Easy Cheeseburger Soup Recipe

There’s something about cheeseburger soup that feels like a hug in a bowl. It’s hearty, cheesy, and packed with flavor—all the best parts of a cheeseburger, without having to fire up the grill. This recipe is the perfect comfort food, especially as the weather cools down. Plus, it’s quick and easy to throw together, making it a great weeknight dinner option. Trust me, if you’ve never tried cheeseburger soup before, this recipe will quickly become a family favorite!

Now, I have to admit, the first time I made this, I was a bit skeptical. Could a soup really taste like a cheeseburger? But after one spoonful of this creamy, cheesy, beefy goodness, I was hooked. The best part? It’s one of those dishes that’s even better the next day, after all the flavors have had time to meld together. Let’s get cooking!

this RECIPE

🍔 My first bite of cheeseburger soup (and why I was hooked)

I’ll never forget the first time I made cheeseburger soup. It was one of those days where I was craving comfort food, but also wanted something a little different. A friend had mentioned trying it, so I thought, “Why not?”

When I first tasted it, I was amazed at how much it reminded me of a cheeseburger, but in soup form. The creamy, cheesy broth combined with tender potatoes and ground beef really hit the spot. And the best part? It didn’t feel heavy or greasy like some cheeseburgers can. It was warm, cozy, and exactly what I needed. Now, I make this soup whenever I’m in the mood for something comforting and satisfying—especially when the temperature drops outside.

Where did cheeseburger soup come from?

Cheeseburger soup is a relatively new dish that combines the flavors of a classic cheeseburger with the power of a creamy soup. There’s no official story as to its origin, but it’s likely a product of American home cooking—a simple way to stretch ground beef and create a comforting, filling meal. Over time, variations have emerged, such as the use of different types of cheese. But at its core, cheeseburger soup is all about taking the best parts of a burger—cheese, beef, and veggies—and turning them into a delicious, creamy soup that warms you from the inside out.

The key ingredients that make this soup shine

• Ground beef: The foundation of any cheeseburger! Ground beef gives the soup that rich, meaty flavor. If you’re out of ground beef, you can easily substitute with ground turkey or chicken for a lighter version.
• Velveeta cheese: Velveeta is the ultimate melting cheese, which is why it works so well here. It gives the soup that classic creamy texture. If you prefer a more natural cheese, you can swap in cheddar, but the texture will be slightly different (though still delicious!).
• Potatoes: These make the soup hearty and filling. Yukon Gold potatoes are my go-to because they hold their shape well in soups, but russet or red potatoes would work too.
• Carrots, celery, and onions: This trio is the backbone of many soups. They add a subtle sweetness and depth of flavor that balances out the richness of the cheese and beef. If you’re out of celery, no worries—just use more carrots or onions.
• Chicken stock: This is the base of the soup and adds depth to the flavor. If you’re vegetarian, you could easily use vegetable broth instead.

What you’ll need in the kitchen

• Large pot or Dutch oven: You’ll want something big enough to hold all the ingredients and sturdy enough to simmer the soup without burning it. A Dutch oven works beautifully here because it distributes heat evenly, but any large pot will do.
• Wooden spoon or spatula: This is perfect for browning the ground beef and stirring the vegetables as they sauté. A wooden spoon won’t scratch your pot and is great for scraping up any tasty browned bits from the bottom.
• Small saucepan: You’ll need this to make the butter and flour roux that helps thicken the soup. If you don’t have a saucepan, you can use a small skillet.
• Ladle: To serve up the soup, a ladle makes it so much easier to scoop and pour without making a mess.

Let’s make cheeseburger soup (step-by-step)

1. Cook the beef: Start by browning the ground beef in a large pot over medium heat. You’ll want to break it up into small pieces as it cooks, so it incorporates well into the soup later. This should take about 6-8 minutes. Once it’s fully cooked and no longer pink, drain the fat and set the beef aside.
2. Sauté the veggies: In the same pot, melt 1 tablespoon of butter and add the carrots, celery, onions, basil, and parsley. You’ll want to cook these over medium heat until the vegetables are soft, which should take around 10 minutes. Stir frequently to avoid burning. You’ll know they’re ready when the onions become translucent, and the carrots and celery have softened.
3. Simmer with potatoes and broth: Now, add the diced potatoes, cooked beef, and chicken stock to the pot. Bring the mixture to a boil, then reduce the heat to low, cover with a lid, and let it simmer for 10-12 minutes. You’ll want the potatoes to be tender but not falling apart—just soft enough to pierce with a fork.
4. Make the roux: While the soup is simmering, melt the remaining 3 tablespoons of butter in a small pan. Add the flour and stir continuously for 3-5 minutes, until it starts bubbling. This step helps thicken the soup, making it luxuriously creamy.
5. Add the cheese and milk: Once the potatoes are tender, stir in the Velveeta cheese, whole milk, salt, and black pepper. Keep the heat low and stir occasionally until the cheese has melted completely into the soup. This is where the soup gets that irresistible cheesy goodness.
6. Finish with sour cream: Finally, remove the pot from the heat and stir in the sour cream. This adds a tangy richness that balances out the creamy cheese and brings everything together.

