Cheeseburger Soup Recipe

This Cheeseburger Soup, inspired by Taste of Home, is a creamy, cheesy delight with a Velveeta base and a touch of mild spice. Perfect for serving a crowd, it’s always a hit!

Once a month, we gather with close friends for a day filled with food, laughter, and good company—a tradition of warmth and joy.

Our Award-Winning Cheeseburger Soup is hearty and satisfying, featuring lean, tender ground beef, shredded carrots, diced celery, and potatoes in a creamy cheese broth. This acclaimed soup brings cozy, flavorful goodness to the table.

This winter, cozy up with this rich, flavorful cheeseburger soup. It’s the ultimate comfort food—thick, savory, and unbelievably delicious! From the first spoonful, you’ll be hooked on its warm, cheesy goodness.

With countless positive reviews, this soup has become one of our most popular. Its unique cheesy flavor makes it a standout among soups we’ve tried. It’s a crowd-pleaser and yields enough for leftovers, so you’ll enjoy it again and again! Give it a try and see why it’s loved by so many!

Why You’ll Love This Cheeseburger Soup Recipe

This soup is unbelievably delicious! Made with fresh ingredients and finished with a generous sprinkle of shredded cheese, it’s a recipe you’ll want to make over and over. Each veggie is coated in cheesy goodness, bringing incredible flavor to every bite. You’re going to love this cheeseburger soup!

With thick, cheesy chunks of vegetables in a rich, buttery soup base, every spoonful is pure comfort and joy. It’s easy to make, and you’ll have enough for leftovers to enjoy the next day!

Here’s why this Cheeseburger Soup will win you over:

1. Loaded with Flavor: Every spoonful bursts with the rich taste of beef, cheese, and seasoned veggies, just like a cheeseburger!
2. Super Creamy: The silky, cheesy broth adds an extra layer of comfort that’s hard to resist.
3. Easy to Make: It’s a one-pot wonder, meaning less mess and minimal cleanup.
4. Kid-Approved: Even the picky eaters will love this soup, making it a family favorite.
5. Perfect for Chilly Days: Cozy, warm, and hearty—ideal for when the weather turns cold.
6. Customizable Toppings: Add bacon, pickles, or a sprinkle of green onions to make it your own!

Ingredients for Cheeseburger Soup Recipe

Ground Beef – The original Taste of Home recipe calls for half a pound, but I double it, using a full pound of 93% lean ground beef for a heartier and healthier soup.

Chopped Onion – Adds a subtle sweetness that beautifully complements the other flavors.

Shredded Carrots – While not traditionally “cheeseburger,” carrots add a lovely texture, softening nicely while still retaining a bit of bite.

Diced Celery – I’m not a fan of celery, so I chop it super fine so it blends into the soup. Its flavor is subtle but essential.

Dried Basil & Parsley Flakes – Both add aromatic, earthy notes to the soup.

Garlic – Not in the original recipe, but I add it for a gentle spice that enhances the flavor.

Butter – Use salted or unsalted—it won’t make a big difference here.

Low-Sodium Chicken Broth – Forms the base of the soup’s liquid. You could try low-sodium beef broth as an alternative for a deeper flavor.

Diced, Peeled Potatoes – About 1¾ pounds. Potatoes make the soup hearty and give it great texture alongside the beef.

All-Purpose Flour – Used to thicken the broth. Gluten-free or wheat flour will work, too.

Pepper Jack Velveeta, Cubed – Also labeled as Mexican Velveeta Cheese. While I prefer this, many people have had success with other cheeses like shredded cheddar or Monterey Jack. It’s essential to use the right weight—12 ounces, not a cup and a half of shredded cheese.

Milk – Adds creaminess to the broth. Feel free to use dairy or plain, unflavored non-dairy milk—no vanilla, please!

Salt & Pepper – For seasoning.

Sour Cream or Greek Yogurt – This, combined with the cheese, gives the soup a rich, creamy texture.

How To Make This Cheeseburger Soup Recipe

Step 1: In a 3-quart saucepan, brown the beef over medium-high heat. Drain and set aside.

Step 2: Using the same saucepan, add 1 tablespoon of butter and sauté the onion, carrots, celery, basil, and parsley over medium heat until the vegetables are tender, about 10 minutes. Press garlic into the pot and cook for another minute until just fragrant.

Step 3: Add the broth, potatoes, and browned beef to the pot. Bring to a boil, then reduce the heat, cover, and simmer for 10-12 minutes or until the potatoes are tender.

Step 4: In a small skillet, melt the remaining butter. Add flour and cook, stirring continuously, for 3-5 minutes until the mixture is bubbly. Add this to the soup, bring it back to a boil, and cook for 2 minutes while stirring.

Step 5: Reduce the heat to low. Stir in the cheese, milk, salt, and pepper, cooking until the cheese melts smoothly. Remove from heat and blend in the sour cream. Enjoy!

Storage Options

Store any leftover Cheeseburger Soup in an airtight container in the refrigerator for up to 3-4 days. For best results, reheat gently on the stovetop or in the microwave, adding a splash of milk if it needs thinning. This soup also freezes well—simply portion into freezer-safe containers, label, and store for up to 3 months. Perfect for a cozy meal prep!

Variations and Substitutions

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Cheeseburger Soup Recipe

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Servings: 3

Ingredients

• 1 lb ground beef
• ¾ cup onion chopped
• ¾ cup carrots shredded
• ¾ cup celery diced
• 1 tsp dried basil
• 1 tsp dried parsley flakes
• 2 cloves garlic minced
• 4 tbsp butter divided
• 3 cups chicken broth
• 4 cups potatoes peeled and diced (about 1¾ lbs)
• ¼ cup all-purpose flour gluten-free if desired
• 12 oz pepper jack Velveeta cubed
• 1½ cups milk
• ¾ tsp salt
• ¼ tsp black pepper
• ¼ cup sour cream

Instructions

• In a 3-quart saucepan, brown the ground beef over medium-high heat, then drain and set aside.
• In the same saucepan over medium heat, add 1 tablespoon of butter and sauté the onion, carrots, celery, basil, and parsley until the vegetables are tender, about 10 minutes. Add minced garlic and cook for another minute until fragrant.
• Stir in the chicken broth, diced potatoes, and cooked beef. Bring the mixture to a boil, then reduce the heat, cover, and let it simmer for 10-12 minutes, or until the potatoes are tender.
• In a small skillet, melt the remaining butter. Add the flour and cook for 3-5 minutes, stirring until it’s bubbly. Add this mixture to the soup and bring it to a boil, stirring for 2 minutes.
• Lower the heat, then add the cubed cheese, milk, salt, and pepper. Stir until the cheese is fully melted. Remove from heat and blend in the sour cream before serving.