPE

My love affair with cheeseburger soup 🍲

I’ll never forget the first time I tried cheeseburger soup. It was a cool fall evening, and a friend had invited us over for dinner. When she mentioned “cheeseburger soup,” I thought she was joking. I mean, how could a soup taste like a cheeseburger? One spoonful later, I was a convert. The creamy, cheesy broth with bits of beef and potatoes tasted like everything I loved about cheeseburgers but in a soul-soothing form that was absolutely perfect for sweater weather.

When I got home, I couldn’t wait to make my own version. I added a few tweaks to the recipe she shared—extra veggies, a touch of sour cream for tanginess, and of course, a generous topping of crispy bacon. Now, it’s a staple in our household, especially when the temperature starts to drop.

A little history behind cheeseburger soup

Cheeseburger soup is a fairly modern creation, likely born out of the American love for hamburgers and casseroles. It’s a playful, hearty soup that was probably dreamed up in diners or family kitchens in the Midwest, where comfort food reigns supreme. While it’s not a classic soup like French onion or clam chowder, it’s become a popular addition to cozy menus everywhere in recent years, thanks to its familiar flavors and comforting texture. Today, there are countless variations, with some people adding pickles for a “burger” tang, others going wild with toppings, and some even using ground turkey for a leaner version.

Let’s talk ingredients

This soup is all about simple, hearty ingredients that come together to create something magical.

• Ground beef: This is the star of the show, bringing that classic cheeseburger flavor. I like to use lean ground beef so the soup isn’t overly greasy, but you can use what you prefer. Turkey or chicken are good substitutes if you want something lighter.
• Velveeta cheese: Velveeta melts beautifully, giving the soup that smooth, creamy texture we crave. If you’re not a fan, shredded cheddar works too, though it might not be quite as silky.
• Potatoes: Diced potatoes give the soup its “hearty” factor. Russets work well here as they hold their shape without getting mushy. Sweet potatoes are an option if you want a bit of sweetness.
• Carrots, celery, and onions: The classic soup trifecta! These add a touch of sweetness and extra nutrients, plus they make the soup taste more well-rounded.
• Chicken broth: This forms the base of the soup. You could use beef broth if you want an even richer flavor, but chicken broth keeps it lighter.
• Sour cream: Just a dollop at the end gives the soup a lovely tangy finish that brings everything together. You can skip this if you’re dairy-free, but I think it adds a lot!

Essential kitchen tools

• Large pot or Dutch oven: This is where all the magic happens. A Dutch oven is great for even heating and retains warmth, which is perfect for soups.
• Wooden spoon: For stirring the beef and veggies. If you’ve ever cooked with wooden spoons, you know they’re the best for sautéing without scratching your pot.
• Small saucepan: You’ll need this to make the roux (the butter and flour mixture that thickens the soup). This little extra step makes a huge difference in getting that creamy texture!

Step-by-step: my foolproof cheeseburger soup method

Step 1: Brown the beef

Start by browning the ground beef in a large pot over medium heat. This should take about 6-8 minutes. Make sure to break up the beef as it cooks so you don’t end up with large clumps. Once it’s fully cooked and no longer pink, drain any excess fat and set the beef aside. This keeps the soup from getting greasy.

Step 2: Sauté the veggies

In the same pot, melt 1 tablespoon of butter. Toss in your diced carrots, celery, and onions, along with the dried basil and parsley. Cook these for about 10 minutes, stirring occasionally. You’ll know they’re ready when the carrots are soft and the onions start to look translucent.

Step 3: Add the potatoes and beef

Once your veggies are tender, add the diced potatoes, cooked beef, and chicken broth to the pot. Give everything a good stir, then bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer for 10-12 minutes, or until the potatoes are fork-tender.

Step 4: Make the roux

While the soup simmers, grab your small saucepan and melt the remaining 3 tablespoons of butter over medium-low heat. Add the flour and stir continuously for about 3-5 minutes. You’re looking for a bubbly, slightly golden mixture—this is what thickens the soup. Pour the roux into your soup pot, stir, and bring the soup to a gentle boil for 2 minutes.

Step 5: Add the cheese and milk

Reduce the heat to low and stir in the Velveeta cubes, milk, salt, and pepper. Keep stirring until the cheese is completely melted. You’ll see the soup start to transform into a creamy, cheesy dream!

Step 6: Finish with sour cream

Once everything is melted and blended, remove the pot from the heat and stir in the sour cream. This adds a nice tang and brings all the flavors together.

Variations and twists

1. Low-carb version: Swap out the potatoes for cauliflower florets. They add a similar texture but keep the carbs in check.
2. Spicy kick: Add some diced jalapeños with the veggies, or stir in a little hot sauce at the end. A sprinkle of red pepper flakes works too!
3. Bacon cheeseburger soup: Add crispy bacon pieces directly to the soup, along with a little cheddar for a stronger “bacon cheeseburger” vibe.
4. Lighter option: Use ground turkey instead of beef and swap whole milk for a splash of half-and-half. You can also use light sour cream to keep things on the lighter side.
5. Add a pickle garnish: For true burger fans, chopped pickles as a topping give that classic cheeseburger tang!

Serving suggestions

To make this cheeseburger soup extra special, I like to top it with crispy onion rings, green onions, and crumbled bacon. Serve it with warm crusty bread on the side to dip into the creamy broth. For a little extra crunch, add some croutons on top too! You can even go all out and make mini grilled cheese sliders for dunking—trust me, it’s heavenly.

Pairing with drinks

For adults, a nice light beer like a lager or pale ale pairs wonderfully with this soup. The slight bitterness of the beer balances the richness of the cheese. If you’re not into beer, a crisp apple cider (hard or regular) also complements the flavors nicely. For a non-alcoholic option, iced tea with lemon or a simple lemonade works well to cut through the creaminess.

Storage and reheating tips

This soup stores well in the fridge for up to 3 days. When reheating, gently warm it on the stove over low heat, stirring frequently. If it thickens too much in the fridge, add a splash of milk or broth to thin it out. Unfortunately, this soup doesn’t freeze particularly well because of the dairy, which can separate upon thawing.

Adjusting for different serving sizes

If you’re cooking for a crowd, this recipe doubles easily! Just make sure you have a large enough pot. On the other hand, if you’re cooking for two, you can halve the recipe, though I’d still make the full amount—you’ll want leftovers!

FAQs

1. Can I use another type of cheese instead of Velveeta?
Yes, shredded cheddar or American cheese works too, though the texture might be slightly less smooth.

2. Can I freeze cheeseburger soup?
Not recommended. Dairy-based soups don’t freeze well as the texture can get grainy.

3. Can I make this gluten-free?
Absolutely! Use a gluten-free flour blend for the roux or thicken with cornstarch.

4. What can I use instead of sour cream?
Greek yogurt is a good alternative that still gives that tangy finish.

5. How do I make the soup thicker?
Add an extra tablespoon of flour to the roux or reduce the amount of broth slightly.

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