Ways to switch it up: Variations and twists

• Healthier version: To lighten things up, try using ground turkey instead of beef and swap the whole milk for 2% or even skim milk. You can also reduce the amount of Velveeta or substitute it with a sharp cheddar, which has more flavor, so you can use less of it.
• Gluten-free option: If you’re avoiding gluten, simply replace the all-purpose flour with a gluten-free flour blend. You could also use cornstarch to thicken the soup—just mix it with a little water to form a slurry before adding it to the soup.
• Spice it up: If you like a little heat, add some diced jalapeños when you sauté the vegetables or sprinkle in some red pepper flakes with the salt and pepper.
• Vegetarian version: Skip the ground beef and use vegetable broth instead of chicken stock. You could even add some crumbled tofu or black beans for protein, and a mix of mushrooms for a “meaty” texture.
• Seasonal twist: In the fall, try adding some roasted butternut squash or sweet potatoes along with the regular potatoes for an autumnal spin. Or, in the summer, you could swap out some of the potatoes for fresh corn kernels.

How to serve and present your soup

When serving cheeseburger soup, I like to keep it simple but appetizing. Ladle the soup into bowls and sprinkle some shredded cheddar cheese on top for an extra cheesy touch. If you want to get fancy, you could add a dollop of sour cream or a sprinkle of fresh parsley for color.

Pair it with crusty bread or warm rolls to soak up every last drop. A simple side salad with a tangy vinaigrette also balances the richness of the soup.

What to drink with cheeseburger soup

When it comes to drinks, I love serving cheeseburger soup with something refreshing to balance out the creamy richness. Here are a few of my favorites:

• Iced tea: A classic option! It’s light, refreshing, and won’t overpower the flavors of the soup. You can add a slice of lemon or a sprig of mint for a bit of extra freshness.
• Sparkling water: If you’re looking for something simple and hydrating, a cold glass of sparkling water with a squeeze of lime is perfect.
• Lemonade: The bright, citrusy flavor of lemonade complements the savory notes of the soup, making it a great choice.

Storing and reheating leftovers

Cheeseburger soup stores beautifully. Once it’s cooled, transfer it to an airtight container and keep it in the fridge for up to 4 days. When reheating, gently warm it on the stove over low heat, stirring occasionally. If it thickens up too much in the fridge, just add a splash of milk or broth to thin it out.

If you want to freeze the soup, it’s best to do so before adding the sour cream, as dairy can sometimes separate when frozen. Just reheat the soup and stir in the sour cream after it’s warmed through.

Scaling the recipe for more or fewer servings

This recipe makes about 4 to 6 servings, but it’s super easy to adjust depending on how many people you’re feeding. If you’re cooking for a crowd, just double everything, and you’ll have plenty to go around.

On the flip side, if you’re cooking for two, you can easily halve the recipe. Just be mindful of the cooking times—the potatoes might cook a little faster with a smaller batch.

Troubleshooting tips (because we’ve all been there)

• Soup too thick? Add a little extra milk or broth to thin it out.
• Cheese not melting smoothly? Make sure you’ve reduced the heat before adding the cheese. If the soup is too hot, the cheese can break and become grainy.
• Potatoes falling apart? Be careful not to overcook them during the simmering step—10 to 12 minutes is all they need.

Go ahead, make it your own!

This cheeseburger soup is truly one of those recipes that’s fun to customize. Whether you stick to the classic version or get creative with the variations, it’s a surefire way to bring some comfort into your kitchen. I hope you enjoy making it as much as I do—and don’t forget to make it your own!

Frequently asked questions

1. Can I use a different type of cheese?
Yes! While Velveeta melts beautifully, you can use cheddar, Colby, or even a mix of cheeses for a different flavor.

2. Can I freeze cheeseburger soup?
Yes, but it’s best to freeze it before adding the sour cream. Just add the sour cream after reheating to avoid any texture issues.

3. What’s the best way to reheat this soup?
Reheat it gently on the stove over low heat. If the soup has thickened, add a little milk or broth to thin it out.

4. Can I make this soup ahead of time?
Absolutely! In fact, the flavors get even better the next day. Just store it in the fridge and reheat when ready to serve.

5. Can I use ground turkey instead of beef?
Yes, ground turkey works well as a substitute if you want a lighter version of the soup.

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